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Vegetarian, Italy

Penne alla vodka

Penne alla vodka is an Italian American pasta dish in a tomato and cream sauce flambéed with vodka, serving 4 people, ready in 30 minutes, at an easy skill level, for €1.90 per serving. The key to success is cooking the shallots gently and using pasta water to bind the sauce.

Penne in a creamy tomato sauce flambéed with vodka, a little Italian American classic that always wins everyone over.

Penne alla vodka
Total time
30 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

The rosy sauce in penne alla vodka gets its silkiness from cream, which tames the sharpness of the tomato. The vodka itself cooks off during simmering, leaving only a round note in the background, with no trace of alcohol on the plate. A pinch of Espelette pepper adds just enough warmth to wake up the sauce without making it spicy.

This is a perfect weeknight dish when you want something comforting without spending your whole evening in the kitchen. Kids love it for its creamy texture and mild flavor, while adults enjoy the Italian American twist that makes a nice change from a classic bolognese. Mon Chou suggests it for evenings when you want a warm, simple dinner that still delivers on flavor.

The ingredients

4 people

Pantry

  • Penneoften in the pantry 400 g
  • Crushed tomatoesoften in the pantry 400 g
  • Vodka 4 cl
  • Espelette pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl
  • Butter 30 g
  • Grated parmesan 50 g

Fruits and vegetables

  • Shallots 2
  • Garlic 1 cloves

Allergens Gluten, Lactose

The step by step recipe

  1. Melt the butter and cook the chopped shallots and garlic gently without letting them brown. 4 min

    Cook them slowly until they turn translucent.

  2. Pour in the vodka and let it cook off, then add the tomatoes, Espelette pepper, salt, and pepper. 10 min

    Move the bottle away from the pan as you pour, the alcohol can flare up.

  3. Add the cream and let it simmer gently until the sauce turns rosy and smooth. 5 min

    Cream blends in better with a hot sauce than with a boiling one.

  4. Cook the pasta in a large pot of salted boiling water, saving a cup of the cooking water before draining. 10 min

    Always save a cup of pasta water, its starch helps bind the sauce to the pasta.

  5. Toss the penne with the sauce, the parmesan, and a splash of pasta water.

    Penne rigate hold the sauce better.

Our tips to get it right

  • Chop the shallots and garlic very finely so they melt into the sauce instead of staying in visible bits.
  • Let the vodka reduce almost completely before adding the tomatoes, otherwise the sauce stays too thin.
  • Stir in the parmesan off the heat or over very low heat so it melts smoothly instead of turning grainy.

The variations

  • Swap the heavy cream for soy cream for a lactose free version, the sauce stays just as silky.
  • If you skip the vodka, add a splash of lemon juice at the end of cooking to bring back some of that same brightness.
  • For a quicker, kid friendly version, skip the flambé step and pour the tomatoes in right after the shallots, the sauce will just be slightly less rounded in flavor.

What to serve it with

  • Green salad with lemon dressing
  • Crusty bread for mopping up sauce
  • Sparkling water with lemon

Storage

Penne alla vodka keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze well since the cream can split once thawed. Reheat gently over low heat with a splash of water or milk to bring the sauce back to its creamy texture.

Questions about this dish

Can you make penne alla vodka without alcohol?

Yes, just skip the vodka and add the tomatoes right after the shallots. The sauce will lose a bit of its roundness, which you can make up for with a splash of lemon juice.

What pasta can I use instead of penne?

Rigatoni or fusilli work very well since their shapes hold the sauce just as nicely. Avoid very thin pasta, which tends to get lost in a creamy sauce like this one.

Can the sauce be made ahead of time?

Yes, the vodka tomato sauce can be made up to a day ahead and gently reheated before tossing with freshly cooked pasta. Save some pasta water to add in when you mix everything together.

Why save the pasta cooking water?

Pasta water contains starch that helps the sauce cling to the penne and stay creamy. Add it a little at a time while tossing until you reach the texture you want.

How long does it take to make a penne alla vodka?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a penne alla vodka?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a penne alla vodka cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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