Penne Alla Vodka Recipe
This Penne Alla Vodka recipe has always been a crowd pleaser amongst our family and friends. They enjoy the simplicity of the dish, as well as the creaminess of the sauce. This is the best penne alla vodka recipe we’ve tried to date and there’s actually a really funny story behind how we came about this recipe as well – it’s was all over a Tinder date!
One of our friend went on a Tinder date a while back and her date made her this amazing Penne Alla Vodka dish for dinner. Even though the date did not work out, she got him to send her this recipe which was probably the only good thing that came out of that date!
Why add vodka to the sauce?
There are two main benefits to adding vodka to the sauce:
1. Alcohol is a great solvent
There is a reason why extracts (i.e. vanilla extract) and essences are made with alcohol – It can leach aromatics from spices and herbs which wouldn’t come out with just water only. While a really good extract requires a longer extraction time to get the most flavour, even the shortest cooking time will be enough for alcohol to make a difference.
2. It stabilizes the sauce
Alcohol has the magical ability to emulsify both water and fat so that they can both coexist smoothly. In this recipe, vodka helps the cream and fat (butter) to come together into a creamier sauce.
How to Make Penne Alla Vodka
1. Cook Pasta to Al Dente
In a large pot of salted water, start cooking your Penne Pasta until al dente, per your package’s instructions. While your pasta is cooking, start on the sauce.
2. Cook the Pancetta
On a large skillet over medium high heat, melt the butter and sweat the onions. Once onions are translucent, add the pancetta and cook until browned.
3. Add Vodka + Flambé
This is the fun part. Add 2 shots of vodka and cook down for a few seconds. Then, using a long lighter, light the sauce on fire (stand back so you don’t lose your eyebrows!). Cook for a few more minutes until pancetta has caramelized. This was the size of our flame 🙂
4. Finish the Sauce
Add your chicken broth, tomato sauce, and cream and bring to a boil. Then, reduce to a simmer. Add your seasonings (salt, pepper, nutmeg) to taste. Allow to simmer for a few minutes so the flavours all meld together.
5. Assemble
Once your pasta is done cooking, drain your pasta and quickly transfer it to your large skillet with the sauce. Toss to coat until all your pasta is covered with the sauce. Serve with some freshly grated parmesan cheese and chopped parsley.
Do I need to light the sauce on fire?
No, you don’t need to but it’s fun and impressive 🙂 If you are afraid to light your sauce on fire (or you don’t have a long lighter), you can simply just cook the sauce on a lower simmer until all the alcohol has evaporated (i.e you do not smell the alcohol anymore).
Can I make the sauce in advance?
Yes, just make the sauce according to the recipe and don’t add the cooked pasta with the sauce until you’re ready to serve.
You can store any extra pasta sauce in an airtight container in the fridge for up to four days or freeze it for up to a month.
If you liked this recipe, you may also want to try these other quick meals:
Penne alla Vodka
Ingredients
- 400g penne pasta
- 2 tbsp butter
- 1/2 medium onion, finely chopped
- 150g pancetta, diced
- 90 ml/2 shots of vodka
- 150ml whipping cream
- 180ml tomato sauce
- 120ml chicken stock
- freshly grated nutmeg (to taste)
- 1/2 tsp salt & pepper (to taste)
- freshly grated parmesan cheese (for garnish)
- chopped parsley (for garnish)
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Instructions
- 1. In a large skillet over medium-high heat, melt the butter.
- 2. Once the butter has melted, add the onions and cook until translucent
- 3. Add the pancetta and fry until brown.
- 4. Add the vodka and ensure it is well distributed on the pan. Cook for a few seconds and then, using a long lighter, light the pan on fire (stand back or you may lose your eyebrows!)
- 5. The pancetta should be carmelized at this point. Once the alcohol has cooked off, add the chicken stock, tomato sauce, and cream. Bring to a boil and the reduce to a simmer. Season with salt, pepper, and nutmeg to taste.
- 6. Meanwhile, cook your penne pasta in salted water to al dente, then drain and set aside.
- 7. Add your cooked penne pasta to the pasta sauce and stir to combine. Cook for a few minutes more so the flavours can meld together. Voila! Dinner is served 🙂
