Penne Alla Vodka

This classic Penne Alla Vodka recipe is easy to make with simple ingredients and the most flavorful vodka infused tomato sauce.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 665kcal

Measure out all ingredients before beginning.
Take a measuring cup (1 cup or larger) and place it in the colander that you’ll use to drain your pasta, this will remind you to save some of the pasta water when that step arrives.

Heat olive oil over medium heat and add the prosciutto. Cook until it begins to brown, 2-3 minutes, then set aside and roughly chop once cooled.
Turn the heat off and add the vodka. Set the heat to medium and use a silicone spatula to clean the bottom and sides of the skillet (there may not be a ton of remnants from the meat, that’s okay)! Let it bubble gently and reduce by half, about 4-5 minutes (or until you can no longer smell alcohol).
Add the butter and garlic and cook for 1-2 minutes. Add the tomato paste, chicken broth, chicken bouillon, honey, hot sauce, seasonings, and cooked prosciutto. Stir to combine.
Add the crushed tomatoes. Bring to a boil, then reduce to a simmer. Let it bubble gently and reduce, partially covered while you start to boil salted water for the pasta.
Once a boil is reached, cook the penne for 1 minute less than al dente. Drain and reserve some of the pasta water.
Reduce heat to low. Stir the cream into the sauce until combined, then add the cooked penne and stir to combine.
Add pasta water as needed to control the consistency. It will add a creamy finish and help the pasta cling onto the sauce.
Remove from heat and swirl in 1 tablespoon of cold butter prior to serving. (This is optional, it adds a smooth, sparkly finish.)
Serve with freshly grated parmesan cheese!

Pro Tips:

Prosciutto: This is a great way to add "fond" to the skillet which is deglazed with vodka for superior flavor. Pancetta makes a good substitute. You could also try a little ham or bacon.
Penne: I use Penne Lisce for this recipe simply because I like the way it looks without ridges for this recipe. Penne Rigate can be used as well, which has ridges to help grip the sauce.
Tomato Paste: I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
Grate the cheese from a block as it will taste much better than packaged grated cheese. I use Belgioioso Parmesan cheese.
Hot Sauce and Honey are flavor enhancers in this sauce that you can't taste outright. I use Frank's hot sauce and it won't make it spicy.
Optional additions include: Diced tomatoes, mushrooms, basil, and spinach!
Baked Meatballs and Garlic Bread with Cheese are a great side dish with this dish.
Meatless: To make this meatless, omit the prosciutto and use vegetable broth/bouillon instead of chicken.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Leftovers freeze/reheat well, just be sure not to overcook the pasta the first time around.
For even better results, freeze the sauce by itself and boil fresh pasta for serving.

The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.