Penne alla Vodka from Buca di Beppo features al dente penne pasta tossed in a creamy tomato vodka sauce with a hint of parmesan cheese, garnished with fresh basil, delivering a rich and flavorful Italian classic.
Equipments
- Large pot
- Colander
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Cheese grater
- Knife
- Cutting board
- Ladle or serving spoon
Ingredients
- 1 lb (450g) penne pasta
- 2 tablespoons olive oil
- 1 small onion
- 3 cloves garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 oz) can crushed tomatoes
- 1/2 cup vodka
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt
- Black pepper
- Fresh basil leaves
Use high-quality crushed tomatoes and freshly grated Parmesan cheese to achieve a rich and authentic flavor in your Penne alla Vodka. Fresh basil leaves enhance the dish's aroma and taste, so chop them just before serving to preserve their vibrant quality. When adding vodka, ensure it simmers enough to cook off the alcohol while leaving a subtle depth in the sauce. Salt and black pepper should be adjusted according to your taste to balance the creamy tomato blend. Your homemade Penne alla Vodka from Buca di Beppo copycat menu will shine with these thoughtfully selected ingredients.
Instructions
- Instructions:
- Fill large pot with salted water and bring to a boil.
- Add penne pasta and cook until al dente; reserve 1 cup pasta water, then drain using colander.
- Dice the onion and mince the garlic.
- Heat olive oil in large skillet over medium heat.
- Add diced onion and sauté until soft, about 3-4 minutes.
- Add minced garlic and red pepper flakes, sauté for 1 minute.
- Pour in vodka, stir, and simmer for 2-3 minutes to reduce slightly.
- Add crushed tomatoes; stir and bring the sauce to a simmer.
- Simmer the sauce for 10 minutes, occasionally stirring.
- Reduce heat to low and stir in the heavy cream.
- Add grated Parmesan cheese, salt, and black pepper to taste; mix until cheese melts and sauce is creamy.
- Add cooked penne to the skillet; toss to coat evenly, adding reserved pasta water if needed for consistency.
- Tear fresh basil leaves and sprinkle over pasta.
- Serve immediately, garnished with extra Parmesan and basil if desired.
Substitution
Penne alla Vodka from Buca di Beppo copycat recipes rely on a creamy vodka-tomato sauce that can be customized with different pasta shapes like rigatoni or fusilli if penne is unavailable. If you don't have vodka on hand, an equal amount of white wine or a splash of lemon juice mixed with water can mimic the subtle acidity vodka adds. Heavy cream can be substituted with half-and-half or Greek yogurt for a lighter sauce, though the texture will be slightly less rich. Fresh basil enhances the dish's flavor but dried basil works as a pantry-friendly alternative without compromising taste much. Salt and pepper levels can be adjusted to your preference to balance the sauce's creaminess and spice.
Tips
When cooking penne pasta, make sure to salt the boiling water generously to enhance the pasta's flavor. Reserve pasta water before draining, as its starchy content helps in adjusting the sauce consistency and ensures your Penne alla Vodka coats evenly. When adding vodka, allow it to simmer long enough to cook off the alcohol, leaving behind its flavor without harshness. Stir in Parmesan cheese off heat or on low to prevent curdling and achieve a smooth, creamy sauce for your best dish.
Nutritions
Penne alla Vodka offers a balanced combination of macronutrients, with complex carbohydrates from 1 lb of penne pasta providing sustained energy. The dish contains healthy fats from 2 tablespoons of olive oil and 1 cup of heavy cream, contributing to creamy texture and satiety. Protein comes primarily from 1/2 cup grated Parmesan cheese, enhancing the nutritional profile with calcium and amino acids. You benefit from antioxidants and vitamins found in crushed tomatoes, onions, garlic, and fresh basil, supporting immune health and digestion.
Storage
Store leftover Penne alla Vodka in an airtight container and refrigerate for up to 3 days to maintain its creamy texture and vibrant flavors. To reheat, gently warm it in a skillet over low heat, adding a splash of heavy cream or reserved pasta water to restore the sauce's consistency. Your dish will taste freshly prepared when served with a sprinkle of Parmesan and fresh basil after reheating.
Variation or Alternatives
For a lighter version, substitute heavy cream with half-and-half or whole milk to reduce fat content while maintaining creaminess. You can replace penne with rigatoni or fusilli for a different texture that still holds the sauce well. Your vodka amount can be adjusted for flavor intensity, or replaced with white wine for a subtler taste. Adding cooked pancetta or Italian sausage during the onion saute enhances the savory depth of this dish.
Allergies
Penne alla Vodka contains several common allergens, including dairy from heavy cream and Parmesan cheese, as well as gluten in the penne pasta, which may pose risks for individuals with lactose intolerance or celiac disease. The presence of garlic and onion can also trigger sensitivities or allergic reactions in some people. You should always check ingredient labels and consult with your healthcare provider if you have food allergies before consuming this dish.
Why this recipe?
The Penne alla Vodka from Buca di Beppo stands out for its rich, creamy tomato sauce infused with a subtle kick of vodka, perfectly coating tender penne pasta. This classic Italian-American dish balances robust flavors and smooth texture, creating an irresistible comfort food experience. Many diners appreciate how the recipe brings restaurant-quality taste and warmth to the table. You will find it rewarding to try a copycat version at home, capturing the authentic essence and satisfying flavor profile of Buca di Beppo's beloved signature.