Easy Restaurant-Style Penne alla Vodka

This penne pasta dish tossed in a light and smooth tomato cream sauce is an Italian-American classic.

Course pasta

Cuisine Italian

Prep Time 5

Cook Time 25

Servings

Calories 743kcal

Author Kylie Mazon-Chambers

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup diced yellow onion
4 cloves garlic, thinly sliced
½ cup tomato paste
1/3 cup vodka
2 cups heavy cream
Kosher salt
Freshly ground black pepper
¼ teaspoon red pepper flakes
½ pound penne pasta
¼ cup grated Parmesan cheese, plus additional for serving
2 tablespoons chopped basil leaves (optional)

US Customary - Metric

Instructions

Heat a medium saucepan over medium heat, add the olive oil and heat through, then add the butter and allow to melt.
Add the onion and sauté until soft and translucent, about 6 minutes. Add the garlic and sauté until just fragrant, about an additional 30 seconds.
Add the tomato paste and stir to combine, letting the paste cook for about 2 minutes, until deep red.
Add the vodka and stir to combine, then let reduce by half before stirring in the cream. Season to taste with salt and pepper then add the red pepper flakes.
Bring a large pot of water to a boil; add the salt and bring back to boiling. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes.
Drain, reserving 1 cup of the cooking water. Return the pasta to the pot over low heat. Ladle the sauce over the pasta and stir to combine. Stir in some of the pasta cooking water as needed and toss with the Parmesan cheese.
Ladle the pasta into warmed pasta bowls and top with basil (if using) and additional Parmesan cheese.

Video

Notes

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or pasta water to loosen the sauce.

Nutrition