Italian-American
Creamy Penne alla Vodka with Tomato and Basil
This version leans on a concentrated tomato paste base, a measured splash of vodka, and a low cream finish for a sauce that tastes rich but still bright. A shower of basil at the end keeps the pasta from feeling heavy and gives the dish a fresh, restaurant-style finish.
Gluten-FreeDairy-FreeHigh CarbQuick WeeknightComfort Food
At a Glance
- Time
- 35 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Italian-American
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Bring a large pot of salted water to a boil and cook the penne until just shy of al dente. Reserve at least 1 cup of the starchy pasta water before draining.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, then stir in the garlic, tomato paste, and red pepper flakes and cook until the paste turns a deep brick red and smells sweet rather than raw.
- Pour in the vodka and simmer until the sharp alcohol smell fades and the pan looks almost dry. Stir in the cream, butter, and a splash of pasta water, then keep the heat low and let the sauce turn glossy and lightly thickened.
- Add the drained penne to the skillet and toss vigorously until every tube is coated. Stir in the Parmesan and more pasta water if needed so the sauce clings instead of clumping, then fold in the basil and black pepper right before serving.
- Finish with extra Parmesan and serve immediately while the sauce is silky, rosy, and hot.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Use certified GF penne for a gluten-free version; for dairy-free, swap in oat or cashew cream and a dairy-free Parmesan-style finish.