Are you looking for a dinner recipe that’s incredibly easy, demands only a handful of ingredients, and guarantees a delicious outcome every single time? Look no further! This Creamy Penne alla Vodka with Ground Beef and Green Beans is a true kitchen hero. Imagine a sauce that’s wonderfully creamy and velvety, boasting the deep, rich flavor of San Marzano tomatoes, subtly enhanced by vodka, and finished with a generous sprinkle of salty Pecorino cheese. The perfect harmony of sweet tomatoes, smooth cream, a touch of spice, and hearty ground beef makes this dish utterly irresistible. And the best part? It’s on your table in under 30 minutes, making it ideal for even the busiest weeknights!

Whether you’re a seasoned chef or stepping into the kitchen for the first time, this recipe is designed for success. We’ve packed it with our best kitchen tips and tricks to ensure your Penne alla Vodka turns out perfectly, consistently creamy, and full of flavor. Get ready to impress your family and friends with this simple yet luxurious Italian-American classic!

The Mysterious Origins of Penne alla Vodka

Penne alla Vodka is more than just a pasta dish; it’s an Italian-American legend with a captivating, albeit mysterious, past. While some culinary historians suggest its genesis in Italy during the 1970s, possibly as a clever marketing ploy for vodka, others staunchly claim its roots are firmly planted in the vibrant culinary scene of New York. Regardless of its exact origin, one thing is universally agreed upon: this creamy, tomato-infused vodka sauce, enriched with ground beef and sharp Pecorino, is a timeless masterpiece that has earned its permanent place in kitchens worldwide.

The role of vodka in this iconic dish is often misunderstood. Far from simply adding an alcoholic kick, vodka serves a crucial purpose: it acts as an emulsifier and flavor enhancer. When added to the tomato base, the alcohol helps to unlock and intensify the aromatic compounds of the tomatoes, deepening their natural sweetness and richness. It also prevents the cream from separating, resulting in a sauce that is exceptionally smooth, glossy, and cohesive. Don’t worry, the alcohol cooks off during the process, leaving behind no discernible alcoholic taste, only a secretly enhanced flavor profile that elevates the entire dish. This elegant balance of simple ingredients and luxurious texture makes Penne alla Vodka a perfect choice for both a quick, comforting weeknight dinner and an impressive, cozy dinner party.

What You Need: Ingredients for the Perfect Vodka Sauce

Crafting the perfect creamy Penne alla Vodka with Ground Beef starts with selecting quality ingredients. Below, you’ll find a breakdown of the essential components, along with some helpful tips and substitutions to ensure your dish is nothing short of amazing. The full list with precise measurements is available in the recipe card further down.

• San Marzano Tomatoes: These premium Italian tomatoes are celebrated for their naturally sweet, less acidic flavor and meaty texture, which contribute to an incredibly rich and balanced sauce. If genuine San Marzano tomatoes are unavailable, high-quality canned peeled Italian tomatoes or Roma tomatoes can be excellent alternatives. Look for whole peeled tomatoes and crush them yourself for the best texture.
• Vodka: As discussed, vodka is key for extracting and enhancing the tomato flavor, resulting in a brighter and more complex sauce, while also aiding in the sauce’s smooth, emulsified texture. The alcohol evaporates during cooking. For an alcohol-free version, you can substitute with a splash of good quality vegetable or chicken stock, or even white wine for a slightly different, yet still delicious, flavor profile.
• Pecorino Romano Cheese: This hard, salty Italian sheep’s milk cheese adds a distinctive sharp, tangy, and savory depth to the sauce. Its robust flavor stands up beautifully to the richness of the cream and tomatoes. If Pecorino is hard to find, good quality Parmesan cheese (Parmigiano-Reggiano) or Grana Padano can be used, though they will offer a milder, nuttier flavor.
• Ground Beef: Our twist on the classic Penne alla Vodka, ground beef adds a hearty, savory element that makes this dish a complete meal. Opt for lean ground beef (85-90%) to avoid excessive grease. You could also use ground Italian sausage for an extra layer of flavor.
• Green Beans: Fresh or frozen green beans provide a lovely pop of color, a tender-crisp texture, and a touch of freshness that balances the richness of the sauce. They are cooked directly in the sauce, absorbing its delicious flavors.
• Heavy Cream: Essential for that signature velvety, luscious texture. Use full-fat heavy cream for the best results; it provides the richness and body that defines a truly great vodka sauce.
• Penne Pasta: While Penne is the traditional choice, its ridged surface and tubular shape are perfect for catching and holding the creamy sauce. However, feel free to experiment with other sturdy pasta shapes like rigatoni, fusilli, or even farfalle, all of which work wonderfully.
• Aromatics (Shallot & Garlic): Finely chopped shallots and minced garlic form the aromatic foundation of this sauce, adding depth and a fragrant sweetness when sautéed in butter.
• Tomato Paste: This concentrated tomato flavor booster adds intensity and a rich umami note to the sauce. Don’t skip browning it briefly to deepen its flavor.
• Chili Flakes: For a subtle warmth and a gentle kick that complements the tomato and cream. Adjust the quantity to your preference, or omit entirely if you prefer a non-spicy dish.
• Butter: Used for sautéing the aromatics and contributing to the sauce’s luxurious richness and mouthfeel.
• Fresh Basil & Parsley: Fresh herbs added at the end brighten the flavors and provide a beautiful garnish.

Preparation in 4 Simple Steps: Mastering Creamy Penne alla Vodka

Creating this delicious Creamy Penne alla Vodka with Ground Beef and Green Beans is straightforward and rewarding. Follow these four simple steps, along with our pro tips, to achieve a perfectly balanced and incredibly satisfying meal in no time.

1. Step 1: Build the Flavor Base. Begin by pureeing your San Marzano tomatoes in a food processor until smooth. In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the finely chopped shallot and minced garlic, sautéing until they become translucent and fragrant, typically 3-4 minutes. Be careful not to burn the garlic. Next, stir in the tomato paste and chili flakes, frying briefly for about 1-2 minutes to deepen their flavor and remove any raw taste.
2. Adding the Vodka & Ground Beef: Carefully remove the pan from the heat and pour in the vodka. This is a crucial safety step, especially if you’re cooking on a gas stove, as vodka can ignite. Stir well, then return the pan to a low heat. Add the ground beef, breaking it up with a spoon, and cook until it’s fully browned and crumbly. Drain any excess fat if necessary.

2. Step 2: Simmer the Sauce. Pour in the pureed San Marzano tomatoes, stirring them thoroughly into the ground beef and aromatic mixture. Bring the sauce to a gentle boil, then reduce the heat to a simmer. Add the fresh or frozen green beans, ensuring they are submerged in the sauce. Let the sauce simmer for at least 10 minutes, stirring occasionally, to allow the flavors to meld and the green beans to become tender-crisp.

3. Step 3: Cook the Pasta & Finish the Sauce. While the sauce simmers, bring a large pot of heavily salted water to a rolling boil for the penne. Cook the pasta according to the package directions until al dente – firm to the bite. Before draining, reserve about one cup of the starchy pasta water; this liquid is your secret weapon for a perfectly smooth and binding sauce. Drain the pasta thoroughly. Back to the sauce: stir in the heavy cream and a generous amount of grated Pecorino cheese until the sauce is beautifully smooth and creamy. Let it gently cook for another 2 minutes, allowing the cheese to melt and fully incorporate.

4. Step 4: Combine & Serve. Add the cooked penne directly to the rich, creamy sauce. Toss everything together vigorously to ensure every piece of pasta is coated. If the sauce appears too thick or needs a bit more emulsification, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency. Stir in the fresh basil, then season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra grated Pecorino and a sprinkle of fresh parsley for a vibrant finish. Enjoy this hearty and satisfying meal!

Pro Tips for Perfect Penne alla Vodka Every Time

Achieving restaurant-quality Penne alla Vodka at home is easier than you think with these expert tips:

• Don’t Rush the Aromatics: Allow the shallots and garlic to slowly soften and become fragrant in butter. This step builds the foundational flavor for your entire sauce.
• Brown the Tomato Paste: Cooking tomato paste for a couple of minutes before adding liquids helps to caramelize its sugars and deepen its rich, concentrated tomato flavor.
• Safety First with Vodka: Always remove the pan from the heat when adding vodka, especially if you have a gas stove. This prevents any potential flare-ups. Return to heat once the vodka is added and stirred.
• Al Dente is Key: Cook your pasta until it’s just al dente. It will continue to cook slightly when tossed with the hot sauce, preventing it from becoming mushy.
• The Magic of Pasta Water: Don’t underestimate the power of reserved pasta water. Its starch helps to emulsify the sauce, making it extra silky, creamy, and allowing it to cling beautifully to the pasta. Add it gradually until you reach your desired consistency.
• Taste and Adjust: Always taste your sauce before serving. Adjust salt, pepper, and chili flakes as needed. A final squeeze of lemon juice (optional) can also brighten the flavors.
• Quality Cheese Matters: Use freshly grated Pecorino Romano or Parmesan. Pre-grated cheeses often contain anti-caking agents that can affect the sauce’s texture and meltability.

Variations and Customizations

This Penne alla Vodka recipe is incredibly versatile. Feel free to adapt it to your taste and dietary preferences:

• Spice It Up: For those who love heat, increase the amount of chili flakes or add a pinch of cayenne pepper.
• Add More Flavor: Incorporate crispy fried bacon bits or pancetta for an even more savory and complex flavor profile. Cook them before the shallots and garlic, then use their rendered fat for sautéing.
• Vegetarian Option: Easily transform this into a vegetarian delight by omitting the ground beef. Instead, you can add sautéed mushrooms, sun-dried tomatoes, roasted bell peppers, or even cooked lentils for a hearty plant-based alternative.
• Different Proteins: Instead of ground beef, consider using ground turkey, Italian sausage, or even shredded chicken. Shrimp also pairs wonderfully with vodka sauce for a seafood twist.
• Extra Creaminess: For an even more luxurious sauce, stir in an extra splash of heavy cream or a knob of butter right before serving.

Storage and Reheating Tips

Leftovers of this creamy pasta dish are just as delicious, if not more so, the next day!

• Refrigerate: Store any leftover Penne alla Vodka in an airtight container in the refrigerator for up to 3 days.
• Freezer: For longer storage, you can freeze the sauce (without the pasta) for up to 3 months. The sauce may thicken slightly upon thawing, but its flavor will remain fantastic. If freezing the entire dish with pasta, the pasta might become a bit softer after thawing and reheating.
• Reheat: To reheat, gently warm the pasta in a skillet over low heat. Add a tablespoon or two of water or milk to help loosen the sauce and restore its creamy consistency. Stir occasionally until heated through.

What to Serve with Creamy Penne alla Vodka

This hearty Penne alla Vodka with Ground Beef and Green Beans is substantial enough to be a complete meal on its own, but a few simple accompaniments can elevate your dining experience:

• Garlic Bread: The ultimate companion! Crispy garlic bread is perfect for soaking up every last drop of the luscious sauce. A warm, crusty baguette also works beautifully.
• Fresh Italian Salad: A light, crisp salad provides a refreshing contrast to the rich pasta. Think mixed greens with cherry tomatoes, red onion, cucumber, and a simple vinaigrette. Our Italian salad with arugula is a great choice.
• Roasted Vegetables: A side of simply roasted asparagus, broccoli, or zucchini can add extra nutrients and a different texture to your plate.
• A Glass of White Wine: Pair this dish with a crisp, dry white wine such as a Pinot Grigio or Sauvignon Blanc. Its acidity will cut through the richness of the sauce beautifully, enhancing the overall flavors.

Did you try this irresistible recipe for Creamy Penne alla Vodka with Ground Beef and Green Beans? We’d love to see your creation! Tag #byandreajanssen on Instagram! I always enjoy seeing what you cook up and frequently share the most beautiful photos from our community. If you loved this recipe, please consider leaving a rating on the recipe card below! Your valuable feedback helps other home cooks discover and enjoy these dishes, and it helps me continue creating delicious recipes for you.

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Creamy Penne alla Vodka with Ground Beef & Green Beans

Andréa

More Delicious Pasta Recipes

If you loved this creamy Penne alla Vodka, you’ll surely enjoy exploring other fantastic pasta dishes from my kitchen. Here are a few more favorites to inspire your next meal: