Penne alla vodka is an Italian-American pasta dish made by slow-rendering crispy pancetta, deglazing with vodka (before the tomatoes go in, which is crucial!), then simmering hand-crushed San Marzano tomatoes until thick before stirring in heavy cream to create the signature vibrant pink rose sauce that coats every piece of penne rigate.
This dish was incredibly popular in Italy back in the 1980s and 1990s. While it might be a little out of fashion in Italy today, it is still hugely popular around the world. The problem? Most of the time, it is not done the right way. So today, we are going to fix that and make it the right way!
I do not know why it went out of fashion, but I think we need to make it and see if we should bring it back to Italian menus!
Table of Contents
Why You Will Love This Penne alla Vodka Recipe
You are going to love this because we are creating the most beautiful and vibrant pink rose sauce! By slow-cooking crispy pancetta to release all that flavorful fat, evaporating the vodka before the tomatoes go in (this is crucial!), and letting the fresh basil and San Marzano tomatoes make love with the heavy cream, you get a sauce that is rich, thick, and perfectly balanced. The pancetta melts in your mouth, the pasta stays perfectly moist, and the flavors are packed with pure passion.
If you love Italian pasta dishes built around a rich, slow-cooked tomato sauce, you are also going to want to try our Lentil Bolognese, a deeply flavorful, slow-cooked sauce that puts the same love and attention into every step.
What You Will Need
Special Equipment
- Large and deep skillet or frying pan
- Large pasta pot
- Your hands! (Washed, for gently crushing the tomatoes)
- A mug or ladle (for scooping pasta water)
The Ingredients
- 300g (10.5 oz) penne rigate pasta
- 800g (28 oz) Italian peeled whole tomatoes (San Marzano is best, about 2 small cans)
- 200g (7 oz or about ¾ cup) heavy cooking cream, room temperature
- 3 to 4 tbsp extra virgin olive oil
- 200g (7 oz) cured pancetta, cut into small strips (Substitute: smoked pancetta or thick-cut bacon)
- ½ medium yellow onion, finely chopped
- 100ml (3.4 fl oz or about ⅓ cup) unflavored vodka
- 1 handful fresh basil leaves
- 3 tbsp Pecorino Romano or Parmigiano Reggiano, freshly grated (plus more for serving)
- 1 tbsp coarse sea salt (for the pasta water)
- Generous pinch of salt and black pepper, to taste
Let us Get Cooking
1. Prep the Pancetta
Just like when making a carbonara, we want to cut our cured pancetta into small strips so you get a little bit of fat and a little bit of meat on each piece. That fat is going to melt down, become crispy, and give incredible flavor to the saucepan.
2. Saute the Base
Place a large pan over medium-low heat. Add the extra virgin olive oil and the chopped onion. Cook for 5 to 10 minutes until the onion becomes golden. Add the pancetta strips and cook together for another 5 to 10 minutes until the pancetta is crispy.
3. Crush the Tomatoes by Hand
We are using beautiful Italian peeled tomatoes. San Marzano is best! An Italian would usually use one small can, but I know how much we all love extra sauce, so we are using two! The best way to prep them? Put a generous amount of salt and pepper on them in a bowl, wash your hands, and gently crush them with your fingers. You want to feel the food!
4. The Vodka Rule
The vodka is incredibly important for giving this dish its unique penne alla vodka sauce flavor profile. But here is the secret! Do NOT put the tomato sauce in first and then the vodka. That is really wrong! Once the pancetta is crispy, pour the vodka directly into the pan. Let the alcohol evaporate for 2 to 3 minutes on medium-low heat so the alcohol cooks off and the flavors marry. Do not worry about the alcohol, it completely evaporates, making it totally safe for everyone, including kids!
5. Simmer the Tomatoes
Once the strong smell of alcohol has evaporated, add your hand-crushed tomatoes to the pan. Cook on medium-low heat for 15 to 20 minutes. Do not rush this step.
6. Add the Basil and Reduce
After about 10 minutes of simmering, tear the fresh basil leaves with your hands and drop them into the sauce. Continue to cook until the excess water from the tomatoes has completely evaporated and the sauce becomes nice and thick.
7. Boil the Pasta
While the sauce finishes reducing, bring a large pot of water to a rolling boil. Wait until it goes boob boob boob before dropping the penne in! Add 1 tablespoon of sea salt. Drop in the penne rigate and cook for exactly 12 minutes (or until al dente).
8. Create the Pink Sauce
Back in the 80s, cooking with cream was a massive novelty in Italy! For this dish, you want to achieve that magic pink color. But you must wait until the water from the tomatoes has completely reduced before you add your cream. Let the tomatoes get nice and thick first. Lower the heat and slowly pour in the heavy cream a little at a time. Stir until you achieve a beautiful and vibrant pink rose color. Let it simmer gently while the pasta finishes cooking.
9. Toss and Emulsify
Drain the pasta, but reserve half a mug of the starchy pasta water. Add the cooked penne directly into the pink sauce. Pour in a splash of the pasta water and toss vigorously. Make the pasta jump in the pan for about 1 minute until the sauce coats every single noodle perfectly.
10. E Ora Si Mangia! (Time to Eat!)
Turn off the heat. Sprinkle in the Pecorino or Parmigiano Reggiano cheese and toss again to make it super creamy. Serve hot, garnish with extra cheese and fresh basil, and enjoy! The pancetta melts in your mouth. You can smell the fresh basil. The vodka gives it a unique kick. It is a beautiful experience. Bring back Penne alla Vodka! Come on, Italy, bring it back to the menus!
Love Italian pasta nights? Our Creamy Garlic Pasta is a rich, buttery weeknight pasta that is ready in about 20 minutes and is just as satisfying when you want something quick and comforting.
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FAQs
What does the vodka actually do in vodka sauce?
The vodka does not make the dish taste like alcohol! It actually acts as a flavor unlocker. Tomatoes have hidden and beautiful aromatic flavors that only alcohol can pull out. The vodka coaxes out these flavors, making the sauce taste noticeably richer and sweeter. It also helps bind the acidic tomatoes and the rich cream together so your penne alla vodka sauce becomes incredibly velvety!
Can you get drunk off of Penne alla Vodka?
No, you absolutely cannot. We let the vodka hit the hot pan and evaporate for a few minutes before the tomatoes even go in. The strong alcohol cooks off, leaving behind only the beautiful flavors. It is 100 percent safe for everyone, including kids!
Why is my vodka sauce sour, and how do I fix it?
If your sauce tastes a little sour, it means you rushed the process! You really need to let those tomatoes simmer for at least 15 to 20 minutes on medium-low heat so they can naturally sweeten and reduce. If you are using highly acidic tomatoes and it still tastes sharp, you can balance it by adding a tiny pinch of sugar to the sauce while it simmers.
Can I use something besides pancetta?
Cured pancetta is the absolute best for this traditional penne alla vodka recipe because the garlic and spices inside it release incredible flavor into the pan. But if you cannot find it, you can easily use smoked pancetta or thick-cut bacon! Just make sure to cut it into strips so you get that beautiful crispy fat mixed into the sauce.
What sides go well with Penne alla Vodka?
This dish is rich and satisfying enough to stand alone, but a simple green salad, garlic bread for mopping up every last drop of that pink sauce, or roasted vegetables all pair beautifully. If you want to go all out on a pasta night, our Spicy Honey Garlic Butter Shrimp Pasta is a fantastic seafood pasta to round out the table alongside this classic.
Authentic Penne alla Vodka Recipe (The Right Way, 1980s Italian Classic!)
Course: Main CourseCuisine: ItalianDifficulty: Easy3 – 4
servings10
minutes40
minutes650
kcal50
minutesA rich, creamy, and vibrant pink rose pasta sauce made the traditional Italian way with crispy pancetta, hand-crushed San Marzano tomatoes, fresh basil, and a splash of vodka. The right way to make this 1980s classic!
Ingredients
- Equipment Needed:
Large deep skillet
Large pasta pot
Ladle or mug for pasta water
- Ingredients:
300g (10.5 oz) penne rigate pasta
800g (28 oz) whole peeled San Marzano tomatoes (about 2 small cans)
200g (7 oz) heavy cooking cream, room temperature
4 tbsp extra virgin olive oil
200g (7 oz) cured pancetta, cut into small strips
1/2 medium yellow onion, finely chopped
100ml (3.4 fl oz) unflavored vodka
1 handful fresh basil leaves
3 tbsp Pecorino Romano or Parmigiano Reggiano, freshly grated
1 tbsp coarse sea salt (for pasta water)
Salt and freshly cracked black pepper, to taste
Directions
- Slice the pancetta into small strips to ensure an even mix of fat and meat.
- Heat the olive oil in a large skillet over medium-low heat. Add the chopped onion and saute for 5 to 10 minutes until golden.
- Add the pancetta and cook for another 5 to 10 minutes until the fat renders and the meat becomes crispy.
- Pour the peeled tomatoes into a bowl, season generously with salt and pepper, and gently crush them by hand.
- Pour the vodka into the skillet with the pancetta and onions. Let it simmer and evaporate for 2 to 3 minutes. (Crucial: Do this before adding tomatoes!)
- Add the hand-crushed tomatoes to the skillet. Simmer on medium-low heat for 15 to 20 minutes.
- Halfway through the tomato simmer, tear the fresh basil by hand and stir it in. Cook until the watery liquid from the tomatoes has mostly evaporated and the sauce is thick.
- Bring a large pot of water to a rolling boil. Add the sea salt and the penne. Cook for 12 minutes (or until al dente).
- Once the tomato sauce is thick, stir in the heavy cream a little at a time until the sauce turns a rich pink color. Keep on low heat.
- Reserve about half a cup of starchy pasta water, then drain the pasta.
- Add the pasta and a splash of pasta water directly to the skillet. Toss vigorously for 1 minute until creamy and emulsified.
- Remove from heat, stir in the cheese, and serve immediately.
Notes
- The Vodka Rule: Do NOT put the tomatoes in before the vodka. The vodka needs to hit the hot pan with the onions and pancetta to properly release its flavor compounds and evaporate the harsh alcohol before the tomatoes are introduced.
- The Cream Rule: Do not add the cream while the tomatoes are still watery. Wait for the tomato sauce to reduce and thicken first, otherwise your sauce will be too runny instead of luxuriously creamy.
- Pancetta Swap: If you cannot find traditional cured pancetta, thick-cut bacon will work, though it will add a smokier flavor profile to the dish.
- Alcohol Safety: The vodka evaporates completely during the 2 to 3 minute simmer step and is safe for all diners including children.
