If you love creamy, rich pasta dishes but hate spending hours in the kitchen, this instant pot version of penne alla vodka is about to become your new favorite recipe.
Traditional Italian cooking can be time-consuming, but with the right approach, you can achieve the same velvety texture and deep flavors in just a fraction of the time. This dish brings together the perfect balance of tangy tomatoes, creamy cheese, and a touch of vodka for an irresistible meal.
Why Use an Instant Pot for Pasta?
The instant pot is a game-changer when it comes to pasta recipes. Instead of waiting for water to boil and standing over the stove to monitor the sauce, you can let your pressure cooker do all the work.
This method allows the pasta to absorb every bit of flavor as it cooks, creating a dish that’s more infused with richness than the traditional stovetop version. Plus, it’s a one-pot meal, meaning less cleanup and more time to enjoy your food.
The Secret Behind Vodka in Pasta
You might wonder why vodka is an essential ingredient in this dish. The alcohol in vodka helps enhance the flavors of the tomatoes, bringing out their natural sweetness while balancing the acidity.
It also works as an emulsifier, creating a smooth and creamy consistency when mixed with the heavy cream and cheese. Don’t worry about the alcohol content—most of it burns off during cooking, leaving behind only the depth of flavor.
Customizing Your Penne Alla Vodka
One of the best things about this recipe is its flexibility. Whether you’re making it for a family dinner or impressing guests, you can adjust the ingredients to suit your preferences. Here are a few variations to try:
- Protein Additions: Add crumbled sausage, ground turkey, or even shrimp to make it heartier.
- Vegetarian Twist: Skip the pancetta and use mushrooms or roasted red peppers for added depth.
- Spice It Up: If you like a little heat, add red pepper flakes to give it a kick.
- Gluten-Free Option: Use gluten-free penne, but be mindful of adjusting the liquid to prevent overcooking.
Tips for the Best Instant Pot Penne Alla Vodka
Getting the perfect creamy pasta texture requires a few key steps. Here are some expert tips:
- Don’t Stir the Pasta: When adding the penne, layer it on top without stirring. This prevents it from sticking to the bottom.
- Deglaze the Pot: After sautéing the pancetta, shallots, and garlic, use vodka to deglaze the pot and scrape up any flavorful bits.
- Use Quality Marinara Sauce: Since the sauce is the star of the dish, opt for a high-quality marinara with rich tomato flavor.
- Finish with Fresh Herbs: Chopped fresh oregano or basil adds a bright and aromatic touch at the end.
Why This Recipe Works Every Time
This instant pot recipe delivers restaurant-quality pasta without the hassle. The pressure cooking method ensures that every bite is infused with flavor, while the final step of stirring in cheese and cream gives it the signature silky texture.
Serving Suggestions
Penne alla vodka pairs perfectly with a side of garlic bread and a crisp green salad. For a full Italian-inspired meal, serve it with a glass of white wine or a non-alcoholic sparkling beverage.
Leftovers taste just as delicious the next day, making it a great option for meal prep.
With its creamy, comforting texture and effortless preparation, this instant pot recipe is a must-try for pasta lovers. Give it a go, and you’ll see why it’s one of the best one-pot pasta recipes out there!
Instant Pot Penne Alla Vodka
Ingredients
- 4 tbsp ½ stick salted butter, divided
- 4 oz pancetta or 4 strips bacon diced
- 1 large shallot minced
- 3 cloves garlic minced or pressed
- ½ cup vodka optional, enhances flavor but can be omitted
- 3½ cups marinara sauce divided (Victoria brand recommended if store-bought)
- 3 cups garlic broth or chicken broth
- 1 14.5-ounce can diced or stewed tomatoes
- 1 lb penne rigate or mezze penne
- ⅓ cup fresh oregano chopped (plus more for serving)
- ¼ cup heavy cream
- ⅓ cup grated Parmesan cheese plus more for serving
- 1 5.2-ounce package Boursin spread (any flavor) or 4 oz cream cheese, cut into chunks
Instructions
Sauté the pancetta or bacon:
- Set the Instant Pot to Sauté (More or High setting) and melt 2 tbsp of butter.
- Add the diced pancetta or bacon and cook for about 3 minutes, stirring, until the fat renders.
Sauté aromatics:
- Add the shallot and cook for 2 minutes, stirring until fragrant and translucent.
- Stir in the garlic and cook for 1 more minute, ensuring it doesn’t brown.
Deglaze with vodka:
- Pour in the vodka, scraping up any browned bits from the bottom. Let it cook for 1 minute to burn off the alcohol.
Add liquids and seasonings:
- Stir in 1½ cups of marinara sauce, broth, diced tomatoes, and remaining 2 tbsp of butter.
- Mix everything well to combine.
Add pasta (but don’t stir):
- Gently place the penne on top but do not mix.
- Lightly press it down so it is mostly submerged in liquid.
Pressure cook:
- Secure the lid, set the valve to Sealing, and select Manual (Pressure Cook) on High Pressure for 6 minutes.
- Once the cooking cycle is done, perform a quick release.
Make it creamy:
- Stir in the remaining 2 cups of marinara sauce, oregano, heavy cream, Parmesan, and Boursin or cream cheese.
- Mix well until the cheese melts into the sauce, about 2 minutes.
Serve and garnish:
- Top with extra Parmesan cheese and fresh oregano before serving.
Notes
- No Vodka? No problem! It enhances the tomato sauce’s depth but can be omitted.
- Protein Add-ins: Feel free to add crumbled sausage, ground beef, turkey, or chicken in Step 1, but use no more than ½ lb to avoid pressure issues.
- Make it Spicier: Add red pepper flakes or a pinch of cayenne for heat.
- Cheese Substitutes: Use ricotta, mascarpone, or extra Parmesan instead of Boursin for a different texture.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.