---
title: "Penne Alla Vodka"
source: "https://barefootcontessa.com/recipes/penne-alla-vodka"
publication: "Barefoot Contessa"
yield: "Serves 4"
recipe_id: "642f2310-b3a0-47e9-950e-d9ec6c31bbf7"
---

# Penne Alla Vodka

Penne Alla Vodka from Barefoot Contessa.

Serves 4

## Ingredients

- ¼ cup good olive oil
- 2½ cups chopped yellow onions (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 1½ teaspoons dried oregano
- ½ teaspoon red pepper flakes
- 1 cup vodka
- 2 (28-ounce) cans whole peeled plum tomatoes, drained
- Kosher salt and freshly ground black pepper
- ¾ pound penne, such as DeCecco
- 2 tablespoons chopped fresh oregano leaves, plus extra for serving
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus extra for serving

## Instructions

1. Preheat the oven to 375 degrees.
2. Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat. Add the onions and cook for about 5 minutes, until the onions are translucent. Add the garlic, oregano, and red pepper flakes and cook for just one minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. With clean hands, crush each tomato into the pot. Add 2 teaspoons of salt and ½ teaspoon of black pepper. Cover the pot with a tight-fitting lid and bake for 1½ hours.
3. Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according the directions on the package. Drain and set aside.
4. Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth. (You can also use a blender.) Return the tomato mixture to the pot. Add the fresh oregano, cream, 1 teaspoon of salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 more minutes. Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.

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Source: [Barefoot Contessa](https://barefootcontessa.com/recipes/penne-alla-vodka)