Penne alla Vodka

Kathy D


This is a fool-proof version of penne alla vodka. Rachael Ray jokes that this is a "you won't be single for long" type of recipe. Enjoy!


★★★★★ 4 votes

15 Min
15 Min
Stove Top


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1 Tbsp
olive oil, extra virgin
1 Tbsp
2 clove
garlic, minced
shallots, minced
1 c
1 c
chicken stock
28 oz
can crushed tomatoes
coarse salt and freshly ground black pepper, to taste
1/2 c
heavy cream
12 oz
penne rigate
basil leaves, shredded or torn
crusty bread for serving

How to Make Penne alla Vodka


  • 1Bring a large pot of salted water to a boil.
    Heat a large skillet over medium heat. Add oil, butter, garlic and shallots. Gently saute for about 3-5 minutes. Add the vodka in a steady stream (temporarily take the pot off the heat source while you add the vodka - then replace). Reduce vodka by half, 2-3 minutes. Add chicken stock and tomatoes. Bring the sauce to a boil, then reduce the heat to a simmer. Season with salt and pepper, to taste.
  • 2Meanwhile, cook the pasta in the salted, boiling water until al dente (according to your package directions).
  • 3Stir cream into the vodka sauce. When the sauce returns to a bubble, remove it from the heat. Drain pasta. Toss the hot pasta with sauce and basil leaves. Serve immediately along with the crusty bread and enjoy!

Printable Recipe Card

About Penne alla Vodka

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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