Home › Recipes › Main Course

Spicy Penne alla Vodka

By Brandy

Jan 20, 2014, Updated Mar 05, 2017

This spicy penne alla vodka is full of San Marzano tomatoes, prosciutto, shallots, garlic, vodka and penne pasta. This is the perfect wintertime dish.

Until I moved to New York I had never given pasta a fair chance. I grew up eating very little since my father was never a fan of Italian food. On occasion we would have baked spaghetti or maybe even homemade meatballs with pasta but that was about as far as it went.

The first time I heard I heard of vodka sauce I was confused. Vodka? In spaghetti sauce? Well it’s obviously a little more than JUST throwing in vodka in tomato sauce. Luckily I learned how to make this delicious pasta about 10 years ago and have been able to enjoy it ever since. I don’t make it a lot (not really sure why…) but when I do I gorge myself until I’m so full I just want to sleep. Ok, maybe that’s why…

 This time around I made sure to add a little spice to the party. If you’re not a huge fan of spice just add a little less crushed red pepper. Plus I threw in sautéed chicken to add a little more protein. It’s also delicious with shrimp.

I was also give the opportunity to test out a brand new Anolon pan. Is there anything quiet as lovely as cooking with a brand new pan? Seriously. I feel like it takes a simple dish and makes it even easier.

Looking for more pasta dishes? Try my creamy sausage mushroom fennel tortellini, lamb bolognese or my linguine alle vongole.

Spicy Penne alla Vodka

This spicy penne alla vodka is full of San Marzano tomatoes, prosciutto, shallots, garlic, vodka and penne pasta. This is the perfect wintertime dish.

Yield: 4 servings

Prep Time: 10 min

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 1 tablespoon kosher salt
• 1 pound penne pasta
• 3 tablespoons unsalted butter
• 1 small shallot, diced
• 2 cloves minced garlic
• 3 ounces sliced prosciutto, diced
• 1 (28 ounces) can San Marzano whole peeled tomatoes, drained and chopped
• 1 teaspoon crushed red pepper
• (Use only 1/2 teaspoon for less heat)
• 1/2 cup heavy cream
• 1/3 cup vodka
• 1/2 cup grated Parmesan
• 2 cups chopped cooked chicken breast (grilled or sautéed)

Directions:

Bring a large pot of water to a boil over high heat. Add in salt and pasta. Following box directions cook until al dente. Drain the pasta, drizzle with a little olive oil, stir and set aside.

In a large high sided skillet melt butter over medium heat and add in shallots. Sauté until translucent. Add in garlic and prosciutto and sauté for about 30 seconds.

Add in tomatoes and red pepper and simmer for 5 minutes.

Pour in heavy cream and vodka. Simmer for 5 minutes

Toss in pasta and Parmesan cheese. Stir until pasta is fully covered. If the sauce is too thick you can add a splash more cream to thin it out. Stir in your chicken (if using) and let warm through.