Pasta alla vodka

Ingredients

• 500 gpenne
• 2 clovesgarlic
• 200 gtomato purée
• 60 mlvodka
• 175 mlcream
• 100 gParmesan
• to tastefresh basil
• to tastechilli flakes
• to tasteolive oil
• to tastecoarse sea salt
• 1onion

Instructions

1. 1

   Cook the penne

   Cook the penne according to the packet instructions, adding salt if you like. Drain it, reserving a little of the pasta water.

2. 2

   Soften the aromatics

   Finely chop the onion and basil, and crush the garlic. Heat olive oil in a frying pan, add the onion and garlic, and cook gently for 3 minutes.

3. 3

   Cook the tomato

   Add the tomato purée and dried chilli flakes. Stir them together and cook for about 5 minutes.

4. 4

   Add the pasta

   Tip the cooked pasta into the pan with a little of the reserved water. Stir briefly.

5. 5

   Stir in Parmesan

   Grate Parmesan into the pan to taste, keeping some aside for serving. Stir until the sauce coats all the pasta.

6. 6

   Finish the sauce

   Pour the vodka into the pan and turn the heat to low. Add the cream and finely chopped basil, then mix everything together.

7. 7

   Garnish the pasta

   Before serving, scatter over the remaining grated Parmesan and some fresh basil.

8. 8

   Season and serve

   Drizzle the pasta alla vodka with a little olive oil and add coarse sea salt if needed.

What is pasta alla vodka?

Pasta alla vodka is an Italian-American pasta dish built around a tomato, cream and vodka sauce. The vodka gives the sauce its distinctive character, while cream and Parmesan make it rich and savoury.

This version pairs the sauce with penne, whose ridges and hollow centres hold onto it well. Garlic, onion, chilli and fresh basil add layers of flavour without complicating the method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 775 calories, 27g protein, 91g carbs, 32g fat.

The penne supplies most of the carbohydrates, while cream, Parmesan and olive oil contribute much of the fat; the cheese also provides protein. Balance a serving with a generous green salad or vegetables, and use a little less pasta if you prefer a smaller plate.

The key ingredients

Tomato purée: cooking it for several minutes helps concentrate its flavour before the cream goes in. Stir it as it cooks so it does not catch on the pan.

Vodka and cream: the vodka is added before the cream, with the heat turned low. The recipe does not specify a separate reduction time, so follow the stated order and avoid letting the sauce boil hard.

Get the pasta texture right

Pasta water: reserve a little before draining the penne. Its starch helps loosen the sauce and helps it cling to the pasta.

Doneness: cook the penne according to its packet instructions, then finish it briefly in the sauce. Add the reserved water gradually so the coating stays creamy rather than watery.

Build flavour in stages

Aromatics: give the onion and garlic 3 minutes in the olive oil to soften before adding the tomato purée. Keep the heat moderate so the garlic does not burn.

Tomato base: allow the purée and chilli flakes to cook for about 5 minutes, stirring well. This gives the sauce a chance to develop before the pasta is added.

Use the cheese in two parts

In the sauce: stir in most of the grated Parmesan until it combines with the tomato and cream. Grating it finely helps it mix through the pasta.

At the table: keep some Parmesan back for the final garnish. Fresh basil is also added at the end, so its flavour stays bright.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the creamy sauce. You could also serve the pasta with steamed green vegetables.

The recipe is filling on its own, so keep side dishes simple. Put extra Parmesan and chilli flakes on the table for anyone who wants them.

Recipe notes & tips

• Reserve the pasta water before draining the penne.
• Keep the onion and garlic moving so the garlic does not brown too much.
• Stir the tomato purée as it cooks to prevent it sticking to the pan.
• Add pasta water a little at a time until the sauce coats the penne.
• Grate the Parmesan finely so it blends into the sauce more easily.
• Add the fresh basil near the end to keep its flavour lively.

Variations

• More heat: add extra chilli flakes with the tomato purée.
• Extra vegetables: fold in cooked spinach or peas with the pasta.
• Herb swap: use a little chopped parsley if you do not have fresh basil.
• Pasta shape: use rigatoni or another short pasta that holds the sauce.
• Cheese finish: add extra Parmesan at the table for a saltier, more savoury topping.

Common mistakes to avoid

• Forgetting the pasta water: reserve some before draining so you can loosen the sauce.
• Burning the garlic: cook it with the onion over moderate heat and stir regularly.
• Skipping the tomato cooking time: give the purée about 5 minutes in the pan as directed.
• Adding too much pasta water: pour it in gradually and stop when the sauce clings to the penne.
• Boiling the cream hard: keep the heat low after adding the vodka and cream.
• Using all the Parmesan in the pan: save some to garnish the finished pasta.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened; stir until piping hot throughout.

Frequently asked questions