Penne Alla Vodka: How to Make this Simple and Sumptuous Meal

Kale might have been having a moment for the better part of the last decade, but penne alla vodka is the new on-trend Italian classic. Thanks to supermodel Gigi Hadid for sharing her version of the recipe on Instagram, this pink sauce favorite has been gracing menus, hitting the recipe rounds, and food blogs nonstop.

However, penne alla vodka’s origins go back to before Gigi’s birth (B.G.) to the 1970’s when vodka was abundant and flowed freely. It might have been in New York, but more likely a chef in Italy concocted this sauce and then due to it’s delicious and silky texture, it’s popularity grew and grew,

But why vodka? Sure, there are plenty of sauces that use a splash of wine, but vodka? While vodka does serve a purpose or two, you could technically omit it and end up with a similar result to penne alla vodka. However, vodka serves as a great emulsifier to help combine fat and water together to achieve that silky, other worldly texture. There is also something about vodka that helps with aromas but that’s too sciency. Just try this penne alla vodka for yourself and let me know how the aromas make it taste that much better.

Serves 6 and remember, all of the alcohol cooks out while making the sauce, so it is a family friendly meal!

Suggested Wine Pairing:

Penne alla vodka is a creamy and rich dish that needs a fruity and acidic wine to balance it out. I think a chianti classico really does the trick.

Ingredients:

18 ounces of good quality penne or rigatoni (look for a brand that is more white than yellow which indicates that it was air dried not flash dried. La Molisana is the best IMO)

1/2 cup reserved pasta water

2 tablespoons olive oil

1/4 cup of vodka

1/2 onion, finely diced

1 – 14 ounce can of petite diced tomatoes

3 cloves of garlic, minced

2 Thai red chilis, minced (or 1 teaspoon of red chili flakes)

2 tablespoons of tomato paste

1/2 cup of cream

1/4 cup of basil chopped

1/4 cup freshly shredded pecorino romano cheese

Salt and pepper to taste

Instructions:

1. In a skillet over medium-high heat, add the olive oil and onions. Saute until just translucent, about 5 minutes.
2. Add the garlic, chili, and tomato paste. Stir to combine. Then add the diced tomatoes and cream and allow to come to a simmer. Reduce the heat to low and cover. This would be a perfect time to start the water boiling for your pasta!
3. Once the water is boiling, cook the pasta according to the package instructions. At this time, also add the vodka to your sauce and season with salt and pepper.
4. Once the pasta is finished, drain, reserving 1/2 cup of the pasta water. Add the pasta to the vodka sauce and stir to combine. Add the pecorino cheese and basil. Add pasta water as needed for the desired consistency of the sauce and to coat all of the pasta.
5. To serve, divide into bowls and serve with extra pecorino and basil on the side.