Creamy Penne alla Vodka

Creamy Penne alla Vodka is a classic Italian-American pasta dish that blends a rich tomato sauce with a touch of vodka and cream for a silky, flavorful result. This elegant yet comforting meal is perfect for both casual dinners and special occasions.

Why You’ll Love This Recipe

This dish strikes the perfect balance between tangy tomato, luxurious cream, and the subtle heat from vodka. It’s quick to prepare, incredibly satisfying, and pairs well with a variety of proteins or can stand alone as a hearty vegetarian entrée. Whether you’re cooking for guests or just yourself, this creamy pasta is always a hit.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Penne pasta
• Olive oil
• Onion, finely chopped
• Garlic, minced
• Tomato paste
• Crushed tomatoes or tomato puree
• Vodka
• Heavy cream
• Red pepper flakes (optional)
• Salt and black pepper
• Parmesan cheese, grated
• Fresh basil or parsley for garnish

Directions

1. Bring a large pot of salted water to a boil and cook penne until al dente. Reserve some pasta water, then drain and set aside.
2. In a large skillet over medium heat, warm olive oil and sauté chopped onion until translucent.
3. Add garlic and cook for 1 minute until fragrant.
4. Stir in tomato paste and cook for 2–3 minutes to caramelize slightly.
5. Add vodka and simmer for 2–3 minutes to cook off the alcohol.
6. Pour in crushed tomatoes and red pepper flakes (if using). Simmer for 5–7 minutes to deepen the flavor.
7. Reduce heat to low, then stir in the heavy cream. Simmer until the sauce is smooth and creamy.
8. Add the cooked penne and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
9. Stir in grated Parmesan, season with salt and pepper, and garnish with chopped basil or parsley.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add protein: Include grilled chicken, pancetta, or shrimp.
• Make it vegan: Use cashew cream or full-fat coconut milk and vegan Parmesan.
• Gluten-free: Use gluten-free pasta of your choice.
• Spicy version: Add extra red pepper flakes or a touch of chili oil.
• Cheesy upgrade: Stir in mozzarella or ricotta for extra richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of milk or cream, or microwave gently until warmed through. Add extra cheese or herbs if desired when serving.

FAQs

What does vodka do in this recipe?

Vodka helps emulsify the tomato and cream, creating a smoother, more cohesive sauce with added depth.

Can I skip the vodka?

Yes. Though the flavor changes slightly, you can substitute with water and a squeeze of lemon juice.

Can I make the sauce ahead of time?

Yes. Prepare the sauce and store in the fridge for up to 3 days. Reheat and combine with pasta before serving.

What pasta works best with this sauce?

Penne is traditional, but rigatoni, ziti, or fusilli also work well.

Is this dish spicy?

It’s mildly spicy due to optional red pepper flakes, but you can adjust the heat to your preference.

Can I use canned tomato sauce instead of crushed tomatoes?

Yes, though crushed tomatoes provide more texture. Use what you have on hand.

How do I know when the vodka has cooked off?

Simmer for at least 2–3 minutes after adding vodka to allow the alcohol to evaporate.

Can I freeze this pasta?

It’s best fresh, but you can freeze the sauce separately for up to 2 months.

What can I substitute for heavy cream?

Half-and-half, whole milk with a bit of butter, or dairy-free cream alternatives can work.

What wine pairs well with this dish?

A dry white wine like Pinot Grigio or a light red such as Chianti complements the creamy tomato sauce.

Conclusion

Creamy Penne alla Vodka is a decadent yet approachable pasta dish that’s rich in flavor and easy to make. With its silky texture, gentle heat, and bold tomato base, it’s a perfect choice for a weeknight indulgence or a weekend dinner party. Simple to prepare and endlessly customizable, it’s a timeless recipe you’ll return to again and again.

Creamy Penne alla Vodka

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A classic Italian-American pasta dish made with penne tossed in a rich, creamy tomato-vodka sauce finished with Parmesan and fresh basil.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 400g penne pasta
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup vodka
• 1 can (400g) crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil leaves, chopped (for garnish)

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Instructions

1. Cook penne pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté onion until soft and translucent, about 5 minutes.
3. Add garlic and red pepper flakes and cook for 1 minute until fragrant.
4. Pour in the vodka and simmer for 2-3 minutes to let the alcohol cook off.
5. Stir in crushed tomatoes and cook for 10 minutes, allowing the sauce to thicken.
6. Reduce heat to low and stir in heavy cream. Simmer for another 2-3 minutes until smooth.
7. Add cooked pasta to the skillet and toss to coat in the sauce. Add reserved pasta water if needed to loosen the sauce.
8. Stir in Parmesan cheese, season with salt and pepper to taste.
9. Garnish with chopped basil and serve immediately.

Notes

• Use high-quality vodka for best flavor, or substitute with chicken broth if avoiding alcohol.
• Adjust spice level by adding more or less red pepper flakes.
• Make it vegetarian by using vegetarian Parmesan-style cheese.
• This dish pairs well with garlic bread and a green salad.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 6g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 55mg