The First Bite That Hooked Me
I still remember my first forkful of creamy penne alla vodka. The sauce clung to each noodle, rich and tangy. A hint of heat from the red pepper flakes made it unforgettable. Ever wondered how a splash of vodka could turn pasta into magic? That silky texture, the sharp parmesan—it felt like a restaurant dish at home. Now I make it weekly, tweaking it just for fun.My Kitchen Disaster Turned Win
My first try? I forgot to blend the sauce. Chunky tomatoes floated in cream, looking sad. But the flavor? Still amazing. Cooking reminds us that perfection isn’t the goal—joy is. Now I laugh when my blender splatters sauce. Share your funniest cooking fail below—was it worse than mine?Why This Pasta Tastes So Good
– The vodka sharpens the tomatoes, making them pop. – Cream softens the heat, creating a cozy balance. Which flavor combo surprises you most? Is it the spicy-sweet sauce or the salty parmesan finish? Try adding a pinch of sugar next time—game changer.A Dish With a Backstory
This pasta hails from 1970s Italy, born in trendy Roman kitchens. *Did you know vodka was added to help tomatoes blend with cream?* It’s a modern twist on old-world flavors. Now it’s a global favorite, tweaked in every home. Who’s your pasta hero—nonna or a chef? Tell me in the comments!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Extra virgin olive oil | 1 Tablespoon | |
| Butter | 2 Tablespoons | |
| Yellow onion | 1, diced | |
| Garlic | 3 cloves, minced | |
| Crushed red pepper flakes | 1/4 teaspoon | |
| Vodka | 1/2 cup (120g) | |
| Whole peeled plum tomatoes | 1 28-ounce can, undrained | San Marzano are best |
| Dried oregano | 1 teaspoon | |
| Dried basil | 1 teaspoon | |
| Salt and freshly ground black pepper | To taste | |
| Penne pasta | 12 oz | |
| Heavy cream | 1/2 cup (114g) | |
| Freshly grated parmesan cheese | 1/3 cup (33g) | plus extra for serving |
| Fresh basil leaves | As needed | for garnish |
How to Make Creamy Penne alla Vodka
Step 1 Heat olive oil and butter in a pot. Add diced onion and cook until soft. Stir in garlic and red pepper flakes. Pour vodka and let it reduce by half.
Step 2 Crush tomatoes by hand into the pot. Add juice, oregano, and basil. Simmer partly covered for 30 minutes. (Hard-learned tip: San Marzano tomatoes make the sauce sweeter.)
Step 3 Cook penne until al dente. Drain and set aside. Blend the sauce until smooth. Stir in cream and season with salt and pepper.
Step 4 Mix pasta and parmesan into the sauce. Garnish with fresh basil. *Fun fact*: Vodka helps release flavors in tomatoes. What’s your go-to pasta shape for creamy sauces? Share below! Cook Time: 45 minutes Total Time: 55 minutes Yield: 4 servings Category: Dinner, Pasta
3 Twists on Classic Penne alla Vodka
Spicy Kick Double the red pepper flakes. Add a dash of cayenne for extra heat.
Veggie Boost Toss in sautéed mushrooms or spinach. Makes it heartier without meat.
Seafood Swap Stir in shrimp or scallops. Cook them right in the sauce. Which twist would you try first? Vote in the comments!
Serving & Pairing Ideas
Serve with garlic bread or a crisp salad. Top with extra parmesan and basil. Pair with a chilled white wine or sparkling water with lemon. Both cut the richness. Which would you choose tonight? Let us know!
Storing and Reheating Your Pasta
Keep leftovers in the fridge for up to 5 days. Use airtight containers to lock in flavor. Reheat gently on the stove with a splash of cream or water. Freezing? Skip the pasta—just freeze the sauce for 3 months. *Fun fact: I once forgot a batch in my freezer for months—still tasted great!* Double the sauce next time for easy future meals. Why this matters: Fresh pasta turns mushy when frozen, but the sauce stays perfect. Ever tried freezing this dish? Share your tricks below!Fix Common Penne alla Vodka Problems
Sauce too thin? Simmer it longer or add a pinch of flour. Too spicy? Stir in extra cream or cheese to tame the heat. Pasta sticking? Toss it with a bit of oil after draining. Why this matters: Small tweaks save the dish—no need to start over. My neighbor once added too much vodka; simmering fixed it! Which issue trips you up most? Let’s troubleshoot together.Your Penne alla Vodka Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free penne and check your vodka labels—some contain gluten.
Q: How far ahead can I prep the sauce?
A: Make it 2 days early; store it chilled. Reheat before adding pasta.
Q: What’s a good vodka swap?
A: Try white wine or skip it—add extra tomato juice for depth.
Q: Can I double the recipe?
A: Absolutely. Use a bigger pot and adjust simmering time slightly.
Q: Why San Marzano tomatoes?
A: They’re sweeter and less acidic, giving the sauce a smoother taste.
Let’s Keep Cooking Together
This dish is a weeknight hero in my house. I hope it becomes one in yours too.Tag @SpoonSway on Pinterest with your creations—I’d love to see them! Got a twist on the recipe? Tell me in the comments. Happy cooking! —Sarah Cooper.
Creamy Penne alla Vodka with Parmesan
Description
A rich and creamy pasta dish with a smooth vodka-infused tomato sauce, finished with parmesan and fresh basil.
Ingredients
Instructions
- Add olive oil and butter to a large pot over medium heat. Once hot, add onion and cook for several minutes until translucent. Add garlic and crushed red pepper and cook for 30 seconds. Add vodka and cook until reduced by half.
- Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Add dried oregano and basil. Reduce heat to medium low and cook, partially covered, for 30 minutes.
- Meanwhile, cook penne pasta according to package instructions, until al dente. Drain, rinse and set aside.
- Use an immersion blender, blender or food processor to puree the sauce until smooth.
- Reduce pot to low heat. Stir in cream and season with salt and pepper, to taste. Cook 10 more minutes. Stir in cooked pasta and parmesan cheese.
- Serve garnished with fresh chopped basil and extra parmesan cheese and crushed red pepper flakes, if desired. Store leftovers in the fridge for up to one week.
Notes
- For a spicier version, increase the crushed red pepper flakes to taste.
Penne, Vodka, Pasta, Creamy, Parmesan