Italian-American · main

Penne alla Vodka

Penne alla Vodka reads richness 6.1, umami 5.6 and salinity 4.9 on Palate's 0–10 flavor X-ray — a Italian-American main, about 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.3 / 10
• Sweet & Fruity — 3.5 / 10
• Sour & Bright — 2.5 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 7.0 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Richness 6.1 · Umami 5.6 · Salinity 4.9 · Allium 4.7 · Herbaceous 3.9 · Nutty 3.1 · Sweetness 2.9 · Sourness 2.1 · Fruity 2.0 · Floral 1.8 · Funk & Ferment 1.8 · Heat 1.7 · Earthy 1.6 · Citrus 1.4 · Warm Spice 1.1 · Bitterness 1.0

What's in it (12)

• penne pasta — 454 g
• olive oil — 41 g
• unsalted butter — 54 g
• yellow onion — 110 g
• garlic — 12 g
• red chili flakes — 3 g
• vodka — 79 g
• tomatoes — 794 g
• salt — 5 g
• heavy cream — 237 g
• freshly grated parmesan cheese — 114 g
• basil — 15 g

Time & effort: about 43 min · effort: involved

Nutrition (per 100 g, engine-estimated): 106.5 kcal, 2.9 g protein, 8.7 g fat, 7 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring a large pot of water to a boil and salt it generously, like the sea. Add the penne and cook until al dente, 11-12 minutes; reserve 1 cup pasta water, then drain.
2. Meanwhile, heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes.
3. Add the garlic and red pepper flakes; cook, stirring, until fragrant, about 1 minute.
4. Pour in the vodka, scraping up any browned bits from the pan. Simmer until reduced by half, about 3 minutes; this cooks off the harsh alcohol edge while keeping the depth it adds.
5. Stir in the crushed tomatoes and salt. Simmer, stirring occasionally, until the sauce thickens slightly and the raw tomato smell is gone, about 15 minutes.
6. Reduce the heat to low and stir in the heavy cream. Simmer gently, without boiling, until the sauce turns silky and rosy, 3-4 minutes.
7. Remove the skillet from the heat. Whisk in the remaining 2 tablespoons butter and the Parmesan until melted and the sauce is glossy.
8. Add the drained penne to the sauce along with 1/2 cup of the reserved pasta water. Toss over low heat until the pasta is well coated and the sauce clings, 1-2 minutes, splashing in more pasta water if the sauce looks tight.
9. Stir in the torn basil and taste, adding a bit more salt if needed. Plate and top with more Parmesan and basil.

Dishes with a similar flavor shape

• One-Pot Creamy Tomato Basil Pasta — Italian-American
• Spicy Vodka Rigatoni with Burrata — Italian-American
• Rigatoni alla Vodka with Italian Sausage — Italian-American
• Baked Tortellini in Creamy Tomato Sauce — Italian-American
• Beef Braciole Roll-Ups with Marinara — Italian-American

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.