Silky Penne alla Vodka

Name: Silky Penne alla Vodka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 2 medium shallots (finely chopped); 3 cloves garlic (minced); 1/2 teaspoon red chili flakes (or to taste); 1/2 cup vodka (high quality); 800 grams canned crushed tomatoes; 1 cup heavy cream; 1/2 cup grated Parmesan cheese (plus more for serving); Salt and pepper (to taste); 450 grams penne rigate

40 min 4 servings Medium

All Recipes

Silky Penne alla Vodka

Enjoy a delightful Penne alla Vodka with a creamy, tomato-vodka sauce enriched with shallots and a hint of chili flakes.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Medium

Penne alla Vodka is a classic Italian-American dish known for its creamy and slightly spicy tomato sauce. This version combines the richness of cream with the tang of tomatoes and the subtle heat of chili flakes, all balanced with a splash of vodka. Perfect for a cozy dinner, this dish brings a touch of sophistication without the fuss. This recipe is tailored for those who appreciate a balanced pasta dish with a silky sauce that clings perfectly to penne rigate. Whether you're hosting a dinner party or enjoying a quiet night in, Penne alla Vodka is sure to impress.

Ingredients

Servings

For the sauce

For the pasta

Instructions

Sauté aromatics

Heat olive oil in a large skillet over medium heat. Add shallots and garlic, sauté until translucent, about 3-4 minutes.

Pro tip: Stir frequently to avoid burning the garlic.

Add chili flakes and vodka

Stir in the red chili flakes and cook for 30 seconds. Carefully add vodka and simmer until reduced by half, about 5 minutes.

Pro tip: Ensure vodka is simmering gently to burn off the alcohol.

Incorporate tomatoes

Pour in crushed tomatoes and stir well. Bring to a simmer, then reduce heat to low and cook for 10 minutes.

Pro tip: This allows the flavours to meld together.

Add cream and cheese

Stir in the heavy cream and Parmesan cheese. Simmer gently for 5 minutes, stirring occasionally.

Pro tip: Do not boil the sauce after adding cream to prevent curdling.

Cook the pasta

Meanwhile, cook penne rigate in a large pot of salted boiling water until al dente, about 10 minutes. Drain and reserve 1 cup of pasta water.

Pro tip: Reserve pasta water in case you need to thin the sauce.

Combine and serve

Add drained pasta to the sauce, tossing to coat. Add reserved pasta water as needed to reach desired consistency. Season with salt and pepper. Serve hot, garnished with additional Parmesan cheese.

Pro tip: Toss pasta directly in the skillet to ensure even coating with sauce.

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Tips & Tricks

<ul><li>Use high-quality vodka for the best flavour.</li><li>Cook pasta al dente for optimal texture.</li><li>Adjust chili flakes to your spice preference.</li></ul>

Serving Suggestions

Serve Penne alla Vodka with a side of garlic bread and a simple green salad for a well-rounded meal. A glass of crisp white wine, like Pinot Grigio, complements the dish beautifully. To make ahead, prepare the sauce up to two days in advance and store in an airtight container in the fridge. Reheat gently before tossing with freshly cooked pasta. Leftovers can be stored for up to 3 days in the refrigerator.