Penne Alla Vodka

This Penne Alla Vodka recipe is the perfect balance of rich, creamy tomato sauce and the subtle kick of vodka. It has become my go—to comfort food, especially when I want to impress guests without slaving away in the kitchen. The prosciutto lends a smoky depth that makes the sauce truly unforgettable.

I first made this on a lazy Sunday afternoon and now it’s a regular request from my spouse. There is something about the silky sauce and tender pasta that just hits the spot every time.

Ingredients

• Penne pasta: opt for smooth penne lisce for elegance or rigate for better sauce cling
• Prosciutto: adds smoky savory flavor— look for thinly sliced, quality cured meat
• Vodka: cooks off alcohol but enhances tomato and garlic flavors perfectly
• Tomato paste: concentrated tomato flavor— tubes are convenient and reduce waste
• Chicken broth and bouillon: build a savory base— vegetable broth works for meatless option
• Heavy cream: balances acidity and creates the silky texture essential to this sauce
• Garlic: fragrant backbone of the sauce— fresh is best
• Butter: enriches and smooths the sauce finish
• Honey and hot sauce: subtle flavor enhancers that brighten without heat
• Parmesan cheese: freshly grated for sharp, nutty finish
• Olive oil: for sautéing prosciutto and garlic

Instructions

Sauté the Prosciutto:

Heat olive oil over medium heat in a skillet. Add the prosciutto slices and cook until they become crisp and release their fat, about 5 minutes. Remove and set aside. This renders a flavorful base for your sauce.

Deglaze with Vodka:

Pour the vodka into the hot skillet to deglaze, scraping up any browned bits stuck to the pan. Let it simmer until reduced by half. This step intensifies the flavors without overwhelming with alcohol.

Build the Sauce Base:

Add butter to the skillet and once melted, introduce finely minced garlic. Stir constantly for 1 to 2 minutes until fragrant but not browned. Then stir in tomato paste, chicken broth, chicken bouillon, honey, hot sauce, and the cooked prosciutto pieces. Pour in crushed tomatoes and bring to a boil.

Simmer Gently:

Reduce the heat to low and let the sauce simmer while you cook the pasta. This allows the flavors to meld deeply without breaking down the creaminess later. Keep it hot but avoid rapid boiling.

Cook the Pasta:

Prepare penne in salted boiling water until it is just under al dente, about one minute less than package instructions suggest. Reserve a cup of pasta water before draining.

Finish the Sauce with Cream and Pasta:

Stir heavy cream into the simmering sauce until fully incorporated. Add the drained pasta to the sauce, stirring gently to coat. Use reserved pasta water as needed to adjust sauce consistency so it clings beautifully.

Optional Monte au Beurre:

For a glossy final touch, remove from heat and stir in one tablespoon of cold butter. This traditional French technique adds shine and richness.

Prosciutto is my secret weapon here as it develops a fond that layers in smoky goodness. I remember the first time I made this for a dinner party and my friends kept asking for the recipe because they couldn’t believe how rich and velvety the sauce was.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. The sauce freezes beautifully for up to three months if you want to make it ahead. For best texture on reheating, freeze the sauce separately and cook fresh pasta at serving time.

Ingredient Substitutions

Pancetta or smoky bacon works in place of prosciutto adding a slightly different but still wonderful smoky element. Vegetarians can leave out the meat and use vegetable broth instead of chicken for a meatless version. Penne rigate is a great alternative to penne lisce if you want extra sauce cling.

Serving Suggestions

Serve this pasta with a fresh green salad dressed simply with lemon and olive oil or garlic bread loaded with cheese. Baked meatballs on the side make this a hearty meal for cooler nights.

This Penne Alla Vodka delivers a rich, velvety sauce with smoky prosciutto—perfect for weeknight dinners or to impress guests.

Common Questions About the Recipe

→ What type of pasta works best for this dish?

Penne Lisce is preferred for its smooth surface, allowing the sauce to cling nicely, but Penne Rigate with ridges is a good alternative for better sauce hold.

→ Can I substitute prosciutto if unavailable?

Pancetta is an excellent substitute. Ham or bacon can also be used to provide similar savory depth.

→ How does vodka affect the sauce flavor?

Vodka deglazes the pan and gently intensifies flavors, adding a subtle warmth without overpowering the tomato base.

→ Why is cream added to the sauce?

Cream balances the acidity of the tomatoes and creates a smooth, rich texture for a luxurious mouthfeel.

→ Is it possible to make this dish meatless?

Yes, simply omit prosciutto and use vegetable broth or bouillon instead of chicken-based options.

→ How to store leftovers to maintain quality?

Store in an airtight container in the fridge up to three days or freeze up to three months; reheat gently to avoid overcooking pasta.