Penne alla Vodka

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  • Yield: 1600 g
  • Serving: 4
  • Prep time: 20 m
  • Cook time: 25 m
  • Ready in: 45 m
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It is suggested when you make this recipe that you use a premium vodka as a less expensive brand will give a harsh taste. To allow your pasta and sauce to finish cooking at the same time, add your pasta to the boiling water directly after adding the vodka to the sauce. This recipe is from Cook’s Illustrated Nov/Dec 2006

Ingredients

Nutrients

Calories
660.1
Calories from Fat
185 g
Total Fat
20.6 g
Saturated Fat
8.2 g
Cholesterol
40.8 mg
Sodium
58.2 mg
Total Carbohydrate
101.7 g
Dietary Fiber
15.5 g
Sugars
6.6 g
Protein
11.4 g

Step by step method

  • Step 1

    Purée half of tomatoes in food processor until smooth.

  • Step 2

    Dice remaining tomatoes into 1/2" pieces, discarding cores.

  • Step 3

    Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups).

  • Step 4

    Add reserved liquid to equal 2 cups.

  • Step 5

    Heat oil in large saucepan over medium heat until shimmering.

  • Step 6

    Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes.

  • Step 7

    Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

  • Step 8

    Stir in tomatoes and 1/2 tsp salt.

  • Step 9

    Remove pan from heat and add vodka.

  • Step 10

    Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8-10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous.

  • Step 11

    Stir in cream and cook until hot, about 1 minute.

  • Step 12

    Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat.

  • Step 13

    Add 1 TBS salt and pasta.

  • Step 14

    Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.

  • Step 15

    Add sauce to pasta and toss over medium heat until pasta absorbs some of the sauce, 1-2 minutes, adding reserved cooking water if sauce is too thick.

  • Step 16

    Stir in basil and adjust seasoning with salt.

  • Step 17

    Divide among pasta bowls and serve immediately, passing Parmesan separately.

  • For Penne alla Vodka with Pancetta

    Heat 1 TBS olive oil in large saucepan over medium-high heat, add 3 oz thinly sliced pancetta, cut into 1/2" pieces (about 1/2 cup)and cook until crisp, 6-8 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 TBS fat from pan and continue with recipe for Penne alla Vodka, using fat in pan instead of oil in step 5, reducing salt to a pinch in step 8, and adding reserved pancetta to sauce along with basil in step 16.

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