Diablo Penne alla Vodka
The creamy, blush-pink restaurant classic, spiked with crisped Diablo salami — a spicy vodka sauce that clings to every ridge of the penne.
Pasta alla vodka is the creamy, blush-pink Italian-American classic everyone secretly loves. We give it a kick by crisping our Diablo salami right into the sauce, so it picks up real heat and savory depth.
The magic is in the technique: caramelize the tomato paste until it's deep and sweet, deglaze with vodka to pull the flavors together, then finish with cream for that signature silky, rosy sauce. Penne's ridges grab every bit of it.
It looks fancy, but it's a weeknight dish at heart.
Ingredients
For the Pasta
12 oz penne
kosher salt (for the water)
For the Vodka Sauce
2 tablespoons olive oil
3 oz Diablo salami, diced
1 shallot, finely diced
3 garlic cloves, minced
1/2 cup (about 6 oz) tomato paste
1/4 cup vodka
3/4 cup heavy cream
1/2 teaspoon salt
1/2 cup grated Parmigiano Reggiano, plus more to finish
fresh basil
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Instructions
Bring a large pot of salted water to a boil. Cook the penne until just shy of al dente, reserving 1 cup of pasta water before draining.
Meanwhile, warm the olive oil in a large skillet over medium. Add the Diablo and cook 2 to 3 minutes until crisp; remove half and reserve for topping.
Add the shallot to the pan and cook 2 to 3 minutes until soft. Add the garlic and cook 30 seconds.
Stir in the tomato paste and cook 4 to 5 minutes, stirring, until it darkens to a deep brick-red.
Pour in the vodka and let it sizzle and reduce for about 1 minute. Stir in the cream until smooth, then season with salt.
Add the penne with a splash of pasta water and toss until glossy and coated. Off the heat, stir in the Parmigiano. Plate and finish with the reserved Diablo, basil, and more cheese.
Chef Notes
The single most important step is cooking the tomato paste until it turns deep brick-red, 4 to 5 minutes. That caramelization is what gives vodka sauce its signature rich, sweet depth.
The vodka isn't for booziness — it cooks off and pulls the flavors together into one silky sauce. Let it sizzle and reduce for a minute before the cream goes in, and finish the pasta in the sauce with a splash of pasta water.
Substitutions & Tips
For milder heat, swap the Diablo for Finocchiona or Rosette de Lyon; for even more fire, use Calabrese or 'Nduja. Rigatoni or mezze rigatoni work in place of penne.
Want more Diablo? Try our Diablo Salami Grilled Cheese, or another creamy, spicy pasta in our Creamy 'Nduja Rigatoni.
Serving & Storage
Serve right away, while the sauce is hot and silky.
Leftovers keep for up to 3 days in the fridge and reheat well with a splash of cream or water to loosen the sauce. The sauce also freezes nicely for up to 3 months.
Published
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