Penne Pasta with Creamy Vodka Sauce

Penne Pasta with Creamy Vodka Sauce

Ingredients:

400g penne pasta (good quality)

2 tablespoons olive oil

1 small onion, finely chopped (or 1 shallot)

2 cloves garlic, minced

100–120ml vodka (preferably good quality)

1 can of peeled tomatoes (400g) or 500g tomato paste

1 teaspoon chili flakes (or to taste – you can omit it if you don't like spicy food)

150–200ml heavy cream (fresh cream or cooking cream)

Salt and freshly ground black pepper

50–80g grated Parmesan cheese (or Grana Padano/Pecorino)

Fresh basil leaves (to finish)

Optional: 100g pancetta or bacon, diced (many love it with a smoky touch)

Step-by-step preparation:

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the penne al dente (usually 1–2 minutes less than the package indicates). Reserve 1 cup of the cooking water before draining.

Prepare the sauce

In a large skillet or deep saucepan, heat the olive oil over medium heat.

If using pancetta/bacon, brown it first. Remove and set aside.

Add the chopped onion and sauté for 3–4 minutes until translucent.

Add the garlic and chili flakes; sauté for another 30–60 seconds (be careful not to burn the garlic).

Flambé with vodka

Pour in the vodka and bring to a strong boil for 1–2 minutes to evaporate the alcohol (you can flambé by slightly tilting the pan if using a gas stove – be careful!). Stir and scrape the bottom to release the flavors.

Tomato

Crush the peeled tomatoes well with your hands or a fork and add to the pan. Season with salt and pepper. Cook over medium-low heat for 8–10 minutes, until the sauce thickens slightly.

Creamy:

Lower the heat and add the heavy cream. Stir well until you have a beautiful pink sauce. Taste and adjust salt/pepper/chili.

If it's too thick, add a little of the pasta water.

Finishing:

Turn off the heat, add most of the grated Parmesan and stir.

Serve immediately with more Parmesan on top and hand-torn basil leaves.

Extra tips:

The vodka enhances the tomato flavor and softens the acidity – it doesn't leave an alcoholic taste.

For a vegetarian version: it's perfect without meat.

It's great with a little ricotta or burrata on top at the end for total luxury!