The vodka penne that never lets me down. 🤍 Comforting, a little indulgent, and always worth making at home. Save this for the nights you want something cozy, creamy, and guaranteed to hit ✨
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and red chili flakes to the skillet. Stir and cook for about 1 minute.
Pour in Tito’s Vodka and let it simmer for 1-2 minutes to cook off the alcohol.
Add the tomato sauce and heavy cream to the skillet. Stir until well combined and let it simmer for 5 minutes.
Mix in the grated parmesan cheese, stirring until melted and the sauce is creamy.
Season the sauce with salt and black pepper to taste.
Add the cooked penne pasta to the skillet and toss to coat evenly with the sauce.
Top the pasta with crispy bacon and fresh basil before serving.
For extra flavor, use freshly grated parmesan cheese instead of pre-shredded.
If you prefer a spicier dish, increase the amount of red chili flakes.
Cook the bacon until crispy for the best texture and flavor.
Reserve a small amount of pasta water to adjust the sauce consistency if needed.
Can I use a different type of pasta?
Yes, you can substitute penne with other pasta shapes like rigatoni or fusilli.
Can I make this dish without alcohol?
You can omit the vodka, but it adds depth to the flavor. The alcohol cooks off during the process.
Can I use a different type of cheese?
Parmesan is recommended for its flavor, but you can use pecorino or romano as alternatives.
How can I make this dish vegetarian?
Skip the bacon and use a vegetarian parmesan cheese substitute.
Can I prepare the sauce ahead of time?
Yes, you can make the sauce ahead and store it in the fridge for up to 3 days. Reheat before serving.
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