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–+ servings
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!
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5 from 2 votes

Love at First Bite Pasta

This Penne alla Vodka is the best tomato cream sauce pasta and will be love at first bite.
Prep Time5 minutes
Cook Time25 minutes
Course: Lunch or Dinner
Cuisine: Italian
Keyword: love at first bite pasta, penne alla vodka, vodka sauce
Servings: 6
Author: Modern Honey® - www.modernhoney.com

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

I like to buy the tomato paste in tubes to make it easier to measure out small amounts (instead of opening an entire can).
  1. 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.
  2. 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.