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Penne Alla Vodka

Course Main Dish
Servings 4


  • 1 tablespoon Extra-virgin Olive Oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 cup vodka
  • 1 cup chicken stock
  • 1 (32-ounce) can crushed tomatoes
  • Kosher salt and pepper
  • 16 ounces pasta, such as penne
  • 1/2 cup heavy cream
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh basil


  • Heat large skillet over medium-high heat. Add oil, butter, garlic, and shallots. Saute for 3 to 5 minutes, until shallots are nice and translucent. (Watch the heat and turn it down if the garlic starts to brown. There is nothing worse than burnt garlic.)
  • Add vodka and reduce by half, at least 2-3 minutes time.
  • Add chicken stock and tomatoes. Simmer for a good 30 minutes. Season with salt and red pepper flakes.
  • Add cream to sauce, bring to a simmer and remove from heat.
  • While Sauce is simmering, cook penne pasta in salted water to al dente. Drain pasta.
  • Combine pasta and sauce in a large bowl and stir in fresh basil.