Recipe

Creamy Penne alla Vodka

Buttery mascarpone, savory garlic, and vibrant tomatoes—all with a touch of heat. This Creamy Penne alla Vodka recipe is a fine dining dream.

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penne and mascarpone vodka sauce in cast iron skillet

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Delight loved ones and your taste buds! A rich, slightly tangy tomato sauce pairs with penne pasta, offering vibrant sophistication your palate will adore. Onions, thyme, and tomato paste simmer into a flavorful base with a kick from red pepper flakes. Vodka adds a zippy tang, a nod to the dish’s namesake. Creamy mascarpone enriches the sauce. Toss with pasta, broiled tomatoes, and sharp Parmesan for an unforgettable, decadent dish.

Ingredients

12 oz Ronzoni^® Penne
2 ½ cups grape tomatoes
2 tbsp olive oil
½ tsp salt
½ tsp pepper
2 Tbsp butter
1 onion, chopped
2 cloves garlic, minced
1 tbsp finely chopped fresh thyme
¼ tsp red pepper flakes
2 tbsp tomato paste
⅓ cup vodka
1 cup reduced-sodium chicken broth
½ cup mascarpone cheese
⅓ cup grated Parmesan cheese

Skill LevelIntermediate

Prep Time20 Min

Cook Time30 Min

Serves6

Instructions

Preheat broiler.
Cook pasta according to package directions; drain, reserving 1/2 cup of the pasta water.
Meanwhile, toss together tomatoes, olive oil, and half each of the salt and pepper. Transfer to a baking sheet lined with parchment paper; broil for 3 to 5 minutes or until charred in spots and starting to burst.
Meanwhile, melt butter in a large skillet over medium heat; cook onion, garlic, thyme, red pepper flakes, and remaining salt and pepper for 3 to 5 minutes or until onion is slightly softened.
Stir in tomato paste; cook for 1 minute.
Stir in vodka; bring to a boil. Stir in broth; bring to a boil, then reduce the heat to medium-low to simmer for 15 minutes.
Stir in mascarpone until smooth.
Add pasta, reserved cooking liquid, and broiled tomatoes, tossing until well-coated. Add Parmesan cheese, if desired.