Description
SEO Optimized Description
This creamy Vodka Pasta (Penne alla Vodka) is a rich and velvety dish made with tomato passata, vodka, and cream for a perfectly smooth sauce that clings to every bite of pasta. A quick and easy 20-minute meal, this classic Italian-American favorite is perfect for weeknights or special occasions!
Ingredients
Units
Scale
For the Sauce:
- 1 tbsp butter or olive oil
- 2 garlic cloves, crushed
- Pinch of dried chili flakes
- 50ml vodka
- 250ml passata
- 150ml double cream or mascarpone
- 1 tsp sugar
- 2 tsp red wine vinegar
- Salt & black pepper (to taste)
For the Pasta:
- 200g pasta tubes (rigatoni or penne)
- 25g parmesan, finely grated (plus extra for serving)
- Fresh basil leaves (for garnish)
Instructions
1️⃣ Sauté the Garlic & Chili:
- Heat butter or olive oil in a deep frying pan over medium heat.
- Add garlic and chili flakes, cooking for a few seconds until fragrant (be careful not to brown the garlic).
- Pour in vodka and let it bubble for 1 minute to cook off the alcohol.
2️⃣ Make the Sauce:
- Stir in passata, then simmer for 10-15 minutes until thickened.
- Season with salt, pepper, sugar, and red wine vinegar.
3️⃣ Cook the Pasta:
- Boil pasta in salted water according to package instructions.
- Before draining, reserve ½ cup of pasta water.
4️⃣ Finish the Sauce:
- Add a ladle of pasta water to the tomato sauce.
- Stir in double cream or mascarpone until smooth.
5️⃣ Combine & Serve:
- Drain pasta and toss it into the sauce. Stir well, adding extra pasta water if needed.
- Mix in parmesan until melted and creamy.
- Serve with extra parmesan and fresh basil.
Notes
Notes
- Why Vodka? It enhances the tomato’s acidity and creates a silky texture. The alcohol cooks off, leaving behind a deeper flavor.
- Tomato Purée Alternative: Use 5-6 tbsp tomato purée + 200ml water instead of passata.
- Make It Spicier: Add extra chili flakes or a pinch of cayenne.
- Storage: Keep leftovers refrigerated for up to 2 days. Reheat gently with a splash of cream or pasta water.
