I love this 1980s Italian-American classic. It’s creamy. It’s luxurious. It freezes perfectly well. And it comes together very quickly in the Instant Pot!
You might like to serve Penne alla Vodka with a side of homemade Garlic Bread, just as I did in my “Fireside Dinner with Kevin” video that was recently published on YouTube. Roasted Brussels sprouts are another great side for Penne alla Vodka.
Here’s the printable recipe, which I adapted from The Step-By-Step Instant Pot Cookbook by Jeffrey Eisner:
Penne Alla Vodka in the Instant Pot
- 4 tablespoons salted butter, divided
- 4 ounces pancetta or 4 slices bacon, diced
- 1 shallot or small onion, diced
- 3 cloves of garlic, minced
- 1/2 cup vodka
- 3 1/2 cups marinara sauce, divided
- 3 cups chicken broth or stock
- 1 14.5 ounce can diced tomatoes and their juices
- 1 pound penne rigate
- 1 tablespoon dried oregano
- 1/4 cup heavy cream
- 1/3 cup grated Parmesan cheese, plus more for serving
- 4 ounces cream cheese, cut into cubes
- Put 2 tablespoons of the butter in the Instant Pot and press "Saute". Once the butter has melted, add the diced pancetta and saute for until the fat is rendered -- about 3 minutes.
- Add the shallot or onion and saute until soft and translucent -- about 2 minutes. Add the garlic and saute for just 1 minute.
- Add the vodka and deglaze the pot while scraping up any stuck on bits.
- Add 1 1/2 cups of the marinara, plus the broth, tomatoes, and remaining 2 tablespoons of butter. Mix well. The butter need not melt fully.
- Lay the pasta on top but do not stir. Simply spread it out with a spoon and then gently press most of it into the liquid.
- Secure the lid, move the valve to the "sealing" position, and press the "keep warm" button. Then press the "High Pressure" button, and set the timer for 6 minutes. Quick release when done.
- Stir in the remaining 2 cups of marinara, the oregano, heavy cream, Parmesan, and cream cheese, stirring until all has melded -- about 2 minutes. Serve with extra grated Parmesan cheese!