Penne Alla Vodka
Ingredients
- Salt
- 1 cup finely chopped onion
- 2 tablespoons garlic-infused oil
- 1 28-ounce can plum tomatoes or 3 cups finely chopped fresh tomatoes
- 2 tablespoons heavy cream
- 2 pounds penne rigate
- 1/2 cup vodka
- 4 tablespoons butter
- Grated Parmesan cheese
for serving
Directions
- 1
Bring a large pot of lightly salted water to a boil. Place a large sauté pan over medium-low heat, and add onion, oil and a sprinkling of salt. Sauté onion until soft and beginning to caramelize, about 10 minutes.
- 2
Add tomatoes and their juices, and simmer for 15 to 20 minutes. Add heavy cream, and remove from heat.
- 3
Add pasta to boiling water and cook until al dente. Drain pasta and return to cooking pot. Add vodka, butter and salt to taste. Gently mix penne until butter is melted. Add tomato mixture, and mix until pasta is coated.
- 4
To serve, transfer pasta and sauce to a large warmed bowl. Pass Parmesan cheese for guests to serve themselves.
Penne Alla Vodka
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About this Recipe
Craving a pasta dish that's both effortlessly elegant and deeply satisfying? Penne alla Vodka delivers on all fronts, bringing a touch of 1960s Roman charm right to your table. This dish is the perfect recipe for easy entertaining, making it an ideal choice for your next dinner party or a comforting family meal. The amusingly retro appeal belies a seriously good flavor profile that's sure to impress.
The beauty of this Penne alla Vodka lies in its clever balance: short penne rigate makes it a breeze to prepare for a crowd, as it’s easier to cook in quantity than long strands. The rich, creamy tomato sauce, subtly brightened and emulsified by the vodka, creates a remarkably sophisticated flavor that sets it apart. It’s a timeless classic for a reason, offering comfort and refined taste in every bite.
You can expect a velvety, vibrant pink sauce clinging perfectly to every ridged piece of penne. The finely chopped onion and fragrant garlic-infused oil lay a savory foundation, while robust plum tomatoes lend a delicious, sweet tang. The addition of heavy cream and butter mellows everything into a luxurious, smooth finish that coats the mouth beautifully. The penne itself will have a satisfying bite, providing the ideal textural contrast to the silky sauce.
For a brighter, fresher take, you can absolutely use finely chopped fresh tomatoes instead of canned plum tomatoes when they are in season. While penne rigate is classic and recommended for its sauce-capturing ridges, other short, ridged pasta shapes would also work wonderfully. If you prefer a slightly different flavor depth, consider adjusting the balance of cream and butter to your liking, though both contribute significantly to the dish's signature richness.
This Penne alla Vodka is ideal for special gatherings or a comforting weeknight meal. Serve it generously dusted with freshly grated Parmesan cheese, perhaps alongside a simple green salad and crusty bread to sop up every last bit of the exquisite sauce.