Experience a luscious medley of penne pasta coated in a vibrant tomato cream sauce, enriched with hints of garlic, red pepper, and a splash of premium vodka. The sauce captivates with its velvety texture and bold flavors, perfectly balanced by savory onions, Parmesan, and basil garnish for a refreshing finish.

Jump to Recipe

I love making my Creamy Vodka Pasta Perfection because its a fun way to enjoy a classic penne alla vodka. I start by boiling 1 lb penne pasta until it is just al dente.

In a pan, I heat 2 tbsp olive oil then toss in 1 medium diced yellow onion and 3 cloves minced garlic. I add 1/2 tsp red pepper flakes for a little kick and pour in 1/4 cup vodka which deglazes the pan.

Next i stir in a 28 oz can of hand crushed whole tomatoes and let it simmer. Once the sauce has thicken a bit, I blend in 1/2 cup heavy cream which gives it that rich, creamy texture typical of proper Vodka Pasta recipes.

I season with salt and freshly ground black pepper and finish with 1/2 cup grated Parmesan cheese and optional fresh basil. This recipe is a great example of yummy comfort food and total Food Therapy that satisfies both cravings and appetite.

Why I Like this Recipe

I love this recipe for a few reasons. First, I really dig how the vodka mixes with the tomatoes to create that luxuriously creamy sauce that coats every piece of penne, making each bite super satisfying. Second, I like how simple it is to whip up, even when I’m in a rush; the step-by-step process makes it feel approachable and not too complicated. Third, the kick from the red pepper flakes is awesome, adding a subtle spicy edge that keeps things interesting. And finally, I feel totally comforted by the warm, cheesy goodness that comes through when the Parmesan melts into the sauce.

Penne alla vodka, made right in a pan, is one of my favorite go-to dishes. I start by cooking the pasta just right and then use a big pan to soften onions and garlic, letting the flavors build up. I add in a splash of vodka to get all the tasty bits off the bottom, then toss in hand-crushed tomatoes and a bit of heavy cream to create a rich, smooth sauce. I season it with salt, pepper, and plenty of Parmesan, so every bite is bursting with flavor. If I have some fresh basil lying around, I sprinkle that on top too, which gives the whole dish a fresh, herbaceous finish. It might not be perfect every time, but it always feels like home-cooked comfort food made just right.

Ingredients

Print Recipe (No Advertisments)

Penne pasta provides essential carbohydrates for energy and a firm chewy texture.
Olive oil is a healthy fat that enhances flavor and adds richness to the dish.
Fresh tomatoes offer vitamins and a tangy slightly sweet juiciness for a fresh kick.
Garlic and onions bring robust flavor and beneficial antioxidants to the mix.
Heavy cream adds a smooth luscious texture and balances the acidity perfectly.
Parmesan cheese delivers savoury depth with a salty umami kick that excites taste buds.
Red pepper flakes add a subtle heat that awakens the palate noticeably.
Vodka cuts through the creaminess, bringing a lively kick and bright complexity.
This medley of ingredients creates a perfectly balanced hearty pasta meal that comforts.

Ingredient Quantities

1 lb penne pasta

2 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1/2 tsp red pepper flakes

1/4 cup vodka

1 can (28 oz) whole tomatoes, crushed by hand

1/2 cup heavy cream

Salt, to taste

Freshly ground black pepper, to taste

1/2 cup grated Parmesan cheese (plus extra for serving)

Fresh basil for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil and cook the penne until it’s al dente, then drain and set aside.

2. Heat the olive oil in a big pan over medium heat and add the diced yellow onion, cooking until it softens and starts to turn translucent.

3. Toss in the minced garlic and red pepper flakes and let it cook for about a minute until it smells really good.

4. Pour in the vodka and let it simmer for a couple minutes, stirring to deglaze the pan and pick up all the flavor from the onions.

5. Add the hand-crushed whole tomatoes to the pan and stir everything together, letting it come to a gentle simmer.

6. Slowly stir in the heavy cream to create that luscious, creamy sauce.

7. Season with salt and freshly ground black pepper, then mix in half a cup of grated Parmesan cheese until it melts into the sauce.

8. Once your sauce is smooth and creamy, add the drained pasta to the pan and toss to coat every piece evenly.

9. Serve the pasta immediately in bowls and top with extra Parmesan cheese.

10. If you have some fresh basil, garnish it on top for an extra burst of flavor and enjoy your Creamy Vodka Pasta Perfection.

Equipment Needed

1. A large pot for boiling the pasta
2. A colander to drain the pasta
3. A big pan or skillet for making the sauce
4. A chef’s knife for dicing the onion and mincing garlic
5. A cutting board for prepping the veggies
6. Measuring cups and spoons for the vodka and heavy cream
7. A stirring spoon or spatula for mixing the sauce
8. A grater for the Parmesan cheese
9. Serving bowls for dishing out the pasta

FAQ

What type of pasta should I use?

Use penne pasta since its ridged shape helps the sauce stick real good and makes every bite yummy.

Do I have to use vodka?

Not really, but the vodka helps bring out the tomato flavor. If you dont like it, you could try a splash of white wine instead.

Can I adjust the spice level?

Absolutely you can! If you dont like too much heat, use less red pepper flakes or skip them entirely.

What’s the trick to a creamy sauce?

Make sure to add the heavy cream slowly and stir it in well so it blends nicely without curdling.

How do I know when the pasta is ready?

Cook the pasta until it’s al dente, which means its still a tad firm in the middle but cooked through, then drain it and mix it into the sauce.

Creamy Vodka Pasta Perfection Recipe Substitutions and Variations

If you don’t have vodka, try using a dry white wine. It’s a cool swap that still gives the sauce some zing.
Instead of heavy cream, blend whole milk with a tablespoon of melted butter. It won’t be exactly the same but works pretty well.
Out of fresh basil? Use dried basil or even oregano if that’s what you got. It’s not identical but it’ll still bring a nice herby flavor.
Missing Parmesan cheese? Pecorino Romano is a good substitute for a sharper taste or you can mix it with another hard cheese.

Pro Tips

1. Make sure you dont overcook the garlic and onions; if the garlic browns too quickly it can really end up bitter so keep the heat low and watch it closely.
2. Save a cup of the pasta water before draining because it can help thin out your sauce later on if it turns out too thick or if you need to adjust the seasoning.
3. Let the vodka simmer long enough so it loses most of its bite but still keeps that rich, deep flavor in the sauce, its a good balance between booziness and taste.
4. If you can, grate your Parmesan cheese fresh – the pre-grated stuff just never melts the same and fresh cheese gives a much richer taste overall.