Penne with Vodka Sauce

It probably was not until I met my wife when I began to eat pasta dishes. We would go out to eat at an Italian restaurant and she would literally get excited for things like pasta carbonara, or fettucine alfredo, while I on the other hand would order a steak, or something non-pasta related.  It was soon after experiencing my wife’s excitement that I would soon begin to learn how great pasta dishes can be. This excitement allowed me to begin making, or recreating dishes that my wife really enjoyed.

Penne Vodka Recipe

It was not too long ago when we paid our weekend visit to our cousin’s house for a family style dinner. After all, these get togethers are quiet common and it is very unusual when some family member is not hosting a dinner party on any given week. Our cousins do an excellent job at making pasta dishes, and after watching and learning a bit about their techniques, I soon realized that a common ingredient is really reserving a bit of the pasta water, and using a bit of it in making the sauce. But there was one dish, that Charmaigne made that was dynamite, and one that everyone loved; penne vodka.

Since I have been making my sauce on a weekly basis to be used in homemade pizzas, or simply pasta dishes, I thought to myself, let’s make penne vodka! This super simple recipe yields great flavors to be added to penne pasta.

Ingredients:

  • 1 1/2 cups of your favorite pasta sauce
  • 1/2 cup of grated parmesan cheese
  • 1/2 cup of heavy cream
  • 1 1/4 cup of vodka
  • 1 lb of penne pasta, cooked al dente

See how simple these ingredients are? Let’s get started.

Begin by boiling a large pot of water, and add a generous amount of salt, roughly 2 tablespoons. Add the pasta, and cooked until it is al dente, roughly 9-10 minutes.

During this time, add the sauce and vodka to a sauce pot and cook on medium heat and it is heated through. Add the cheese and cream, and mix well. Cover, reduce the heat, and stir from time to time.

Drain your pasta, adding it back to the pot. Pour the sauce over the pasta and mix well. Plate and serve. It’s just that easy, and the flavors are out of this world.

Question for you. What is your favorite pasta dish?

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Penne with Vodka Sauce

  1. Do you really mean one and a quarter cups of vodka?

    I make this a lot when there’s “nothing” in the house… but I use vermouth, some garlic, and a pinch of red pepper flakes (I always keep vermouth in the fridge and I like to use it to keep it fresh). Yum!

  2. My favorite pasta dish is conchigli (sp?) with italian sausage, rapini, garlic, and a little sauce from chicken broth and some of that starchy pasta water. Then you mix it all together with copious amounts of fresh parmesan, which further melds the ingredients.

Leave a Reply

Your email address will not be published. Required fields are marked *