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Penne alla Vodka also called Pasta alla Vodka, is a rich and creamy tomato-based pasta that uses minimal ingredients and is easy to make! This classic recipe is perfect for a weeknight dinner or special occasion and hits the spot when you’re craving comfort food!
Penne alla Vodka is an Italian-American pasta dish that features penne pasta, tomatoes or tomato paste, vodka, garlic, onions, and heavy cream. To be honest I’d never had it up until I tested this recipe. I was pleasantly surprised in it’s simplicity, yet rich and delicious flavor.
There are two ways to make pasta alla vodka. Either using tomato paste or canned crushed tomatoes or whole tomatoes. I opted to use crushed tomatoes for a consistency that’s similar to jarred vodka sauce. It has a little more texture than if you just use tomato paste. For a smoother sauce you can use an immersion stick blender or regular blender.
It might seem surprising to add vodka to pasta sauce, but it has a way of balancing the acidity of the tomatoes, enhancing the other flavors, and makes a more cohesive sauce that won’t separate. You don’t taste the vodka in vodka sauce if that’s a concern, so don’t skip it!
Ingredient Notes
Pasta – Penne pasta is traditionally used for pasta alla vodka, however you can use any short pasta. Rigatoni or ziti would be good alternatives. If you love penne be sure to try this baked penne.
Aromatics – Onion and garlic build the base flavor for the pasta sauce. Cook them using olive oil or butter for a richer flavor.
Spices – 1/4 teaspoon of red pepper flakes adds a mild spicy kick to the vodka sauce. Use more or less depending on how spicy you want it. I like to add dried oregano and basil for added depth of flavor.
Tomatoes – Crushed tomatoes work great for vodka sauce. They give the sauce a slightly thicker consistency compared to using tomato paste. You can also use canned whole tomatoes and crush them with your hands or a potato masher.
Vodka – The vodka should be plain and unflavored. Tito’s or Woody Creek Vodka are two brands I use. The vodka enhances the flavors and helps to emulsify the sauce.
Heavy cream – Cream is what gives the sauce that silky, luxurious consistency and rich flavor. I don’t suggest substituting it or the flavor will be altered.
Parmesan cheese – Parmesan cheese adds a salty, nutty flavor to the sauce as well as adding to the creamy consistency. Grate the cheese from the block for the best flavor and so it melts properly into the sauce.
Tips for Making the Best Penne alla Vodka
- Cook the pasta until al dente. Don’t cook the pasta beyond al dente. It will continue to cook when it’s tossed together with the vodka sauce.
- Simmer the sauce. Simmer the vodka sauce over low heat for 10 minutes to develop the flavors and remove the acidity of the canned tomatoes. You’ll want to partially cover the pan or pot with a lid to avoid splatters and to keep the sauce from reducing too much.
- Blend the tomato sauce. For a silky consistency you’ll need to blend the sauce using an immersion stick blender or regular blender. If you’re using an immersion blender to puree the sauce you may need to transfer it to a container or pot with higher sides. If using a blender, leave a vent for the steam to escape or you’ll risk the top exploding off the blender and making a huge mess.
- Reserve some of the pasta water. If the sauce is too thick, pour in some of the reserved pasta water to thin it out until your desired consistency is achieved.
Is Penne alla Vodka Safe for Kids to Eat?
Yes! The majority of alcohol will cook off while the sauce simmers. The amount remaining is negligible making it safe for kids to eat. Vodka sauce will not make you drunk!
What to Serve with Pasta alla Vodka
This is a vegetarian pasta recipe, so you may want to serve some sort of protein with it. I love to have it with grilled balsamic chicken or garlic Parmesan chicken bites. If you like seafood, make my shrimp scampi and serve it on top of the pasta or on the side.
A fresh salad or veggie side dish also pairs well with the pasta. Caesar salad is my favorite to serve with it or lemon Parmesan roasted asparagus.
Storage and Reheating
Storage – Leftover penne alla vodka will keep in an airtight container in the fridge for up to 3 days. I don’t recommend freezing because the pasta will be mushy once it’s defrosted.
Reheating – The best way to reheat the leftovers is in a saucepan or skillet on the stove over low heat. The pasta will absorb a good amount of the sauce so you’ll want to add a splash of water or heavy cream to loosen it. You can also microwave the leftovers for 30 second intervals until they are warmed through.
Creamy Penne alla Vodka
Ingredients
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 2 cloves garlic grated or minced (1 teaspoon)
- 1/4 teaspoon red-pepper flakes or to taste
- 1/2 cup vodka
- 28 ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt to taste 1 used about 1 teaspoon
- Black pepper to taste
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook the pasta in salted boiling water according to package instructions until it's al dente. Reserve some of the pasta water before draining it.
- While the pasta cooks make the sauce. In a deep large skillet or pot, heat the olive oil over medium heat. Add the onion and cook for 2-3 minutes. Add in the garlic and red pepper flakes and cook for another 30 seconds. Pour in the vodka and cook until it's reduced by about half, 2-3 minutes.
- Add in the crushed tomatoes, oregano, basil, salt and pepper. Stir everything together and turn the heat down. Let the sauce simmer for 10 minutes and has reduced. Partially cover the pan or pot with a lid to prevent it from splattering.
- Remove the sauce from the heat and use an immersion stick blender to puree it. You may need to transfer the sauce to a container with taller sides for it to puree properly. You can also add the sauce to a blender. If using a blender, make sure it's vented so the lid doesn't blow off and make a mess.
- Once the sauce is smooth return it to the pan or pot. Withe the heat on low, stir in the heavy cream until it's incorporated and the color of the sauce is a pinkish-orange color.
- Add the pasta and Parmesan cheese into the sauce and stir everything together until the pasta is coated and the cheese is melted. Taste for seasoning then serve immediately topped with extra Parmesan cheese and chopped basil or parsley for garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More of My Favorite Pasta Recipes
- Asparagus Orzo with Chicken
- Baked Ravioli
- Tuna Noodle Casserole
- Ground Beef Pasta
- Sausage and Peppers Pasta
If you make this Penne alla Vodka, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
