Name: Creamy Penne alla Vodka with Fresh Basil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz penne pasta; 1 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 tsp red pepper flakes (optional); 1/4 cup vodka; 1 can (15 oz) crushed tomatoes; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; Salt and pepper, to taste; 1/4 cup chopped fresh basil, plus more for garnish; Extra Parmesan, for serving (optional)

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Penne pasta tossed in a silky tomato‑vodka cream sauce, finished with fresh basil and grated Parmesan.

Why You’ll Love This Recipe

This pasta is indulgent yet approachable. Smooth, slightly sharp tomato‑vodka sauce enriched by cream and brightened with basil creates a decadent dish that tastes gourmet with minimal effort.

Ingredients

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

Penne pasta
Canned crushed tomatoes or tomato puree
Vodka
Heavy cream or half‑and‑half
Olive oil or butter
Onion, garlic
Fresh basil leaves
Grated Parmesan or Pecorino
Salt and pepper

Directions

Cook penne until al dente; drain and reserve some pasta water.
In a skillet, sauté onion and garlic in oil until softened.
Add vodka and simmer briefly to reduce alcohol.
Stir in tomatoes and simmer 5–10 minutes.
Lower heat and stir in cream until sauce is smooth and thickened.
Add pasta and toss with sauce, adding reserved pasta water if needed.
Stir in chopped basil and serve with grated cheese.

Servings and timing

Serves about 4. Prep time: 10 minutes. Cook time: 20 minutes. Total time: ~30 minutes.

Variations

Add cooked sausage or pancetta for savory richness.
Stir in red pepper flakes for a spicy kick.
Use coconut or cashew cream for a dairy‑free version.
Add seafood (shrimp or scallops) for an elegant twist.

Storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet, adding a splash of cream or water to revive the sauce.

FAQs

Do I really need vodka?

Yes—it helps release flavorful compounds in tomatoes, giving a smoother, more complex sauce. Minimal alcohol remains after cooking.

Can I omit cream?

You can, but the texture will be thinner and less rich.

Is this dish vegetarian?

Yes—omit meat or add vegetarian substitutes.

Can I freeze it?

Freezing isn’t ideal; sauce may separate. Better to consume within a few days.

How can I make it spicier?

Add crushed red pepper during sauté or garnish with chili flakes.

Can I make it gluten‑free?

Use gluten‑free pasta and check ingredients in vodka and tomato products.

How do I keep sauce from clearing out?

Simmer gently; rapid boiling after adding cream may cause separation.

Should I use fresh or dried basil?

Fresh basil adds bright flavor—dried works in a pinch but tastes different.

What cheese works best?

Parmigiano‑Reggiano or Pecorino Romano are ideal.

What can I serve alongside?

Serve with garlic bread, a crisp salad, or sautéed greens.

Conclusion

Creamy Penne alla Vodka is a luxurious yet easy pasta dish. With a velvety tomato‑vodka sauce, fragrant basil, and optional additions, it’s a sophisticated meal for any dinner.

Creamy Penne alla Vodka with Fresh Basil

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A rich and velvety Italian-American pasta dish made with penne tossed in a creamy tomato vodka sauce, finished with fresh basil for a burst of freshness. Perfect for a cozy dinner or a special occasion.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American
Diet: Vegetarian

Instructions

Cook penne according to package directions in salted water until al dente. Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic and red pepper flakes and sauté for 1 minute until fragrant.
Carefully pour in the vodka and let it simmer for 2–3 minutes until reduced by half.
Add crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
Reduce heat to low and stir in the heavy cream and Parmesan. Simmer for 2–3 minutes until sauce is smooth and creamy.
Add cooked penne and toss to coat evenly in the sauce. Stir in chopped basil and adjust seasoning with salt and pepper.
Serve hot, garnished with more fresh basil and extra Parmesan if desired.