Penne alla Vodka

Ingredients

For the Sauce

• 2 tbsp olive oil
• 4 oz pancetta, diced (optional but traditional)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (adjust to heat preference)
• 1 cup vodka
• 1 can (28 oz / 800 g) crushed tomatoes or tomato purée
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan
• 1 tsp salt (to taste)
• 1/2 tsp black pepper

For the Pasta

• 12 oz (340 g) penne
• Salt for pasta water

To Finish

• Fresh basil, chopped
• Extra Parmesan, for serving

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook penne according to package directions until al dente.

Reserve 1 cup pasta water, then drain.

2. Start the Vodka Sauce

Heat olive oil in a large skillet or sauté pan over medium heat.

Add pancetta and cook 3–4 minutes until lightly crispy.

Add onion and cook until softened, 4–5 minutes.

Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.

3. Deglaze with Vodka

Pour in the vodka (carefully).

Let it simmer 5–7 minutes, allowing the alcohol to cook off and the flavor to concentrate.

4. Add the Tomatoes

Stir in crushed tomatoes.

Simmer 10 minutes, allowing the sauce to thicken slightly.

5. Make It Creamy

Lower heat and stir in the heavy cream.

Simmer 2–3 minutes until silky.

Add Parmesan, salt, and pepper.

Taste and adjust seasoning.

6. Toss with Pasta

Add drained penne to the sauce.

Toss until every piece is coated.

If needed, splash in a bit of pasta water for extra silkiness.

7. Serve

Top with fresh basil and more Parmesan.

Serve hot and enjoy that creamy retro magic!