Penne Alla Vodka Recipe (2024)

I kept sipping the vodka while cooking, waiting and waiting for the alcohol to burn off. I don't remember what happened next...

The original Roman recipe calls for cubed pancetta, to be crisped up with a little EVOO. Then you add the vodka, about 3/4 cup, let it burn off and then the tomatoes. Cook for about 10 minutes, turn off the flame and blend in the cream so that the mixture won't curdle. There're no onion or garlic or red pepper flakes. BTW I am originally from Rome.

From the associated article: "The vodka itself is better added to the drained pasta and not stirred into the sauce. You could consider using pepper vodka. Garlic-infused oil is a lazy way to get the garlic flavor without running the risk of the garlic burning and becoming bitter as you cook the onion. But you can use a garlic clove, minced or peeled and smashed whole to give a softer sweeter hit of garlic to the sauce."

Isn't it possible that using red wine, garlic and whole milk is the reason why you found this dish to not be great? It seems like you made an entirely different dish than what the recipe is for.

Too much pasta for the sauce. Would be better with 1 pound.

I think of Nigella Lawson as the queen of "tasty and easy." However, this dish was fine, but in no way remarkable. I've made Ina Garten's version and much prefer it. She adds real garlic, oregano, a bit of crushed red pepper flakes, more cream - and bakes it, so it's more hands off for a dinner party.
http://food52.com/recipes/40639-ina-garten-s-pasta-alla-vecchia-bettola

I have always infused the vodka (use a good brand) with red pepper flakes for at least a couple of hours (longer if possible), then added the strained vodka to the sauce, at same time as cream. Also, once pasta is added to sauce on stove, turn off heat and add at least 1/2 to 1 cheese (only use Parmigiano-Reggiano), and toss before serving (with added cheese, of course).

This is a classic Roman recipe from 1960's Rome...La Dolce Vita...Via Veneto...paparazzi...nothing was boring then...

I'm confused, I was always under the impression that you add the vodka as the onions are cooking as to burn off the alcohol. This seems more like a mistake. I've never heard of adding raw vodka before.

I use Stolichnaya, Absolut is to dry and doesn't flavor the sauce enough.

The original penne ala vodka had roasted shallots and proscuitto. In a vegetarian version, the proscuitto would be eliminated, but I might try it with roasted shallots.

Will it still be delicious if the sauce is cooked one day in advance of serving?

Rather bland, I can see why others have suggested adding pancetta and crushed red pepper

Ina has different take where you roast the tomato sauce, blend, then finish w cream. I think the blending is a must; other wise you have a somewhat inconsistent consistency sauce. Red pepper flakes and oregano too. Both versions benefit from sautéing some pancetta or bacon to start, rendering the fat then reserve the crispy bits for the end. Grill very thin chicken cutlets, and slice into bite sized pieces. These can be tossed in at the end too. The sauce really needs butter to finish.

How exactly do I add vodka to plain cooked pasta “to taste”? Surely it is only natural to cook the vodka with the sauce.

There's no way, in my opinion, that this recipe creates enough sauce for two pounds of pasta, especially if you use fresh tomatoes. I used a 28-ounce can of tomatoes and added lobster meat from four four-ounce tails and it was just enough sauce for these and one pound of penne. Consider adding a small can of tomato sauce and/or additional heavy cream, especially if you plan to add any protein such as lobster, shrimp, or salmon to your dish.

For 4 people, use this recipe with half of the penne,vodka and butter. You will have a little extra sauce for grilled cheese the next day. I sauteed scallions instead of using onions and garlic infused oil.

Meh. Way too much pasta for the volume of sauce. Double the sauce or halve the pasta and maybe you'd have something worth serving and cooking again. But not this.

We made half the recipe for the sauce for only two of us, but 8 oz pasta (1/4 recipe). It would have been fine with half as much sauce, but was delicious with all that I made. Very delicate flavor.Only changes we made were to sauté a smashed garlic clove with the onions, lacking garlic-infused oil, and add just a pinch of crushed red peppers.Might try adding some prosciutto next time — but this was delicious as written. Thank you, Nigella.

I much prefer Kenji Lopez’s vodka sauce - on serious eats. Completely different, and smooth not chunky

I wonder what is the usefulness of a recipe repository where every recipe needs to be changed substantially so that the food comes out eatable. Two pounds of pasta for two tablespoons of heavy cream? Really?

Really good!! Did 2 lbs pasta & two cans of tomatoes. (Only called for one can). So I upped the butter to 5 TB, vodka to 3/4 cup & doubled the heavy cream (4 TB).

6/15/22 people would like more tomato sauce! Sds

PENNE ALLA VODKATime: 45 minutesSalt1 cup finely chopped onion2 tablespoons garlic-infused oil1 28-ounce can plum tomatoes or 3 cups finely chopped fresh tomatoes2 tablespoons heavy cream2 pounds penne rigate1/2 cup vodka4 tablespoons butterGrated Parmesan cheese, for serving.1. Bring a large pot of lightly salted water to a boil. Place a large sauté pan over medium-low heat, and add onion, oil and a sprinkling of salt. Sauté onion until soft and beginning to caramelize, ab

Wow this is completely different than the joy of cooking one I have been using and loving for 15 years. Sauté onion in butter (or mix of olive oil and butter), add garlic after about 5 min, couple min later add 28 Oz of San marzano tomatoes with 1/4 cup vodka (I could see upping that), 1 tsp red pepper flakes, simmer for 10 minutes, add 1/2 cup cream (I often use less), then add fresh basil, salt and pepper to taste. Mix with 1lb penne. Great with Italian sausage, hot or mild depending on taste

Not enough sauce