We understand that making your own pasta sauce takes a little more work than just opening a jar, but with this vodka sauce, it really does make a difference. When we want a quick pasta dish that also delivers on flavor and comfort, we frequently turn to this penne alla vodka, which is ready in just 30 minutes. We have finally discovered the secret to the best-ever vodka sauce after several attempts and tests to perfect the creamy, vibrant sauce that coats each and every noodle. It’s the best we’ve ever had, so believe us when we say it’s worth double.
The Pasta.
You don’t need to use penne, as you can see from the illustration. In fact, since the middles of the bigger rigatoni tubes capture more sauce, we prefer them. You know, rigatoni alla vodka doesn’t quite have the same ring to it. Feel free to include your preferred pasta; just make sure it will soak up a lot of sauce.
How to prepare our greatest vodka sauce ever:
What is Delish’s top-secret recipe for vodka sauce? Much tomato paste. Tomato paste makes for a smoother, almost velvety sauce and has a more concentrated flavor than canned tomatoes. We advise tripling the sauce if you love a saucy pasta dish (and with this one, how couldn’t you?).
Regarding the vodka:
Although it is not a necessity, the sauce (thus the name) wouldn’t be the same without it. You can eliminate it if you really want, but it brings out the best in all of the creamy sauce’s bright, tangy tastes.
Pancetta, bacon, or chopped prosciutto are other alternatives. 6 ounces of diced pancetta, bacon, or prosciutto should be cooked in a cold skillet over medium heat until the fat has rendered and the pork is crisp. Use a slotted spoon to remove and drain on a plate lined with paper towels.
Chicken from a rotisserie Remove the skin from the chicken, then separate the breast meat from the rest of the bird, shredding it with your hands or a fork into bite-sized pieces. Just before adding the Parmesan and basil toppings, toss the pasta and sauce.
Vegetable sauté. Zucchini, mushrooms, and broccoli are all excellent choices for this dish’s additional vegetable serving. Add 1 cup of seasoned, sautéed vegetables to the cooked pasta and salt to taste.
What to serve with vodka penne:
Do you need additional ideas? See our picks for the best pasta sides! This pasta meal would go well with our garlic knots (for soaking up the excellent sauce), roasted asparagus, and sheet-pan panzanella.
Storage.
If you don’t end up using all of your sauce, keep it in the refrigerator for 4-5 days, reheat it, and then stir it into just-boiled pasta!
Have you created this yet? Comment below and let us know how it went!
Ingredients:
– 3 tbsp. butter
– 1 shallot, minced
– 2 cloves garlic, minced
– 1/2 c. tomato paste
– 1/2 tsp. crushed red pepper flakes
– 2 tbsp. vodka
– Kosher salt
– 1 lb. tubed pasta, such as penne or rigatoni
– 1/2 c. heavy cream
– 1/2 c. freshly grated Parmesan, plus more for serving
– Basil, for serving
DIRECTIOINS:
- Step 1 – In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
- Step 2 – Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes.
- Step 3 – Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
- Step 4 – Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.
- Step 5 – Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.
ENJOY!