Penne Alla Vodka

By Christina Collins

Simply put, this is the best recipe for Penne alla Vodka you will find. It is creamy, luscious, bursting with flavor and just a pinch spicy. It’s extremely crave-able, it’s addicting, and you will eat too much. You will also be thanked profusely by your friends, family, guests or whomever you are cooking for. And you will be asked to make it again. Trust me on this- look no further. This is penne perfection.

Penne vodka

Penne alla Vodka is a classic Italian-American dish that is rarely made will. Too often our experience with this dish is at a party, where it was made hours earlier by a catering deli or pizzeria, and served out of a stereo tray. It gets the job done, but it’s not great. It’s usually thick and pink, the cream breaks and gets oily, or they use flour and it gets thick and gummy, it often contains chunks of onions and sometimes prosciutto or another meat, and quite often doesn’t even get made with vodka- a main ingredient! This recipe is not that. This is the “real” recipe for Penne alla Vodka and it will ruin the catering version for you for the rest of days!

The secret to this recipe is roasting the sauce in the oven for over an hour to develop deep flavors for the sauce base. This is a very different approach than most sauces which are made only on the stovetop. However, once you do it you will understand that the roasting makes a the difference in the depth of flavor.

Helpful Tips:

  • This recipe can be made in advance by 1-2 days, up until the last step where you reheat slowly and add the cream and parmesan cheese.
  • This recipe doubles well.

Recommended Ingredients / Supplies:

I like to serve Penne Alla Vodka with Roasted Sausage & Peppers. It’s a fabulous combination!

sausage & peppers
Get the Recipe for Roasted Sausage & Peppers
Penne vodka

Penne Vodka

Inspired by Ina Garten
Creamy, lucious & a bit of kick!
Servings 4

Ingredients
  

  • 1/4 cup good olive oil
  • 1 medium Spanish onion chopped
  • 3 cloves of garlic diced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons dried oregano
  • 1 cup vodka
  • 2 28-ounce cans peeled plum tomatoes
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 pound penne pasta
  • 4 tablespoons fresh oregano
  • 3/4 to 1 cup heavy cream
  • Grated Parmesan cheese

Instructions
 

  • Preheat oven to 375 degrees F.
  • Pierce the tomatoes over the sink, one by one, to let the water and seeds release from the tomatoes. This doesn’t have to be perfect. Add them to a bowl and set aside. When all the tomatoes are in a bowl, crush them with your hands. Again, this does not have to be perfect because they will eventually be processed in a blender. Reserve 1 cup of puree from the can of tomatoes.
  • Once the tomatoes are prepared, Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 10 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
  • Add the tomatoes & puree to the pan, add 2 teaspoons kosher salt and a pinch of black pepper. Stir to combine. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
  • Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
  • At this point you can set the sauce aside until ready to use, or use right away. When you are ready to serve, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
  • Meanwhile, reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency.
  • Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan.
  • Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

Notes

This sauce double wells. Sauce can be made in advance & frozen until the point where you add the cream and parmesan.Β 

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