I’m sharing my Creamy Penne Alla Vodka Recipe that pairs a silky tomato-and-vodka sauce with one surprising pantry staple to keep you guessing what makes it so flavorful.

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I fell for this Penne alla Vodka the first time a friend ordered it at a diner, and ever since I chase that silky, bright sauce that tastes both rich and fresh. I call my version a Creamy Penne Alla Vodka Recipe because vodka and the sauce somehow lift each other and the finish is comfort without being cloying.

When I toss it with hot penne pasta I always want a second plate, even though I tell myself to stop. It even makes me nostalgic for nights when we’d share a Penne Alla Vodka With Burrata and argue over who gets the last bite.

Ingredients

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Penne pasta: Mostly carbs for quick energy, some protein and a little fiber, not many vitamins.
Olive oil: Heart healthy monounsaturated fats, vitamin E rich, adds smooth savory mouthfeel.
Butter: Gives buttery richness and depth, high in saturated fat so use sparingly.
Onion: Sweetens and deepens sauce when caramelized, offers fibre and antioxidants.
Garlic: Pungent, gives bite and aroma, has allicin that’s linked to health benefits.
Crushed tomatoes: Provide vitamin C and lycopene, tangy acidity balances cream, slightly sweet.
Heavy cream: Makes sauce lusciously smooth and rich, very high calorie and fat content.
Parmesan cheese: Adds salty umami, gives savoury punch, adds protein and calcium.
Vodka: Helps release tomato flavors and aromas, mostly cooks off, subtle sharpness left.

Ingredient Quantities

1 lb penne pasta (about 450 g)

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 red pepper flakes, optional

1/2 cup vodka (120 ml)

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

1 tbsp tomato paste, optional for extra depth

3/4 to 1 cup heavy cream (180 to 240 ml)

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

Salt and freshly ground black pepper to taste

2 tbsp chopped fresh basil or parsley, plus extra for garnish

Pinch of sugar, optional to balance acidity

How to Make this

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1. Bring a large pot of salted water to a rolling boil, cook 1 lb penne until just al dente per package directions, then scoop out and reserve about 1 to 1 1/2 cups of the starchy pasta water before draining the rest.

2. While the pasta cooks, heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium heat, add 1 small finely chopped yellow onion and cook until soft and translucent, about 5 to 7 minutes, dont rush this step.

3. Add 3 cloves minced garlic and 1/4 to 1/2 tsp red pepper flakes if using, cook 30 to 60 seconds until fragrant, dont let the garlic brown.

4. Carefully pour in 1/2 cup vodka and turn the heat to medium-high, let it bubble and reduce by about half for 3 to 4 minutes so the alcohol cooks off and the flavor concentrates.

5. Stir in 1 can (28 oz) crushed tomatoes (or passata) and 1 tbsp tomato paste if you’re using it, bring to a gentle simmer and cook 8 to 10 minutes to thicken; add a pinch of sugar if the sauce tastes too acidic and season with salt and freshly ground black pepper.

6. Lower the heat and stir in 3/4 to 1 cup heavy cream, warm the sauce gently until it’s silky but dont let it boil hard or it can split, taste and adjust seasoning.

7. Add 1/2 to 3/4 cup freshly grated Parmesan into the sauce and stir until melted and smooth, this helps thicken and add umami.

8. Add the drained penne to the skillet and toss to coat, add reserved pasta water a few tablespoons at a time to loosen the sauce and create a glossy finish until you get the texture you want.

9. Stir in 2 tbsp chopped fresh basil or parsley and, if you like, another little pat of butter for extra shine, cook together for 30 seconds so the herbs wilt and flavors marry.

10. Serve right away with extra grated Parmesan and more fresh basil or parsley on top, taste one last time for salt and pepper, enjoy while it’s hot.

Equipment Needed

1. Large pot (6 to 8 qt) for boiling the penne
2. Colander or pasta strainer to drain pasta and catch the reserved water
3. Large skillet or heavy bottom sauté pan (about 12 inch) for the sauce
4. Wooden spoon or silicone spatula for stirring and scraping the pan
5. Tongs or a pasta server to toss the pasta into the sauce
6. Chef’s knife and cutting board for the onion, garlic and herbs
7. Liquid measuring cup plus measuring spoons for the vodka, cream and spices
8. Box grater or microplane for freshly grated Parmesan
9. Small bowl or measuring cup to hold the reserved starchy pasta water

FAQ

Q: Do I have to use vodka? A: No, you dont have to. Vodka helps pull flavor from the tomatoes and gives that silky mouthfeel, but you can skip it for kids or if you do not drink. Use 1/4 cup water or low sodium chicken broth and a little extra cream or tomato paste to make up the body, or just add a splash of white wine if you like.

Q: How long should I cook the penne so it is perfect? A: Cook to al dente following the package guide, usually about 9 to 11 minutes for penne. Drain but reserve about a cup of pasta water, then finish the pasta in the sauce for 1 to 2 minutes so it soaks up flavor, adding pasta water if the sauce seems tight.

Q: Can I use another pasta shape? A: Absolutely, any short tube like rigatoni or ziti works great. Long noodles are okay but the sauce clings best to short ridged pasta, so thats why penne is a classic choice.

Q: Will there still be alcohol in the sauce after cooking? A: Some alcohol will cook off, but not all of it. The vodka flavor concentrates even after the alcohol reduces. If you need zero alcohol, skip it and use the swaps above, but know the sauce will taste a bit different.

Q: My sauce is too thin or too thick what do I do? A: If it is too thin, simmer a few minutes without a lid to reduce it, or stir in a spoon of tomato paste or extra Parmesan to thicken. If it is too thick, add reserved pasta water, a splash of cream, or a little broth until it loosens up. The starchy pasta water is magic, trust me.

Q: Can I make this ahead and how do I reheat it? A: Yes, make the sauce 1 to 2 days ahead and store in the fridge, or freeze up to 3 months. Reheat gently on low, add a splash of cream or pasta water to revive the texture, and avoid boiling hard or the cream might split. Toss with freshly cooked pasta right before serving for best results.

Penne Alla Vodka Pasta Recipe Substitutions and Variations

Penne pasta: swap with gluten-free penne (rice or corn based) or other short tubes like rigatoni or ziti; watch cooking time, they often cook faster.
Heavy cream: use 1/2 cup half-and-half plus 2 tbsp melted butter for similar richness, or full‑fat coconut milk for a dairy-free version (it’ll add a mild coconut note).
Vodka: dry white wine is a great stand-in, or use chicken/vegetable broth plus a splash of lemon if you want no alcohol; the booze mostly cooks off but the swap changes the flavor profile.
Parmesan cheese: replace with Grana Padano or Pecorino Romano (pecorino is saltier and sharper), or nutritional yeast for a vegan option — flavor will be a bit different.

Pro Tips

1. Cook the onion low and slow, dont rush it. A pinch of salt helps it sweat and get sweet, stir now and then so nothing sticks and you get that mellow base flavor.

2. When you add the vodka let it really reduce so the alcohol cooks off and the tomato flavor opens up, scrape the bottom while it bubbles to grab any browned bits. If you dont want alcohol, a splash of dry white wine or extra pasta water plus a squeeze of lemon gives brightness.

3. Warm the cream gently and never let it boil hard or it can split, take the pan off the heat before stirring in most of the Parmesan so it melts silky. Use small amounts of reserved hot pasta water to emulsify the sauce and make it glossy.

4. Toss the pasta in the skillet with the sauce for a minute so they marry, add pasta water a few tablespoons at a time until glossy not soupy, finish with a little butter for shine and always grate fresh Parmesan and tear the herbs at the end for the best flavor.

Penne Alla Vodka Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Creamy Penne Alla Vodka Recipe that pairs a silky tomato-and-vodka sauce with one surprising pantry staple to keep you guessing what makes it so flavorful.

Servings

servings

Calories

942

kcal

Equipment: 1. Large pot (6 to 8 qt) for boiling the penne
2. Colander or pasta strainer to drain pasta and catch the reserved water
3. Large skillet or heavy bottom sauté pan (about 12 inch) for the sauce
4. Wooden spoon or silicone spatula for stirring and scraping the pan
5. Tongs or a pasta server to toss the pasta into the sauce
6. Chef’s knife and cutting board for the onion, garlic and herbs
7. Liquid measuring cup plus measuring spoons for the vodka, cream and spices
8. Box grater or microplane for freshly grated Parmesan
9. Small bowl or measuring cup to hold the reserved starchy pasta water

Ingredients

1 lb penne pasta (about 450 g)
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 red pepper flakes, optional
1/2 cup vodka (120 ml)
1 can (28 oz / 800 g) crushed tomatoes or tomato passata
1 tbsp tomato paste, optional for extra depth
3/4 to 1 cup heavy cream (180 to 240 ml)
1/2 to 3/4 cup freshly grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper to taste
2 tbsp chopped fresh basil or parsley, plus extra for garnish
Pinch of sugar, optional to balance acidity

Directions

Bring a large pot of salted water to a rolling boil, cook 1 lb penne until just al dente per package directions, then scoop out and reserve about 1 to 1 1/2 cups of the starchy pasta water before draining the rest.
While the pasta cooks, heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium heat, add 1 small finely chopped yellow onion and cook until soft and translucent, about 5 to 7 minutes, dont rush this step.
Add 3 cloves minced garlic and 1/4 to 1/2 tsp red pepper flakes if using, cook 30 to 60 seconds until fragrant, dont let the garlic brown.
Carefully pour in 1/2 cup vodka and turn the heat to medium-high, let it bubble and reduce by about half for 3 to 4 minutes so the alcohol cooks off and the flavor concentrates.
Stir in 1 can (28 oz) crushed tomatoes (or passata) and 1 tbsp tomato paste if you're using it, bring to a gentle simmer and cook 8 to 10 minutes to thicken; add a pinch of sugar if the sauce tastes too acidic and season with salt and freshly ground black pepper.
Lower the heat and stir in 3/4 to 1 cup heavy cream, warm the sauce gently until it’s silky but dont let it boil hard or it can split, taste and adjust seasoning.
Add 1/2 to 3/4 cup freshly grated Parmesan into the sauce and stir until melted and smooth, this helps thicken and add umami.
Add the drained penne to the skillet and toss to coat, add reserved pasta water a few tablespoons at a time to loosen the sauce and create a glossy finish until you get the texture you want.
Stir in 2 tbsp chopped fresh basil or parsley and, if you like, another little pat of butter for extra shine, cook together for 30 seconds so the herbs wilt and flavors marry.
Serve right away with extra grated Parmesan and more fresh basil or parsley on top, taste one last time for salt and pepper, enjoy while it’s hot.

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.