Penne alla Vodka

Name: Penne alla Vodka
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g penne; 200 ml tomato passata; 60 ml vodka; 100 ml cream; 1 shallot; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Emerging in the late 20th century, Penne alla Vodka found its fame in Italian-American restaurants, where it quickly became a favorite for its luxurious yet accessible charm. Though its exact origins are debated, this dish is synonymous with casual dining, often enjoyed during relaxed evenings when comfort and sophistication meet in a bowl.

The creaminess of the sauce, balanced by the tang of tomato passata and a subtle kick of vodka, wraps each penne tube in a silky embrace. Finished with a generous dusting of Parmigiano-Reggiano, this dish offers a harmonious blend of sharp, creamy, and savory notes, leaving a lingering warmth that invites you back for more.

Ingredients

400 gpenne
200 mltomato passata
60 mlvodka
100 mlcream
1shallot
40 gParmigiano-Reggiano
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil. Use enough water to allow the pasta to move freely, which helps it cook evenly. Add a generous amount of fine sea salt to the water; it should taste like the sea. This step is crucial for seasoning the penne from the inside out.
While the water is heating, finely chop the shallot. In a wide pan, heat a tablespoon of olive oil over medium heat. Add the chopped shallot and sauté until it becomes translucent and fragrant, about 3-4 minutes. This will form the aromatic base of your sauce.
Add the 200 ml of tomato passata to the pan with the shallots. Stir well to combine and let it simmer gently for about 5 minutes. This allows the flavors to meld and the sauce to slightly thicken.
Pour in the 60 ml of vodka, stirring to incorporate it into the tomato mixture. Let it simmer for another 5 minutes. The alcohol will mostly evaporate, leaving behind a subtle depth of flavor that enhances the sauce.
Reduce the heat to low and stir in the 100 ml of cream. Mix until the sauce turns a uniform pink color, which is characteristic of Penne alla Vodka. Taste and adjust with fine sea salt if necessary.
Once the water is boiling, add the 400 g of penne. Cook the pasta until it's just shy of al dente, as it will finish cooking in the sauce. Reserve a cup of the starchy pasta water before draining.
Transfer the drained penne to the pan with the sauce. Toss the pasta to coat it thoroughly, adding a splash of the reserved pasta water to help the sauce adhere and achieve a silky texture. The sauce should cling to the penne without being too thick or too runny.
Grate 40 g of Parmigiano-Reggiano over the pasta and toss again to combine. The cheese will melt into the sauce, adding richness and depth. Serve the Penne alla Vodka hot, garnished with extra cheese if desired.