# Creamy Penne alla Vodka

Penne alla vodka is penne in a rosy tomato cream sauce flavored with garlic, chili flakes and a splash of vodka. It is rich, a little spicy and silky, and one of the most popular restaurant pasta dishes to make at home.

The vodka brings out flavors in the tomato that water or oil cannot, and the cream mellows the acid for a sauce that is smooth and balanced.

- Total time: 35 min (prep 10 min, cook 25 min)
- Serves: 6
- Per serving (estimated): 560 kcal, 16 g protein
- Cuisine: Italian. Category: Main course. Diet: vegetarian.

## Ingredients

- 450 g penne
- 2 tbsp olive oil
- 1 small onion or 2 shallots, finely diced
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 1/2 tsp red pepper flakes
- 1/3 cup vodka
- 1 can (800 g) crushed tomatoes
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan, plus more to serve
- 2 tbsp butter
- Fresh basil leaves, to serve
- Salt and black pepper

## Method

1. Bring 4 liters (4 quarts) of water to a boil and add 1 tbsp salt. Cook the penne 1 minute short of the package time. Scoop out 1 cup of pasta water and drain.
2. Heat the oil in a large deep skillet or Dutch oven over medium heat. Add the onion and 1/2 tsp salt. Cook 5 minutes until soft and translucent.
3. Add the garlic and red pepper flakes and stir 30 seconds. Add the tomato paste and cook 3 minutes, stirring, until it darkens to a deep brick red and sticks a little to the pan.
4. Take the pan off the heat and pour in the vodka. Return to medium heat and simmer 2 minutes, scraping the bottom, until the sharp alcohol smell fades.
5. Stir in the crushed tomatoes and 1 tsp salt. Simmer gently for 10 minutes, stirring now and then, until thickened and a shade darker.
6. Lower the heat and stir in the cream. Warm for 1 to 2 minutes, until the sauce turns a rosy orange. Do not let it boil hard.
7. Add the penne, butter, Parmesan and 1/4 cup of pasta water. Toss over low heat for 1 to 2 minutes, adding more water if needed, until the sauce is glossy and clings.
8. Taste and adjust salt and pepper. Serve with torn basil and extra Parmesan.

## Why it works

- Cooking the tomato paste until it darkens adds a deep, savory base to the sauce.
- Vodka dissolves flavor compounds that only dissolve in alcohol, so more tomato aroma reaches your nose.
- Simmering the tomatoes before adding cream reduces their raw acid and thickens the sauce.
- Warming, not boiling, the cream keeps it from splitting, so the sauce stays smooth.
- Finishing the pasta in the sauce with starchy water blends everything into one glossy coat.

## The science

- **What vodka really does.** Some aroma compounds in tomatoes dissolve in alcohol but not in water or fat. A splash of vodka pulls them out and carries them into the sauce. It also helps the cream and tomato blend smoothly. The alcohol cooks off, so the flavor stays.
- **Why browned paste adds depth.** Tomato paste is full of natural sugars and amino acids. Cooking it over medium heat triggers browning reactions that create deeper, roasted flavors and remove the raw, metallic taste. Skipping this step leaves the sauce tasting flat and sharp.

## Tips

- Take the pan off the heat before adding vodka to avoid a flare-up near a gas flame.
- Add the cream at a low simmer so the sauce stays smooth.
- Save pasta water, because it loosens the sauce and helps it cling.

## Mistakes to avoid

- Skipping the tomato paste browning, which leaves a raw, sharp taste, so cook it until deep red.
- Boiling the sauce after adding the cream, which can split it, so keep it gentle.
- Pouring vodka near an open flame, which can ignite, so remove the pan from the heat first.

## Variations and swaps

- Add 300 g of sliced cooked chicken or Italian sausage for a heartier meal.
- Stir in a few handfuls of baby spinach with the pasta.
- Add a pinch more chili flakes and a splash of lemon juice for a livelier sauce.
- Swap the vodka for 1/3 cup of water plus 1 tsp of lemon juice for a no-alcohol version.
- Swap heavy cream for half-and-half, which gives a lighter, thinner sauce.
- Swap penne for rigatoni or shells, which trap the sauce.

## Storage

Refrigerate within 2 hours and eat within 3 days. Reheat in a skillet with a splash of water or milk until it reaches 165°F (74°C), since the sauce thickens when chilled.

## FAQ

**Does the alcohol cook out of vodka sauce?**

Most of it does during simmering, but some trace amounts remain. If you need to avoid alcohol entirely, use the no-alcohol swap, which still tastes good.

**Can I make penne alla vodka without vodka?**

Yes. Replace it with water and a little lemon juice, or leave it out. The sauce will be slightly less aromatic but still creamy and delicious.

**What is vodka sauce made of?**

Vodka sauce is a tomato sauce made with aromatics, tomato paste, vodka, crushed tomatoes and cream. Parmesan and chili flakes are common finishing touches.

**Why did my vodka sauce split?**

Splitting usually happens when the cream boils hard or hits very acidic tomatoes. Simmer the tomatoes first, lower the heat before adding cream, and stir gently.

**Can I freeze vodka sauce?**

Yes, freeze the sauce without the pasta for up to 3 months. Thaw it in the fridge, reheat gently and stir well, adding a splash of water if it looks separated.

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Source: https://cookingscientist.com/recipes/penne-alla-vodka (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846