I remember eating penne alla vodka my grandmother would make for me when I was a child growing up in Florence, Italy. This dish brings back the most delicious and comforting memories. I use a good amount of tomato paste in my recipe, which gives the sauce a rich tomato flavor. I also use celery, which is not traditional for alla vodka, but I think it adds so much flavor and gives a very pleasant bite. This sauce is luscious and creamy. Mangiamo!
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound penne
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 stalk celery, minced
- 1 shallot, minced
- 1/2 sweet onion, minced
- Freshly ground black pepper
- 2 tablespoons vodka
- 1/2 cup good-quality tomato paste
- 1/2 cup heavy cream
- Pinch of sugar
- 1/2 teaspoon crushed red pepper flakes, optional
- 1/2 cup freshly grated Grana Padano, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for serving
Instructions
- Bring a large pot of water to a boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
- Meanwhile, heat the oil and 1 tablespoon of the butter in a large saute pan over medium heat. When the butter is melted, add the garlic, celery, shallots and onions, reduce the heat to low and cook until the onions are translucent, 6 to 8 minutes. Season with salt and pepper.
- Add the vodka, raise the heat to medium high and cook until the vodka is almost evaporated, about 2 minutes. Mix in the tomato paste. Add the cream, sugar and red pepper flakes, if using, and season again with salt and pepper. Reduce the heat to medium low and let the sauce simmer gently so the flavors come together, about 5 minutes. Taste the sauce and season again, if needed.
- Add the pasta to the sauce and mix to combine; add some pasta water if it seems dry. Add the remaining 2 tablespoons butter and mix to combine and melt the butter. Remove from the heat, add the Grana Padano and parsley and mix gently to combine. Transfer to serving bowls and finish with some more Grana Padano, freshly ground black pepper and a sprinkle of parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 805 |
| Total Fat | 33 g |
| Saturated Fat | 16 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 25 g |
| Cholesterol | 69 mg |
| Sodium | 678 mg |
Reviews
I love this recipe. So easy to make and the sauce tastes amazing! This has become my new go-to pasta sauce. Thank you for sharing!
This recipe is amazing! Better than many if not most penne vodkas I’ve had at restaurants. Comes together so easily, not complicated at all. Thanks for the recipe.
This was the best vodka sauce I’ve ever made and possibly ever had. The celery, shallot, and parsley add an extra touch of freshness and the butter makes it very rich and creamy.
This was absolutely amazing. I never knew how penne alla vodka was supposed to taste until making this dish. Very rich so easy to feel full quickly – so there is more leftover. My only two suggestions: (1) buy two large tubes of tomato paste, as one doesn’t quite come to the required 1/2 cup and (2) be sure to put the sauce into the pot with the pasta rather than the other way around so there is lots of space for tossing it all together at the end. Loved this recipe and will definitely make it again, and for guests too!
Easy, relatively inexpensive, and DELICIOUS! Highly recommend this hug-in-a-bowl!