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Caprese Penne alla Vodka

Difficulty Level: Easy

Total Time: 45 minutes

Serving Size: 2-4 servings

Caprese penne alla vodka


  • 1/2 lb. penne pasta

  • 1/4 cup extra virgin olive oil

  • 1/2 shallot, finely chopped

  • 4 garlic cloves, minced

  • 1 pint cherry tomatoes

  • 1 tsp. sea salt

  • 2 tbsp. tomato paste

  • 1/4 cup vodka

  • 1/2 cup heavy cream

  • 1/4 cup Parmigiano Reggiano, finely grated

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

  • 2 tbsp. basil chiffonade

  • Pasta water as needed


  1. Bring a large pot of water to a boil.

  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 cherry tomatoes, sea salt and remaining olive oil. Sauté over medium heat until the tomatoes begin to soften and burst. Remove a few spoonfuls and set aside (you'll use these to top the pasta with).

  4. Add the tomato paste to the pan with the burst cherry tomatoes.

  5. Deglaze with 1/4 cup of vodka. Stir until the vodka has fully evaporated, about 1-2 minutes.

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

  7. Once the water comes to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

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

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


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