Creamy Tomato Penne alla Vodka

Ingredients

• 340 gdried penne, ziti or other tube-shaped pasta
• 43 gbutter
• 75 gfinely chopped onion or shallot
• 120 mlplain vodka or gin
• 300 mltomato passata or purée
• 240 mldouble cream
• 2.5–5 ml (½–1 tsp)crushed red chilli flakes
• 5 ml (1 tsp), plus extra for garnishchopped fresh rosemary
• 3 tbsp for the pasta water, plus 2.5 ml (½ tsp) for the sauce; adjust to tastesalt
• 25 g, plus extra for servingfreshly grated Parmesan

Instructions

1. 1

   Cook the pasta

   Bring 4.7–5.7 litres of water and 3 tablespoons of salt to the boil in a large pan. Cook the pasta following the packet instructions, until al dente, about 10 minutes.

2. 2

   Soften the onion

   Meanwhile, melt the butter in a wide pan large enough to hold the pasta over a medium-high heat. Add the onion and cook for 1 minute, or until softened. Pour in the gin and turn the heat down to medium-low. Simmer gently for 3 minutes.

3. 3

   Thicken the sauce

   Add the tomatoes, cream, red chilli, rosemary and ½ teaspoon of salt. Simmer for 10 minutes, until the sauce thickens.

4. 4

   Combine and serve

   Drain the cooked pasta and add it to the sauce pan. Turn the heat to low, add the cheese and stir until the pasta is coated. Serve with extra Parmesan and rosemary on top.

What is penne alla vodka?

Penne alla vodka is an Italian-American pasta dish: tubular pasta tossed in a creamy tomato sauce with vodka. This version adds crushed red chilli and fresh rosemary for a little heat and aromatic flavour.

The passata gives the sauce a smooth tomato base, while cream softens its acidity. Vodka is the traditional choice here, though gin can bring a different, botanical character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 661 calories, 17g protein, 75g carbs, 26g fat.

The pasta supplies most of the carbohydrates, while butter and double cream contribute much of the fat. Parmesan adds protein as well as extra fat; serve the pasta with a generous side of green vegetables or salad to balance the plate.

Choosing the pasta and tomatoes

Tube pasta: Penne and ziti both catch the sauce inside and around their ridges. Other tubular shapes work too; cook whichever you choose until just al dente.

Tomato base: Passata or tomato purée keeps the sauce smooth and helps it thicken during its short simmer. Use the same quantity of either.

Building the sauce

Onion and butter: Cook the chopped onion for just 1 minute, until it softens, before adding the spirit. This short start leaves time for the sauce to come together within the recipe’s 20-minute total.

Vodka or gin: The recipe’s method specifies gin, while the ingredient list offers either spirit. Add it after the onion and simmer gently for 3 minutes before stirring in the tomatoes and cream.

Getting the texture right

Simmer: Give the tomato, cream, chilli and rosemary mixture 10 minutes to thicken. It should cling to the pasta rather than run off it.

Finish: Once the pasta is coated, stir in the Parmesan over low heat. If the sauce seems too thick, a small splash of pasta water can help loosen it.

Balancing chilli and rosemary

Chilli: Use ½ teaspoon for a gentler warmth or up to 1 teaspoon for more heat. You can also set aside extra chilli for anyone who wants a livelier serving.

Rosemary: The chopped fresh herb adds a fragrant note, so start with the stated teaspoon and use extra as a garnish. Keep the pieces finely chopped so they mix evenly into the sauce.

Serving the pasta

Finish each portion with more grated Parmesan and a little rosemary. A crisp green salad or simply dressed vegetables make a fresh contrast to the rich, creamy sauce.

Recipe notes & tips

• Have the onion chopped and the sauce ingredients measured before you start, as the cooking moves quickly.
• Salt the pasta water as directed so the pasta is seasoned as it cooks.
• Keep the spirit at a gentle simmer rather than letting it boil vigorously.
• Taste the sauce before adding more salt, since Parmesan will add savouriness.
• Reserve a little pasta water before draining if you might need to loosen the sauce.
• Grate the Parmesan freshly so it melts readily into the warm pasta.

Variations

• Use gin: Swap the vodka for the same amount of gin for a more botanical flavour.
• Adjust the heat: Choose the lower amount of chilli for a milder sauce or the higher amount for more kick.
• Try another shape: Use ziti or another tubular pasta in place of penne.
• Add vegetables: Serve with cooked spinach or peas stirred through the finished pasta.
• Garnish generously: Add extra Parmesan and fresh rosemary just before serving.

Common mistakes to avoid

• Overcooking the pasta: Check it at about 10 minutes and drain when it is still al dente.
• Rushing the sauce: Simmer it for the full 10 minutes so it has time to thicken.
• Using high heat to finish: Keep the pan on low after adding Parmesan to coat the pasta gently.
• Adding too much chilli at once: Begin with ½ teaspoon and taste before increasing it.
• Skipping the final taste: Check the seasoning before serving, allowing for the saltiness of the cheese.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a pan or microwave until piping hot; add a splash of water or cream if the sauce has thickened.

Frequently asked questions