TABELIAAUTHENTIC RECIPE
Penne alla Vodka
A modern pasta said to have arisen independently in Rome and Bologna in the 1970s. Vodka has a chemical role, softening tomato acidity while drawing out fat-soluble aromas. Its luxurious character from simple ingredients explains its popularity.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Penne rigate320 g
- Pancetta, dicedCut into 5 mm dice.100 g
- Canned whole peeled tomatoesCrush by hand beforehand.400 g
- VodkaAn inexpensive vodka is sufficient.80 ml
- Heavy cream (at least 35% fat)150 ml
- Medium onionVery finely chopped.1 piece
- GarlicThinly sliced.2 cloves
- Extra virgin olive oil30 ml
- Parmigiano Reggiano, grated50 g
- Black peppera little
Method
Dice the pancetta
- 1 Cut the pancetta into 5 mm dice.
Ready when
Ready when diced.
Prepare the ingredients
- 1 Very finely chop the onion.
- 2 Thinly slice the garlic.
- 3 Crush the canned whole tomatoes by hand beforehand.
Ready when
Ready when everything is prepared.
Sauté the pancetta
- 1 Heat 2 tablespoons extra virgin olive oil in a frying pan and sauté the pancetta over medium heat for 3–4 minutes.
Ready when
Continue when crisp and plenty of fat has rendered.
Sauté onion and garlic
- 1 Add the onion and garlic and sauté over low heat for 5–6 minutes.
Ready when
Continue when translucent and softened.
Add the vodka
- 1 Add 80 ml vodka and boil over high heat for 2–3 minutes to evaporate the alcohol completely.
Ready when
Ready when the sharp alcoholic smell disappears and the vodka aroma mellows.
Reduce the tomatoes
- 1 MeanwhileStart boiling a large pot of water (10 g salt per 1 L water).
- 2 Add the crushed tomatoes and reduce over medium heat for 10–12 minutes, until moisture evaporates and the sauce concentrates.
Ready when
Ready when moisture has evaporated and the sauce is concentrated.
Add cream
- 1 Add 150 ml heavy cream and simmer over low heat for 3–4 minutes.
- 2 Season with 1/4 teaspoon salt and 3–4 turns of black pepper.
Ready when
Ready after 3–4 minutes of simmering and seasoning.
Cook the pasta
- 1 Add the penne to the prepared boiling salted water and cook al dente, 1 minute less than the package time.
Ready when
Remove when al dente.
Coat the penne and add cheese
- 1 Remove the penne al dente, transfer to the sauce and toss for 1–2 minutes.
- 2 Finish with Parmigiano.
Ready when
Ready when everything is coated.
About this dish
In 1970s Italy, American cultural influence was at its height. The idea of adding vodka to pasta sauce is said to have arisen independently in Rome and Bologna at about the same time, and the debate over which came first continues.
Vodka contributes more than alcohol to the sauce. It has a chemical effect that softens tomato acidity while drawing out fat-soluble aromatic compounds in tomatoes. It has also been said to stabilize the emulsion with cream. Some food writers call it scientific pasta, but for many Italians, “we make it because it tastes good” is explanation enough.
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