I can’t resist sharing my penne alla vodka, where tender penne meets a rich tomato, vodka and cream sauce in what I think is the Best Vodka Sauce Recipe.

Jump to Recipe

I never meant to make anything fancy, but this Penne alla Vodka ended up being exactly that; tender penne pasta tossed in a sauce that somehow tastes like a little secret. The vodka lifts the flavor, makes the whole thing sing, and there’s this almost creamy finish that keeps you spooning more onto your fork.

I call it my Vodka Noodles experiment, a playful riff on Pasta And Vodka Sauce that friends always ask about. It’s not complicated, it just feels unexpected and a tiny bit naughty, the sort of dish that pulls everyone to the table.

Ingredients

Print Recipe (No Advertisments)

Penne pasta: Mostly carbs for energy, small protein, fiber low unless whole grain, it’s comfort food.
Crushed tomatoes: Rich in vitamin C and lycopene, slightly tangy, adds bright acidity and sweetness.
Heavy cream: Gives silky texture, high in fat and calories, makes sauce rich and velvety.
Vodka: Mostly evaporates, concentrates tomato flavors, tiny alcohol traces may remain, brightens overall taste.
Parmigiano Reggiano: Nutty, salty, adds umami, good source of protein and calcium, strong finish.
Olive oil: Adds fruity fat, helps coat pasta, heart healthy fats when used modestly.
Garlic: Pungent, gives savory depth, small health perks, gets sweeter when lightly cooked.
Basil: Bright herb, fresh pop of sweetness and pepper, finishes dish with freshness.

Ingredient Quantities

1 pound (450 g) penne pasta

2 tablespoons olive oil

2 tablespoons unsalted butter

1 small yellow onion, finely chopped

3 cloves of garlic, minced

1/4 teaspoon crushed red pepper flakes, or to taste

1/2 cup (120 ml) vodka

1 (28 ounce / 800 g) can crushed tomatoes

1 teaspoon granulated sugar (optional)

3/4 cup (180 ml) heavy cream

3/4 cup (about 75 g) freshly grated Parmigiano Reggiano

Kosher salt, to taste

Freshly ground black pepper to taste

1/4 cup chopped fresh basil, plus extra for garnish

Fresh parsley, chopped, for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of well salted water to a boil, add 1 pound (450 g) penne and cook until just shy of al dente (about 1-2 minutes less than package directions); before draining scoop out and reserve about 1 cup of the pasta cooking water.

2. While the pasta cooks heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter melts and foams.

3. Add 1 small finely chopped yellow onion and cook, stirring occasionally, until soft and translucent about 5-7 minutes and starting to color.

4. Stir in 3 minced garlic cloves and 1/4 teaspoon crushed red pepper flakes, cook 30-45 seconds until fragrant but not browned.

5. Carefully pour in 1/2 cup (120 ml) vodka, turn the heat up to medium-high and let it bubble away for 2-3 minutes to reduce and cook off the alcohol, scraping any browned bits from the pan.

6. Add 1 (28 ounce / 800 g) can crushed tomatoes and 1 teaspoon granulated sugar if the tomatoes taste too acidic, reduce heat and simmer uncovered about 8-12 minutes until the sauce thickens and deepens in color.

7. Lower the heat to low and stir in 3/4 cup (180 ml) heavy cream until the sauce turns a creamy pink, then season with kosher salt and freshly ground black pepper to taste.

8. Stir in 3/4 cup (about 75 g) freshly grated Parmigiano Reggiano and 1/4 cup chopped fresh basil, letting the cheese melt into the sauce; if the sauce is too thick add reserved pasta water a splash at a time to reach the texture you want.

9. Add the drained penne to the skillet and toss gently to coat, cook together 1-2 minutes so the pasta finishes cooking and so the sauce clings to every piece, adding more pasta water if needed.

10. Taste and adjust seasoning, serve immediately topped with extra grated Parmigiano, extra chopped basil and optional chopped fresh parsley, enjoy.

Equipment Needed

1. Big pot for boiling the pasta and saving some of the cooking water, you’ll need one
2. Colander or strainer to drain the penne
3. Large skillet, heavy bottom if you have it, for the sauce
4. Wooden spoon or heatproof spatula for stirring and scraping the pan
5. Chef’s knife for chopping onion, garlic and basil — make it sharp
6. Cutting board
7. Measuring cups and spoons for the vodka, cream and seasonings
8. Box grater or microplane for fresh Parmigiano Reggiano
9. Tongs or a pasta fork to toss the pasta with the sauce

FAQ

Q: Can I skip the vodka or use something else?

A: Yes, you can skip it, but vodka really helps release certain tomato flavors. Substitute with 1/4 cup dry white wine or a splash of chicken or vegetable stock, or just add a little extra cream and a teaspoon of lemon juice for brightness.

Q: How long should I cook the penne so it ends up perfect?

A: Cook the pasta about 1 to 2 minutes less than the package says, then finish it in the sauce for a minute or two so it soaks up flavor. Always reserve 1 cup of the pasta water before draining.

Q: My sauce sometimes breaks or looks curdled when I add cream, what do I do?

A: Keep the sauce on low heat, dont boil after adding the cream. Temper the cream by whisking in a few tablespoons of hot tomato sauce first, then stir it back into the pot, and add a splash of pasta water to help it emulsify.

Q: Can I make this ahead or freeze it?

A: The sauce keeps in the fridge for up to 3 days, and it freezes for about 2 to 3 months. If freezing, cool completely and freeze without the pasta, and add the cream fresh when reheating for best texture.

Q: How do I make it spicier or less acidic?

A: For more heat add extra crushed red pepper flakes or a pinch of cayenne. To cut acidity stir in the optional teaspoon of sugar, or a pat of butter at the end, and taste as you go.

Q: How do I get a silky smooth sauce and avoid grainy Parmesan?

A: Use finely grated Parmigiano, add it off the heat or over very low heat, and stir in reserved pasta water to create a creamy emulsion. Don't overcook after the cheese goes in, that makes it grainy.

Penne Alla Vodka Pasta Recipe Substitutions and Variations

Vodka: use dry white wine, same amount; or 1/2 cup chicken or veggie broth plus a splash of lemon juice or white vinegar for brightness; or skip it and simmer the sauce longer to concentrate the tomatoes.
Heavy cream: swap with half and half plus 1 tablespoon butter per cup; or use evaporated milk for a lighter creaminess; or full fat coconut milk for dairy free, note it will change the flavor.
Parmigiano Reggiano: sub Pecorino Romano or Asiago for a similar salty, nutty punch; or sprinkle nutritional yeast if you need a dairy free option.
Penne pasta: use rigatoni, ziti or fusilli for a similar texture; or whole wheat or gluten free penne if you want a healthier or GF version.

Pro Tips

1) Dont be shy with the salt in the pasta water. The water should taste like the sea, if it aint salty the pasta will be bland no matter how good the sauce is.

2) Always save at least a cup of the cooking water. Add it a splash at a time while tossing the pasta and sauce, the starchy water helps the cream and cheese bind and makes the sauce cling better.

3) Let the onion get golden not just soft, thats where a ton of flavor comes from. Add the garlic right at the end so it gets fragrant, burning garlic ruins the whole thing.

4) When you pour in the vodka, turn the heat up and let it bubble off for a few minutes until that sharp boozy smell fades, and scrape the browned bits from the pan for extra depth. Dont try to flambé unless youre comfortable with it.

5) Grate Parm fresh and fold it in off the heat or on the lowest flame so it melts silky instead of going gritty. If the sauce tightens up, loosen with reserved pasta water a few tablespoons at a time, and only add a pinch of sugar after you taste if the tomatoes are too acidic.

Penne Alla Vodka Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can't resist sharing my penne alla vodka, where tender penne meets a rich tomato, vodka and cream sauce in what I think is the Best Vodka Sauce Recipe.

Servings

servings

Calories

885

kcal

Equipment: 1. Big pot for boiling the pasta and saving some of the cooking water, you’ll need one
2. Colander or strainer to drain the penne
3. Large skillet, heavy bottom if you have it, for the sauce
4. Wooden spoon or heatproof spatula for stirring and scraping the pan
5. Chef’s knife for chopping onion, garlic and basil — make it sharp
6. Cutting board
7. Measuring cups and spoons for the vodka, cream and seasonings
8. Box grater or microplane for fresh Parmigiano Reggiano
9. Tongs or a pasta fork to toss the pasta with the sauce

Ingredients

1 pound (450 g) penne pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
3 cloves of garlic, minced
1/4 teaspoon crushed red pepper flakes, or to taste
1/2 cup (120 ml) vodka
1 (28 ounce / 800 g) can crushed tomatoes
1 teaspoon granulated sugar (optional)
3/4 cup (180 ml) heavy cream
3/4 cup (about 75 g) freshly grated Parmigiano Reggiano
Kosher salt, to taste
Freshly ground black pepper to taste
1/4 cup chopped fresh basil, plus extra for garnish
Fresh parsley, chopped, for garnish (optional)

Directions

Bring a large pot of well salted water to a boil, add 1 pound (450 g) penne and cook until just shy of al dente (about 1-2 minutes less than package directions); before draining scoop out and reserve about 1 cup of the pasta cooking water.
While the pasta cooks heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter melts and foams.
Add 1 small finely chopped yellow onion and cook, stirring occasionally, until soft and translucent about 5-7 minutes and starting to color.
Stir in 3 minced garlic cloves and 1/4 teaspoon crushed red pepper flakes, cook 30-45 seconds until fragrant but not browned.
Carefully pour in 1/2 cup (120 ml) vodka, turn the heat up to medium-high and let it bubble away for 2-3 minutes to reduce and cook off the alcohol, scraping any browned bits from the pan.
Add 1 (28 ounce / 800 g) can crushed tomatoes and 1 teaspoon granulated sugar if the tomatoes taste too acidic, reduce heat and simmer uncovered about 8-12 minutes until the sauce thickens and deepens in color.
Lower the heat to low and stir in 3/4 cup (180 ml) heavy cream until the sauce turns a creamy pink, then season with kosher salt and freshly ground black pepper to taste.
Stir in 3/4 cup (about 75 g) freshly grated Parmigiano Reggiano and 1/4 cup chopped fresh basil, letting the cheese melt into the sauce; if the sauce is too thick add reserved pasta water a splash at a time to reach the texture you want.
Add the drained penne to the skillet and toss gently to coat, cook together 1-2 minutes so the pasta finishes cooking and so the sauce clings to every piece, adding more pasta water if needed.
Taste and adjust seasoning, serve immediately topped with extra grated Parmigiano, extra chopped basil and optional chopped fresh parsley, enjoy.

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.