Daily Italian Recipe · Pasta
Penne alla Vodka
Penne alla Vodka brings together tomato, cream and a measured splash of vodka in a silky, rose-coloured sauce. This Italian 1980s favourite is all about balance: gentle sweetness, a little chilli and perfectly al dente pasta.
Total time
30 minutes
Serves
2 people
Difficulty
Easy
Origin
Italy (1980s)
Penne alla Vodka became an emblem of fashionable Italian cooking in the 1980s, when cream-enriched pasta sauces enjoyed their moment. Its precise birthplace remains disputed, with competing Italian and Italian-American claims and earlier published precedents.
What endured was the combination of tomato, cream and vodka, tossed with short pasta. This version keeps that familiar character, using penne rigate whose ridges catch the glossy sauce.
Ingredients
- 200 g Penne Rigate Molisana, from the listed 500 g packShop
- 300 g Home Made Tomato SauceShop
- 40 g onion, very finely chopped
- 15 g unsalted butter
- 30 ml plain vodka
- 80 ml unsweetened whipping cream, approximately 35% fat
- 20 g Grana Padano DOP 12 Months, finely gratedShop
- 0.2 g dried chilli flakes
- 2 litres water, for cooking the pasta
- 14 g fine salt, for the pasta water
Method
- 1
1. Prepare the pasta water
Bring 2 litres of water to the boil in a large pot. Add the 14 g salt. Have the onion chopped, cheese grated and vodka measured into a small cup before starting the sauce.
- 2
2. Soften the onion
Melt the butter in a wide sauté pan over medium-low heat. Add the onion and cook for 5–6 minutes, stirring, until soft and translucent without browning. Stir in the chilli flakes for the final 20 seconds.
- 3
3. Add the vodka safely
Take the pan off the heat and away from any flame, then add the measured vodka—not directly from the bottle. Return to medium-low heat and simmer for 1–2 minutes until the liquid has reduced substantially. Do not flambé.
- 4
4. Simmer the tomato and cook the penne
Stir the tomato sauce into the onion mixture and simmer gently, uncovered, for 7–8 minutes. Meanwhile, cook the penne in the boiling water, timing it to finish about 1 minute before the packet's recommended al dente time. Reserve 150 ml pasta water before draining.
- 5
5. Make the sauce rosy
Turn the sauce heat to low, stir in the cream and warm gently for 1–2 minutes without a vigorous boil. Add the drained penne and 30 ml reserved pasta water. Toss over medium-low heat for about 1 minute, until the pasta is al dente and coated.
- 6
6. Finish off the heat
Remove the pan from the heat and toss in the grated Grana Padano. If necessary, add more reserved pasta water in 15 ml increments until the sauce is glossy and flows around the penne rather than sitting in thick clumps. Divide between two warm bowls and serve immediately.
Chef's secret
Finish the penne in the sauce rather than pouring sauce over cooked pasta. A little starchy cooking water and vigorous tossing bring the tomato, cream and butter together; add the cheese off the heat to keep the finish smooth.
Did you know?
Vodka is not simply a way to make the sauce taste alcoholic: ethanol can affect how some aroma compounds dissolve and reach your nose. The aim is a rounded tomato aroma, not an obvious spirit flavour.
Common mistakes
- Browning the onion: keep it soft and pale so its sweetness supports the delicate tomato-cream sauce.
- Adding extra vodka at the end: it can leave a harsh spirit flavour. Measure it and reduce it before adding the tomato.
- Overcooking the penne or reducing the sauce too far: finish the pasta in the pan and loosen with reserved cooking water as needed.
Storage & reheating
Best eaten freshly tossed. Refrigerate leftovers in a shallow, sealed container within 2 hours and use within 2 days. Reheat gently in a pan with 15–30 ml water per portion, stirring until steaming hot throughout. Reheat only once. Freezing is not recommended because the pasta softens and the cream sauce may separate.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Can I make it without vodka?
Yes. Omit the vodka and proceed directly from the softened onion to the tomato sauce. You will have a delicious tomato-and-cream pasta rather than the same vodka-sauce flavour. Cooking with vodka does not guarantee that all alcohol disappears.
Is the listed penne gluten-free?
The live catalogue names this product Penne Rigate Molisana — 500 g, despite its legacy handle containing 'gluten-free-250g'. Do not treat the handle as an allergen claim; check the current packaging and product information before buying or cooking for someone avoiding gluten.
Can I order the featured ingredients for Hong Kong delivery?
The featured penne, Home Made Tomato Sauce and Grana Padano are available from The Italian Club Hong Kong for delivery across Hong Kong via SF Express and Lalamove. Source the remaining ingredients separately.