Penne Alla Vodka Sauce Recipe
My rich Penne Alla Vodka Sauce Recipe will change how you feel about tomato sauce. With a splash of vodka, heavy cream, and parmesan cheese added in, you’ll love the extra creamy flavors!
Servings: 6 servings
Calories: 477kcal
Ingredients
- 8 cups tomatoes use a mix of fresh cherry and quartered roma tomatoes
- ½ medium red onion finely chopped
- 5 cloves garlic chopped
- ¼ cup extra virgin olive oil
- 2 tbsp oregano fresh preffered, chopped
- ¼ tsp red pepper flakes add more if you like it spicy
- ½ cup vodka
- 1 ½ tsp kosher salt more to taste if needed
- 1 cup heavy cream or canned coconut milk
- 1 lb pasta penne or any shorter pasta, cooked
- 3 tbsp unsalted butter
- 1 ½ cups Parmesan cheese grated, plus more for serving
- ½ cup fresh basil roughly chopped for topping
Instructions
- In a large saucepan, heat olive oil, add chopped onions and cook over medium heat until onions have softened, about 4 minutes.
- Add in the garlic and cook for another 1-2 minutes until the garlic is fragrant.
- Add the fresh oregano, fresh cut tomatoes (keep cherry tomatoes whole), and chili flakes and 1 ½ teaspoons of salt. Cook for 8-10 minutes, until the tomatoes burst and become soft.Stir often to prevent burning. Remove from the heat.
- Using a hand blender and blend ¾ the tomatoes in a container or right in the pan. If using a blender, add ¾ of the tomatoes to the blender and blend until smooth, stir the blended tomatoes back into the skillet.
- Add ½ cup vodka to the tomatoes in the pan, cook for 2-3 minutes on medium-low heat to evaporate the alcohol. Stir often to prevent burning.
- Add the butter, salt to taste, heavy cream and the parmesan. Simmer for another 5 minutes until creamy.
- Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Drain.
- Serve with a pound of your favorite cooked pasta with extra parmesan cheese and freshly chopped basil.
Notes
- Use ripe tomatoes. A mix of cherry and roma tomatoes gives the sauce a natural sweetness and depth of flavor. If fresh tomatoes aren’t available, use high-quality canned ones.
- Sauté the onions slowly. Let them soften fully before adding the garlic to build a rich, flavorful base.
- Blend partially. Blending about three-quarters of the sauce keeps it creamy while leaving some texture for a rustic finish.
- Cook off the vodka. Let it simmer for a few minutes so the alcohol evaporates, leaving only a smooth, balanced flavor behind.
- Add cream gradually. Stir in the heavy cream or coconut milk slowly to prevent curdling and ensure a silky consistency.
- Season as you go. Taste the sauce at each stage and adjust the salt to keep the flavors balanced.
- Use freshly grated parmesan. It melts better and gives the sauce a richer, more authentic taste.
- Save some pasta water. Add a splash to the sauce when tossing with pasta to help it cling perfectly.
- Make it ahead. The sauce can be made up to 4 days in advance and reheated gently before serving.
- Finish with fresh herbs. A handful of chopped basil or parsley adds brightness and freshness right before serving.
Nutrition
Calories: 477kcal | Carbohydrates: 17g | Protein: 13g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1407mg | Potassium: 828mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3094IU | Vitamin C: 35mg | Calcium: 391mg | Iron: 2mg