📝 About This Recipe
Transport your kitchen to a classic Italian-American trattoria with this luxuriously creamy and vibrant Penne alla Vodka. Traditionally a labor of love, this modern Instant Pot version utilizes high-pressure magic to infuse the pasta with the subtle heat of red pepper flakes and the bright acidity of San Marzano tomatoes. The vodka acts as a bridge, emulsifying the fats and acidity into a velvet-smooth sauce that clings perfectly to every ridge of the penne.
🥗 Ingredients
The Aromatics & Base
- 2 tablespoons Unsalted Butter
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Shallot (finely minced)
- 4 pieces Garlic Cloves (grated or minced)
- 3 ounces Pancetta (small diced; optional for smoky depth)
- 1/2 teaspoon Red Pepper Flakes (adjust to preferred heat level)
The Sauce & Pasta
- 1 pound Penne Rigate (dry, high-quality semolina pasta)
- 1/3 cup Vodka (use a mid-shelf quality)
- 3 tablespoons Tomato Paste (double concentrated if available)
- 24 ounces Crushed Tomatoes (preferably San Marzano style)
- 2 cups Chicken or Vegetable Broth (low sodium)
- 1 teaspoon Kosher Salt (plus more to taste)
The Finishing Touches
- 3/4 cup Heavy Cream (at room temperature)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Fresh Basil (chiffonade or torn)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Select the 'Sauté' function on your Instant Pot and set it to 'Normal'. Add the butter, olive oil, and diced pancetta. Cook for 3-4 minutes until the pancetta is golden and the fat has rendered.
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2
Stir in the minced shallots and cook for 2 minutes until translucent. Add the garlic and red pepper flakes, sautéing for just 30-60 seconds until fragrant, being careful not to burn the garlic.
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3
Add the tomato paste to the center of the pot. Stir constantly for 2 minutes to 'toast' the paste; it should turn a deep brick red and smell slightly sweet.
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4
Pour in the vodka to deglaze the pot. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom. Allow the vodka to simmer for 1-2 minutes until reduced by half.
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5
Turn off the 'Sauté' function. Add the dry penne pasta to the pot, spreading it in an even layer.
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6
Pour the crushed tomatoes directly over the pasta, followed by the broth and salt. Do NOT stir. Use a spoon to gently press the pasta down so it is mostly submerged in liquid.
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7
Secure the lid and set the steam release valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on high pressure for 5 minutes.
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8
Once the cooking cycle is complete, perform a 'Quick Release' by carefully turning the valve to the 'Venting' position. Wait for the pin to drop before opening the lid.
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9
The pasta may look a bit liquidy at first—this is normal. Stir the pasta gently to distribute the starch. Pour in the heavy cream and half of the Parmigiano-Reggiano.
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10
Stir continuously for 1-2 minutes. The sauce will thicken and become glossy as it cools slightly and the cheese melts.
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11
Taste and adjust seasoning with additional salt or red pepper flakes if needed. Stir in the fresh basil and cracked black pepper.
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12
Serve immediately in warmed bowls, garnished with the remaining Parmesan and an extra drizzle of olive oil.
💡 Chef's Tips
Always use room temperature cream to prevent the sauce from curdling when it hits the hot pasta. Avoid the 'Burn' notice by ensuring you thoroughly deglaze the bottom of the pot after adding the vodka and tomato paste. If you prefer a perfectly smooth sauce, you can blend the tomatoes and aromatics before adding the pasta, though the rustic texture is traditional. For the best flavor, grate your own Parmigiano-Reggiano; pre-shredded cheeses contain anti-clumping agents that prevent a smooth melt. If the sauce is too thick after stirring, add a splash of warm broth or water to reach your desired consistency.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Pinot Grigio or a light Sangiovese to cut through the richness. Pair with a simple arugula salad dressed in lemon vinaigrette for a bright, peppery contrast. Offer warm, crusty garlic bread on the side to mop up every last drop of the vodka sauce. For an extra protein boost, top with grilled shrimp or sliced blackened chicken breast. A side of roasted broccolini with lemon zest provides a beautiful green balance to the plate.