This creamy, vodka-spiked pasta dish combines the perfect balance of rich tomato sauce, tender penne, and a luxurious cream finish that will make any dinner feel special. It’s the kind of recipe that feels fancy enough for date night but is actually simple enough for a weeknight dinner, coming together in just about 30 minutes.
What’s So Special About This Dish?
- Restaurant Quality at Home – Achieves that perfect balance of creamy and tangy you’d expect from a high-end Italian restaurant
- Quick and Easy – Ready in just 30 minutes with minimal prep work
- Pantry-Friendly – Uses mostly shelf-stable ingredients you likely already have
- Foolproof Method – Detailed steps ensure your sauce will be silky smooth every time
Tips for Success
- Don’t skip the vodka – it adds depth and helps emulsify the sauce (the alcohol cooks off completely)
- Reserve 1 cup of pasta water before draining – it’s essential for achieving the perfect sauce consistency
- Let the cream come to room temperature before adding to prevent curdling
- Simmer the sauce on low heat after adding cream to ensure a smooth texture
Serving and Storage
Serve immediately while the sauce is hot and creamy, garnished with fresh basil and extra Parmesan cheese. A side of garlic bread makes the perfect accompaniment.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk and warm gently over low heat, stirring frequently to restore the sauce’s creamy texture.
Equipment Needed
- Large pot (6-quart)
- Large heavy-bottom skillet (12-inch)
- Fine mesh strainer
- Wooden spoon
- Box grater for cheese
Ingredients
- 1 pound (450g) penne pasta
- 2 tablespoons (30g) olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup (120ml) vodka
- 28 ounces (800g) crushed San Marzano tomatoes
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmigiano-Reggiano
- 1 teaspoon (5g) red pepper flakes
- 2 tablespoons (30g) butter
- 1/4 cup (15g) fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Bring large pot of salted water to boil (3-4 minutes)
- Heat olive oil in skillet over medium heat, add onions and cook until translucent (5-6 minutes)
- Add garlic, cook until fragrant (1 minute)
- Add vodka, simmer until reduced by half (4-5 minutes)
- Add tomatoes, red pepper flakes, salt, and pepper. Simmer (10 minutes)
- Meanwhile, cook pasta until al dente (11 minutes)
- Stir heavy cream into sauce, simmer (3-4 minutes)
- Add butter, stir until melted
- Drain pasta, reserve 1/2 cup pasta water
- Toss pasta with sauce, adding pasta water if needed
- Stir in Parmigiano and basil
- Serve immediately with extra cheese
Recipe Notes
For best results, use high-quality canned tomatoes
Sauce can be made ahead and stored for 3 days
Leftovers keep refrigerated for up to 4 days
Skip vodka for alcohol-free version using chicken stock instead
Nutrition Information
520
65g
15g
22g
8g
62mg
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