Penne alla rum takes the classic penne alla vodka and swaps in white rum for a smooth, subtly sweet sauce made with tomatoes, cream, and basil. If you've ever wondered what to substitute for vodka in pasta sauce, this recipe is the answer.
When I first made this recipe, I intended to make the classic penne alla vodka, but realized I was out of vodka, so I skeptically decided to use white rum instead. The result was surprisingly good - a creamy, tomato-based rum pasta sauce that's every bit as rich and flavorful as the original.
If you've only ever had penne alla vodka, this penne alla rum might surprise you. The rum adds a subtle sweetness and warmth that pairs beautifully with tomatoes, cream, and Parmesan.
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The original vodka sauce itself has murky origins. Maybe Bologna, maybe Moscow, maybe New York. But wherever it came from, it caught on in the 1980s and never left. One thing's for sure: it doesn't need vodka to taste great. Learn more about the mysterious origins of penne alla vodka.
If you like the idea of pasta dishes with a twist, you'll also want to check out my Roasted Pumpkin Pasta with Sage and Sausage, Pasta and Peas with Pesto, or Creamy Corn and Bacon Pasta. They're definitely not your ordinary pasta and tomato sauce.
😍 Why You'll Love This recipe
- It's a quick and easy pasta dish.
- It's rich, creamy, and full of tomato flavor.
- It's a variation on a classic that's just as good as the original.
For even more satisfying pasta dishes, try my Zucchini Mushroom Pasta, Artichoke Pesto Pasta, and Garlic Parmesan Chicken Pasta.
🍅 Ingredients
Key Ingredients
- Penne: Penne is the pasta shape of choice for the classic recipe, and I didn't change that in my rum-based version. However, you certainly could use whatever pasta you prefer, and it will be just as good.
- White rum: A mid-shelf white rum is perfect for this recipe. You don't use anything too expensive. Just make sure you're using white rum, not dark or spiced rum, as they have completely different flavors and won't work well in this recipe.
- Crushed tomatoes: You'll need one large can of crushed tomatoes or four cups. Or if you have fresh tomatoes available, why not crush your own? Roughly chop about two pounds of tomatoes, then use an immersion blender to puree them.
- Cream: A splash of light cream adds richness to the sauce. Half and half may be substituted for a slightly lighter result.
- Basil: Roughly torn basil is added to the sauce and used as a garnish. It helps keep the dish tasting fresh.
Check out the recipe card below for the complete list of ingredients and quantities.
📖 Substitutions & Variations
- Other pasta: You can easily swap out the penne for any other pasta you prefer.
- Alcohol-free: If you'd rather skip the alcohol, you can replace the rum with vegetable broth and a splash of lemon juice. The flavor won't be quite as complex, but it'll still be tasty.
- Smoother sauce: The onions add a bit of texture to the sauce. If you'd rather it be smooth, use an immersion blender on it before adding the cream to blend it right in the pan.
- With fresh tomatoes: If you have fresh tomatoes handy, you can roughly chop them up (no need to peel) and puree or blend them until smooth.
🔪 How To Make Penne Alla Rum
- Step 1: Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 11 minutes. Drain and set aside when done.
- Step 2: Meanwhile, chop onion, garlic, and basil.
- Step 3: Sauté the onion in olive oil over medium-low heat, stirring often. Cook until the onion is softened and golden, about 7-8 minutes. Add the garlic and red pepper flakes about halfway through.
- Step 4: Pour in one cup of white rum. Turn the heat up to a rapid simmer and cook until the rum has reduced by half, about 3-4 minutes.
- Step 5: Pour in the crushed tomatoes and salt.
- Step 6: Simmer the sauce until it has reduced and thickened, about 10 minutes.
- Step 7: Pour in the cream and stir until well combined.
- Step 8: Simmer for another 2-3 minutes over low heat.
- Step 9: Add the basil. Taste, and add more salt, if needed.
- Step 10: Serve the penne with plenty of tomato rum sauce, grated Parmesan cheese, and more basil.
✨ Top Tip
Stick with white rum for this recipe. You don't need anything fancy, but skip dark or spiced rum, as their strong flavors will throw off the sauce.
🥡 Storage
Store the pasta and sauce separately in the fridge for up to four days. Gently reheat in the microwave or stovetop until warmed through.
Since the sauce contains cream, I don't recommend freezing it. However, you could always freeze it without the cream and add it upon reheating.
🙋🏻♂️ FAQ
White rum is a great substitute for vodka in penne alla vodka. It adds a similar depth and warmth without making the sauce taste boozy. Both spirits help blend the cream and tomato flavors into a smooth, cohesive sauce. If you're looking for an alcohol free alternative, try a good quality broth with a splash of lemon juice.
No, it's very unlikely. That said, not all of the alcohol burns off during cooking. That's a common misconception. According to USDA research on alcohol retention during cooking, about 40% of the alcohol can remain in a sauce after about 15 minutes of simmering.
In this recipe, that works out to less than ½ cup total in the entire pan. Split between four servings, that's less than 1 ounce of alcohol per serving - far too little to have any noticeable effect once mixed with the pasta and sauce.
Alcohol in small amounts helps release and combine flavor compounds in the tomatoes, cream, and aromatics. It's what gives a dish like penne alla vodka (or penne alla rum) that extra depth. When used properly, you shouldn't actually taste the alcohol; it just enhances everything else in the sauce. If you notice a strong alcohol flavor, it usually means the sauce didn't simmer quite long enough. Keep simmering and it will mellow out.
🍞 Pairing
Try pairing any of these recipes with this rum pasta:
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📖 Recipe
Penne alla Rum
- Total Time: 40 minutes
- Yield: serves 4
- Diet: Vegetarian
Description
Penne alla rum takes the classic penne alla vodka and swaps in white rum for a smooth, subtly sweet sauce made with tomatoes, cream, and basil. If you've ever wondered what to substitute for vodka in pasta sauce, this recipe is the answer.
Ingredients
- 1 pound penne pasta
- 1 medium onion
- 2 large cloves of garlic
- 2 tablespoons olive oil
- ⅛ teaspoon red pepper flakes
- ½ teaspoon kosher salt, plus more for pasta water
- 1 cup white rum
- ½ cup vegetable broth
- 28-32 ounces crushed tomatoes (1 large can)
- ½ cup cream or half and half
- ½ cup grated Parmesan cheese
- A handful of fresh basil
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the penne until al dente, about 11-12 minutes, then drain.
- Prep and sauté aromatics. While the pasta cooks, chop the onion and mince the garlic. Heat the olive oil in a large pan over medium-low heat. Add the onion. Cook for 5 minutes, stirring occasionally. Add the garlic and red pepper flakes and cook until the onion is golden and softened.
- Add rum and tomatoes. Pour in the rum. Simmer until the rum is reduced by half, about 3 minutes. Add the vegetable broth, salt, and crushed tomatoes. Bring back to a simmer and cook, uncovered, for about 10 minutes, until the sauce has thickened. Taste and add salt if needed.
- Finish the sauce. Stir in the cream and simmer gently for 2-3 minutes, until the sauce is smooth and creamy. Stir in the basil.
- Combine and serve. Serve the pasta topped with the tomato rum sauce and plenty of grated Parmesan.
Notes
If you want a smoother sauce, especially if your crushed tomatoes are a little chunky, use am immersion blender to blend the sauce before adding in the cream.
Make sure you use white rum, just nothing too pricey. Dark or spiced rums wouldn't work well here.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian
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Monkey Boy says
Oh boy was that great. I think everyone should try it.
Tobi says
Just perfect!
Steve says
Thanks, Tobi. Happy you enjoyed it!
Steve says