I finally perfected my Creamy Penne Alla Vodka Recipe, turning simple pantry staples into tender penne coated in a rich tomato, vodka and cream sauce.

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I love how penne pasta soaks up sauce, and this penne alla vodka flips expectations. I kinda call it my guilty curiosity, part Creamy Penne Alla Vodka Recipe nostalgia, part Vodka Noodles from late night takeout.

It’s not trying to be fancy, it’s blunt and a little wild and maybe goes against those boring old dishes you thought you knew. Every forkful hits like a small secret that makes you wanna brag, like you discovered some shortcut the chefs dont talk about.

Trust me, you wont look at plain pasta the same way again.

Ingredients

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Penne pasta: mostly carbs for energy, some protein, low fiber unless whole grain
Crushed tomatoes: rich in vitamin C and lycopene, tangy, can be acidic so add sugar
Heavy cream: adds silky texture and richness, lots of fat, caloric but very tasty
Parmesan cheese: salty nutty, adds umami and protein, it’s a little calcium too
Vodka: sharp alcohol helps release tomato flavors, mostly evaporates, no real nutrients
Garlic: pungent, gives savory depth, has some antioxidants and immune boosting claims
Olive oil: healthy fats, adds mouthfeel and flavor, good for heart when used moderate
Fresh basil: bright herbal lift, adds aroma and freshness, low calories, vitamin K

Ingredient Quantities

12 oz (340 g) penne pasta, about 3/4 pound

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

1 small yellow onion, finely chopped (about 1 cup)

3 cloves garlic, minced

1/4 to 1/2 tsp crushed red pepper flakes, more if you like heat

1/2 cup vodka

1 can (28 oz / 800 g) crushed tomatoes or tomato puree

3/4 cup heavy cream

1/2 to 3/4 cup freshly grated Parmesan cheese, plus extra for serving

1 tsp sugar, optional, if tomatoes seem too acidic

Salt, about 1 to 1 1/2 tsp kosher or to taste

Freshly ground black pepper, to taste

1/4 cup chopped fresh basil or parsley

1/2 cup reserved pasta cooking water, optional for thinning sauce

How to Make this

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1. Bring a large pot of water to a boil, salt it generously, then add 12 oz penne and cook to just al dente according to package; before draining scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta.

2. Meanwhile heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until the butter foams, then add 1 small finely chopped yellow onion and cook, stirring occasionally, until soft and translucent about 5 to 7 minutes.

3. Add 3 minced garlic cloves and 1/4 to 1/2 tsp crushed red pepper flakes, cook another 30 to 60 seconds until fragrant but not browned.

4. Pour in 1/2 cup vodka, raise heat a little and let it simmer until reduced by about half, roughly 2 to 3 minutes so most of the alcohol cooks off.

5. Stir in one 28 oz can crushed tomatoes or tomato puree, add 1 tsp sugar if the tomatoes taste too acidic, bring to a gentle simmer and cook 8 to 12 minutes until the sauce thickens and the flavors meld.

6. Lower the heat, stir in 3/4 cup heavy cream, then add 1/2 to 3/4 cup freshly grated Parmesan and stir until the cheese melts and the sauce is smooth; keep the heat low so the cream doesnt break.

7. Season the sauce with about 1 to 1 1/2 tsp kosher salt (taste and adjust) and freshly ground black pepper to taste.

8. Add the drained penne to the skillet and toss to coat, add up to the reserved 1/2 cup pasta water a little at a time to loosen the sauce if needed, and cook together 1 to 2 minutes so the pasta finishes absorbing flavor.

9. Remove from heat, stir in 1/4 cup chopped fresh basil or parsley, taste and correct seasoning, then serve topped with extra grated Parmesan and a few cracks of black pepper.

Equipment Needed

1. Large pot for boiling the pasta (big enough for 12 oz penne) youll want it roomy, dont overfill
2. Colander or strainer to drain and reserve pasta water
3. Large skillet (10–12 inch, heavy bottom works best)
4. Wooden spoon or heatproof spatula for stirring
5. Chef’s knife and cutting board for the onion, garlic and herbs
6. Measuring cups and spoons for vodka, cream and cheese
7. Box grater or microplane for freshly grated Parmesan
8. Tongs or a slotted spoon to toss and serve the pasta

FAQ

Can I leave out the vodka or swap it for something else?

You can skip it, but vodka helps bring out tomato flavor and makes the sauce silkier. If you must, use a splash of white wine or a little chicken or veggie broth plus a squeeze of lemon, but the taste won't be exactly the same.

Does the vodka cook off, is it safe for kids or pregnant people?

Most alcohol evaporates after simmering 5 to 7 minutes, but tiny traces can remain. If you need zero alcohol, leave it out and use broth or wine substitute mentioned above.

My cream keeps breaking or the sauce looks curdled, what do I do?

Turn the heat down before adding the cream, and stir it in slowly. Using full fat cream helps, or temper the cream by whisking in a bit of hot sauce first so it mixes more smoothly.

Sauce is too thin or too thick, how do I fix it quickly?

Too thin let it simmer uncovered to reduce, or add a spoon of tomato paste. Too thick add reserved pasta water or a splash more cream until it loosens up.

Can I make this ahead and reheat it later?

Yes, store in the fridge up to 3 days. Reheat gently on low, stir in a little cream or pasta water to bring back creaminess, and add fresh basil right before serving.

Any tips for cooking the pasta so the sauce clings better?

Cook the penne al dente and save about 1/2 cup of the pasta water. Finish tossing pasta in the sauce off the heat so the starch helps the sauce stick, add pasta water as needed.

Penne Alla Vodka Pasta Recipe Substitutions and Variations

Vodka: swap with 1/2 cup dry white wine (sauvignon blanc works great) for brightness, or use 1/2 cup chicken or veg stock plus 1 tbsp lemon juice if you want no alcohol. simmer a bit longer so the acid concentrates.
Heavy cream: replace 3/4 cup with 1/2 cup half and half plus 2 tbsp melted butter to mimic richness, or use 3/4 cup full fat coconut milk for a dairy free version (will give a slight coconut note).
Parmesan cheese: try 1/2 to 3/4 cup Pecorino Romano for a sharper saltier punch, or Asiago for milder flavor; for vegan swap 1/4 cup nutritional yeast plus a pinch of salt.
Crushed tomatoes: use a 28 oz jar of tomato passata for a smoother sauce, or blitz a 28 oz can of whole peeled tomatoes by hand for chunkier texture; add 1 tsp sugar if too acidic.

Pro Tips

1) Undercook the pasta by a minute or two and finish it in the sauce. toss the penne into the simmering sauce so it keeps cooking there and soaks up the flavor. add the reserved pasta water a spoonful at a time to get a silky, clingy sauce, dont dump it all at once.

2) Actually reduce the vodka. when you pour it in turn the heat up and let it bubble for a couple minutes until the sharp booze smell calms down. if you skip this the sauce can taste too harsh.

3) Be gentle with the cream and cheese. lower the heat or take the pan off the burner before stirring them in, and add the cheese in small handfuls so it melts smooth. adding cold cream or cheese to super high heat can make the sauce split or get grainy.

4) Small finishing touches make it sing. use freshly grated Parmesan not the pregrated stuff, add the basil at the end, and if the tomatoes seem flat try a tiny pinch of sugar or a squeeze of lemon to brighten it. a little extra butter or a drizzle of good olive oil at the end gives shine and rounds the flavor.

Penne Alla Vodka Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally perfected my Creamy Penne Alla Vodka Recipe, turning simple pantry staples into tender penne coated in a rich tomato, vodka and cream sauce.

Servings

servings

Calories

701

kcal

Equipment: 1. Large pot for boiling the pasta (big enough for 12 oz penne) youll want it roomy, dont overfill
2. Colander or strainer to drain and reserve pasta water
3. Large skillet (10–12 inch, heavy bottom works best)
4. Wooden spoon or heatproof spatula for stirring
5. Chef’s knife and cutting board for the onion, garlic and herbs
6. Measuring cups and spoons for vodka, cream and cheese
7. Box grater or microplane for freshly grated Parmesan
8. Tongs or a slotted spoon to toss and serve the pasta

Ingredients

12 oz (340 g) penne pasta, about 3/4 pound
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 small yellow onion, finely chopped (about 1 cup)
3 cloves garlic, minced
1/4 to 1/2 tsp crushed red pepper flakes, more if you like heat
1/2 cup vodka
1 can (28 oz / 800 g) crushed tomatoes or tomato puree
3/4 cup heavy cream
1/2 to 3/4 cup freshly grated Parmesan cheese, plus extra for serving
1 tsp sugar, optional, if tomatoes seem too acidic
Salt, about 1 to 1 1/2 tsp kosher or to taste
Freshly ground black pepper, to taste
1/4 cup chopped fresh basil or parsley
1/2 cup reserved pasta cooking water, optional for thinning sauce

Directions

Bring a large pot of water to a boil, salt it generously, then add 12 oz penne and cook to just al dente according to package; before draining scoop out and reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Meanwhile heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until the butter foams, then add 1 small finely chopped yellow onion and cook, stirring occasionally, until soft and translucent about 5 to 7 minutes.
Add 3 minced garlic cloves and 1/4 to 1/2 tsp crushed red pepper flakes, cook another 30 to 60 seconds until fragrant but not browned.
Pour in 1/2 cup vodka, raise heat a little and let it simmer until reduced by about half, roughly 2 to 3 minutes so most of the alcohol cooks off.
Stir in one 28 oz can crushed tomatoes or tomato puree, add 1 tsp sugar if the tomatoes taste too acidic, bring to a gentle simmer and cook 8 to 12 minutes until the sauce thickens and the flavors meld.
Lower the heat, stir in 3/4 cup heavy cream, then add 1/2 to 3/4 cup freshly grated Parmesan and stir until the cheese melts and the sauce is smooth; keep the heat low so the cream doesnt break.
Season the sauce with about 1 to 1 1/2 tsp kosher salt (taste and adjust) and freshly ground black pepper to taste.
Add the drained penne to the skillet and toss to coat, add up to the reserved 1/2 cup pasta water a little at a time to loosen the sauce if needed, and cook together 1 to 2 minutes so the pasta finishes absorbing flavor.
Remove from heat, stir in 1/4 cup chopped fresh basil or parsley, taste and correct seasoning, then serve topped with extra grated Parmesan and a few cracks of black pepper.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.