Penne with Vodka & Spicy-Tomato Cream Sauce
Submitted by todd
Penne alla vodka with spicy-tomato cream sauce: garlic, crushed red pepper, crushed tomatoes, heavy cream, and a shot of vodka. A 30-minute Italian-American classic with real heat.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minA classic penne alla vodka with the heat turned up. Garlic blooms with red pepper flakes in cold olive oil, warming slowly so the aromatics infuse without burning, which would turn the whole sauce bitter.
Starting garlic in unheated oil is a Marcella Hazan-style trick worth learning. It prevents the garlic from scorching before the tomatoes hit, giving you a mellower, nutty base instead of an acrid one.
Crushed tomatoes simmer for 15 minutes to thicken and lose their raw edge. Vodka goes in only after the penne joins the sauce, where it flashes off its alcohol but leaves behind the body and sheen that make vodka sauce unmistakable. A cup of heavy cream ties everything together into that signature peach-pink emulsion.
The final rest under a lid is a must. One or two minutes over low heat lets the pasta drink in the sauce, binding penne and cream in a way that tossing alone can’t achieve. Finish with chopped parsley and serve in warm bowls so the cream doesn’t lose its silkiness.
Chef Tips
- Salt the pasta water heavily. A properly seasoned sauce depends on pasta that’s been seasoned from the inside.
- Pull the penne a minute shy of al dente. It finishes cooking in the sauce and absorbs more flavor that way.
- Reserve a ladle of pasta water before draining. Loosens the sauce if it tightens too much before serving.
Variations
- Add crumbled pancetta or guanciale to the oil for a richer, saltier base.
- Finish with grated Parmesan and torn fresh basil for a more traditional touch.
- Swap penne for rigatoni or mezze maniche for extra sauce-catching texture.
Ingredients
Directions
In an unheated skillet large enough to hold the pasta later on, combine oil, garlic, crushed red peppers and a pinch of salt, stirring to coat with oil.
Cook over moderate heat just until the garlic turns golden but not brown, 2 to 3 minutes.
If using whole canned tomatoes, place a food mill over the skillet and pure’e tomatoes directly into it.
Crushed tomatoes can be added directly.
Stir to blend, and simmer, uncovered, until sauce begins to thicken, about 15 minutes.
Taste for seasoning.
Meanwhile, in a large pot, bring 6 quarts of water to a rolling boil.
Add 3 tablespoons salt and the penne, stirring to prevent sticking.
Cook until tender but firm to the bite. Drain thoroughly.
Add the drained pasta to the skillet with the tomato sauce.
Toss.
Add the vodka, toss again, then add the cream and toss.
Cover, reduce the heat to low for 1 to 2 minutes to allow the pasta to absorb the sauce.
Add the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately.
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