Penne Alla Vodka

By Nigella Lawson

Penne Alla Vodka
Suzy Allman for The New York Times
Total Time
45 minutes
Rating
4(2,616)
Comments
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Penne alla vodka is the perfect recipe for easy entertaining: short pasta is easier to cook in quantity than long strands and the sauce is amusingly retro -- think 1960s Rome, where the dish originated. But it is seriously good.

Featured in: AT MY TABLE; Pasta That Adds Bite to Vodka

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Ingredients

Yield:8 to 10 servings
  • Salt
  • 1cup finely chopped onion
  • 2tablespoons garlic-infused oil
  • 128-ounce can plum tomatoes or 3 cups finely chopped fresh tomatoes
  • 2tablespoons heavy cream
  • 2pounds penne rigate
  • ½cup vodka
  • 4tablespoons butter
  • Grated Parmesan cheese, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

461 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 13 grams protein; 486 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of lightly salted water to a boil. Place a large sauté pan over medium-low heat, and add onion, oil and a sprinkling of salt. Sauté onion until soft and beginning to caramelize, about 10 minutes.

  2. Step 2

    Add tomatoes and their juices, and simmer for 15 to 20 minutes. Add heavy cream, and remove from heat.

  3. Step 3

    Add pasta to boiling water and cook until al dente. Drain pasta and return to cooking pot. Add vodka, butter and salt to taste. Gently mix penne until butter is melted. Add tomato mixture, and mix until pasta is coated.

  4. Step 4

    To serve, transfer pasta and sauce to a large warmed bowl. Pass Parmesan cheese for guests to serve themselves.

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Ratings

4 out of 5
2,616 user ratings
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Comments

trblmkr

I kept sipping the vodka while cooking, waiting and waiting for the alcohol to burn off. I don't remember what happened next...

Ed Hawco

First of all, the alcohol does NOT burn off. There have been many studies of this, and they're all over the internet so Google it, but for short cooking times like this at least half of the alcohol remains.

Vodka is tasteless, but alcohol is known to release flavors in tomatoes that otherwise aren't released. It's also a solvent that can bring out the essential oils of any herbs that are used. Finally, the alcohol can help stabilize the cream in the sauce and prevent the sauce from breaking.

Barbara

The original Roman recipe calls for cubed pancetta, to be crisped up with a little EVOO. Then you add the vodka, about 3/4 cup, let it burn off and then the tomatoes. Cook for about 10 minutes, turn off the flame and blend in the cream so that the mixture won't curdle. There're no onion or garlic or red pepper flakes. BTW I am originally from Rome.

Pablo

Don’t make this, just use a regular penne vodka recipe. There is so much vodka in it that doesn’t cook off, so the pasta tastes like it. Plus way too much pasta for not enough sauce (which was bland to begin with)

Alethea ODonnell

This is not my favorite. Watery and just not super creamy. I won’t make this recipe again.

Megan

I’ve substituted a dollop of Greek yogurt for the heavy cream and it turned out great.

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