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a green bowl filled with penne pasta topped with vodka sauce next to an onion and a wedge of parmesan cheese
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5 from 19 votes

Penne alla Vodka For One

Discover how to prepare an easy Penne alla Vodka for one! Follow our quick, simple recipe for a delicious, gourmet-like pasta meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Italian
Diet: Vegetarian
Keyword: pasta, pasta alla vodka, pasta sauce, pasta with vodka sauce, penne alla vodka, penne with vodka sauce, vodka sauce
Servings: 1 serving
Author: Joanie Zisk

Ingredients

  • 2 ounces dried penne pasta (⅔ cup dry pasta = 1 ¼ cup cooked pasta)
  • 1 tablespoon olive oil
  • ½ cup chopped onions
  • 1 clove garlic --minced
  • teaspoon red pepper flakes
  • 3 tablespoons vodka
  • 1 cup canned diced tomatoes *see notes below
  • ¼ teaspoon kosher salt
  • teaspoon coarsely ground black pepper
  • 2 tablespoons heavy cream
  • cup shredded parmesan cheese --plus more for topping

Instructions

  • Boil the Pasta: Start by boiling water in a medium saucepan over medium-high heat. Add the pasta once it's boiling, then lower the heat to keep a steady, gentle boil. Cook for about 5-7 minutes until the pasta is tender, then drain it and set aside.
  • Sauté Onions: In a 10-inch skillet, heat olive oil over medium heat. Add the chopped onions and sauté for about 2 minutes, stirring occasionally.
  • Add Garlic and Red Pepper Flakes: Next, mix in minced garlic and red pepper flakes, cooking for another minute while stirring often.
    Tip: For a milder sauce, you can skip the red pepper flakes or use less.
  • Cook with Vodka: Pour in the vodka and let it cook for 2 minutes, stirring from time to time.
  • Add Tomatoes and Seasonings: Now, add the diced tomatoes (with some of their juice), salt, and pepper to the skillet. Stir the mixture, bring it to a gentle boil, then reduce the heat to medium-low. Continue cooking for 5 minutes, stirring occasionally.
  • Add Cream and Cheese: Pour in the heavy cream, simmering for 2-3 minutes while stirring frequently, until the sauce thickens. Then stir in the shredded Parmesan cheese.
  • Combine Pasta and Sauce: Finally, add the cooked pasta back to the skillet. Toss everything together to coat the pasta well. Serve in a bowl and top with extra Parmesan cheese for a delicious finish.

Video

Notes

    • 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.
 
Note on 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.

Nutrition

Serving: 1serving | Calories: 584kcal | Carbohydrates: 41g | Protein: 17g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 63mg | Sodium: 777mg | Potassium: 696mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1012IU | Vitamin C: 29mg | Calcium: 417mg | Iron: 4mg

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