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Penne Alla Vodka Recipe

Penne alla Vodka

This entire sauce is designed to come together in the time it takes to boil the pasta. The key is having everything ready to go before you start. The vodka is not a gimmick; it acts as an emulsifier, allowing the acid from the tomatoes and the fat from the cream to bind together into a smooth, cohesive sauce that won't break. Smashing the garlic infuses the oil with flavor without adding the harshness of minced garlic.
Prep Time10 minutes
Active Time20 minutes
Total Time30 minutes
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Ingredients

  • 1 16-ounce box penne rigate pasta
  • 2 tablespoons Diamond Crystal kosher salt for pasta water
  • 10 cloves garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 28-ounce can San Marzano crushed tomatoes
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup vodka
  • 1/3 cup heavy cream
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3/4 cup freshly grated Pecorino Romano plus extra for serving

Instructions

  • Bring a large pot of water to boil with the salt.
  • Cook the penne according to package directions until al dente.
  • While the water heats, peel and smash the garlic cloves with the flat side of a knife.
  • Heat the olive oil in a large saucepan over medium heat.
  • Cook the smashed garlic until light golden and fragrant, about 2-3 minutes.
  • Add the crushed tomatoes, salt, and red pepper flakes to the pan.
  • Simmer the sauce for a few minutes, then add the vodka.
  • Continue simmering for 4-5 minutes to cook off the alcohol.
  • Reserve 1 cup of the pasta cooking water before draining.
  • Remove the garlic cloves from the sauce with a slotted spoon.
  • Stir the heavy cream into the sauce until uniformly pale orange.
  • Add the drained pasta to the sauce along with 1/4 cup pasta water.
  • Toss vigorously to combine, adding more pasta water if needed.
  • Simmer the pasta and sauce together for 1 minute.
  • Remove from heat and add the parsley and Pecorino Romano.
  • Toss until the cheese melts and sauce is creamy.
  • Serve immediately with additional cheese.

Notes

 The starchy pasta water is essential for creating a silky sauce that clings to the pasta.