Penne alla Vodka - Good Taste is the Worst Vice

I love pasta with a simple, homemade tomato sauce – but sometimes it’s nice to have something a little different. Penne alla Vodka is a spicy, creamy alternative that has become one of my fallback weeknight dinners.

This is a fairly ubiquitous dish (for good reason, if you ask me), and there are lots of theories about where it originated. The one I like best is that it was devised in the 1970s as a way to sell more vodka. If that’s true, it certainly has worked on me, since I’ve already gone through one bottle just from making this dish.

I put in lots of red pepper flakes so that the sauce is extra-spicy, and the vodka adds even more “zinginess” (as Cook’s Illustrated describes it). With my favorite Muir Glen crushed tomatoes with basil, a chopped onion for sweetness and texture, and a few cloves of garlic, the sauce is nearly complete – the last component is cream.

I’ve found, however, that I don’t like too much cream; not only does it seem unhealthy, but it also mutes some of the flavor. Non-fat yogurt turns out to be an excellent substitute for cream – it depends on how I feel, and what’s in the fridge.

All the ingredients ready to go

Onions sauteed with plenty of red pepper flakes

Final step – adding the pasta to the sauce

If I have any fresh basil, I add that too, and then serve with plenty of freshly grated Parmesan on top. As far as pasta goes, this has to be one of the best – easy to vary based on your taste and what you have on hand, and wonderfully zingy.

Penne alla Vodka

~2 tbsp olive oil

1/2 – 1 tsp red pepper flakes

1 small onion, diced

3 cloves garlic, minced or put through press

Pinch of salt

1 28 oz can of crushed tomatoes

1/2 cup vodka

1/4 cup plain yogurt (or cream)

Handful basil leaves, chopped (optional)

1 lb penne pasta

Fill large pot with water and let come to a boil while working on the sauce.

Heat oil in large saute pan, then add pepper flakes. After a few moments, add the onion and saute until translucent. Add the garlic and pinch of salt, and stir until heated through.

Add canned tomatoes and vodka, bring to a simmer, and cook for 10 minutes or so. Remove from heat and stir in yogurt, then basil.

Meanwhile, once the pasta water is boiling, salt generously and cook pasta until al dente. Drain and add to sauce in pan, and stir to incorporate.

*Adjust pepper flakes based on your taste (1/2 tsp would be slightly spicy, 1 tsp is spicy); similarly, reduce onion or garlic if desired.

**Yogurt offers a bit more tanginess, cream makes the sauce smoother and richer – again, it depends on what you feel like. If you’d like, increase the amount of cream for an extra-indulgent sauce.

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