Easy Penne alla Vodka Recipe
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Penne alla Vodka is one of those pasta recipes where every bite hits the sweet spot between comfort and flavor. The creamy tomato vodka sauce clings to every piece of penne, making it rich without being heavy. You get sweetness from the tomato paste, heat from the red pepper flakes, and depth from the vodka, all tied together with a swirl of cream and a good handful of Parmesan.
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Why you’ll love this vodka sauce recipe
When I need something that feels a little special but still works for busy weeknights or casual dinners with friends, Penne alla Vodka is my go-to. It’s the kind of dish that’s perfect whether it’s just us at home or a few guests dropping by. I like that it holds up well if you make it ahead, and any leftovers reheat easily for lunch the next day. You can even freeze a batch for later, which makes it extra handy when I don’t want to start from scratch.
Ingredients You’ll Need To Make Penne alla Vodka Sauce
You’ll need all the ingredients shown in the photograph below.
How To Make Penne alla Vodka Sauce With Step-By-Step Instructions
If you follow these simple steps, you’ll have a creamy, satisfying pasta dish on the table without fuss.
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Cook the Pasta
Start by bringing a big pot of salted water to a boil and cook the penne until it’s just al dente. Scoop out about half a cup of the pasta water before draining—it helps bring the sauce together later.
I use this stainless steel pasta pot with a built-in strainer lid so I can drain and reserve water easily without juggling colanders or burning my hands.
Sauté the Onions and Garlic
While the pasta’s going, heat some olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onions and let them soften for about 5–6 minutes, stirring now and then. Toss in the garlic and cook for another 30 seconds. I like using my enameled cast iron Dutch oven for this—it heats evenly and goes from stove to table without any fuss.
Add the Tomato Paste and Vodka
Stir in the tomato paste and let it cook for a minute. Pour in the vodka and give everything a good stir. Let it bubble gently for a couple of minutes so the alcohol cooks off.
A silicone-coated spoon works great here since it won’t scratch the pot and makes it easier to scrape up all that rich tomato paste.
Simmer the Sauce
Now add the crushed tomatoes, salt, and a pinch of red pepper flakes if you want a little kick. Cover the pan loosely and let the sauce simmer on low heat for about 15 minutes. Give it a stir every so often so nothing sticks.
Add the Cream and Parmesan
Pour in the cream and sprinkle in the Parmesan. Stir until the cheese melts and the sauce is smooth and creamy. Let it simmer gently for another minute or two.
I usually grate the cheese using this microplane zester; it makes the Parmesan extra fine, so it melts quickly into the sauce.
Toss Everything Together
Add the drained pasta straight into the sauce and stir to coat. If it’s a bit thick, splash in some of the reserved pasta water to loosen it up. Taste and adjust the seasoning if needed.
Finish and Serve
Serve it hot with extra Parmesan on top and a handful of torn parsley or basil. It looks great and adds a nice fresh finish.
Equipment
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ cup yellow onion finely chopped
- 3 garlic cloves minced
- 3 tablespoons tomato paste
- ¼ cup Vodka
- 12 ounces canned crushed tomatoes
- ¼ teaspoon crushed red pepper flakes optional
- ½ teaspoon fine sea salt plus more for the pasta water
- ¾ cup heavy cream
- ½ cup Parmesan cheese plus more to serve
- 1 pounds penne pasta
- ½ cup pasta cooking water or as needed
- Fresh parsley or basil leaves torn or chopped to garnish
Instructions
- Cook the pasta following the packing instructions.1 pounds penne pasta
- Heat olive oil in a Dutch oven or skillet over medium heat. Add onions and cook for 5-6 minutes, stirring occasionally, until softened. Add garlic and cook for 30 seconds more.3 tablespoons extra virgin olive oil, ½ cup yellow onion, 3 garlic cloves
- Add tomato paste and Vodka and stir for 2 minutes until most of the vodka evaporates.3 tablespoons tomato paste, ¼ cup Vodka
- Add tomatoes, salt, and red pepper flakes. Simmer the sauce partially covered over low heat for 15 minutes, stirring occasionally.12 ounces canned crushed tomatoes, ¼ teaspoon crushed red pepper flakes, ½ teaspoon fine sea salt
- Stir whipping cream into the sauce, add shredded cheese, and return to a simmer.¾ cup heavy cream, ½ cup Parmesan cheese
- Add cooked pasta directly from the cooking water, adding a bit at a time to make it saucier.½ cup pasta cooking water
- Season with salt and then serve garnished with more cheese and fresh parsley.Fresh parsley or basil leaves
Notes
- Don’t like it spicy?
Either reduce or remove the crushed red pepper flakes - Remember the cheese
Parmesan cheese isn’t vegetarian, so make sure you buy the vegetarian version of the cheese - Storage
Keep any leftovers in an airtight container and store them in the fridge for up to 3 days. Freeze the sauce for up to 6 months
Nutrition
Recipe Notes and Expert Tips
- Salt the pasta water well: This is your only chance to season the pasta itself, and it makes a big difference in flavor.
- Use a large sauté pan or Dutch oven: You want plenty of room to toss the pasta and sauce together without spills.
- Let the vodka cook off: Give it time to reduce so you get the flavor without the sharpness of alcohol.
- Simmer low and slow: Keeping the sauce on a gentle simmer helps everything meld without burning the cream.
- Grate your Parmesan fresh: It melts better and gives the sauce a smoother texture.
- Reserve your pasta water: A splash of this starchy water can really help the sauce coat the pasta.
- Don’t rinse your pasta: The starch on the surface helps the sauce stick beautifully.
- Garnish just before serving: Fresh herbs lose their flavor quickly in hot sauce, so sprinkle them on right before serving.
How to Store Leftover Penne alla Vodka
Let the pasta cool completely, then transfer it to an airtight container. It’ll keep well in the fridge for up to 4 days. You can reheat it gently on the stove or in the microwave, adding a splash of cream or water if needed to loosen up the sauce.
This recipe is freezer-friendly too, just freeze individual portions in sealed containers. Thaw overnight in the fridge and reheat as usual for a quick meal later.
How Much Vodka Is in Vodka Sauce?
Not a great amount; in our
More Easy Pasta Recipes for You to Try at Home
I’ve got plenty of other pasta ideas and comfort food favorites if you’re after something just as easy and satisfying.
This was so comforting and delicious!!!
I reduced the chilli so the kids would eat it, but otherwise followed it word for word.
Definitely a keeper!