There are a few dishes that never really leave the table, and penne alla vodka is one of them. Creamy, tomato-rich, and just indulgent enough, it has earned its place as a go-to for a reason.

Its origins are still up for debate. Some say Rome, others point to New York in the 1970s and ’80s, where it became a late-night staple after long evenings out, earning the nickname “disco sauce.” Either way, it was never about perfection. It was about something satisfying, a little decadent, and easy to love.

And not much has changed. It is still a crowd-pleaser today, reappearing in new forms across kitchens and social feeds, from classic versions to modern spins like Gigi Hadid’s spicy vodka sauce moment.

This version keeps things simple and well done. Bright passata, a touch of cream, and a burrata to finish. Let it come together slowly until the sauce turns smooth and glossy. No shortcuts, just a very good plate of pasta.

CREAMY PENNE ALLA VODKA WITH BURRATA

Serves 4

INGREDIENTS

▢ 1 lb Bona Furtuna Organic Penne Pasta
▢ 1 cup yellow onion, minced
▢ 4 cloves garlic, minced
▢ 2 tbsp Bona Furtuna Organic Extra Virgin Olive Oil
▢ 1 pinch Bona Furtuna Sicilian Sea Salt
▢ 1 cup Bona Furtuna Organic Passata Sauce
▢ 1/4 cup vodka
▢ 1/2 cup heavy cream
▢ 4 oz Parmigiano Reggiano, freshly grated
▢ 1 tsp Bona Furtuna Organic Erbe Di Sicilia Seasoning
▢ 1 pinch Bona Furtuna Organic Chili Flakes
▢ 1 ball fresh burrata
▢ Handful fresh basil leaves, to serve

DIRECTIONS

1. Bring a large pot of water to a rolling boil and season generously with salt. Cook the penne until al dente, about 10 – 11 minutes. Reserve 1 cup of pasta water before draining.
2. In a large heavy-bottomed pan over medium heat, warm the olive oil. Add the onion and garlic with a pinch of salt and sauté until soft and lightly golden, about 7 minutes.
3. Deglaze with the vodka, stirring to lift any flavor from the pan. Let simmer for 2 minutes until slightly reduced.
4. Add the passata, chili flakes, and erbe di sicilia. Stir and let the sauce gently simmer.
5. In a separate bowl, whisk the heavy cream with 1/4 cup reserved pasta water to temper it. Slowly pour the cream mixture into the sauce, stirring constantly until smooth and fully incorporated.
6. Add the drained penne along with half of the grated Parmigiano Reggiano. Toss well, allowing the cheese to melt into the sauce and coat each piece in a silky glaze. If needed, add a splash more pasta water to loosen.
7. Remove from heat. Transfer to a serving dish and place the burrata ball directly on top. Gently tear it open just before serving, letting the creamy center cascade into the pasta.
8. Finish with remaining Parmigiano and fresh basil.
9. Mangiamo.