This easy Penne alla Vodka recipe is a classic Italian pasta dish made in less than 30 minutes. Al dente cooked pasta is tossed in a rich and creamy sauce made with whole tomatoes, a splash of vodka and finished with heavy cream and Parmesan cheese.
The Best Penne Alla Vodka Recipe
I love easy pasta recipes that can be made with minimal ingredients and in very little time, just like this penne alla vodka recipe.
This simple pasta dish combines tender penne pasta with a flavorful creamy tomato-based sauce infused with vodka. Parmigiano Reggiano and fresh basil add lots of delicious flavor, and a touch of heavy cream gives this vodka sauce recipe richness and its wonderful silky and creamy texture.
If you don’t drink alcohol or if you have small children, don’t worry! The alcohol in the vodka sauce cooks off leaving you with a flavorful cream sauce.
Why You’ll Love this Pasta alla Vodka?
- Creamy sauce: The silky, smooth and creamy vodka sauce takes this pasta dish to new levels of deliciousness.
- Quick: This easy to make restaurant quality meal is made in less than 30 minutes!
- Family Friendly: A big bowl of pasta is the ultimate comfort food dish, and this recipe can be enjoyed by the whole family.
What Does the Vodka do in Penne Alla Vodka?
The vodka added to the penne alla vodka sauce intensifies the flavor of the tomatoes, without adding an alcoholic taste to the sauce. While the alcohol in the vodka cooks off, it gives the pasta sauce a boost of flavor.
What You’ll Need to Make Pasta with Vodka Sauce
This is a partial list of ingredients and substitutions. For a full list of ingredients and quantities, check the printable recipe card below.
- Canned San Marzano Tomatoes: This variety of tomato is sweeter and less acidic than other types. If you cannot find them, use canned whole plum tomatoes. Crushed tomatoes can also be used.
- Garlic Cloves: Fresh minced garlic is the best option. Garlic paste works as well.
- Chopped Onion: I usually use brown or yellow onions. White onions are also a good option as they are sweeter than other varieties.
- Vodka: The star of the dish! I use good quality vodka but not top shelf vodka. If you only use vodka for cooking, buying a small bottle is the way to go. You can make homemade vanilla extract with any leftover vodka.
- Tomato Paste: Tomato paste adds depths of flavor and a rich red hue to the sauce.
- Red Pepper Flakes: Adds a little spicy kick to the sauce. You can omit it if you prefer.
- Heavy Cream: Also sold as heavy whipping cream.
- Pasta: Traditionally, penne is the pasta of choice but other small pasta like rigatoni can be used. Cook the pasta al dente and reserve some of the pasta cooking water before draining it. Adding the starchy cooking water keeps the pasta saucy and creamy.
- Parmesan Cheese: Freshly grated Parmesan is best. If you have some of the cheese rind, add it to the sauce for extra flavor. Pecorino Romano is also a good option when serving Italian food.
Additions and Variations
- Although the vodka sauce is vegetarian, you can make it with crispy pancetta, bacon or sweet Italian sausage.
- Use any small shape of pasta instead of penne. Fusilli, rigatoni and ziti are good options.
How To Make Penne Alla Vodka (Step by Step)
For detailed instructions and cooking times, check the printable recipe card below.
- Sauté: In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and cook until the onions become translucent. Stir in the garlic, oregano, and red pepper flakes and cook for about a minute.
- Add Vodka: Add the vodka and allow it to simmer for about 3-4 minutes or until the mixture is reduced by half.
- Simmer: Add the tomato paste and the canned whole tomatoes and their liquid. Bring to a simmer and cook, stirring often, while crushing the tomatoes roughly with a wooden spoon. Simmer for about 8-10 minutes.
- Add Heavy Cream: Stir in the heavy cream and mix to combine.
- Blend: Transfer the sauce to a blender or food processor and process until you have a smooth tomato sauce. For convenience, you can use an immersion blender, although the sauce may not be as smooth.
- Cook the Pasta: Meanwhile, cook the pasta in a large pot of salted water over medium-high heat. Reserve about a cup of pasta water, then drain the pasta.
- Finish the Sauce: Return the vodka sauce to the pot and simmer over low heat, partially covered for about 6-8 minutes. Season to taste.
- Serve: Toss the pasta with the vodka sauce. Add some of the pasta cooking water, if needed. Remove from the heat and serve garnished with fresh herbs and Parmesan cheese (optional).
Is There Vodka In Penne Alla Vodka?
Yes, vodka sauce is indeed made with real vodka. As you simmer the sauce, the alcohol in the vodka completely cooks off making this recipe kid-friendly.
Can You Freeze Vodka Pasta Sauce?
Yes, vodka sauce freezes well. Store the sauce (without the pasta) in an airtight container or a freezer-safe resealable bag and freeze for about 2 months. Thaw out in the refrigerator overnight.
How to Store Vodka Sauce?
To store creamy tomato vodka sauce, first cool the sauce completely, then store it in an airtight container in the refrigerator for 4-5 days.
Leftover pasta mixed with vodka sauce can be stored in an airtight container in the refrigerator for 2-3 days; however, the pasta will absorb the sauce making the dish a bit dry.
Tips for Making the Best Vodka Sauce with Penne Pasta
- Simmering the sauce burns off the alcohol in the vodka and eliminates any alcohol taste. Make sure you take the time needed for this step.
- If you can’t find whole San Marzano tomatoes, you can use whole plum tomatoes.
- You can use crushed tomatoes instead of whole tomatoes.
Take A Look At These Other Pasta Recipes:
- Easy Garlic Butter Pasta
- One Pot Pizza Pasta
- Homemade Baked Mac and Cheese
- One Pot Chili Mac and Cheese
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Creamy Penne alla Vodka Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 garlic cloves minced
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Salt and ground black pepper to taste
- ½ cup vodka
- 1 tablespoon tomato paste
- 1 (28-ounces) can San Marzano whole plum tomatoes
- 1 cup heavy cream
- 12 ounces tubed pasta like penne or rigatoni
- ½ cup freshly grated Parmesan cheese plus extra for serving
- Chopped fresh basil or parsley to garnish optional
Instructions
- In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onions and cook, stirring frequently, until the onions become translucent, about 4 -5 minutes. Stir in the garlic, oregano, and pepper flakes and cook for just a minute. Season lightly with salt and ground black pepper.1 small yellow onion, 2 garlic cloves, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes
- Add the vodka and simmer for about 3-4 minutes or until the mixture is reduced by half.½ cup vodka
- Add the tomato paste and the whole tomatoes and their liquid into the pot. Bring to a simmer and cook, stirring often, while crushing the tomatoes roughly with a wooden spoon, until the sauce has thickened, about 8-10 minutes.1 tablespoon tomato paste, 1 (28-ounces) can San Marzano whole plum tomatoes
- Stir in the heavy cream and mix to combine.
- Transfer the sauce to a blender or a food processor fitted with a steel blade and puree until smooth.
- Meanwhile, cook the pasta in salted water according to package directions, until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.12 ounces tubed pasta like penne or rigatoni
- Return the sauce to the pot and simmer over low heat, partially covered for about 6-8 minutes. Season to taste.
- Add the pasta to the sauce and about ¼ cup of the reserved pasta water. Cook stirring constantly for about 2 minutes or until the pasta is well coated with the sauce. If the sauce thickens too much, add additional pasta water.
- Remove from the heat and stir in the Parmesan cheese. Serve immediately sprinkled with extra Parmesan cheese and garnished with fresh basil or parsley (if desired).½ cup freshly grated Parmesan cheese
Video
Chef’s Tips
- I love to use extra virgin olive oil to make this recipe.
- Simmering the sauce burns off the alcohol in the vodka and eliminates any alcohol taste. Make sure you take the time needed for this step.
- If you can’t find whole San Marzano tomatoes, you can use whole plum tomatoes.
- You can use crushed tomatoes instead of whole tomatoes.
Nutrition
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Clara says
I remember having the best vodka sauce back in a restaurant in Miami 10 years ago, I was so wrong! This is the best vodka sauce!!
Liana Willi says
Very tasty, I only had Italian seasoning, not straight oregano, but it was very good. I may double the sauce in the future though.
Sandy says
This was amazing and my family loved it.