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A lighter version of the Italian favorite. My recipe for Penne alla Vodka has all of the luscious, creamy texture of the original but is completely guilt free!
I’ll be honest, this was a hard one to lighten up. It has been so highly requested on Instagram, so I tried about 3 or 4 variations until I arrived at this magical combination.
Traditional Penne alla Vodka has tomatoes, heavy cream, and parmesan cheese as the base. For lighter cream sauces, I usually rely on a combination of: half and and half to add some richness, almond milk to bulk it up while keeping the points/calories down, and cornstarch to maintain the thickness of a heavy cream.
Well, that went all wrong. The acidity from the tomatoes curdled the milk/cornstarch mixture. So much so that it all separated and became watery and goopy. The worst combination.
I was ready to give up, but then I remembered the trick to my Skinny Alfredo Sauce that makes it creamy, cheesy, and completely emulsified–cream cheese!
Reduced-fat cream cheese adds the creaminess and tang you want in a vodka sauce without worrying about curdling. Add in that grated parmesan, and you have yourself a luxuriously creamy tomato sauce. It rivals any Italian joint’s artery-clogging version!
ingredient alterations
- I don’t know about you, but I like a REALLY creamy vodka sauce. If you prefer the tomatoes to be more prominent, then add less cream cheese.
- The vodka really does add a delightful mouth feel and a little extra something flavor wise, but if you don’t want to use it, veggie or chicken stock should be fine.
- The quality of tomatoes do make a difference. Plum tomatoes are always better, and San Marzano are the best.
- You could omit the sugar, but it cuts through the sometimes tinny flavor of canned tomatoes.
Once your sauce is ready, add in your pasta and simmer it in with the sauce for a few minutes. Add in your reserved pasta water or stock until you get the texture you want.
After the pasta and sauce meld together, you’re ready to serve! If you want the ultimate light Italian dinner, serve this pasta dish along with a side salad, perhaps topped with my Light Caesar Dressing. A match made in heaven!
If you want to bulk up the meal even more, top the pasta with some grilled shrimp or chicken breast. Are you drooling yet?
Many people think that food that looks this good, especially lightened-up versions, take hours and a lot of labor to make. That simply isn’t true.
This pasta dish takes 30 minutes at the most. If you saute or grill up your meat while the pasta is cooking and have that Caesar already waiting in the fridge (it takes like 5 minutes to make, btw), you’ll have a hugely impressive meal waiting for you!
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there.
Print Recipe
Penne alla Vodka
A lighter version of the Italian favorite. My recipe for Penne alla Vodka has all of the luscious, creamy texture of the original but is completely guilt free!
Servings: 7
Calories: 330kcal
Author: Geri
Ingredients
- 1 lb dried whole wheat penne
- 1 cup reserved pasta water
- 3 cloves garlic, minced
- 1 28 ounce can crushed plum tomatoes
- 1/3 cup vodka (you can use stock and reduce points by 1 per serving)
- 1 tsp onion powder
- 1 tsp sugar
- 1 1/2 tsp dried basil
- 1/4 tsp kosher salt
- 1/4-1/2 tsp red pepper flakes
- 4 ounces reduced-fat cream cheese, room temperature
- 1/3 cup grated parmesan
Instructions
Boil your penne in a large pot of salted water. Undercook by 1 minute, according to package directions. Reserve 1 cup of salted pasta water before draining. Set aside.
In a very large skillet or dutch oven, saute minced garlic until fragrant, about 30 seconds. Remove from heat ad add in tomatoes, vodka, onion powder, sugar, dried basil, salt, and pepper flakes. Bring to a boil, then reduce heat and simmer about 8-10 minutes. This will be enough time for the alcohol to burn off.
Cut your cream cheese into small squares. Whisk a couple of squares at a time into your sauce until melted. Repeat until all cream cheese is incorporated.
Turn burner to low. Whisk parmesan cheese into sauce, then add in cooked penne. Increase heat to medium-low and cook until pasta and sauce are melded together. Splash in reserved pasta water as you go until you reach the consistency you like.
Notes
Click hereto determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 1 1/3 cup pasta and sauce
Green WW SmartPoints: 9 for 1 1/3 cup pasta and sauce
Blue WW SmartPoints: 9 for 1 1/3 cup pasta and sauce
Purple WW SmartPoints: 3 for 1 1/3 cup pasta and sauce
Nutrition
Calories: 330kcal | Carbohydrates: 55g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 121mg | Fiber: 7g | Sugar: 9g
FAQs
Either Roasted Brussels Sprouts or Roasted Frozen Broccoli would be delicious as a side dish. Bread. Don't let any of the scrumptious vodka sauce go to waste! Sop it up with a crusty loaf of your favorite bread (we love this Rosemary Olive Oil Bread and No Knead Focaccia).
What is the point of penne alla vodka? ›
So, as you chew your penne or rigatoni alla vodka, the vodka particles waft flavorful aromas to the back of your mouth, creating a heightened sense of euphoric enjoyment of food.
Can I use milk instead of heavy cream for penne vodka? ›
Penne Alla Vodka became quite popular in the late 80's and is still popular today… Normally it includes real cream for richness but I'm using reduced-fat milk. Great news though, it still retains the decadent flavor of a regular recipe but with a fraction of the fat and calories.
Does the alcohol burn off in penne alla vodka? ›
Vodka: Sounds like a bit of a strange ingredient to add to pasta sauce, but the flavor of Penne alla Vodka is great! And not to worry, the alcohol content cooks off, so it's perfectly fine for people who don't drink.
What do Italians eat vodka sauce with? ›
Vodka Sauce is great with Penne Ziti, but you can create a much more elaborate pasta creation with hot or sweet Italian sausage, classic meatballs or mini meatballs or chicken. The dish of pasta and sauce can be complemented with a leafy green salad, roasted vegetables, sautéed greens, garlic bread and more.
Do Italians eat penne alla vodka? ›
The recipe became very popular in Italy and in the United States around the 1980s, when it was offered to discothèque customers. The recipe thus became an icon of the fashionable cuisine of the time, which preferred the use of cream in first courses. Penne alla vodka remains popular in Italian-American cuisine.
How much alcohol remains in penne alla vodka? ›
A good rule of thumb: about 40% of the alcohol remains after 15 minutes; 20% remains after 1 hour. Even though the vodka portion per person is small (about 1 tablespoon), this is not the dish to make for someone who avoids alcohol.
What's the difference between baked ziti and penne alla vodka? ›
Similar to Penne, Ziti is the type of pasta that has to be broken up, as it's produced long and hollow. The significant difference between Ziti and Penne, though, is the way the pasta is cut. While both pasta types boast a common tubular shape, Ziti is cut straight on, whereas Penne is diagonally cut.
Can kids have vodka sauce? ›
Is vodka sauce alcoholic/Is it safe for children? While the sauce does contain vodka, some (if not all) of the alcohol evaporates out of the sauce as it cooks. Vodka sauce is safe for children to consume.
How far in advance can you make penne alla vodka? ›
Make-Ahead and Storage
The vodka sauce can be made ahead through Step 3 (blending). Keep refrigerated in an airtight container up to 5 days. To use, reheat sauce in a pot, then resume recipe instructions with Step 4.
Add freshly grated parmesan cheese once the cream has been added to the skillet. I would say 1/4 - 1/2 cup. Melting cheese into the sauce can also help thicken it up if you accidentally add too much cream or pasta water.
What can I add to pasta if I don't have heavy cream? ›
The 10 Best Substitutes for Heavy Cream
- Milk and butter.
- Soy milk and olive oil.
- Milk and cornstarch.
- Half-and-half.
- Tofu and soy.
- Yogurt and milk.
- Evaporated milk.
- Cottage cheese and milk.
Even though the classic vodka sauce is made with a lot of fat, it is still fairly healthy. It's loaded with tomatoes, shallots, and ham, which adds vitamins, servings of vegetables, and protein. Since the alcohol cooks out, that is not a factor in the nutrition.
Can babies have penne alla vodka? ›
Penne alla Vodka is an icon of fashionable cuisine popularized at the Disco in the 80's and 90's. Any self respecting establishment of the night had this retro item on their menu. No it won't get you drunk, and yes, kids can eat this as the alcohol is cooked out.
Is Gigi Hadid pasta penne alla vodka? ›
Of course, since Gigi made it, and it's a simple recipe to follow, it gained instant popularity. But technically it is pretty much just penne alla vodka. A lot of people search for it based on her viral post though, who might not realize it's similar to a traditional dish or who are new to cooking.
What is penne usually served with? ›
The Best Sauces For Penne Pasta
In Italy, penne pasta dishes usually consist of heavier meat ragùs and chunkier tomato sauces. Some of the most celebrated Italian penne pasta recipes include Penne alla Vodka, a creamy tomato sauce with a slight kick, and Arrabbiata of Southern Italy, a super spicy tomato sauce.
What pasta shape goes best with pasta alla vodka? ›
Because the sauce is so simple and creamy, I like to use fun pasta shapes that really stand out - in these photos, we used one of my all-time favorites, Paccheri. However, any short pasta will work, like penne or rigatoni!
What to pair with vodka sauce wine? ›
Chianti and Soave, however, would both make great matches. The two are mouthwatering enough to rival the high acidity of the tomato paste in the sauce. This refreshing element will also cut through the richness of the pasta, the heavy cream, the butter and the Parmigiano.
What alcohol pairs with vodka pasta? ›
Indeed, a classic Chianti, made predominantly from Sangiovese, is a no-brainer when it comes to pairing with vodka sauce. The wine's lively acidity and bold fruit flavors go hand in hand with the tangy, creamy notes in the sauce.
