Penne alla Vodka For One

Craving a delicious and satisfying pasta dish but short on time? Look no further than Penne alla Vodka! This classic Italian dish features tender penne pasta coated in a creamy tomato sauce infused with a touch of vodka for a surprising depth of flavor. Believe it or not, this restaurant-worthy dish can be whipped up at home in under 30 minutes with pantry staples you probably already have on hand.

Enjoy your Penne alla Vodka alongside these delightful pairings: a fresh, crisp green salad drizzled with tangy vinaigrette, a few slices of robust French bread, tender sautéed green beans, and finish off with an easy, creamy 10-minute Tiramisu for dessert.

Why You’ll Love This Recipe

• Quick and Easy: Pasta alla Vodka comes together in under 30 minutes, making it perfect for busy weeknights or whenever a pasta craving strikes.
• Pantry-Friendly: Made with everyday ingredients you likely already have on hand, there’s no need for a special grocery trip.
• Flavorful: The combination of creamy tomato sauce and a hint of vodka creates a complex and satisfying flavor profile.
• Customizable: Feel free to add your favorite protein or vegetables for a more substantial meal.
• Single Serving: This recipe yields the perfect amount for one, so you don’t have to worry about leftovers.

Ingredients

If you have any ingredients leftover from this pasta with vodka sauce recipe, check out our Leftover Ingredients Recipe Finder.

• Pasta: While penne is traditional, any pasta works well. Shapes like penne or rigatoni are great for holding more sauce. Use 2/3 cup (2 ounces) of dried pasta. Got leftover pasta? Use it in Chicken Paprika or Baked Ziti.
• Olive oil: Extra virgin olive oil is my go-to for its unrefined, high-quality, and rich olive flavor, packed with vitamins and minerals. However, light olive oil is a suitable alternative.
• Onions and garlic: Essential for adding depth to the vodka pasta sauce, so don’t skip them.
• Tomatoes: My choice is canned diced tomatoes. For the recipe, take half of a 14.5-ounce can, including some juice, which amounts to 1 cup (218 grams/7.7 ounces). Simply fill a 1-cup measuring cup with the diced tomatoes and their juice to get the right amount. If you prefer, you can substitute this with 1 cup of canned whole tomatoes (just crush them by hand) or 1 cup of canned crushed tomatoes. Use leftover canned tomatoes in Tomato Soup, Goulash, or Jambalaya.
• Vodka: Choose a brand you like. I enjoy Tito’s from Austin, Texas. Vodka introduces a subtle heat and sharpness, balancing the tomatoes’ sweetness and cream’s richness. If you don’t drink vodka but still want to use it, consider buying a small bottle similar to the ones they serve on airplane flights. If you prefer not to use vodka, replace it with water and a squeeze of lemon. Consider using some of your vodka to make a Moscow Mule, Bloody Mary, or a Dirty Shirley.
• Red pepper flakes: These add a gentle heat to the dish. Leave them out if you prefer a milder taste.
• Heavy cream: Either heavy cream or whipping cream will create a smooth, rich sauce. We use heavy cream in many of our single serving and small batch recipes. You might like to consider using any leftover cream in Chicken Tikka Masala, Lasagna Soup, or Caramelized Banana Pudding!
• Parmesan cheese: Freshly grated or shredded Parmesan is recommended for better melting. Asiago cheese is a good substitute.

Penne alla Vodka: Take It Up A Notch!

This classic Penne alla Vodka recipe is delicious as is, but you can easily add protein or vegetables for a more substantial and flavorful meal. Here are some inspiring variations to explore:

• Pancetta or Bacon: Enhance the sauce with crispy pancetta or bacon. For a smoky and savory twist, start by frying an ounce of pancetta or a strip of bacon until crisp, then continue with the recipe as written. Crumble the cooked pancetta/bacon and toss it into the finished pasta before adding the parmesan cheese.
• Spicy or Sweet Italian Sausage: Sauté 3 ounces of crumbled Italian sausage (hot or sweet) until browned, then remove and drain. Start the recipe as written, and toss the cooked sausage into the finished dish before adding the parmesan cheese.
• Rotisserie chicken: Incorporate shredded or diced chicken for a quick and easy protein boost. This is a fantastic way to use leftover cooked chicken.
• Cooked shrimp: Add cooked shrimp to the pasta and vodka sauce just before topping with parmesan cheese.
• Vegetables: Sauté chopped vegetables like zucchini, bell peppers, or mushrooms along with the onions. Continue with the recipe as written for a vibrant and veggie-packed pasta dish.

Expert Tips

• Boil Pasta Perfectly: Don’t overcook the pasta! Aim for al dente, which means cooked but still slightly firm to the bite.
• Sauce Consistency: Simmer the sauce until it reaches your desired thickness.
• Balance the Flavors: Adjust the salt according to your taste.
• Garnish Right: Add Parmesan cheese right before serving for the best flavor.
• For a Richer Sauce Add Butter! Stir in 1/2 tablespoon of butter to the finished sauce.

RELATED: The Best Soup Recipes For One

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