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Penne alla Vodka is a classic Italian-American dish featuring a rich, creamy tomato sauce with a touch of vodka. While the alcohol cooks off, the vodka adds a subtle depth and brightness that sets this recipe apart from a standard marinara or tomato cream sauce. You will love this Love at First Bite Pasta!
It is Valentine’s Day week so I wanted to share one of my favorite pasta dishes that gets rave reviews and is perfect to make on Valentine’s Day. I am a sucker for penne alla vodka aka pasta with a vodka tomato cream sauce and it is time to share my recipe with you!
Way before I started Modern Honey, I filmed a show on the Cooking Channel in NYC to share my recipe for “I Want to Marry You Cookies.” I also shared my recipe for Marry Me Chicken, easy Date Me Pasta, the best Love at First Sight Chocolate Cake, and even Better than a Boyfriend Brownies. Now, it is time to share my Love at First Bite Pasta aka Penne alla Vodka (or pasta alla vodka).
I don’t drink alcohol so when I add the vodka, I make sure that it cooks long enough to cook off the alcohol. But, you can also use chicken broth in the place of vodka and it will still be absolutely divine!
Ingredients:
- Pasta: Use your favorite type of pasta. Classic penne alla vodka calls for penne pasta but I love to use all types of pasta. My favorite types of pasta are imported from Italy because of the quality of ingredients.
- Olive Oil: This is used to saute the onion, carrot, and garlic in. You may substitute butter for olive oil as well.
- Onion: Use a finely chopped sweet onion or yellow onion.
- Carrot: This adds a touch of sweetness and complements the acidity of the tomatoes.
- Garlic: Add the minced garlic in at the end to avoid overbrowning.
- Spices: Salt, Pepper, Red Pepper Flakes, Sugar: To add spice, add extra red pepper flakes. The sugar helps to cut the acidity of the sauce.
- Canned Tomatoes: I like to use whole canned tomatoes, if I am blending the sauce. If available, I suggest using San Marzano canned tomatoes.
- Tomato Paste: This adds an intense tomato flavor to the sauce.
- Vodka: Adds brightness and “zing” to the sauce. The alcohol should cook off the longer it is simmered. May substitute chicken broth in its place.
- Heavy Cream: This adds creamy richness to the sauce and balances out the tomatoes.
- Parmesan Cheese: I suggest freshly grating a block of parmesan cheese or parmigiano reggiano.
- Fresh Basil: I suggest cutting fresh basil leaves into ribbons and placing in the sauce and also garnishing the pasta with fresh basil.
- Optional: Crushed Calabrian Chili Peppers: For extra spice and flavor, I suggest using these popular peppers.
What does vodka do in sauces?
If you have ever wondered why people add vodka to sauces, especially to tomato cream sauces, here is your answer…
Vodka adds brightness to the sauce. It adds a mild “zing” or slight tang to balance out the richness of the cream.
It also helps to enhance the flavor of the sauce as it elevates the taste of the tomatoes and heavy cream.
It has a neutral base though. Unlike wine, vodka doesn’t introduce strong flavors.
How to make Love at First Bite Pasta:
- Heat a large skillet or Dutch oven over medium heat. Add olive oil. Add chopped onion and carrot and saute for 8-10 minutes, until softened. Add garlic and saute for 1 minute longer.
- Pour in vodka (or chicken broth), stirring to deglaze any browned bites. Simmer for 5 minutes, allowing the alcohol to burn off.
- While sauce is cooking, heat a large pot of salted water and bring to a boil. Add the pasta and cook according to package instructions. Drain and set aside.
- Stir in tomatoes, tomato paste, salt, pepper, sugar, and red pepper flakes. Break up the tomatoes with a spoon. Lower heat to medium-low and let the sauce simmer for 10-15 minutes.
- For a smoother sauce, I suggest using an immersion blender or adding the ingredients to a blender. Be careful because the sauce will be hot!
- Once it has been blended, add heavy cream. Stir in 1/4 cup of parmesan cheese, setting aside the remaining cheese for garnish. Stir and taste for seasonings. Add more salt and pepper as needed.
- Add the drained pasta to the sauce, tossing gently. Top with freshly grated parmesan and fresh basil.
Frequently Asked Questions (FAQ’s):
- Does all of the alcohol burn off? The alcohol cooks off when simmered for a sufficient time (at least 2–3 minutes at boiling temperature). However, trace amounts might remain. The longer the sauce simmers, the more alcohol evaporates. If you are concerned about the alcohol content, I suggest cooking the sauce for a longer period of time.
- Can I use half-n-half in place of the heavy cream? If you are looking for the richest, creamiest texture, I suggest using heavy cream. If you want to substitute it with half-n-half, the sauce may be slightly thinner and less creamy, but still delicious. Another suggestion to add a little more richness is to add 1 Tablespoon of butter to the sauce.
What is a substitute for vodka in this sauce?
If you prefer to omit vodka, I would suggest replacing the vodka with chicken or vegetable broth.
Storage:
How do I store leftovers? Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of heavy cream or broth to loosen the sauce since pasta tends to soak up the sauce as it chills.
More Pasta Recipes:
What should I serve with pasta?
Italian Chopped Salad
Garlic Cheese Bread
Cheesy Garlic Monkey Bread
Sauteed Zucchini with Parmesan
Pesto Caprese Salad
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Love at First Bite Pasta
Ingredients
- 2 to 3 Tablespoons Olive Oil
- 1 Onion (finely diced)
- 1 Carrot (peeled and finely diced)
- 3 Garlic Cloves (finely minced)
- 3/4 cup Vodka (or chicken broth)
- (1) 28-ounce can Whole Tomatoes (or crushed)
- 1 Tablespoon Tomato Paste *
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Red Pepper Flakes
- 2 teaspoons Sugar
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese (freshly grated)
- 6 to 8 Basil Leaves (ribbons)
- 1 Tablespoon Crushed Calabrian Chilies (optional)
- 1 lb. Pasta (of choice)
Instructions
- Heat a large skillet or Dutch oven over medium heat. Add olive oil. Add chopped onion and carrot and saute for 8-10 minutes, until softened. Add garlic and saute for 1 minute longer.
- Pour in vodka (or chicken broth), stirring to deglaze any browned bites. Simmer for 5 minutes, allowing the alcohol to burn off.
- While sauce is cooking, heat a large pot of salted water and bring to a boil. Add the pasta and cook according to package instructions. Drain and set aside.
- Stir in tomatoes, tomato paste, salt, pepper, sugar, and red pepper flakes. Break up the tomatoes with a spoon. Lower heat to medium-low and let the sauce simmer for 10-15 minutes.
- For a smoother sauce, I suggest using an immersion blender or adding the ingredients to a blender. Be careful because the sauce will be hot!
- Once it has been blended, add heavy cream. Stir in 1/4 cup of parmesan cheese, setting aside the remaining cheese for garnish. Stir and taste for seasonings. Add more salt and pepper as needed.
- Add the drained pasta to the sauce, tossing gently. Top with freshly grated parmesan and fresh basil.
Notes
- Does all of the alcohol burn off? The alcohol cooks off when simmered for a sufficient time (at least 2–3 minutes at boiling temperature). However, trace amounts might remain. The longer the sauce simmers, the more alcohol evaporates. If you are concerned about the alcohol content, I suggest cooking the sauce for a longer period of time.
- Can I use half-n-half in place of the heavy cream? If you are looking for the richest, creamiest texture, I suggest using heavy cream. If you want to substitute it with half-n-half, the sauce may be slightly thinner and less creamy, but still delicious. Another suggestion to add a little more richness is to add 1 Tablespoon of butter to the sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
