“What makes Penne Alla Vodka so delicious? It’s all in the sauce,” headlines the New York Times.
Then, a playful documentary recounts their origins and anecdotes starting with their consumption when people were coming out of 1970s nightclubs.
The recipe became an icon of the fashionable cuisine of the time. Having fallen into oblivion, with a hint of snobbery, vodka pens at home have gone out of fashion and forgotten.
But not in America, where they are making a big comeback.
The exact origin of the creamy vodka sauce is uncertain, but its historical imprint is bold, spicy and ubiquitous.
Especially overseas.
The recipe gained popularity in the 1970s and 1980s, but the all-American passion for the tradition of the Italian table runs deep and brings back recipes that are often looked down upon at home.
The origins of penne alla vodka
Some claim that the birthplace of the dish as we know it now (tomato puree, cream and vodka) was the Dante restaurant in Bologna in the 1980s.
Others claim it was the Orsini restaurant in New York. But one of the earliest written accounts of vodka added to spicy tomato pasta is in Ugo Tognazzi’s cookbook and memoir, L’Abbuffone published in 1974.
A versatile actor and skilled cook, Tognazzi for years hosted convivial dinners at his villa in Velletri, welcoming relatives, co-workers and friends, whom he entertained with the whimsy of a gastronome and great host.
For his evenings, now legendary, he drew heavily from the huge refrigerator towering in the kitchen, considered the “family chapel.”
In addition to his passion for the stove and convivial table, the book was born as a diary of his experience on the set of Marco Ferreri’s film “La grande abbuffata” starring alongside Michel Piccoli, Marcello Mastroianni and Philippe Noiret.
The book alternates memories of youth, happy and melancholy anecdotes from the set, and recipes.
One of these, “pasta all’infuriata,” is an angry pasta with a tinge of Polish chili vodka.
This first mention of vodka in a tomato sauce sparked the curiosity of a young Italian-American director, already intrigued by the sauce’s mysterious origins.
Why Nonna Suggests This Recipe
- Quick and Easy: Ready in less than 30 minutes, making it ideal for weeknight dinners.
- Rich and Creamy: The combination of tomato, cream, and vodka creates a silky, flavorful sauce.
- Crowd-Pleaser: A comforting dish that appeals to all ages.
- Customizable: Add chili flakes for a spicy kick or swap bacon for pancetta for a traditional twist.
- Perfect Pairing: Enjoy with a crisp green salad and garlic bread for a complete meal.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Ingredients
For the Pasta:
- 12 oz (360 g) penne pasta
- Salt, for pasta water
For the Sauce:
- 3.5 oz (100 g) fresh liquid cream
- 7 oz (200 g) tomato puree
- 2.5 oz (70 g) bacon, diced
- 1 shot vodka
- ½ onion, finely chopped
- Salt, to taste
Step-by-Step Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the penne and cook according to package instructions until al dente.
2. Prepare the Sauce:
- Heat a large skillet over medium heat.
- Add the diced bacon and cook for 3–4 minutes, allowing it to release its fat and become slightly crispy.
- Stir in the chopped onion and sauté until softened and fragrant, about 2 minutes.
3. Add the Vodka:
- Deglaze the pan with the shot of vodka, stirring to combine.
- Allow the alcohol to evaporate, about 1–2 minutes.
4. Add the Tomato and Cream:
- Stir in the tomato puree and a pinch of salt.
- Lower the heat and simmer for 5–10 minutes, letting the sauce reduce slightly.
- Stir in the fresh cream and cook for another 1–2 minutes, until the sauce is creamy and well-blended.
5. Combine Pasta and Sauce:
- Drain the pasta and add it directly to the skillet with the sauce.
- Toss over high heat for 30 seconds to coat the penne evenly.
Serving Suggestions
Plate the pasta and serve immediately. Garnish with:
- Freshly grated Parmigiano Reggiano cheese
- Chopped parsley or basil, for a pop of color
- Crushed red chili flakes, for a hint of heat (optional)
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 55 g |
| Protein | 12 g |
| Fat | 20 g |
| Saturated Fat | 10 g |
| Sodium | 400 mg |
| Fiber | 3 g |
Tips by Nonna
- Use Quality Ingredients: Opt for high-quality tomato puree and cream for the best flavor.
- Don’t Overcook: Cook the pasta al dente to ensure it holds up when tossed with the sauce.
- Customize: Add a pinch of oregano or crushed garlic for an extra layer of flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain the sauce’s creaminess.
- Vodka Alternatives: If you prefer to skip the vodka, substitute with chicken stock for a similar depth of flavor.
PENNE ALLA VODKA
Notes
Ingredients
For the Pasta:
- 12 oz (360 g) penne pasta
- Salt, for pasta water
For the Sauce:
- 3.5 oz (100 g) fresh liquid cream
- 7 oz (200 g) tomato puree
- 2.5 oz (70 g) bacon, diced
- 1 shot vodka
- ½ onion, finely chopped
- Salt, to taste
Step-by-Step Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the penne and cook according to package instructions until al dente.
2. Prepare the Sauce:
- Heat a large skillet over medium heat.
- Add the diced bacon and cook for 3–4 minutes, allowing it to release its fat and become slightly crispy.
- Stir in the chopped onion and sauté until softened and fragrant, about 2 minutes.
3. Add the Vodka:
- Deglaze the pan with the shot of vodka, stirring to combine.
- Allow the alcohol to evaporate, about 1–2 minutes.
4. Add the Tomato and Cream:
- Stir in the tomato puree and a pinch of salt.
- Lower the heat and simmer for 5–10 minutes, letting the sauce reduce slightly.
- Stir in the fresh cream and cook for another 1–2 minutes, until the sauce is creamy and well-blended.
5. Combine Pasta and Sauce:
- Drain the pasta and add it directly to the skillet with the sauce.
- Toss over high heat for 30 seconds to coat the penne evenly.
Serving Suggestions
Plate the pasta and serve immediately. Garnish with:- Freshly grated Parmigiano Reggiano cheese
- Chopped parsley or basil, for a pop of color
- Crushed red chili flakes, for a hint of heat (optional)
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