Penne rigate alla vodka is a dish with history, glamour, and a brazenly 80s touch. A classic that never goes out of style, like Madonna’s vinyls or shoulder-padded jackets. Its combination of vodka, cream, and bacon creates a creamy, balanced, and addictive sauce.
Pasta alla vodka has been the star of many tables since the 80s, and although it is traditionally prepared with penne lisce (the version with smooth pasta), in this recipe we opt for penne rigate, which catch the sauce better in every bite.
How was this recipe born? Is it really Italian? While some debate its origin, we will focus on what is important: preparing it in the best way possible, with tricks to make it perfect and that touch of gastronomic nostalgia that is always welcome. Put on your apron (or leg warmers, if you want to get into the 80s mood) and let’s go.
Index
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Main ingredients
For 2 people
Preparation time: 10 min
Cooking time: 20 min
- 180 g of penne rigate
- 100 g of bacon (or pancetta)
- ½ onion
- 200 g of crushed tomato (or canned tomatoes)
- 100 ml of heavy cream
- 40 ml of vodka
- 1 teaspoon of tomato paste (optional)
- 1 pinch of chili flakes or peperoncino (optional)
- Extra virgin olive oil
- Salt and black pepper
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare penne rigate alla vodka
Sauté the onion and bacon
Heat some extra virgin olive oil in a pan. Add the chopped onion with a pinch of salt and let it sweat until it is translucent. Add the diced bacon and sauté until golden brown.
Add the tomato and chili
Pour in the crushed tomato and tomato paste, stirring well. If you want a spicy touch, add a pinch of chili flakes or peperoncino. Cook for a few minutes until the sauce thickens.
Add the vodka and cream
Add the vodka and let the alcohol evaporate. Then add the cream and mix well until you get a homogeneous sauce. Adjust salt and pepper to taste.
Cook the pasta and combine with the sauce
Boil the penne rigate in plenty of salted water until al dente. Before draining, reserve some cooking water. Add the pasta to the sauce and mix well. If the sauce is too thick, add a little cooking water.
Serve and enjoy
Serve the pasta in deep plates, sprinkle with black pepper, and enjoy this 80s classic.
Frequently Asked Questions
Can I make this recipe without vodka?
Yes, although you will lose a bit of the characteristic flavor. You can substitute it with a splash of white wine or simply omit it.
Can it be made with pancetta instead of bacon?
Yes, pancetta is the more traditional version in Italy, although smoked bacon gives it a more intense touch.
Is it necessary to use cream?
There are versions without cream, although the texture will be less creamy. You can try an emulsion of cooking water and parmesan cheese.
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The card
Penne rigate alla vodka
An 80s classic that continues to win over palates. Penne rigate alla vodka combines the smoothness of cream, the smoky flavor of bacon, and the special touch of vodka in a creamy, balanced sauce. An easy, quick recipe with an unmistakable flavor.
Ingredients
- 180 g penne rigate
- 100 g bacon or pancetta
- ½ onion
- 200 g crushed tomatoes or canned tomatoes
- 100 ml heavy cream
- 40 ml vodka
- 1 teaspoon tomato paste optional
- 1 pinch of chili flakes or peperoncino optional
- Extra virgin olive oil
- Salt and black pepper
Instructions
- Melt the butter in a pan large enough to be used for mixing the pasta and the vodka sauce we will prepare in it.
- Meanwhile, finely chop the onion, add a little salt, and add it to the pan until it has almost completely softened.
- Bring plenty of water to a boil for the pasta and add salt once it starts boiling.
- Add the chili, the pancetta, or the ham to the pan.
- When the pancetta or ham has browned, add the tomato, a little salt, and sauté until cooked through.
- Add the vodka, turn up the heat slightly, and wait 3 or 4 minutes for the alcohol to evaporate.
- Add the cream to the sauce, stir, taste, and add a little pepper and salt if it is bland. Turn off the heat when it starts to boil.
- Drain the pasta, add it to the pan, and stir over medium heat for a couple of minutes until the pasta absorbs some of the sauce.
Video
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