The Stay At Home Chef presents a joyful, simple guide to making penne alla vodka that’s perfect for busy weeknights or cozy weekend dinners. This approachable recipe combines pantry staples into a silky tomato-cream sauce with a touch of heat — exactly the kind of cooking, recipes, bon apetit content home cooks love.
Why this penne alla vodka works
At its heart, penne alla vodka balances bright tomato flavor with rich cream. The vodka helps release flavor compounds from the tomatoes, creating a rounder sauce, while heavy cream softens the acidity and gives a luscious texture. The Stay At Home Chef keeps the method straightforward: sauté aromatics, add vodka, simmer with crushed tomatoes and basil, finish with cream and Parmesan, then toss with al dente penne. This is modern comfort food that delivers on both flavor and ease — a true example of cooking, recipes, bon apetit made simple.
Ingredients
- 16 ounces penne pasta
- 1 tablespoon olive oil
- 1 medium white or yellow onion, diced
- 2 teaspoons minced garlic (about 2 cloves)
- 1/2 teaspoon crushed red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup vodka (or a substitute — see notes)
- 1 tablespoon dried basil
- 1 1/2 cups heavy cream
- 1 teaspoon salt and 1 teaspoon black pepper
- 1/2 cup grated Parmesan cheese, divided
Step-by-step method
- Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Heat 1 tablespoon olive oil over medium-high heat. Add the diced onion and cook about 5 minutes until soft and translucent.
- Add 2 teaspoons minced garlic and 1/2 teaspoon crushed red pepper flakes; cook ~1 minute until fragrant.
- Pour in 1/2 cup vodka and let it simmer briefly so the alcohol burns off and the sauce can bloom.
- Stir in the 28 ounces crushed tomatoes and 1 tablespoon dried basil. Simmer over medium heat about 10 minutes to reduce and concentrate flavors.
- Add 1 1/2 cups heavy cream plus 1 teaspoon salt and 1 teaspoon black pepper. Simmer on medium-low for about 5 minutes until the sauce is creamy and cohesive.
- Turn off the heat and stir in 1/4 cup grated Parmesan until melted and smooth. Add the cooked penne and toss to coat. Use reserved pasta water to loosen the sauce if needed.
- Serve hot, topped with additional grated Parmesan and a sprinkle of crushed red pepper if desired.
Tips, swaps, and serving ideas
- Vodka-free option: substitute the vodka with 1/2 cup chicken or vegetable broth or simply omit it; the sauce will still be delicious and family-friendly.
- Reserve pasta water — the starchy liquid helps the sauce cling to the penne and adjust consistency.
- Use freshly grated Parmesan for the best melting and flavor. Pre-grated cheese contains anti-caking agents that can affect texture.
- Adjust heat by varying crushed red pepper flakes; start with 1/4 teaspoon for mild, 1/2 teaspoon for a gentle kick.
- Leftovers reheat well; add a splash of cream or pasta water when warming to restore silky texture.
Final thoughts
This penne alla vodka recipe from The Stay At Home Chef is proof that approachable cooking can produce restaurant-quality results at home. It’s quick, comforting, and flexible — the kind of cooking, recipes, bon apetit inspiration that will become a weeknight favorite. Try it, tweak it to your taste, and enjoy every creamy, tomato-rich bite.
This article was created from the video Penne Alla Vodka with the help of AI.
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