Penne alla Vodka

Creamy Penne alla Vodka is a classic Italian-American pasta recipe made with a rich tomato sauce, vodka, heavy cream, garlic, and Parmesan cheese. This easy pasta dish comes together in under 30 minutes and is perfect for weeknight dinners or special occasions. With simple ingredients and bold flavor, this restaurant-style vodka sauce pairs perfectly with penne or rigatoni for a comforting meal the whole family will love.

A creamy, comforting pasta dish with a bold tomato-vodka sauce, perfect for any night of the week. This Penne alla Vodka recipe brings together rich tomato flavor, a touch of heat, and velvety cream, all tossed with perfectly cooked pasta.

Ingredients

• 3 Tbsp extra virgin olive oil
• 1/2 medium yellow onion, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 3 Tbsp double-concentrated tomato paste
• 1/4 cup vodka
• 14 oz canned whole tomatoes
• 1/4 tsp crushed red pepper flakes (or to taste)
• 1/2 tsp fine sea salt, plus more for pasta water
• 3/4 cup heavy whipping cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 lb penne or rigatoni
• 1/2 cup reserved pasta cooking water (or as needed)
• Fresh parsley or basil, chopped or torn, for garnish

Instructions

1. Make the Sauce Base
   In a large Dutch oven or non-reactive pot, heat olive oil over medium heat. Add chopped onions and sauté until softened, about 5–6 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add Tomato Paste and Vodka
   Stir in the tomato paste and vodka. Cook for about 2 minutes, allowing the alcohol to mostly evaporate while stirring constantly.
3. Add Tomatoes and Simmer
   Pour in the canned whole tomatoes, crushed red pepper flakes, and salt. Use a spatula to break up the tomatoes. Simmer the sauce partially covered over low heat for 15 minutes, stirring occasionally.
4. Cook the Pasta
   While the sauce simmers, bring a large pot of salted water to a boil (it should taste like the sea). Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining.
5. Finish the Sauce
   Stir the heavy cream into the tomato mixture, then add Parmesan cheese. Bring back to a low simmer until the cheese is melted and sauce is smooth.
6. Combine Pasta and Sauce
   Add cooked pasta directly into the sauce. Toss to combine, adding reserved pasta water a few tablespoons at a time until desired consistency is reached. Taste and adjust salt if needed.
7. Serve
   Garnish with more Parmesan and fresh parsley or basil before serving.

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Tips

• Use high-quality tomatoes for the best flavor—San Marzano canned tomatoes are ideal.
• Don’t skip the vodka—it enhances the flavor of the tomato and adds depth, but most of the alcohol cooks off.
• Reserve your pasta water—it helps the sauce cling beautifully to the noodles.
• For a smoother sauce, blend it before adding the cream (optional).

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Variations and Substitutions

• Pasta: Swap penne with rigatoni, fusilli, or even spaghetti.
• Cream: Half-and-half or coconut cream can work in place of heavy cream for a lighter or dairy-free option.
• No vodka? Try white wine, or skip it and use a splash of lemon juice to balance the flavors.
• Add protein: Stir in cooked Italian sausage, grilled chicken, or shrimp.

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FAQs

Can I make it ahead of time?
Yes! The sauce can be made a day ahead and stored in the fridge. Just reheat gently and add freshly cooked pasta.

Is it kid-friendly?
The alcohol mostly cooks out, but you can skip the vodka or use a substitute if preferred.

Can I freeze it?
The sauce freezes well without the cream. Add cream after thawing and reheating.

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Serving Suggestions

• Pair with a green salad and garlic bread.
• Serve alongside roasted vegetables or sautéed spinach.
• A crisp white wine like Pinot Grigio complements the richness perfectly.

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Why You’ll Love This Recipe

• Simple ingredients, big flavor
• Comforting, creamy, and just the right amount of spicy
• Great for entertaining or cozy weeknights
• Easily adaptable to what you have on hand