Copywriters' Kitchen

Serving scratch cooking recipes, frugal food tips and gimlet-eyed observations on freelance copywriting, marketing and family life for writers and other at-home workers.

Penne with Slow-Simmered Alla Vodka Sauce

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This tomato-based pasta sauce, enriched with heavy cream and Parmesan cheese, pleases all palates.

Kids love Alla Vodka Sauce’s comforting creaminess. Adults enjoy its rich mix of slow-cooked flavors: The sauce includes diced celery and carrots sharpened by cooked-off vodka.

By the way, you’ll never taste vodka in Alla Vodka Sauce; The alcohol adds a jolt that gives flavors an edge, but this sauce’s long simmer evaporates all alcoholic content.

Slow cooking brings out sauce’s full flavor

For maximum rich taste, let Alla Vodka Sauce simmer for at least an hour—and longer, if possible.

(If you’re in a hurry and need dinner on the table fast, try Copywriters’ Kitchen’s FAST Penne Alla Vodka. While this Flash Almost Scratch Tasty (FAST) sauce doesn’t have the full flavor of Slow-Simmered Alla Vodka Sauce, you can whip it together in 15 minutes.)

Traditionally served with penne, Alla Vodka Sauce can also be tossed with other pastas such as farfalle or rotini.

Slow-Simmered Alla Vodka Sauce

2 tablespoons olive oil
1 medium onion, chopped fine
1 clove garlic, crushed
1 rib celery, diced
1 carrot, peeled and diced
1 28-ounce canned Italian tomatoes, chopped
1 teaspoon dried oregano
½ teaspoon crushed red pepper
½ teaspoon salt (optional)
1-2 tablespoons Demerara or plain sugar
¼ cup vodka
½ cup heavy cream
¾ cup Parmesan cheese

  1. In heavy pan or Dutch oven, heat oil.

  2. In the meantime, chop onion fine. To my traditional foodie friend C.’s horror, I use a mini-processor, see photo below.

    3. To quick-chop onion, halve it, then cut each half into quarters. Throw into food processor and pulse—you want chopped not pulverized, onion.
    To quick-chop onion, halve it, then cut each half into quarters. Throw into food processor and pulse—you want chopped, not pulverized onion.

  3. When oil is hot enough—heat waves rise, but oil is not smoking—throw in onion and garlic. Stir, lower flame and cook 2-3 minutes.

  4. Dice celery and carrot finely, see photos below.

    5. Slice celery in thirds lengthwise and cut in half...
    Slice celery in thirds lengthwise and cut in half...


    ...then dice celery.
    ...then dice.


    Slice carrots in half lengthwise, then in half again lengthwise. Now cut the quartered carrot in half and...
    Slice carrot in half lengthwise, then in half again lengthwise. Now cut the quartered carrot in half and...


    ...dice the sliced carrot.
    ...dice.

  5. When onion has softened slightly, add celery and carrot, adjust flame and fry gently for 2-3 minutes.

  6. Tomatoes: Small, sweet San Marzano tomatoes really are better—but they certainly aren’t essential for this sauce. Whatever kind of canned tomatoes you use, chop them well—I use a mini food processor, see photo below. Add the tomatoes to the vegetables, along with water, spices, sugar and vodka. If your children are addicted to sweet pasta sauces, feel free to add an extra tablespoon of sugar. Note: I don’t add salt as I find the Parmesan added later makes this sauce plenty salty. Let your taste be the judge.

    7. Shhh...don't tell the Food Police that I use a mini-processor to chop my tomatoes. And NO, I don't rinse it out after chopping the onions. Mea culpa.
    If you prefer, hand-chop the tomatoes.

  7. Cover pot and bring sauce to a simmer. Remove lid. Adjust flame to keep sauce on low simmer for at least an hour. You’ll need to add extra water—½ cup at a time—as sauce cooks down.

  8. Half an hour before serving time, put pasta water on and boil pasta.

  9. Just before pasta is al dente, add the cream to the Alla Vodka Sauce, stirring to incorporate.

  10. Stir the Parmesan into the sauce, taste and adjust seasoning: Add salt if you like—and plenty of freshly ground pepper.

  11. Turn off the flame and let the sauce sit while you drain the pasta.

  12. After you drain the pasta, put it back into the pasta pot and pour the Alla Vodka Sauce over it. Stir to coat pasta. It will be soupy.

  13. Serve immediately and pass extra grated Parmesan at table.

Serves 6 generously.

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