Wholesome Penne alla Vodka
Easy homemade Penne alla Vodka recipe with whole wheat pasta and lighter cream. Ready in 40 minutes with authentic Italian flavors.
Ingredients
- 1 pound whole wheat penne pasta
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 5 cloves garlic, minced
- 1/2 cup vodka
- 1 can (28 ounces) San Marzano tomatoes, crushed by hand
- 1/2 cup heavy cream or half-and-half
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons unsalted butter
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons fresh Italian parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat.
- 2
Add penne pasta and cook according to package directions until al dente, stirring occasionally to prevent sticking.
- 3
Drain pasta in a colander, reserving 1 cup of cooking water for later use.
- 4
Heat olive oil in a large saucepan over medium-high heat until shimmering, about 1 minute.
- 5
Add diced onion and sauté for 4-5 minutes, stirring frequently, until translucent and softened.
- 6
Stir in minced garlic and red pepper flakes, cooking for about 1 minute until the kitchen becomes fragrant.
- 7
Pour vodka into the pan carefully and let it simmer for 2-3 minutes to allow the alcohol to cook off slightly.
- 8
Add crushed San Marzano tomatoes with their juices to the pan and stir to combine thoroughly.
- 9
Reduce heat to medium-low and simmer the sauce uncovered for 12-15 minutes, stirring occasionally, until it thickens slightly.
- 10
Stir in heavy cream and butter, stirring constantly until the butter melts and the sauce becomes silky, about 2 minutes.
- 11
Add cooked penne to the sauce and toss gently to coat every strand, adding reserved pasta water 1/4 cup at a time if needed to reach your desired consistency.
- 12
Taste the dish and season with salt and black pepper as needed, keeping in mind the cheese will add additional saltiness.
- 13
Remove from heat and fold in the torn fresh basil leaves.
- 14
Transfer to a serving platter or individual bowls, garnish with grated Parmigiano-Reggiano and chopped parsley, and serve immediately while hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| heavy cream | half-and-half or crème fraîche mixed with Greek yogurt | Reduces saturated fat and calories while maintaining creamy texture and tangy flavor complexity |
| regular penne pasta | whole wheat or chickpea penne | Increases fiber and protein content, leading to better blood sugar stability and sustained energy |
| San Marzano tomatoes in oil | fresh heirloom tomatoes (when in season) or fire-roasted tomatoes | Fresh tomatoes provide higher lycopene levels and antioxidants with lower sodium content |
| butter as finishing fat | extra virgin olive oil or ghee | Olive oil adds heart-healthy monounsaturated fats; ghee provides better fat digestion without dairy concerns |
| regular table salt | sea salt or pink Himalayan salt added at the end | End-of-cooking salt application reduces overall sodium needs while providing better flavor perception and trace minerals |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 580 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 28mg |
| Sodium | 420mg |
| Carbohydrates | 70g |
| Fiber | 14g |
| Sugar | 6g |
| Protein | 22g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
