Grandpa Joe's
Penne alla Vodka

Creamy and delicious.

About this recipe

Penne alla Vodka has likely always been a favorite in Italian households, but gained worldwide popularity in the 1970s when it won an Italian recipe contest.  It is now a common menu item in Italian restaurants everywhere.  Without adding substantial flavors of its own, the vodka provides important alcohols which release alcohol soluble flavor compounds in the tomatoes, and help to emulsify the cream.  This is my version.

Ingredients

  • 1 cup onion, chopped
  • 2 garlic cloves, chopped
  • extra virgin olive oil
  • 28 ounces 6 IN 1 brand All Purpose Ground Tomatoes
  • 2 tablespoons fresh basil leaves, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 bay leaves
  • kosher salt
  • freshly ground black pepper
  • 1 cup vodka
  • ½ cup heavy cream
  • ½ cup Parmigiano-Reggiano cheese, freshly grated
  • 1 pound pasta
  • 1 pound thawed, peeled, uncooked shrimp (optional)

Directions

  1. Using a Dutch oven, or other heavy bottom sauce pot, saute the onion and garlic in 3 tablespoons olive oil over medium heat until soft and translucent.  Do not brown.
  2. Add the tomatoes and herbs.  Season with a teaspoon of kosher salt, and a quarter teaspoon of freshly ground black pepper.
  3. Bring to a simmer, and cook covered over low heat for 1 hour.
  4. Remove the bay leaves, taste, and add additional salt and pepper if necessary.  Optionally, further puree the sauce, herbs, and vegetables using an immersion blender.
  5. Add the vodka and simmer uncovered for about 20 minutes to thicken the sauce and boil off the alcohol. 
  6. In a separate pot, cook the pasta in boiling salted water until it is al dente.  It is best that you add the cream a cheese (Step 7 below) just before you drain the cooked pasta.
  7. Add the heavy cream and grated cheese.  Stir to combine.
  8. Drain the pasta and return it to the cooking pot.  Pour the Vodka Sauce over the pasta and mix well.
  9. Serve immediately with basil and freshly grated Parmigiano-Reggiano cheese.
Penne alla Vodka and Shrimp.

Notes

  • Either a traditional or immersion blender will be required to prepare the Vodka Sauce as a traditional smooth and creamy sauce.  In this case, the vegetables and herbs need only be roughly chopped.  If a blender will not be used, I recommend chopping the vegetables and herbs more finely.
  • Vodka Sauce is most often served with penne pasta, but nearly any dry tubular pasta will work equally well.
  • For additional flavor, consider adding a pound of peeled, uncooked shrimp about 5 minutes before adding the cream and cheese in Step 7.
Posted: August 2015.