How can I make penne alla vodka without vodka?

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.

Can you get drunk from penne alla vodka?

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.

What does adding alcohol to pasta do?

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.

Penne alla Rum

Name: Penne alla Rum
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound penne pasta; 1 medium onion; 2 large cloves of garlic; 2 tablespoons olive oil; 1/8 teaspoon red pepper flakes; 1/2 teaspoon kosher salt, plus more for pasta water; 1 cup white rum; 1/2 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

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

Units Scale

1 pound penne pasta
1 medium onion
2 large cloves of garlic
2 tablespoons olive oil
1/8 teaspoon red pepper flakes
1/2 teaspoon kosher salt, plus more for pasta water
1 cup white rum
1/2 cup vegetable broth
28-32 ounces crushed tomatoes (1 large can)
1/2 cup cream or half and half
1/2 cup grated Parmesan cheese
A handful of fresh basil

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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