Penne alla Vodka Recipe

You’ll love how this Penne alla Vodka Recipe balances smooth cream, vibrant tomato paste, and just a hint of heat from red pepper flakes — it’s a cozy, comforting hug on a plate. The sauce’s silky texture clings beautifully to every forkful of penne, while the aroma of garlic and onion simmers invitingly on the stove. Plus, the subtle depth vodka adds makes it taste way more special than your typical pasta dish.

But don’t worry if you’re new to making creamy pasta sauces — I’ll walk you through every step so you can nail that luscious consistency without stress. Once you get the hang of it, it’s a straightforward recipe that’s super forgiving (and you’ll want to make it again and again).

Ingredients You’ll Be Working With

Before you get started, make sure to measure each ingredient carefully — the exact amounts are in the recipe card below, but here’s a quick rundown of what you’ll use and why each one matters.

• Penne or Ziti: The perfect shape to catch that creamy sauce; rigatoni also works if you like a bit of extra texture.
• Cooking Salt: Essential for seasoning the pasta water so the pasta is flavorful from the inside out.
• Olive Oil: Helps soften the aromatics and build the base flavor of the sauce.
• Onion & Garlic: Finely diced and minced for a gentle, fragrant start without overpowering.
• Tomato Paste: Concentrated tomato flavor that gives boldness and structure to the sauce.
• Heavy Cream: Creates the luscious, smooth texture that makes this dish so comforting.
• Vodka: Adds complexity and depth without leaving an alcoholic taste — swap with chicken broth for a kid-friendly option.
• Red Pepper Flakes: Optional kick for heat lovers.
• Parmesan Cheese: Freshly grated for the best melt and umami boost.
• Pasta Cooking Water: The secret to loosening and emulsifying the sauce so it clings perfectly.
• Fresh Parsley: Optional garnish for a pop of color and freshness.

If you need to make substitutions, heavy cream can be swapped for single cream or a milk-cream mix for a lighter sauce, and vodka can be replaced by broth to keep it alcohol-free without losing flavor depth.

Tools You’ll Need

• Large pot: For boiling pasta evenly without sticking.
• Large sauté pan or non-stick skillet: Ideal for cooking the sauce without burning the tomato paste.
• Fine grater: To get freshly grated Parmesan that melts smoothly into the sauce.
• Measuring cups and spoons: For precise salt, cream, and vodka measurements that balance flavors perfectly.
• Wooden spoon or spatula: To stir the sauce gently and scrape down the pan without damaging non-stick surfaces.
• Ladle or large spoon: For reserving pasta water easily before draining.

How to Make Penne alla Vodka Recipe

Ready to dive in? This Penne alla Vodka Recipe comes together quickly if you stay organized. Start by prepping ingredients and heating your water so nothing waits around too long. Here’s the step-by-step:

1. Cook Pasta: Bring a large pot of water to a rolling boil, adding 2 teaspoons salt. Cook the penne for al dente (just shy of fully soft). Right before draining, stir vigorously to release pasta starch, then scoop out about 1 cup of the cooking water and set aside—this will help make your sauce silky.
2. Sauté Aromatics: Heat 1½ tablespoons olive oil over medium-high heat in your pan. Add finely diced onion and minced garlic. Sauté for about 1½ minutes until translucent and fragrant, but don’t let them brown.
3. Cook Tomato Paste: Add ½ cup tomato paste and keep stirring constantly for around 2 minutes. The paste should darken slightly and lose that raw tomato bite. If it starts sticking, lower the heat but keep stirring.
4. Make Sauce: Pour in 1¼ cups heavy cream and stir well to dissolve the paste into a smooth, rosy sauce. Add ½ teaspoon red pepper flakes if you like heat, ¾ teaspoon salt, a pinch of black pepper, and ⅓ cup vodka. Simmer gently on low for about 3 minutes, stirring to marry flavors.
5. Add Parmesan: Stir in 50g of freshly grated Parmesan until it melts into the sauce completely. Turn off the heat but keep the sauce warm while you finish the pasta.
6. Toss Pasta in Sauce: Return drained pasta to your pan on medium heat. Add ½ cup reserved pasta water and stir gently for 1 to 1½ minutes till every piece glistens with sauce. If the sauce feels too thick, add more pasta water a tablespoon at a time until you reach your preferred creaminess.
7. Serve: Scoop the pasta into warmed bowls to keep it hot and sprinkle extra Parmesan and parsley on top. Serve immediately—with garlic bread and a fresh salad if you want to be fancy.

How to Serve

Flavor Boosters

Before serving, consider a drizzle of extra-virgin olive oil or a grating of nutmeg to enhance the warmth of the sauce. Fresh basil leaves add brightness, and if you’re a fan of heat, an extra pinch of red pepper flakes never hurts. A squeeze of lemon zest can also lift those creamy tomato flavors for a subtle twist.

Perfect Pairings

Penne alla Vodka Recipe pairs wonderfully with garlic bread—the crispy, buttery texture balances the creamy pasta. A crisp green salad with a simple vinaigrette cuts through the richness beautifully. For drinks, a chilled glass of dry white wine or sparkling water with lemon complements the sauce’s vibrancy.

Presentation Touches

Serving in warmed bowls keeps your pasta piping hot longer and impresses guests. If you’re entertaining, portion smaller servings with a fresh parsley sprinkle and Parmesan curls for a restaurant-style look. This dish also reheats beautifully, so it’s perfect for make-ahead dinners that taste just as good the next day.

Penne alla Vodka Recipe Variations & Easy Swaps

• Use coconut cream or cashew cream to make it dairy-free and vegan-friendly.
• Swap penne for gluten-free pasta to suit gluten-sensitive diets.
• Add finely chopped sun-dried tomatoes for extra tang and texture.
• Include cooked pancetta or bacon bits if you want a smoky twist.
• Swap vodka for vegetable broth or water if avoiding alcohol completely.
• Use half cream and half milk to lighten the sauce while keeping creaminess.

Make-Ahead, Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop over low heat, adding a splash of water or cream if sauce thickened too much.
• For make-ahead, prepare the sauce completely but undercook pasta slightly; finish cooking pasta in the sauce right before serving.
• If freezing, keep sauce and pasta separate to preserve texture; thaw overnight before reheating.

FAQs

• Does the vodka flavor stay strong? Not at all—the vodka actually enhances the sauce’s depth without making it taste boozy.
• Can I use a different pasta shape? Definitely! Penne works best to catch the sauce, but rigatoni or ziti are great alternatives.
• What if I don’t have heavy cream? You can substitute with single cream or half-and-half, though the sauce may be a bit lighter in texture.
• How do I prevent the sauce from breaking? Remove the pan from heat after adding Parmesan and avoid boiling once cream is added to keep sauce silky and smooth.
• Can I make this vegan? Swap cream for plant-based alternatives and skip the Parmesan or use a vegan cheese substitute.

Penne alla Vodka Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 93 reviews

Penne alla Vodka is a creamy and flavorful Italian-American pasta dish made with penne or ziti enveloped in a rich tomato and vodka sauce. The sauce balances tangy tomato paste with smooth heavy cream, enhanced by vodka for depth without alcohol taste, garlic, onion, and a hint of red pepper flakes. This easy, quick stovetop recipe uses pantry staples and freshly grated Parmesan to create a luscious sauce that clings perfectly to the pasta, ideal for a comforting weeknight dinner.

• Author: Angelika
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4-5 servings
• Category: Main
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Pasta

• 500g / 1 lb penne or ziti (rigatoni can also be used)
• 2 tsp cooking salt / kosher salt for pasta cooking water

Sauce

• 1 1/2 tbsp olive oil
• 1/2 small onion, finely diced
• 2 garlic cloves, finely minced
• 1/2 cup (140g / 4.5 oz) tomato paste (tomato puree)
• 1 1/4 cups heavy / thickened cream (double cream)
• 1/3 cup vodka (or chicken stock/broth for alcohol free)
• 1/2 tsp red pepper flakes (optional)
• 3/4 tsp cooking salt / kosher salt (halve for table salt)
• Pinch black pepper
• 50g / 1 loosely packed cup freshly grated Parmesan, plus more for serving
• 1/2 cup+ reserved pasta cooking water
• 2 tsp parsley, finely chopped (optional, for serving)

Instructions

1. Cook Pasta: Bring a large pot of water to a boil, add 2 tsp salt, and cook the penne according to package directions until al dente. Before draining, stir vigorously to agitate starch, then reserve about 1 cup of pasta water. Drain pasta.
2. Sauté Aromatics: Heat olive oil in a large pot or non-stick pan over medium-high heat. Add finely diced onion and minced garlic; sauté for 1 1/2 minutes until translucent and fragrant.
3. Cook Tomato Paste: Add tomato paste and stir constantly for about 2 minutes until the paste darkens and raw flavor cooks off, lowering heat if it begins sticking.
4. Make Sauce: Pour in heavy cream and thoroughly stir to create a smooth sauce. Add red pepper flakes (optional), 3/4 tsp salt, black pepper, and vodka. Simmer on low heat for 3 minutes, stirring regularly.
5. Add Parmesan: Stir in freshly grated Parmesan until melted and incorporated into the sauce. Turn off heat to keep warm.
6. Toss Pasta in Sauce: Return drained pasta to sauce over medium heat. Add 1/2 cup reserved pasta water and stir gently for 1 to 1 1/2 minutes until pasta is fully coated. Add extra pasta water if needed to adjust sauce consistency.
7. Serve: Transfer pasta to warmed bowls to maintain heat. Garnish with extra grated Parmesan and chopped parsley if desired. Serve immediately, optionally with garlic bread and an Italian salad.

Notes

• Tomato Paste: Use regular or double-concentrate tomato paste interchangeably; US tubes (~133g) or cans (~140g) yield similar results.
• Cream: Heavy or thickened cream is preferred; low fat or single cream can substitute with minor texture changes. Parmesan and pasta water thicken sauce.
• Vodka: Adds flavor depth without alcohol taste. Substitute chicken stock/broth for alcohol-free version. To reduce alcohol content for children, add vodka earlier and simmer longer.
• Parmesan: Use freshly grated Parmesan for a smooth melt; pre-grated may be grainy.
• Pasta Water: Starch in reserved water emulsifies fats for creamy, clingy sauce.
• Warmed Bowls: Serve in warmed bowls (30 seconds microwave per bowl) to keep pasta hot.
• Leftovers: Sauce thickens in fridge (3-4 days). Reheat gently with splash of water to loosen.