Although it’s hard to pinpoint the origin story of penne alla vodka, it has become an American food staple featured on Italian American restaurant menus around the country. I find myself reaching for foods that are familiar and consistent whether dining out or entertaining at home. I hope this becomes a go-to pasta for you too!
What is Vodka Sauce? Plus, Tips!
Classic penne alla vodka is so simple—the smooth and creamy vodka sauce can be made in the same amount of time it takes to cook the pasta. Even those who don’t deem themselves vodka lovers will like the flavor of this sauce. Once the alcohol cooks off, the bitterness of the vodka dissipates and blends right into the richness of the tomato sauce. Vodka sauce is made with tomatoes, heavy cream, and vodka. It’s lightly sweet and ever so tangy. The vodka provides a clean subtle taste once the alcohol is cooked off—reduce it by about half. It helps brighten the tomatoes. Is vodka necessary? The short answer is yes and here is why. Use any brand of vodka you enjoy drinking; it doesn’t have to be a top-shelf fancy brand, but don’t use flavored vodka. I use Absolut Vodka or Tito’s Handmade Vodka.
Helpful Tips for Making Penne alla Vodka
Season the garlic with black pepper as it cooks—the black pepper will toast in the oil, adding a touch more character to the sauce. Add 2 tablespoons of butter into the sauce at the very end to make it velvety and rich.To ensure every single bite is cheesy, add the Pecorino when you toss the pasta and the sauce together.
Delicious Variations
There are so many ways to go about this classic pasta:
Add sautéed mushrooms. Add pieces of fresh mozzarella for gooey melted cheese.Add sweet peas—this is a popular way to brighten up the pasta with pops of color and sweetness.Add grilled chicken or sautéed shrimp for a boost of protein.Rigatoni and pipe rigate are great pasta shapes because their tubular shapes catch the sauce just like penne. Many penne alla vodka recipes call for pancetta or sausage, but it’s not necessary. Cut the pieces as big or small as you’d like and brown them before cooking the onions.
Make the Sauce Ahead
It’s easy to prepare the sauce ahead for a weeknight meal or if you’re getting ready to entertain a weekend crowd. Vodka sauce can be stored for up to 3 days in the fridge or for weeks in the freezer. If you are worried about the sauce breaking once thawed, add the heavy cream right before serving. Reheat the sauce on the stove top over low heat while you cook the pasta right before serving.
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Pull the pan off the heat and add the vodka. You’re doing this off the heat to avoid a flare-up, especially if you have a gas stove. Return the pan back to the heat, now medium-high, and cook the alcohol off, about 2 minutes. The vodka should be reduced by half. Transfer the sauce back into the pan and simmer until slightly thickened, about 3 minutes. Taste and adjust seasoning with salt and black pepper. Refrigerate leftovers in an airtight container for up to 3 days. Reheat it on the stovetop over low heat with a splash of water or cream. Did you love the recipe? Leave us stars below!
