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Caprese Penne alla Vodka

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


Burst Cherry Tomatoes:

  • 1/4 cup extra virgin olive oil

  • 1 cup cherry tomatoes

  • 3 garlic cloves

  • 1/2 tsp. sea salt

Caprese Penne alla Vodka:

  • 1/2 lb. penne pasta

  • 2 tbsp. extra virgin olive oil

  • 1/2 shallot, finely chopped

  • 4 garlic cloves, minced

  • 6 oz. tomato paste

  • 1/2 tsp. salt

  • 1/4 tsp. sugar

  • 1/4 cup vodka

  • 3/4 cup heavy cream

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 1/2 cup (roughly) Ciliegine mozzarella, torn

  • 2 tbsp. basil chiffonade


Burst Cherry Tomatoes:

  1. Add the olive oil, garlic cloves, tomatoes and sea salt to a small pan over medium-low heat. Sauté for 10 minutes, stirring occasionally. After 10 minutes, remove from heat and set aside.

Caprese Penne alla Vodka:

  1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 3/4 cup pasta water.

  2. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

  3. Add the tomato paste, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.

  4. Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.

  5. Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.

  6. Strain the pasta and add it to the pan along with the vodka sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

  7. Plate and top with the burst tomatoes, Ciliegine mozzarella and basil chiffonade.


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