Just Another Food Blog

Penne alla Vodka – Supper for a Steal

Penne alla VodkaI teased about this recipe for a while and here it finally is. I worked on this for a while, trying to take a very heavy Italian dish and lighten it a tad. The original recipe, by Pioneer Woman, has more cream and butter than any person should probably have in a month. I played around with reducing the fats and perfected it to the recipe you see below.

One of my favorite restaurants serves their Penne alla Vodka with sliced black olives, but I found that addition to be too salty for this recipe. If you wanted to try that I would definitely recommend leaving out the additional salt and looking for low salt olives.

Although I did cut the fats significantly I still wouldn’t consider this a light, healthy meal. It is however a great alternative to ordering the same dish out at a restaurant. Coming in at a little less than 350 calories per serving, I would guess most restaurant dishes wouldn’t come close to that.

Penne alla Vodka
Prep time
Cook time
Total time
Serves: 6
  • 1 pound penne
  • 2 large garlic cloves, minced
  • 2 shallots, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ⅔ cup vodka
  • 1 – 14oz can tomato sauce
  • ½ cup heavy cream
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • pepper
  • fresh grated Parmesan cheese
  1. Cook pasta on stove, while cooking prepare the sauce.
  2. Heat butter and olive oil over medium heat, add garlic and shallots and saute 3-4 minutes until soft. Add vodka and reduce to half, let simmer about 4 minutes. Pour in tomato sauce and stir to combine.
  3. Reduce heat to low and slowly add cream. Mix until combined. Toss in red pepper flakes, salt and pepper to taste.
  4. Toss sauce with drained pasta and garnish with fresh Parmesan.


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