I created this Penne Vodka Sauce Recipe to marry silky tomato cream with a splash of vodka that gives the dish an unexpectedly bold twist you’ll want to read about.

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I’ll admit I have a soft spot for a bowl of pasta that tastes like it came from a tiny trattoria but you can throw together on a weeknight. My Penne Alla Vodka is that perfect mix of bold, bright flavors and a cheeky splash of vodka that somehow makes the sauce sing, richer and silkier than you’d expect.

I love how the penne pasta catches every creamy ribbon, it’s almost impossible not to go back for more. If you’ve tried Spaghetti Alla Vodka before or looked up a Penne Vodka Sauce Recipe, this one plays with familiar ideas and still surprises.

Ingredients

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Penne pasta: starchy, gives carbs and fiber, filling, great for soaking up sauce.
Olive oil: heart healthy fat, adds fruity richness and helps meld flavors.
Crushed tomatoes: acidic vitamin C and lycopene, brightens sauce, slightly sweet.
Heavy cream: rich fat, makes sauce silky and creamy, not low calorie.
Vodka: help release tomato aromas, cooks off, no real flavor left.
Parmesan: salty umami, adds protein and savory depth, grate lots if ya want.
Basil: fresh herb, bright, slightly sweet, lifts heavy cream and tomato notes.
Garlic and onion: aromatic base, adds depth, some health benefits like antioxidants.

Ingredient Quantities

1 lb penne pasta uncooked

2 tablespoons olive oil

2 tablespoons unsalted butter

1 small yellow onion finely chopped

3 garlic cloves minced

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

1/2 cup vodka

28 ounce can crushed tomatoes

1 tablespoon tomato paste

1 teaspoon sugar optional

3/4 cup heavy cream

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

1 to 1 1/2 teaspoons kosher salt, to taste

Freshly ground black pepper, to taste

1/4 cup fresh basil leaves chopped or a small handful

How to Make this

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1. Bring a large pot of water to a rolling boil, salt it generously, then add 1 lb penne and cook until just al dente according to package directions; reserve about 1 cup of pasta water, then drain.

2. Meanwhile heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter foams and smells nutty.

3. Add 1 small finely chopped yellow onion and sauté until soft and translucent, about 4 to 6 minutes, stirring so it doesn’t brown too fast.

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

5. Pour in 1/2 cup vodka, raise heat a touch and simmer 2 to 3 minutes so the alcohol cooks off and the liquid reduces slightly.

6. Add the 28 ounce can crushed tomatoes, 1 tablespoon tomato paste, and 1 teaspoon sugar if using; stir, season with 1 to 1 1/2 teaspoons kosher salt and freshly ground black pepper to taste, then simmer on low for 8 to 12 minutes until the sauce thickens and flavors meld.

7. Lower heat to very gentle, stir in 3/4 cup heavy cream until the sauce is smooth, then add 1/2 to 3/4 cup freshly grated Parmesan and stir until melted into the sauce; taste and adjust salt and pepper.

8. Add the drained penne to the sauce and toss to combine, adding reserved pasta water a little at a time as needed to loosen the sauce and help it cling to the pasta — use about 1/4 to 1/2 cup to start and add more if needed.

9. Remove from heat, fold in 1/4 cup chopped fresh basil, let rest a minute, then serve with extra grated Parmesan and a crack of black pepper.

Equipment Needed

1. Large pot for boiling the pasta, at least 5 quarts, you’ll want plenty of water
2. Colander to drain the pasta and help reserve about 1 cup of pasta water
3. Large skillet (10 to 12 inch), stainless or nonstick, for the vodka tomato sauce
4. Wooden spoon or silicone spatula for stirring and scraping the pan
5. Chef’s knife and cutting board for chopping onion, garlic and basil
6. Measuring cups and spoons for vodka, cream, butter, tomato paste, salt etc
7. Microplane or fine box grater for fresh Parmesan
8. Tongs or a pasta server to toss the penne into the sauce and serve

FAQ

Can I skip the vodka?

Yes, you can skip it, but vodka helps pull flavor from the tomatoes and gives the sauce a little brightness. If you leave it out, add a splash of water or extra tomatoes and taste for seasoning. Most of the alcohol cooks off, so it wont be boozy.

How do I stop the sauce from splitting when I add the cream?

Lower the heat to low and stir constantly after adding cream. Temper the cream by mixing a spoonful of hot sauce into it first, then add it back. A splash of reserved pasta water helps emulsify and keeps it smooth.

What can I use instead of heavy cream to make it lighter?

Use half and half or whole milk plus a little cornstarch to thicken, or use Greek yogurt tempered with hot sauce off the heat. Lighter swaps can change texture and flavor, so add slowly and taste.

Can I use a different pasta shape?

Sure. Any short pasta that holds sauce works well, like rigatoni, ziti or fusilli. Cooking times vary so check the package and aim for al dente.

How should I salt the pasta and sauce?

Salt the boiling pasta water generously so the pasta is seasoned through. The 1 to 1 1/2 teaspoons in the ingredients is for the sauce but always taste at the end and adjust, you might need more or less.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on low in a pan with a splash of water, milk, or cream to loosen it. You can freeze the sauce only for up to 3 months, but cooked pasta can get mushy if frozen.

Penne Alla Vodka Pasta Recipe Substitutions and Variations

Penne pasta: swap with rigatoni, ziti, cavatappi or bucatini, they all hold the sauce well so the dish stays satisfying.
Vodka: use a dry white wine, or chicken or vegetable broth with a tiny squeeze of lemon for brightness, or just skip it and add a splash more cream.
Heavy cream: replace with 1/2 cup whole milk plus 2 tablespoons melted butter for richness, or use full fat coconut milk for a dairy free version, or half and half for a lighter sauce.
Freshly grated Parmesan: try Pecorino Romano for a saltier punch, Asiago for a milder nuttier note, or nutritional yeast if you want a vegan alternative.

Pro Tips

– Salt the pasta water like the ocean, taste it while it boils. Its not just for flavor, the salt seasons the pasta itself. Dont dump all your reserved pasta water in at once, add a little at a time so the sauce becomes silky instead of soupy.

– Pull the penne about a minute before the package says al dente, cause it will finish cooking in the sauce and wont get mushy. Toss the pasta into the sauce while both are hot so the sauce clings better.

– Let the onion and tomato paste get a tiny bit of color, dont rush them. That small browning adds real depth, and when you add the vodka let it reduce enough so it wont taste boozy.

– Add the cream on very low heat and stir gently, then mix most of the Parmesan in off the heat so the sauce stays smooth and not grainy. Grate your cheese fresh if you can, and fold in the basil at the end so it stays bright.

Penne Alla Vodka Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I created this Penne Vodka Sauce Recipe to marry silky tomato cream with a splash of vodka that gives the dish an unexpectedly bold twist you’ll want to read about.

Servings

servings

Calories

546

kcal

Equipment: 1. Large pot for boiling the pasta, at least 5 quarts, you’ll want plenty of water
2. Colander to drain the pasta and help reserve about 1 cup of pasta water
3. Large skillet (10 to 12 inch), stainless or nonstick, for the vodka tomato sauce
4. Wooden spoon or silicone spatula for stirring and scraping the pan
5. Chef’s knife and cutting board for chopping onion, garlic and basil
6. Measuring cups and spoons for vodka, cream, butter, tomato paste, salt etc
7. Microplane or fine box grater for fresh Parmesan
8. Tongs or a pasta server to toss the penne into the sauce and serve

Ingredients

1 lb penne pasta uncooked
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small yellow onion finely chopped
3 garlic cloves minced
1/4 teaspoon crushed red pepper flakes or more to taste
1/2 cup vodka
28 ounce can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon sugar optional
3/4 cup heavy cream
1/2 to 3/4 cup freshly grated Parmesan cheese plus extra for serving
1 to 1 1/2 teaspoons kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh basil leaves chopped or a small handful

Directions

Bring a large pot of water to a rolling boil, salt it generously, then add 1 lb penne and cook until just al dente according to package directions; reserve about 1 cup of pasta water, then drain.
Meanwhile heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter foams and smells nutty.
Add 1 small finely chopped yellow onion and sauté until soft and translucent, about 4 to 6 minutes, stirring so it doesn't brown too fast.
Stir in 3 minced garlic cloves and 1/4 teaspoon crushed red pepper flakes, cook 30 to 45 seconds until fragrant but not burnt.
Pour in 1/2 cup vodka, raise heat a touch and simmer 2 to 3 minutes so the alcohol cooks off and the liquid reduces slightly.
Add the 28 ounce can crushed tomatoes, 1 tablespoon tomato paste, and 1 teaspoon sugar if using; stir, season with 1 to 1 1/2 teaspoons kosher salt and freshly ground black pepper to taste, then simmer on low for 8 to 12 minutes until the sauce thickens and flavors meld.
Lower heat to very gentle, stir in 3/4 cup heavy cream until the sauce is smooth, then add 1/2 to 3/4 cup freshly grated Parmesan and stir until melted into the sauce; taste and adjust salt and pepper.
Add the drained penne to the sauce and toss to combine, adding reserved pasta water a little at a time as needed to loosen the sauce and help it cling to the pasta — use about 1/4 to 1/2 cup to start and add more if needed.
Remove from heat, fold in 1/4 cup chopped fresh basil, let rest a minute, then serve with extra grated Parmesan and a crack 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.