PENNE ALLA VODKA recipe & history - all you need to know!
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
  • 14 oz (400 g) short pasta
  • 10.5 oz (300 g) diced pancetta
  • 1 medium onion
  • 2.5 cups (550 g) tomato puree
  • 1/2 cup vodka
  • 1 tbsp extra-virgin olive oil
  • 1/2 cup (120 g) heavy cream
  • 2 tbsp Parmigiano Reggiano
  • 1 tbsp fresh parsley
  • 1 dash black pepper (alternatively, 1 pinch chili powder)
  • 4.5 tbsp coarse salt
  • to taste table salt
  1. ONION AND PANCETTAFirst, peel and mince the onion. Then pour the onion into a saucepan along with 1 tbsp of olive oil, and sauté over medium heat until smooth and translucent, not caramelized. At this point, ad the diced pancetta, and sauté a few minutes. Then, raise the flame, baste with the vodka and stir-fry until the alcoholic part of the spirit has evaporated (about 5 minutes). Finally, low the flame to medium.
  2. VODKA SAUCENow, add the tomato puree, and set the flame in order to let the sauce very gently bubbling. Cook until the tomato sauce becomes thick but still creamy (about 20 minutes). At this point, add the heavy cream and cook 5 minutes more, stirring until consistent. Far from the heat, add 1 tbsp of Parmigiano Reggiano, the minced fresh parsley, and a dash of black pepper, stirring until uniform.
  3. PENNE ALLA VODKABring to to boil a pot filled with water. Then, add the coarse salt and cook the pasta until "al dente". Now raise the pasta, saving a cup of cooking water. Toss the pasta with the vodka sauce: if the sauce becomes too thick, add a couple of tbsp of the cooking water. Finally, garnish with a sprinkle of Parmigiano Reggiano. Serve immediately.
Recipe by philosokitchen at