Penne In Vodka Sauce

This classic Italian-American dish features penne pasta tossed in a luxurious, creamy vodka sauce. The secret lies in the combination of fresh ripe tomatoes, rich whipping cream, and a splash of vodka, which helps release the tomato flavors and adds a subtle depth that balances the sweetness. Melted butter ensures a silky texture, while fresh parsley adds a bright finish. Perfect for a cozy weeknight dinner or a special occasion, this dish delivers comforting richness with every bite. It pairs beautifully with a simple green salad and crusty bread.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 926.5

Dietary: Vegetarian

Description

This classic Italian-American dish features penne pasta tossed in a luxurious, creamy vodka sauce. The secret lies in the combination of fresh ripe tomatoes, rich whipping cream, and a splash of vodka, which helps release the tomato flavors and adds a subtle depth that balances the sweetness. Melted butter ensures a silky texture, while fresh parsley adds a bright finish. Perfect for a cozy weeknight dinner or a special occasion, this dish delivers comforting richness with every bite. It pairs beautifully with a simple green salad and crusty bread.

Ingredients

2 Dried Red peppers
3/4 cup Vodka
2 2/3 cup Whipping cream
10 tablespoon Butter
6 ounce Tomato, fresh ripe; peeled,
1 lb Penne
3/4 cup Parmesan; grated
3 tb Parsley, fresh; minced
to taste Pepper

Directions

1
Soak dried red peppers in vodka for 24 hours to infuse flavor.
2
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside.
3
While pasta cooks, combine whipping cream, butter, and peeled tomatoes in a heavy large saucepan.
4
Simmer the sauce over medium heat until reduced by one-third, about 12 minutes.
5
Discard the soaked red peppers and add the infused vodka to the saucepan.
6
Add the drained penne to the sauce. Boil for 1 minute, stirring constantly.
7
Reduce heat and simmer until the sauce thickens and coats the pasta, stirring constantly, about 3 minutes.
8
Remove from heat. Mix in grated Parmesan and minced fresh parsley.
9
Season with black pepper to taste. Serve immediately, passing additional Parmesan and pepper separately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 926.5kcal

% Daily Value *
Total Fat 88.4g136%
Saturated Fat 54.3g272%
Cholesterol 256.6mg86%
Sodium 266.4mg12%
Total Carbohydrate 13.4g5%
Dietary Fiber 3.0g12%
Sugars 10.0g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The 24-hour soak for the red peppers in vodka is crucial for developing the deep, complex flavor profile of this traditional sauce. Do not skip this step if possible.

If fresh ripe tomatoes are not available, high-quality canned San Marzano tomatoes can be used as a substitute.

For a richer sauce, ensure the whipping cream is cold when adding it to the hot butter and tomato mixture to prevent curdling.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream if it thickens too much.

Keywords: penne, vodka sauce, italian, cream, tomato, pasta, vegetarian, dinner, easy, comfort food, parmesan, buttermilk

Read it online: https://www.chefs-mate.com/recipe/penne-in-vodka-sauce/