Category
Vodka sauce penne alla vodka
Servings
6
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Rabbit Hole Distillery
This unique and best tasting Vodka sauce recipe, or "Penne Alla Vodka" – is a rich, warm, spicy, creamy and silky sauce using San Marzano tomatoes and premium French winter wheat vodka. Seasoned with fresh herbs and parmesan, this recipe is a winner for entertaining guests, or a night in with family. This vodka sauce recipe will quickly become a favorite in any home!

Ingredients
2.5 Tbsp cold-pressed (unfiltered) extra virgin olive oil
1/2 cup minced yellow or white onion
-
1/2 cup premium vodka (the quality of the vodka is very important as it's core residual flavors will permeate the entire dish). Choose Liddel French Winter Wheat vodka, as it is made from filtered limestone water.
1.5 Tbsp crushed or minced garlic (about 3-4 cloves)
3 oz. prosciutto or pancetta, diced (may also use country ham sliced thinly, or omit meat completely)
2/3 cup heavy whipping cream
1 (28 oz) can whole San Marzano tomatoes, crushed finely with hands
1 Tbsp chopped fresh oregano (may also use 2 Tbsp dried oregano)
1/4 cup chopped fresh basil (plus more for serving)
16 oz. penne style pasta, plus reserved pasta water for thinning sauce as needed
Pink Himalayan sea salt and freshly ground black pepper
1/2 tsp red pepper flakes, or 1/4 tsp cayenne powder (more or less to taste)
1/2 cup shredded or shaved parmesan cheese, plus more for serving
Directions
Bring a large pot of water to a boil to cook pasta. Season water with 1-2 Tbsp of salt.
Heat oil in a large pot over medium-high heat. Add onions and saute 2-4 minutes, next, add prosciutto and saute 2 more minutes. Next add the garlic and red pepper flakes and saute 1 minute longer.
Remove pan from heat and add the crushed tomatoes, vodka, and add sea salt and fresh ground black pepper to taste.
Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 10-15 minutes. Be careful! Reduce heat and/or stir if splattering occurs.
Once pasta water is boiling, add pasta and cook until al dente. Be sure to reserve about 1/2 cup pasta water before draining.
Stir heavy cream into your sauce and remove from heat. Let rest for about 1 minute. Stir in parmesan cheese, basil and oregano.
Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water if necessary.
Serve warm with more parmesan cheese on top and garnish with extra chopped basil.
Recipe Note
Enjoy with crusty restaurant-inspired bread:
Choose a french bread or baguette and toast in oven until crisp. In a ceramic or microwave proof bowl, add
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1 tsp dried basil
- 1 garlic clove minced
- Enough extra virgin olive oil to cover spices.
Heat for 1 minute in microwave. Dip bread into oil and enjoy!
- Tags: liddel vodka pasta sauce vodka sauce
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