Gordon Ramsay Italian Penne alla Vodka Recipe

This creamy smooth Gordon Ramsay Italian Penne alla Vodka is made with crushed tomatoes, heavy cream, and ready in 30 minutes. Tossing the al dente pasta into the glossy pink sauce creates a beautiful, rich coating. I love making this on a Friday night when I want something special without a lot of effort.

Restaurant-Quality At Home

I always struggled to get that vibrant orange-pink color and rich flavor at home without it turning greasy. The trick I discovered was letting the vodka cook down almost completely before adding the cream.

If you rush the reduction, the sauce tastes harsh and the cream can split. Taking my time with the aromatics made a huge difference.

Gordon Ramsay Italian Penne alla Vodka Ingredients

• 1 lb (450g) penne pasta
• 2 tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup (120ml) vodka
• 1 can (28 oz/800g) crushed tomatoes
• 3/4 cup (180ml) heavy cream
• 1/2 cup (50g) grated parmesan cheese
• Fresh basil leaves, torn
• Salt and black pepper to taste

How To Make Gordon Ramsay Italian Penne alla Vodka

1. Boil The Pasta: Cook the penne in heavily salted boiling water until al dente, saving half a cup of pasta water before draining.
2. Sauté The Aromatics: Heat olive oil in a large pan over medium heat, then cook the onions until soft before adding garlic and red pepper flakes.
3. Deglaze With Vodka: Pour in the vodka and simmer until the liquid reduces by half and the strong alcohol smell cooks off.
4. Simmer The Sauce: Stir in the crushed tomatoes, season with salt and pepper, and gently simmer for 15 minutes to build flavor.
5. Add Cream And Toss: Lower the heat, stir in the heavy cream and parmesan until smooth, then toss the cooked pasta into the sauce.

Recipe Tips

• Use quality tomatoes: Crushed San Marzano tomatoes provide the best natural sweetness for the base.
• Save pasta water: The starchy water helps thin the sauce if it gets too thick while keeping it creamy.
• Don’t boil the cream: Once you add the heavy cream, keep the heat low to prevent the dairy from separating.

What To Serve With Penne alla Vodka

Serve this rich pasta with a crisp green salad tossed in a simple lemon vinaigrette to cut through the creaminess. A slice of warm garlic bread is also great for wiping the bowl clean.

How To Store

Store leftovers in an airtight container in the fridge for up to three days. I do not recommend freezing this pasta as the cream sauce tends to separate when thawed and reheated.

FAQs

Can I make this without vodka?

Yes, you can substitute it with chicken or vegetable broth, along with a squeeze of lemon juice for acidity.

What can I use instead of penne?

Rigatoni or ziti are excellent alternatives that hold the creamy sauce just as well.

Why did my sauce curdle?

This usually happens if the heat is too high when adding the cream, or if the tomatoes were too acidic.

Nutrition

• Calories: 520 kcal
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 480mg
• Total Carbohydrate: 62g
• Protein: 16g

Try More Recipes:

• Gordon Ramsay Italian Gnocchi With Wild Mushrooms
• Gordon Ramsay Italian Meatballs
• Stanley Tucci Italian Cacio e Pepe

Gordon Ramsay Italian Penne alla Vodka

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy smooth Gordon Ramsay Italian Penne alla Vodka features rich crushed tomatoes, vodka, and heavy cream for a 30-minute dinner. This simple recipe creates a flawless restaurant-style meal that comes together easily for a comforting weeknight feast.

Ingredients

• 1 lb (450g) penne pasta

• 2 tbsp olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1/2 tsp red pepper flakes

• 1/2 cup (120ml) vodka

• 1 can (28 oz/800g) crushed tomatoes

• 3/4 cup (180ml) heavy cream

• 1/2 cup (50g) grated parmesan cheese

• Fresh basil leaves, torn

• Salt and black pepper to taste

Directions

• 1. Boil The Pasta: Cook the penne in heavily salted boiling water until al dente, saving half a cup of pasta water before draining.
• 2. Sauté The Aromatics: Heat olive oil in a large pan over medium heat, then cook the onions until soft before adding garlic and red pepper flakes.
• 3. Deglaze With Vodka: Pour in the vodka and simmer until the liquid reduces by half and the strong alcohol smell cooks off.
• 4. Simmer The Sauce: Stir in the crushed tomatoes, season with salt and pepper, and gently simmer for 15 minutes to build flavor.
• 5. Add Cream And Toss: Lower the heat, stir in the heavy cream and parmesan until smooth, then toss the cooked pasta into the sauce.