Penne Alla Vodka

Drawing from my family’s recipe collection, this rendition of penne alla vodka captures the essence of New Jersey Italian American cooking. Here, a blend of simple ingredients — tomatoes, vodka, heavy cream, and Parmesan cheese — makes this creamy red sauce irresistible. But, the secret to the best vodka sauce? Using both whole peeled San Marzano tomatoes and double concentrated tomato paste from a tube. Together, they create a rich, flavorful base unmatched by using either one alone. 

Even if you’re not a fan of vodka, you’ll love this sauce. It subtly enhances the overall dish, bringing out so much flavor in the tomatoes. My adaptation pays homage to the silky sauce that has become a staple in countless Italian restaurants — and now it can be a staple in your home too. 

• My homemade vodka sauce rivals anything you can order from a restaurant restaurant. It’s perfectly creamy (thanks to plenty of cream!) and has just the right texture, thanks to the whole peeled tomatoes.
• It comes together quickly! Prep is minimal and cook time is less than 30 minutes.

With just a few key ingredients, it’s important to pick the best.

• Tomatoes: Whole peeled tomatoes thicken and extend the sauce so each bite of penne is nicely coated, while the tomato paste adds a rich, fruity depth of flavor that you can’t get with whole peeled tomatoes alone.
• Vodka: Enhances the natural richness of the tomatoes. Opt for a high-quality vodka — the kind you’d enjoy in a classic martini. Cheaper opinions have a harsher flavor, which will come through in the sauce.
• Heavy cream: A generous amount of heavy cream is a must for vodka sauce. It’s what gives the sauce balance and its signature rich and velvety texture, so don’t skimp here.
• Penne: Its short shape and ridges help the sauce cling to the pasta. Rigatoni is a great option if you don’t have penne.
• Parmesan: Stir in freshly grated Parmesan just before serving to add depth and enhance the creaminess of the sauce. For the best flavor, grate your own instead of buying the pre-grated kind, which is never as nutty and flavorful.

Penne alla vodka is a simple sauce. It doesn’t require a long simmer on the stovetop, so you pretty much make the sauce and have it ready to go in the same time it takes to boil water and pasta.

1. Boil the penne. Cook the penne in a large pot of heavily salted water per package instructions and remember to set aside 1 cup of the pasta cooking water before draining. 
2. Cook the tomato sauce. Start by making a red sauce with a base of onion, garlic, tomato paste, whole peeled tomatoes, and vodka. Use a wooden spoon or, my favorite tool, a potato masher to mash the whole peeled tomatoes into little bits when you add them. Then, simmer the sauce until it thickens just a bit.
3. Blend the sauce. For a creamy sauce, blend the tomato sauce with a generous amount of heavy cream. If you like a chunkier sauce, skip the blending. In my family, we leave the sauce chunky, so it can go either way.
4. Toss in the pasta and cheese. Pour the sauce back into the skillet and add the cooked penne pasta, grated Parmesan cheese, and pasta water. Toss it over high heat until the pasta is nicely coated. 
5. Enjoy! Finish each bowl with more Parmesan, basil, and black pepper (or red pepper flakes) for a beautiful presentation, and serve right away.

Leftovers can be stored in an airtight container in the refrigerator for up to five days. Cream-based sauces can separate a bit if they are reheated over high heat or for too long. To reheat, rewarm leftover pasta in a skillet or pot on the stovetop over medium heat, splashing in a bit of extra heavy cream or water to help loosen the sauce or on a lower power in the microwave in a microwave-safe dish.

Serve penne alla vodka right alongside your favorite side dishes. Here are a few ideas to get you started.

• Caprese Salad
• Caesar Salad
• Italian Chopped Salad
• Homemade Garlic Bread 

A version of this recipe was first published in August 2012 by Nealey Dozier.