This is probably the fastest pasta recipe ever using only pantry staples. It’s so fast that it’s become my go-to recipe when I need to make a super quick lunch while I’m WFH. You only need some kind of canned tomato, butter, garlic, red pepper flakes, heavy cream, and I know you have some vodka (especially now).
Because the recipe has only 6 ingredients, it’s best if you don’t substitute anything. And the vodka cannot be omitted!! However, if you don’t have any tomato paste, feel free to use any other type of canned tomato. Just smush/blend them and cook it down until it’s very concentrated.
Substitute milk or half-and-half if you don’t have heavy cream. Just know the recipe won’t be as rich tasting but it’ll work!
…& then make yourself a vodka soda while you’re at it because you deserve it.
Penne alla Vodka
AuthorTiffany AngelaCategoryAmerican, ItalianDifficultyBeginnerSometimes the simplest recipes are truly the best. Only 6 ingredients to make this sauce, but man is it good. My version of the classic Penne alla Vodka…basically any Pasta alla Vodka.
Cook pasta according to instructions on the bag. Stop cooking around 3 minutes less than instructed so the pasta is more al dente than normal. Save 1-2 cups of pasta water. (If you like your pasta saucier...which I do, then cook 2/3 of the bag instead.)
While the pasta is cooking, melt together the butter and garlic in a large pan and cook until fragrant.
Add the crushed red pepper flakes and an entire can of tomato paste. Thoroughly mix with the garlic and continue to constantly stir until tomato paste is hot all the way through. Caution not to burn the paste here!
Add in the vodka and stir well. Continue to stir until most of the added liquid has been incorporated and the sauce has thickened back to the consistency before the vodka was added. Stir in the heavy cream. Salt and pepper to taste.
Add the pasta to the sauce pan as well as 1 cup of the saved pasta water. Stir and keep cooking until pasta is coated and most of the water has been absorbed. Keep adding pasta water and cooking until it's perfectly al dente and the sauce has thickened and coated the pasta (~3-4 minutes).
Top with crushed red pepper flakes and enjoy!
Ingredients
Directions
Cook pasta according to instructions on the bag. Stop cooking around 3 minutes less than instructed so the pasta is more al dente than normal. Save 1-2 cups of pasta water. (If you like your pasta saucier...which I do, then cook 2/3 of the bag instead.)
While the pasta is cooking, melt together the butter and garlic in a large pan and cook until fragrant.
Add the crushed red pepper flakes and an entire can of tomato paste. Thoroughly mix with the garlic and continue to constantly stir until tomato paste is hot all the way through. Caution not to burn the paste here!
Add in the vodka and stir well. Continue to stir until most of the added liquid has been incorporated and the sauce has thickened back to the consistency before the vodka was added. Stir in the heavy cream. Salt and pepper to taste.
Add the pasta to the sauce pan as well as 1 cup of the saved pasta water. Stir and keep cooking until pasta is coated and most of the water has been absorbed. Keep adding pasta water and cooking until it's perfectly al dente and the sauce has thickened and coated the pasta (~3-4 minutes).
Top with crushed red pepper flakes and enjoy!
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