Classic Penne alla Vodka Recipe

Ingredients

• 350 g (12 oz)penne
• 200 g (7 oz)pancetta
• 60 ml (¼ cup)vodka
• 1 smallonion
• 400 g (1¾ cups)tomato passata
• 30 ml (2 tablespoons)extra-virgin olive oil
• 200 g (1¾ cups)double cream
• to tastesalt

Instructions

1. 1

   Prepare the pancetta

   Cut the pancetta into small pieces on a chopping board.

2. 2

   Soften the onion

   Finely slice the onion. Heat 30 ml of extra-virgin olive oil in a large non-stick frying pan and sauté the onion for 2 minutes.

3. 3

   Cook the pancetta

   Add the pancetta and cook over a low heat for about 3–4 minutes, until slightly crisp.

4. 4

   Add the vodka

   Turn the heat up to medium-high and pour in the vodka. Cook for a few minutes, allowing the alcohol to evaporate.

5. 5

   Stir in passata

   Once the alcohol has evaporated, add the tomato passata. If it is very thick, add 120 ml (½ cup) of water.

6. 6

   Cook the sauce

   Season with salt to taste and stir. Cook uncovered over a medium heat for 5–8 minutes, stirring occasionally.

7. 7

   Add the cream

   Stir in the double cream and cook over a medium heat for 2–3 minutes, until the sauce is thick and creamy. Turn off the heat and leave the sauce to rest.

8. 8

   Cook the penne

   Cook the penne in plenty of salted water for the time stated on the packet. Drain when al dente.

9. 9

   Toss and serve

   Add the drained penne straight to the vodka sauce. If the sauce has cooled, turn the heat back on; otherwise, stir carefully and serve immediately.

What is penne alla vodka?

Penne alla vodka is an Italian-American pasta dish made with tomato, cream and vodka, often with pancetta. A version of the dish became fashionable in Italy in the 1980s, and its rich, creamy sauce has remained popular.

This recipe combines crisp-edged pancetta and tomato passata with cream, then coats penne in the sauce. The short cooking time makes it practical for a quick dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 849 calories, 21g protein, 79g carbs, 46g fat.

The penne provides most of the carbohydrates, while pancetta and double cream contribute much of the fat; pancetta also adds some protein alongside the pasta. Serve a moderate portion with a generous helping of vegetables or salad to balance the plate.

Building the sauce

Onion first: give it 2 minutes in the olive oil so it begins to soften before the pancetta goes in.

Pancetta next: cook it over a low heat for 3–4 minutes, just until slightly crisp. This lets its savoury flavour mingle with the onion and oil.

Vodka and passata: cook the vodka over medium-high heat for a few minutes before adding the passata. If the passata is especially thick, the recipe suggests adding 120 ml of water.

Getting a creamy finish

Cream stage: stir in the double cream once the passata has cooked, then simmer for 2–3 minutes. The sauce is ready when it looks thick and creamy.

Rest briefly: turn off the heat and let the sauce sit while you finish the pasta. If it cools, warm it again before tossing with the penne.

Cooking the penne

Plenty of water: cook the pasta in a large amount of salted water, following the packet time. Drain it when it is al dente so it keeps some bite.

Keep the pasta and sauce in sync: the sauce can rest while the penne cooks, then the two come together in the pan. Stir carefully so the penne is coated without breaking.

Serving the dish

Serve the penne alla vodka as soon as it is tossed with the sauce, while hot. A simple green salad or steamed vegetables make a fresh-tasting side alongside the rich pasta.

For a four-serving meal, portion the pasta evenly and add the side separately so each plate has a balance of sauce-coated penne and vegetables.

Ingredient choices

Passata: smooth tomato passata gives the sauce an even base. If yours pours very thickly, loosen it with the water noted in the method.

Pancetta: cut it into small pieces so it cooks through in the short time given. Double cream supplies the sauce’s richness and helps it turn creamy.

Recipe notes & tips

• Slice the onion finely so it softens during the brief sauté.
• Keep the pancetta over a low heat while it cooks for 3–4 minutes.
• Let the vodka cook for a few minutes before adding the passata.
• Use the packet timing as a guide and drain the penne al dente.
• If the sauce cools while the pasta cooks, warm it before adding the penne.
• Serve straight after tossing so the pasta is hot.

Variations

• Add chilli: stir a little chilli into the onion as it sautés for a warmer sauce.
• Use another pasta shape: choose a short shape that holds the creamy tomato sauce.
• Add vegetables: serve with steamed vegetables or fold cooked vegetables into the finished dish.
• Adjust the passata: loosen a particularly thick passata with 120 ml of water, as suggested in the method.

Common mistakes to avoid

• Adding vodka too late: pour it in after the pancetta and let it cook for a few minutes before adding passata.
• Cooking the pancetta too quickly: keep the heat low so it becomes slightly crisp without rushing.
• Skipping the sauce stirring: stir occasionally during the 5–8 minutes of uncovered cooking.
• Overcooking the penne: drain it al dente, using the packet time as your guide.
• Serving cooled pasta: warm the sauce again if needed, then toss and serve immediately.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until hot, stirring; add a small splash of water if the sauce has become too thick.

Frequently asked questions