Creamy Vodka Penne with Meatballs
Creamy Vodka Penne with Meatballs
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Italian
Servings
4
Prep Time
25 minutes
Cook Time
35 minutes
Some sauces are louder than others... this one just hums.
A silky vodka sauce clings to every piece of penne, turning familiar comfort into something that feels a little fancy. The cream softens the tomatoes, the vodka adds sharpness, and the meatballs bring the kind of depth you can’t fake. It’s weeknight cooking with weekend satisfaction.
Ingredients
- For the Meatballs
- 1 lb ground beef (or half beef, half pork)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- Olive oil, for searing
- For the Vodka Sauce
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup vodka
- 1 can (28 oz) crushed tomatoes
-
1 tablespoon tomato paste
- ½ cup heavy cream
- ¼ cup grated Parmesan
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- Fresh basil or parsley, for garnish
- For the Pasta
- 12 oz penne pasta
- Salt, for boiling water
Directions
In a bowl, combine beef, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and Italian seasoning. Roll into 1½ inch balls.
Heat olive oil in a large skillet and sear until browned on all sides. Remove and set aside , they’ll finish in the sauce.
In the same pan, add a bit more oil if needed and sauté onion until translucent. Add garlic and cook for about 30 seconds until fragrant. Add 1 tablespoon tomato paste and cook 2–3 minutes, stirring until it darkens and smells slightly sweet.
- Pour in the vodka and let it simmer for 2–3 minutes, reducing slightly to cook off the alcohol and concentrate the flavor.
- Add crushed tomatoes, season lightly, and let it simmer for about 10 minutes.
- Reduce heat and stir in heavy cream and Parmesan. Taste and season with salt, pepper, and red pepper flakes.
- Return the seared meatballs to the pan and let them simmer gently in the sauce for 10–15 minutes until fully cooked and coated.
- Boil penne in salted water until al dente. Drain, reserving a splash of pasta water. Add pasta directly into the sauce, tossing to coat. Use a bit of the pasta water if you want a looser consistency.
- Plate generously, top with extra Parmesan, and finish with herbs.
Recipe Note
The secret to vodka sauce is patience. Letting the alcohol fully cook off keeps the flavor round and rich, not sharp. A good 2–3 minute simmer before adding cream turns this from red sauce into something closer to restaurant velvet