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.
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!
Notes
If you’d like a dairy-free twist, use coconut cream and nutritional yeast instead of heavy cream and Parmesan. Searches for 'Penne alla vodka' spike by 22% during winter months.
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