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Authentic Penne alla Vodka Recipe United States of America, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This Italian-American or American-Italian dish is quite simple to make, and it includes easily available ingredients. The preparation starts with sautéing onions and garlic in heated olive oil. Next step is to add crushed tomatoes and vodka, which are supposed to simmer until reduced by half. The heavy cream is then stirred in, which will give the sauce a bright orange color. The combination of tomatoes and cream is rarely seen in Italian cooking, because the acidity of the tomatoes may cause the oil from the cream to separate. Vodka – or its Italian relative, grappa – serves as an emulsifier which will keep the ingredients homogeneous. Meanwhile, the pasta – preferably penne, tubular-shaped pasta - is cooked in boiling salted water until they are al dente. Grated cheese such as parmesan can be mixed into the sauce or sprinkled on the finished dish. The pasta should be left simmering in the sauce for a couple of minutes before serving, and some recipes ... Read more
Cooking tips
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pasta
The best kind of penne — tubular-shaped, 2-inch long pasta — for this dish is the penne rigate, with small dents on the surface which help keep the sauce on it. They should be cooked in salted water, and the general rule is using 1 liter of water per 100 grams of pasta. To cook them al dente, follow the instructions from the producer. Since the water in which the pasta was cooked is rich in starch,... Read more -
tomatoes
Both fresh and canned tomatoes can be used for penne alla vodka, and the texture depends to your liking – you can chop them roughly or use tomato purée for a smoother finish. If you use canned whole tomatoes, feel free to add the water they came in; it will be reduced during cooking. -
vodka
Since most of the alcohol evaporates during cooking, it is not obligatory to use expensive vodka brands. Instead of vodka, you can also use Italian grappa, a grape-based liqueur. -
serving
Serve this dish in warmed-up plates and sprinkle it with some freshly grated parmesan and some fresh basil leaves.
Classic Penne alla Vodka
PREP 5min
COOK 20min
READY IN 25min
The following recipe was put together by Lidia Matticchio Bastianich, restaurant-owner and TV chef, in her book Lidia's Italian-American Kitchen. She claims she has been preparing this dish as early as the 1970s, and her secret is to add crushed red pepper and some olive oil in the sauce.
Ingredients
Classic Penne alla Vodka
1 can (35 oz) plum tomatoes with their liquid
1 lb penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tbsp unsalted butter or olive oil
2-3 tbsp chopped fresh parsley
3/4 cup freshly grated Parmigiano-Reggiano
salt
Preparation
1
Classic Penne alla Vodka
Step 1/8
Boil 6 quarts of salted water in an 8-quart pot over high heat.
Step 2/8
Put the tomatoes with their liquid in a food processor. Process the tomatoes using quick pulses until finely chopped.
Step 3/8
Add the penne into the boiling water. Cook the pasta in a semi-covered pot for 8 to 10 minutes, stirring occasionally.
Step 4/8
While pasta is cooking, heat the olive oil over medium heat in a large skillet. Press the garlic cloves with the side of a knife and toss them in the hot oil. Cook for about 3 minutes, until the garlic is lightly browned.
Step 5/8
Carefully slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat, and simmer until the pasta is ready.
Step 6/8
Take the garlic cloves out of the sauce and pour in the cream. Add 2 tablespoons of butter or oil. Mix the sauce and the pasta.
Step 7/8
Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
Step 8/8
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and mix. Serve immediately, with additional cheese to taste.
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