Penne alla Vodka
Penne alla Vodka is a delicious and comforting Italian-American pasta dish known for its creamy, tangy tomato sauce with a hint of vodka. While its exact origins are debated, Penne alla Vodka gained popularity in the United States during the 1970s and 1980s, becoming a favorite in Italian-American restaurants. The addition of vodka is believed to enhance the flavors of the tomatoes and help emulsify the cream into the sauce, creating a rich and velvety texture. This dish perfectly balances the acidity of tomatoes with the smoothness of cream, making it a delightful and satisfying meal for any pasta lover.
Ingredients
Penne Pasta: 400 grams (14 ounces)
Olive Oil: 2 tablespoons
Garlic: 2 cloves, minced
Crushed Red Pepper Flakes: 1/2 teaspoon (optional, for a bit of heat)
Tomato Paste: 2 tablespoons
Crushed Tomatoes: 400 grams (14 ounces)
Vodka: 60 ml (1/4 cup)
Heavy Cream: 125 ml (1/2 cup)
Pecorino Romano or Parmesan Cheese: 100 grams (3.5 ounces), freshly grated
Fresh Basil: A handful, chopped (for garnish)
Salt and Black Pepper: To taste
Step by Step Recipe
Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to package instructions. Reserve about 1 cup of pasta water before draining.
Prepare the Sauce Base: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.
Add Tomato Paste and Vodka: Stir in the tomato paste and cook for another 1-2 minutes, allowing it to caramelize slightly for depth of flavor. Pour in the vodka, and let it simmer for about 2-3 minutes, or until the alcohol evaporates and the mixture reduces slightly.
Incorporate the Tomatoes and Cream: Add the crushed tomatoes to the skillet, stirring well to combine with the tomato paste and vodka. Bring the mixture to a simmer, then lower the heat and cook for about 10 minutes, stirring occasionally. Add the heavy cream, stirring to create a smooth and creamy sauce. Season with salt and black pepper to taste.
Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
Finish and Serve: Stir in half of the grated Pecorino Romano or Parmesan cheese, mixing well to incorporate. Serve immediately, garnishing with the remaining cheese and fresh basil.
Wine Pairing
Penne alla Vodka pairs wonderfully with a medium-bodied white wine like a Pinot Grigio or Chardonnay. These wines offer enough acidity to complement the richness of the creamy tomato sauce without overpowering the delicate flavors. For those who prefer red wine, a light Chianti or Barbera can also work well, providing a nice balance with their fruity and slightly acidic profiles.