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 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.
- 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.