Penne alla vodka is a decadent pink vodka sauce, cooked low and slow with fresh oregano, sweet San Marzano tomatoes and a healthy amount of Parmigiano.
Inspired by Penne Alla Vechia Bettola
I am a HUGE Ina Garten fan and I mean HUGE. I LOVE her! She makes a lot of the same recipes I grew up on and I try to not miss any of her shoes.
This time Ina had her favorite Italian restaurant, Nick & Toni's as a guest on her show and introduced the most mouth-watering dish you will ever lay taste buds on. I am telling you, run and make this penne alla vecchia bettola.
The Key to Making The Best Pink Sauce
This heavenly pink vodka sauce is not a quick 30 minute dinner, but instead cooks low and slow for at least an hour.
After sauteing onions, garlic and reducing a good amount of vodka, sweet San Marzano tomaotoes are added and then everything cooks in the oven low and slow for an hour.
The slow cooking reduces the plum tomatoes, condensing the flavor and making a luxurious rich sauce.
Once the sauce base is done, blend everything until smooth and stir in heavy cream and a good amount of freshly grated Parmigiano Regiano and fresh oregano.
How to Make Penne Alla Vodka
1) Start off in an oven proof pan. Olive oil, chopped onion, chopped garlic, dried oregano and red pepper flakes go in. Saute for a few minutes.
2) When onions are cooked down a little bit, let's say, 3-4 minutes, add about 1 cup (or so...) of Vodka. I turn the heat up after adding the alcohol so the alcohol cooks off.
Cook for a few minutes until the alcohol reduces.
3) Now this is the messy part! I only use San Marzano tomatoes. They are super juicy and very sweet. Take the can of whole plum tomatoes and drain the liquid out. Don't worry, the tomatoes are juicy enough! Crush the whole tomatoes with your hands and put them in the pan. Season with salt and pepper.
The juice will get everywhere! So do it slowly! I still find tomato juice somewhere on the kitchen walls after I make this pink sauce...but it is so worth it!
And don't worry about how much you crush the tomatoes, you're going to blend it up later anyway.
4) Then place oven-proof lid, and put in the oven for 1hr at 375 degrees Fahrenheit.
5) While your sauce is cooking in the oven, get your pasta water boiling and cook your pasta. I like to have the pasta ready at about the same time I'm blending the sauce. Also, I used rigatoni instead of penne here. The rigatoni is huskier and can handle such a substantial sauce. I really thought it just worked out better.
6) After an hour the tomato mixture comes out caramelized and condensed. Let cool for a few minutes before blending it up.
7) Ladle all this tomato garlicky goodness in the blender and blend until thick smooth.
8) Place the blended mixture back in your used pan on very low heat. Stir in about ¾ cup of heavy cream, fresh oregano and grated Parmesan.
I always find the sauce to be a little thick for me. So if you have starchy water already, take about ½ cup and stir into the sauce, or just rinse the bottom of blender with all the extra blended yummy-ness and put that in too. It will still be thick, don't worry!
9) So once your pasta is all done cooking, another tip I like to mention, is to use a slotted spoon and ladle the pasta directly from the hot water to your sauce pan. That way you get some of that thick starchy water in your sauce too. Mix the pasta and the sauce together in the pan.
10) At this point I add a little more Parmesan and top with more fresh oregano and drizzle of olive oil (doesn't hurt, right?)
More great pasta recipes
Penne Alla Vodka (Vodka Pink Sauce Recipe)
- Olive oil for drizzling
- ½ onion chopped
- 3 cloves of garlic chopped
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon dried oregano
- 1 cup vodka
- 1 28-ounce can whole San Marzano tomatoes
- 1 pound penne or rigatoni pasta
- Few sprigs of fresh oregano plus more for garnish
- ¾ cup heavy cream
- Freshly grated Parmesan cheese
- Salt and pepper to taste
- Pre-heat oven to 375 degrees Fahrenheit and heat a pan over medium heat and drizzle with olive oil. Add chopped onions, dried oregano and red pepper. Cook until onions caramelize, about 5 minutes. Add garlic and cook for another 1-2 minutes.
- When onions cook down, carefully add vodka. Turn the heat up and allow vodka to reduce, while stirring with a spatula.
- Next, gently crush the whole San marzano tomato with your hands and add them to the pan with all its juices. Season with salt and pepper.
- Place oven-proof lid on and place the oven for 1 hour.
- While your sauce is cooking in the oven, get your pasta water boiling and cook your pasta.
- After an hour, remove tomato sauce from oven and blend sauce in blender or food processor. Pulse a few times until everything is blended.
- Place the blended mixture back in your used pan on very low heat. Stir in heavy cream, fresh oregano and freshly grated Parmigiano. Add cooked pasta to sauce and ½ cup of pasta water if it is too thick.
- To serve, spoon in bowl and top with more Parmigiano, fresh oregano and a drizzle of olive oil.