Penne alla Vodka

Ingredients

• 30 ml (2 tablespoons)olive oil
• about 75 g (½ cup), choppedpancetta
• 1, finely choppedshallot
• 2–3 dasheshot pepper flakes
• 120 ml (½ cup)vodka
• 360 ml (1½ cups)tomato passata
• 60 ml (¼ cup)water
• 120 ml (½ cup)cream (whole, whipping or heavy)
• to tastesalt
• about 15 g (¼ cup), finely choppedfresh Italian parsley
• about 50 g (½ cup), freshly grated and dividedParmigiano
• 450–600 g (3–4 cups), cooked al denteshort pasta, such as penne rigate or rigatoni

Instructions

1. 1

   Cook the pancetta

   Heat the olive oil in a large frying pan over a medium heat. Add the pancetta and shallot and cook for 2 minutes, until softened. Stir in the hot pepper flakes.

2. 2

   Reduce the vodka

   Add the vodka and cook over a medium-high heat until about 2 tablespoons of liquid remain.

3. 3

   Simmer the passata

   Stir in the passata and salt, bring to the boil and boil for 1–2 minutes. Lower the heat and simmer for 5 minutes, or until the sauce has thickened.

4. 4

   Finish the sauce

   Add the cream and stir to combine, then simmer for 2–3 minutes. Stir in the parsley and ¼ cup of the Parmigiano.

5. 5

   Toss and serve

   Add the cooked pasta and 2 tablespoons of pasta water, tossing for 1–2 minutes. Sprinkle with the remaining Parmigiano and serve immediately.

What is penne alla vodka?

Penne alla vodka is a pasta dish built around a tomato-and-cream sauce flavoured with vodka. It is an Italian-American favourite rather than a traditional regional Italian pasta, and is often made with short shapes that catch the sauce.

This version combines pancetta and shallot for savoury depth, while parsley and Parmigiano bring freshness and a salty finish. Reducing the vodka before adding the passata helps the sauce come together without a strong raw-alcohol aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 615 calories, 17g protein, 45g carbs, 34g fat.

The pasta supplies most of the carbohydrates, while the cream, olive oil and pancetta contribute much of the fat. Pancetta and Parmigiano provide some protein, alongside the pasta. Pair a serving with a green salad or vegetables to add freshness and balance the plate.

The key ingredients

Pancetta: a small amount gives the sauce a savoury, pork-rich base. Let it cook with the shallot until the shallot softens, without letting either scorch.

Passata and cream: passata gives the sauce its smooth tomato body, and cream rounds out its acidity. Whole, whipping or heavy cream can be used as specified.

Pasta and cheese: penne rigate or rigatoni have ridges and openings that hold sauce. Freshly grated Parmigiano melts readily into the sauce and adds a salty, nutty note.

Reducing the vodka

After adding the vodka, cook it until only about 2 tablespoons of liquid remain, as directed. Keep the pan at medium-high and watch the liquid level so it reduces without the pancetta or shallot catching.

The vodka is part of the sauce's flavour, but it should not leave the finished dish tasting sharply alcoholic. Let the reduction reach the stated cue before adding the passata.

Getting a smooth, clingy sauce

Simmer the passata for 5 minutes, or until it thickens, before stirring in the cream. This gives the tomato base time to reduce and helps it coat the pasta rather than pool at the bottom of the pan.

Add the pasta water with the cooked pasta and toss for 1–2 minutes. The water loosens the sauce slightly so it clings to the pasta; add only the amount stated in the method.

Timing and doneness

The sauce can be made while the pasta cooks, which makes this a practical meal when you have the pasta ready at the right moment. The listed total time is 22 minutes.

Cook the pasta al dente before adding it to the pan. It will be tossed in the sauce for another 1–2 minutes, so starting with pasta that is already soft can leave it overdone.

What to serve with it

Serve the pasta straight away, while the sauce is creamy and warm. A green salad or simply dressed vegetables make a fresh contrast to the rich sauce.

The dish already includes Parmigiano, so offer extra at the table only if wanted. Crusty bread can help scoop up any sauce left on the plate.

Recipe notes & tips

• Have the cooked pasta ready when the sauce is nearly finished so you can toss them together straight away.
• Grate the Parmigiano finely so it stirs into the sauce evenly.
• Keep an eye on the vodka as it reduces towards the stated 2-tablespoon cue.
• Taste the sauce before adding salt, as pancetta and Parmigiano are already savoury.
• Reserve the pasta water while draining the pasta so the 2 tablespoons are easy to add.

Variations

• Adjust the heat: use fewer or more hot pepper flakes to suit your preference.
• Swap the pasta: use rigatoni instead of penne rigate for a similarly sauce-catching shape.
• Use another herb: replace the parsley with chopped basil for a different fresh finish.
• Make it meat-free: omit the pancetta for a version without pork, bearing in mind the sauce will lose some savoury depth.
• Add vegetables: serve with or stir through cooked greens for extra colour and texture.

Common mistakes to avoid

• Adding passata too soon: reduce the vodka until about 2 tablespoons remain before adding the tomato.
• Over-reducing the sauce: simmer the passata for 5 minutes or until thickened, rather than letting it dry out.
• Overcooking the pasta: cook it al dente because it will spend another 1–2 minutes in the sauce.
• Skipping the toss: turn the pasta through the sauce for 1–2 minutes so it is coated evenly.
• Salting too early: taste the finished sauce first, as pancetta and Parmigiano add saltiness.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan or microwave, adding a small splash of water if the sauce has thickened; the pasta is best freshly made.

Frequently asked questions