Penne Alla Vodka Recipe
This Penne Alla Vodka Recipe brings together a silky tomato-based vodka sauce and tender pasta in under 30 minutes for a creamy Italian comfort food that feels special any night of the week.
Let me explain what makes this dish so inviting: it’s classic Italian cuisine with a gentle kick of vodka that helps release the bright tomato flavors, all married with a lush, creamy sauce and a shower of Parmesan cheese. I first fell in love with Penne alla vodka during a chilly February in New York, when my daughter and I craved something cozy yet sophisticated. It’s simple enough for a weekday dinner but elegant enough for guests—plus, you can swap heavy cream for half-and-half if you’re watching calories without sacrificing that rich texture. According to Google Trends data, searches for “Penne alla vodka” spike by 22% during winter months, so you know this recipe hits the spot when you need a warm hug on a plate.
Why You’ll Love This Recipe
– Ready in under 30 minutes—perfect for busy weeknights when time is tight.
– Uses pantry staples like canned tomatoes, pasta, and basic spices.
– Creamy sauce that isn’t overly heavy—light enough to feel balanced.
– Vodka helps brighten the tomato flavor and marry it with cream.
– Easily scales up for dinner parties or scales down for two.
– Family-friendly with just a hint of red pepper flakes for warmth.
– Gluten-free pasta swap works like a charm for dietary needs.
– One-pot cooking for minimal cleanup—love that!
Ingredients
– 12 ounces penne pasta (gluten-free or whole-wheat penne works too)
– 2 tablespoons extra-virgin olive oil (I like California-grown brands for fruitiness)
– 1 small yellow onion, finely chopped (about ¾ cup)
– 3 garlic cloves, minced (fresh is best—avoid jarred if you can)
– ¼ teaspoon red pepper flakes (optional, for a gentle heat)
– ½ cup vodka (Tito’s or Smirnoff—choose a mid-range label for smoothness)
– 1 (28-ounce) can crushed tomatoes (San Marzano if you can find them)
– ¾ cup heavy cream (or half-and-half for a lighter sauce)
– ½ cup freshly grated Parmesan cheese, plus extra for serving
– Salt and freshly ground black pepper, to taste
– A handful of fresh basil leaves, roughly torn, for garnish
Tip: If you’d like a dairy-free twist, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
Directions
1. Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente, about 9–11 minutes. Before draining, reserve 1 cup of pasta water for later—this starchy liquid helps your sauce cling beautifully to each noodle.
2. While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add the chopped onion and sauté until it’s soft and translucent, roughly 5 minutes—that sweet aroma is your cue to move on.
3. Stir in minced garlic and red pepper flakes; cook until fragrant, about 30 seconds, stirring constantly so the garlic doesn’t brown.
4. Carefully pour in the vodka (watch out for any flame—keep a lid handy!). Let it simmer and reduce by half, around 2–3 minutes, which mellows the alcohol bite and intensifies flavor.
5. Pour in the crushed tomatoes, stir to combine, and bring the sauce to a gentle simmer. Season with salt and pepper, then let it bubble for 8–10 minutes, stirring occasionally—this is when the sauce deepens in flavor.
6. Reduce heat to low and stir in the heavy cream, just until the sauce turns a soft pink hue. If it feels too thick, add a splash of reserved pasta water until you reach a silky consistency.
7. Add the drained penne directly into the sauce, tossing gently so each piece is coated. If the sauce seems tight, pour in more pasta water, a tablespoon at a time.
8. Remove from heat, stir in ½ cup grated Parmesan until melted and lush, then taste and adjust seasoning.
9. Serve hot, garnished with torn basil and an extra sprinkle of Parmesan. Honestly, that first forkful feels like a warm hug—trust me on this one.
Servings & Timing
Yield: 4 generous servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
– Swap half the crushed tomatoes for sun-dried tomatoes for a deeper, tangy twist.
– Stir in a handful of fresh baby spinach at the end for extra color and nutrients.
– Use vegan cream and dairy-free Parmesan to make a plant-based Penne alla vodka.
– Add sautéed mushrooms or pancetta for a meaty flavor boost.
– Sprinkle red chili oil over each serving to amp up the heat profile.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, gently warm on the stove over low heat, adding a splash of milk or reserved pasta water to revive the sauce’s creaminess. For longer storage, freeze portions in freezer-safe bags for up to 2 months—thaw overnight in the fridge before reheating. Make-ahead tip: you can simmer the sauce through step 5, cool it, then refrigerate; next day, reheat, finish with cream and Parmesan, and toss with freshly cooked pasta.
Notes
• Use good-quality vodka—the smoother it is, the less harsh the alcohol edge in your sauce.
• Simmering the tomatoes longer gives a richer flavor, so don’t rush past step 5.
• If your sauce separates, a quick whisk off the heat brings it back together.
• For extra depth, grate a pinch of lemon zest right before serving—it brightens the entire dish.
• Testing tip: always taste your sauce before adding pasta water; you might need just a dash more salt or pepper.
FAQs
Q: Can I skip the vodka?
A: Yes—substitute chicken or vegetable broth, but the sauce will taste less “bright.”
Q: Is Penne alla vodka spicy?
A: Only if you add red pepper flakes; otherwise it’s mild and creamy.
Q: What’s the best pasta shape for vodka sauce?
A: Penne is classic because its ridges hold sauce well, but rigatoni or fusilli also work.
Q: Can I make this gluten-free?
A: Absolutely—just swap in your favorite gluten-free pasta and follow the same steps.
Q: How can I thicken a thin sauce?
A: Simmer a bit longer without the lid, or whisk in a small slurry of cornstarch and water.
Q: Why add cream at the end?
A: Adding it off the heat prevents curdling and keeps the sauce silky.
Q: Any tip for less cleanup?
A: Cook your pasta right in the sauce liquid—use 2 cups water plus sauce ingredients in a deep skillet.
Conclusion
This Penne Alla Vodka Recipe strikes a perfect balance between creamy comfort and bright tomato flavor, all in just half an hour. It’s a crowd-pleaser that feels both homey and a bit fancy—ideal for weeknights, date nights, or any time you need a quick, heartwarming meal. Ready to try it? Let me know how yours turns out below, and don’t forget to explore my One-Pot Tomato Basil Pasta for another easy Italian favorite!
Penne Alla Vodka Recipe
Ingredients
- 12 ounces penne pasta gluten-free or whole-wheat penne works too
- 2 tablespoons extra-virgin olive oil I like California-grown brands for fruitiness
- 1 small yellow onion finely chopped
- 3 cloves garlic minced (fresh is best—avoid jarred if you can)
- ½ cup vodka Tito’s or Smirnoff—choose a mid-range label for smoothness
- 1 can (28-ounce) crushed tomatoes San Marzano if you can find them
- ¾ cup heavy cream or half-and-half for a lighter sauce
- ½ cup freshly grated Parmesan cheese plus extra for serving
- Salt and freshly ground black pepper to taste
- A handful fresh basil leaves roughly torn, for garnish
Instructions
- Add the penne and cook until al dente, about 9–11 minutes. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a skillet, sauté onion until soft, then add garlic and red pepper flakes.
- Pour in vodka, let it simmer, then add crushed tomatoes. Season with salt and pepper, and let it simmer.
- Reduce heat, stir in cream until sauce turns pink. Add cooked penne to the sauce.
- Garnish with torn basil and extra Parmesan. Enjoy!
