Penne Alla Vodka

5 from 1 vote

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This here is comfort food and absolutely divine. It’s everything I want in a plate of pasta. It’s creamy, delicious and to be honest if I could have pasta for all 3 meals of the day, I totally would lol. Pasta is probably my favourite food in the world and I can never get enough. If you are dairy-free I will give you alternatives in the notes. This Penne Alla Vodka recipe makes 2 big portions. You will need:

Penne Alla Vodka

This here is comfort food and absolutely divine. It’s everything I want in a plate of pasta. It’s creamy, delicious and to be honest if I could have pasta for all 3 meals of the day, I totally would lol. Pasta is probably my favourite food in the world and I can never get enough. If you are dairy-free I will give you alternatives in the notes. This recipe makes 2 big portions. You will need:
5 from 1 vote

Ingredients 

  • 1 tablespoon olive oil
  • 1 very small onion or shallot
  • chilli flakes are optional
  • 4 finely diced garlic cloves
  • pancetta is optional — I left it out for anyone that doesn’t eat bacon
  • cup any vodka
  • 1 heaping tablespoon tomato paste
  • 1 cup plain tomato sauce or as much as you like
  • salt to taste
  • splash of heavy cream — I used about 1/3 cup you can use more
  • freshly grated parm is up to you. I added 1/2 cup
  • 350 grams penne cooked in boiling salted water
  • splash of pasta water

Instructions 

  • In a skillet on medium heat add the olive oil and heat it up. Add the onions or shallot and sauté until translucent. Add the chilli flakes and garlic and give it a stir.
  • Pour in the vodka and make sure you cook it off completely. Once it has cooked off you can add in the tomato paste, tomato sauce, and salt to taste.
  • Cover with a lid and let it reduce for 5 to 10 minutes on low heat. Add as much heavy cream as you like and Parm and give it a stir.
  • Keep the heat on low and let it simmer and thicken until you cook your pasta.
  • Cook the pasta of choice in boiling salted water until al dente and once it’s done you can add it into your pan with a little bit of the starchy cooking water. Give it a stir, and enjoy.

Video

Notes

If you are dairy-free, you can absolutely use the cream from a can of coconut milk or even cashew cream sauce instead. Parm in the sauce is optional. Feel free to use a can of crushed tomatoes as well but make sure it’s good quality. I use our homemade tomato sauce which has tomatoes salt and basil in it only.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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2 Comments

  1. 5 stars
    I recently made this and it was phenomenal! It turned out even better than the one at my local restaurant that I have ordered probably 10 times before. Thank you!