Penne Vodka
This has always been a favorite of mine. An Italian-American invention that took hold in the late 70’s and early 80’s. It was a trend for a minute in Italy, but they got over it pretty quickly. But here in the States? I don’t think I’ve been to a large family function, Italian or otherwise, that didn’t include a tray of penne vodka! It’s just one of those things we’ve all come to love! And as such, you should be able to make it at home!
It’s incredibly simple to make. Essentially, take a basic marinara sauce, add vodka instead of wine, some peas (if you’re so inclined), and a hearty dose of heavy cream. There’s also always the option of pancetta, which I left out of this version. But if that’s a must have for you, toss it in the pan first so it crisps a bit, then remove it and add it back in at the end with the peas.
Why vodka? Well, it serves the same function as wine in sauce - which helps break down the tomatoes and release their flavor. It was just a chic way of doing it back in the day! In either case, the alcohol cooks off so there’s no need to worry about feeding it to the kiddos. The addition of heavy cream makes this a heartier dish than a simple marinara too so as we finish up these last few cool nights - this makes a perfect dinner. Not to mention it takes 30 minutes to make so it’s ideal for a weeknight!
I loved making this video and sharing this recipe, it just brought back a lot of fun and happy memories for me. I hope it does the same for you! Better yet, I hope it creates new ones! Check out the video and grab the recipe below!
Buon Appetito!
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Penne Vodka
Serves 4
2 Tbs. extra virgin olive oil
1/2 onion, chopped
4 cloves of garlic, chopped
1 28oz. can crushed tomatoes
salt
red pepper flakes
oregano
5-6 fresh basil leaves, chopped
5-6 fresh parsley sprigs, chopped
1/2 C. vodka
1 C. peas
3/4 C. heavy cream
1 lb. penne pasta (cooked according to package instructions)
Heat a deep pot over medium heat. Add olive oil and onion. Cook until onion starts to soften, about 3 minutes. Add in garlic and cook for another 30 seconds until fragrant. Add in crushed tomato and stir.
Season sauce to taste with salt, red pepper flakes, oregano and fresh herbs. Add in the vodka. Bring the sauce to a simmer and allow to cook for 10 minutes.
While the sauce simmers, bring a large pot of salted water to a boil. Cook your penne until just al dente (typically 7-8 minutes).
Add peas and heavy cream to the sauce and stir until everything is mixed evenly and heated through.
Toss penne with vodka sauce until evenly coated. Serve hot with grated parmesan cheese on the side.