Penne alla Vodka

Ingredients

• 340 g (¾ lb)dry pasta
• 15 ml (1 tbsp)extra-virgin olive oil
• 57 g (2 oz)pancetta or bacon, cut into small pieces
• 4garlic cloves, minced
• 120 ml (½ cup)vodka
• 794 g (28 oz can)crushed tomatoes
• 3.75 ml (¾ tsp)salt
• 1.25 ml (¼ tsp)pepper
• 120 ml (½ cup)double cream
• 15 ml (1 tbsp) fresh or 5 ml (1 tsp) driedbasil, chopped if fresh
• 15 ml (1 tbsp) fresh or 5 ml (1 tsp) driedparsley, chopped if fresh

Instructions

1. 1

   Cook the pasta

   Cook the penne in a large pot following the packet instructions. Drain it when ready and set aside.

2. 2

   Fry the pancetta

   Warm the oil in a deep sauté pan. Add the pancetta or bacon and sauté for 2 minutes, then add the minced garlic and sauté for 1 minute.

3. 3

   Add the vodka

   Pour in the vodka and stir well. Let it simmer for 1 minute.

4. 4

   Simmer the tomatoes

   Stir in the crushed tomatoes, salt and pepper. Bring the sauce to a gentle simmer, then cook uncovered over medium-low heat for 5–7 minutes, until slightly thickened.

5. 5

   Finish with cream

   Add the cream and heat the sauce just until it begins to simmer. Take the pan off the heat.

6. 6

   Dress the pasta

   Pour the sauce over the cooked, drained pasta. Top with the fresh parsley and basil just before serving.

What is penne alla vodka?

Penne alla vodka is an Italian-American pasta dish, rather than a traditional regional Italian classic. Its signature sauce combines tomatoes, cream and vodka for a smooth, gently tangy coating.

This version builds savoury depth with pancetta or bacon and finishes with fresh herbs. The short simmer keeps the method quick while giving the tomato sauce a little time to thicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 11g protein, 53g carbs, 17g fat.

Most of the carbohydrates come from the dry pasta, while the cream and olive oil provide much of the fat. Pasta and pancetta contribute protein, with pancetta, tomatoes and added salt also affecting the sodium. Serve a portion with a green salad or vegetables to add a fresh, lighter counterpoint.

Choosing the ingredients

Pasta: Penne’s ridges and hollow centres help catch the sauce, though another short pasta shape will work too. Use the packet timing as the guide for cooking it.

Pancetta: Small pieces distribute their salty, savoury flavour through the sauce. Bacon is offered as an alternative; its saltiness can vary, so taste the finished sauce before adding extra salt.

Cream and tomatoes: Crushed tomatoes make a fairly even sauce, while cream softens their acidity. The recipe calls for double cream, which gives the sauce a rich finish.

Building the sauce

Aromatics first: The pancetta cooks briefly in olive oil before the garlic goes in. Keep the garlic moving and limit its cooking to 1 minute so it does not catch.

Vodka next: Stir it in and simmer for 1 minute before adding the tomatoes. This brief stage lets the vodka mingle with the base without adding extra steps to the method.

Getting the texture right

Tomato stage: Simmer the sauce uncovered over medium-low heat for 5–7 minutes. Look for a slightly thicker consistency and a gentle simmer rather than a vigorous boil.

Cream stage: Once the cream is added, heat only until the sauce begins to simmer, then remove it from the heat. This keeps the finish smooth and avoids cooking it harder than the recipe directs.

Timing the pasta and sauce

Pasta timing: Cook the penne while preparing the sauce so both are ready close together. Drain it when it reaches the packet’s recommended doneness.

Serving: The sauce is poured over the cooked pasta just before serving. Add the basil and parsley at the end for a fresh herbal finish.

What to serve alongside

A crisp green salad or simply cooked vegetables make an easy contrast to the creamy pasta. Their fresh texture balances the richness without complicating the meal.

Crusty bread is another option for scooping up any sauce left on the plate. Keep extra salt in mind if the bread or side dish is seasoned.

Recipe notes & tips

• Cut the pancetta or bacon into small pieces so it is distributed throughout the sauce.
• Have the garlic minced before starting, as it follows the pancetta quickly.
• Keep the tomato sauce at a gentle simmer during its 5–7 minute cooking time.
• Add the cream only after the tomatoes have simmered and thickened slightly.
• Finish with the herbs just before serving for their fresh flavour.

Variations

• Use bacon: Swap the pancetta for the recipe’s suggested small pieces of bacon.
• Choose dried herbs: Use 5 ml (1 tsp) each of dried basil and dried parsley instead of the fresh amounts.
• Try another pasta: Replace the penne with another short pasta shape that holds sauce.
• Add vegetables: Serve with cooked greens or a green salad alongside the pasta.
• Adjust the seasoning: Taste before serving and add pepper or salt only if needed.

Common mistakes to avoid

• Browning the garlic: It can turn bitter if left too long; sauté it for just 1 minute.
• Boiling the sauce hard: A vigorous boil can make it reduce too quickly; keep it at a light simmer.
• Over-reducing the tomatoes: Cook them for 5–7 minutes, stopping when the sauce has thickened slightly.
• Boiling the cream: Heat the sauce only until it begins to simmer, then take it off the heat.
• Adding herbs too early: Stir or sprinkle them on just before serving to retain their fresh finish.

How to store

Refrigerate leftover pasta in a covered container for up to 3 days. Reheat gently in a pan or microwave until hot throughout; a small splash of water can help loosen the sauce if it has thickened.

Frequently asked questions