This Penne alla Vodka recipe is my favorite, go-to, throw-it-together, last-minute have people over dish! I almost always have the ingredients on hand and it is ready in 30 minutes! Rich tomatoes in a vodka butter cream sauce with basil and parmesan cheese for the finish.
In fact, it’s so quick and amazingly delicious you’d think it takes hours to prepare, but you can even make it ahead of time!
How to make Penne Alla Vodka
This meal is deeply satisfying, it’s wonderful any time of year! Or make it in the winter when you need some delicious comfort food, spring and fall, you bet! Manga! Whenever you decide to make it, you won’t be disappointed!
I generally have the ingredients on hand for penne alla vodka, the one that I might have to pick up is the heavy cream (you can it with light cream, but why would you?) and the fresh basil. I almost always have tomatoes and parmesan on hand!
Can you Freeze Cheese?
Yes, yes you can! Especially hard cheeses, they freeze beautifully. Wrap tightly in wax paper and then in plastic wrap, then store in freezer storage bag in freezer. Allow to thaw and you have fresh cheese every time, or for hard cheeses just grate away! Love this tool!
Start by throwing your butter into a large skillet, melt and add your red pepper flakes, add more if you like more heat, but as I’ve stated I’m a wimp and just like a touch of heat. Start water boiling for penne.
Next, carefully pour in vodka, it will boil violently initially, allow to boil down and simmer for a few minutes until reduced about half.
Add crushed tomatoes…
And your cream, stirring gently to combine.
Add seasoning salt, stir to mix and simmer for 5-10 minutes.
Sometimes, I want a bit more protein for my family, so if desired, add cooked meatballs or Italian sausage to the sauce and bring to simmer. Great time to add your pasta to the boiling water and boil according to package directions, al dente.
While simmering, chiffonade your basil, remember to rinse it, stack the leaves, roll them and slice into thin slices something like this…
Drain cooked pasta. Once sauce and meat is heated through, add additional seasoning if desired.
Return pasta to the pot and pour several scoops of sauce over pasta, mix to combine…this makes a lot of sauce, sometimes we won’t use a whole pound of pasta so I’ll reserve and freeze the leftover sauce so I have another quick meal for sometime in the future.
Toss in basil and grated cheese, stir to combine.
Serve immediately with a crusty loaf of bread, or try my cheesy garlic bread, a crisp green salad and a crusty teenager…no? Oh, well okay my crusty teenager loves this dish though and I’ll keep him, even if he eats with his elbows on the table and doesn’t put his bread in his bowl. We’re raising wolves here!
Serve Penne Alla Vodka hot with extra shaved cheese, grind a little additional salt and pepper if desired.
You may want to whip up some fancy cocktails or mocktails to go with this gorgeous dish, try my Cranberry Lemon Drop Martini or my Cherry Bomb.
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30 Minute Penne alla Vodka
A delicious and elegant meal ready in 30 minutes or less. This recipe for Penne alla Vodka is the perfect company dinner! Rich, tomato vodka cream sauce covers penne pasta with parmesan cheese and fresh basil.
Ingredients
- 6-8 tablespoons butter
- Β½ - 1 teaspoon red pepper flakes (or more depending on desired heat)
- ΒΎ cup vodka
- 1 28 oz can crushed tomatoes (or whole tomatoes and use immersion blender to mix)
- ΒΎ cup heavy cream
- 1 teaspoon seasoning salt (like Lawry's)
- 8 fresh basil leaves, chiffonade
- 4 oz parmesan cheese, grated or shaved
- Fresh ground salt and pepper to taste
Instructions
- Start 4 qts of water to boil in separate pot for pasta.
- Melt butter in a large skillet. Stir in red pepper flakes and vodka, vodka will boil violently. Allow to simmer for 2 minutes.
- Stir in crushed tomatoes and cream. Simmer 5 - 10 minutes
- Add seasoning salt and stir well. If desired, add cooked meatballs or Italian Sausage pieces for extra protein. Cover and simmer until warmed through.
- While simmering, cook pasta according to package directions. While pasta is cooking; chiffonade or chop of your basil.
- Grate parmesan cheese. Drain pasta and return to pot. Scoop desired amount of vodka sauce over penne and stir until desired coating. Toss in basil and parmesan, mix gently.
- Serve immediately with fresh parmesan grated on top, along with a few grinds of salt and pepper if desired.
- Delicious served with crusty Italian bread, garlic bread and a crisp green salad.
Notes
Sauce may be made ahead of time and refrigerated up to 5 days. Or freeze up to 3 months, allow to thaw and reheat.
Recommended Products
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- OXO Good Grips 7-Piece Nesting Measuring Beaker Set, Multicolored
- OXO Good Grips Angled Measuring Cup, Mini, Clear
- Decorative Cast Iron Trivet For Kitchen Or Dining Table
- Lodge EC11S33 Enameled Cast Iron Skillet, 11-inch, Caribbean Blue
- Microplane 46116 Spice Grater - Rasp with Soft Handle - Made in USA - Red
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 255 Total Fat: 19g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 54mg Sodium: 612mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 5g
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Looks wonderful as always! Can’t wait to make it! Love the picture of no. one son ?
Lol! He was so hungry that night and I made him wait until I got pictures. Had to snap that one. Hope you love it!!
Made this tonight for a “last minute-throw together-have people over” dinner. Fabulous and a huge hit!
Makes me so happy, Natalie!! Thanks for sharing!