Penne Rigate alla Vodka

If you follow me on Instagram and watch the Stories, you know I’ve been operating in a kind of self-imposed austerity. To curb my spending, I’ve sentenced myself to a budget prison until further notice. So, when I began testing pasta alla vodka recipes in recent weeks, I made a deliberate decision: the ingredients would need to reflect constraint rather than indulgence.

Ceramic bowl was wheel-thrown and glazed by me.

Rather than canned crushed tomatoes, I turned to tomato paste—a more economical staple that, when handled correctly, delivers equal depth with greater control. I also leaned on what I already had in my refrigerator, using whole milk and butter in place of the heavy cream I had been testing with. The result is not a compromise, but a recalibration—proof that richness can be constructed, not just purchased.

Now, vodka is not exactly a budget-friendly ingredient, but it remains a non-negotiable in my space. I work with a handful of “extra special” people. And when there isn’t a nice thing to say about a person, the healthier approach is to place them—quietly, decisively—into that special bucket for our own mental clarity, and let them be. Boundaries, like good sauces, require discipline, and a few gentle splashes of vodka to a bright cocktail mixer help with it. Please drink responsibly.

Oh! Where was I? Yes, Penne Rigate alla Vodka! While you can make pasta alla vodka using any pasta type, I will insist on penne rigate since it holds the vodka tomato sauce the best.

INGREDIENTS

[serves 2 to 3]

one can of six ounces of tomato paste

four ounces of diced pancetta

two-thirds of a cup of whole milk

one-third cup of vodka

one-quarter cup of chopped yellow onion

one-quarter cup of grated Pecorino Romano

one-quarter tablespoon of butter

one teaspoon of dried oregano

one teaspoon of crushed red pepper flakes

three cups of cooked penne rigate

one teaspoon of chopped chives to garnish

one teaspoon of grated Pecorino Romano to garnish

Heat a Dutch oven over high heat. Once heated, add pancetta and sauté until the edges are crisp. Remove the pancetta and set it aside while keeping the fat in the Dutch oven. Reduce the heat to medium. Add chopped onion and cook for one to two minutes. Add tomato paste and butter, and cook for one to two minutes, stirring to prevent sticking.

Add milk and stir continuously to bring the sauce together. Stir and mix for about a minute.

Add vodka, dried oregano, and crushed red pepper flakes. Stir for about a minute or two. Add back the pancetta and stir for about a minute or two. Add cooked penne rigate and stir to coat the pasta with the sauce. Add pecorino romano and turn off the heat. Stir until the cheese melts. Plate, garnish with chives and grated cheese, and serve. Bon appétit!

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More recipes:

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