Coated in a creamy tomato vodka sauce, this classic vegetarian easy penne alla vodka pasta recipe whips on the stove in just 30 minutes!
I'm here! I alive! It took me about a MONTH longer than anticipated but I've done some healing and managed to update this website in the process. There's still quite a ways to go (both with my shoulder - turns out I have bursitis - and the website) but progress has indeed been made. Now. How about…a NEW recipe?! Let's get get down to business with a plate of easy penne alla vodka.
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Why You'll Love this Recipe
Mainly? It only takes 30 MINUTES from start to finish.
Also, it's lick the bowl clean delicious. Even my toddler thinks so! Ergo, this easy penne alla vodka is an absolute must for your weekly rotation of family friendly dinners.
What You'll Need
Let's get down to it. The most important items for making easy penne alla vodka are as follows:
- Three types of processed tomatoes. Yes ,you read that right. Why three? Tomato paste for extra deep flavor, tomato sauce for that creamy base, and diced tomatoes for extra yums.
- A large stock pot for boiling the penne.
- A large skillet for making that sauce!
For the full ingredient list, step by step instructions, and extra notes, scroll down to the recipe at the bottom of this post.
Commonly Asked Questions About This Recipe
It does not! The vodka adds a richness to the sauce that highlights the cream and tomatoes.
Nope! Absolutely valid question though. The actual alcohol of the vodka in the sauce cooks off leaving behind a delectable addition of flavor.
Again, the vodka is cooked off so no need to worry about any alcohol content! It is truly only used for delighting the taste buds.
What to Serve with this Easy Penne alla Vodka
Need a little bit more on your plate but you aren't sure what would complement these rich, creamy flavors? Well, you can't go wrong with a slice of three cheese herb garlic bread! However, if you're on the healthy train, my go to everyday side salad or even some basic roasted broccoli and cauliflower are great options.
Freezing and Storage
Can this easy penne alla vodka be made ahead of time and/or frozen? I gotta be honest with you, not really. It's more of a whip up on the stove just before dinner kind of recipe. Why you ask? It all boils down to the cream. Cream based sauces don't hold up well once frozen. It "breaks" once thawed and no amount of whisking will get it back together again.
However! This delicious easy penne alla vodka pasta will store wonderfully in an airtight container in the fridge for up to 3 to 4 days.
Now who's ready for some delicious easy penne alla vodka?! Grab the recipe here make sure to leave a comment below!
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Easy Penne alla Vodka
- Total Time: 30 minutes
- Yield: Serves 4 to 6 1x
Description
Coated in a creamy tomato vodka sauce, this classic vegetarian Italian pasta recipe whips in just 30 minutes.
Ingredients
- 1 lb penne pasta
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- ½ yellow onion, diced
- 3 garlic cloves, minced
- 14 ounces diced tomato
- 14 ounces tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon fresh basil, roughly minced
- ¾ cup heavy whipping cream, scalded*
- ¼ cup Vodka
- ¼ cup shredded parmesan cheese
- Coarse salt, ground black pepper to taste
- Fresh parsley, roughly chopped for garnish
Get Recipe Ingredients
Instructions
- Make the pasta: Bring a large stock pot of salted water to a boil. Cook penne to al dente according to box instructions. Reserve obout ¼ cup of the pasta water. Drain the pasta and set aside.
- While pasta is boiling, add olive oil and one tablespoon of the butter to a large skillet over medium high heat. Add onion and sauté until it begins to turn translucent, about 5 minutes, stirring frequently.
- Add garlic and cook 30 seconds to 1 minute, until fragrant.
- Add the tomato paste and cook until it begins to brown, about 1 minute, stirring frequently.
- Pour in the vodka and scrape up any browned bits on the bottom of the pan.
- Stir in diced tomatoes, tomato sauce, and half of the fresh basil. Bring to a boil.
- Reduce to a simmer and slowly pour in warmed cream, stirring as you pour to avoid curdling.
- Let simmer until the sauce is somewhat thickened, about 5 minutes, stirring occasionally. Add cooked penne pasta and remaining basil. Use reserved pasta water as in single tablespoon increments to reach desired sauce thickness.*
- Add salt and pepper to taste. Garnish with parmesan cheese and parsley to serve. Store in an airtight container in the fridge for 3 to 4 days.*
Notes
To scald heavy whipping cream, heat on the stove in a small sauce pan over medium heat until steaming. Altternatively, heat in a microwave safe bowl in the microwave in 30 second increments until steaming. Do not boil!
Adding some of the reserved pasta water will help the sauce stick to the pasta!
I do not recommend freezing this dish as the sauce will break due to the cream.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
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