If you love creamy pasta dishes that feel both comforting and a little bit fancy, you are going to adore this Penne alla Vodka Recipe. It’s a vibrant, rich sauce made with tomato paste, cream, and a splash of vodka that brings out a unique depth of flavor. The sauce clings beautifully to the penne, creating a perfect harmony of tangy, silky, and slightly spicy notes. This dish is surprisingly simple to prepare but results in a restaurant-quality meal right at home, perfect for treating yourself or impressing friends without hours in the kitchen.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays an important role in the success of your Penne alla Vodka Recipe. From the aromatic onion and garlic that build the base flavor, to the heavy cream that adds lusciousness, and of course the vodka that gives it a unique kick — every component matters.
- Penne or ziti (500g / 1 lb): A sturdy pasta that holds the sauce well, rigatoni works wonderfully as an alternative.
- Cooking salt (2 tsp): Essential for seasoning the pasta water to ensure perfectly flavored noodles from the inside out.
- Olive oil (1 1/2 tbsp): Helps sauté the vegetables, adding richness and a gentle fruity note.
- Finely diced small onion (1/2): Smaller dice is best for a truly smooth sauce without chunky interruptions.
- Minced garlic cloves (2): Adds that familiar savory punch that layers beautifully with the tomato flavor.
- Tomato paste (1/2 cup / 140g): The concentrated tomato flavor is what gives this dish its vibrant red color and deep taste.
- Heavy cream (1 1/4 cups): Provides the signature creamy texture and balances the acidity in the sauce.
- Vodka (1/3 cup): The star ingredient for the subtle tang and flavor boost; swap chicken stock if avoiding alcohol.
- Red pepper flakes (1/2 tsp, optional): A little heat softens the sweetness and creates contrast in the sauce.
- Cooking salt (3/4 tsp): Added to the sauce itself for balanced seasoning.
- Black pepper (pinch): Freshly cracked for a slight bite.
- Freshly grated parmesan (50g / 1 cup loosely packed): Melts into the sauce making it irresistibly cheesy and savory.
- Pasta cooking water (1/2 cup+): Used to loosen the sauce and help it adhere perfectly to the penne.
- Freshly chopped parsley (2 tsp, optional): Adds freshness and a lovely pop of green when serving.
How to Make Penne alla Vodka Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook the penne until just al dente according to package instructions. Don’t forget to save a cup of pasta water before draining—this starchy liquid is the secret weapon to perfect sauce consistency later on!
Step 2: Make the Sauce Base
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the finely diced onion and sauté gently until translucent and soft, about 4-5 minutes. Then toss in the minced garlic and cook for another minute until fragrant but not browned. This gentle cooking builds a mellow foundation for the sauce that lets all other flavors shine.
Step 3: Build the Vodka Sauce
Stir the tomato paste into the onion and garlic mixture and cook it out for 2-3 minutes. This step caramelizes the tomato paste, intensifying the flavor and reducing any raw tomato taste. Then pour in the vodka, letting it simmer for a couple of minutes so the alcohol cooks off but the rich flavor remains. Next, carefully add the heavy cream, seasoning with salt, black pepper, and optional red pepper flakes. Let the sauce gently bubble until slightly thickened.
Step 4: Combine Pasta and Sauce
Add the drained penne to the sauce, tossing to coat every piece thoroughly. If the sauce feels too thick or sticky, stir in reserved pasta water a little at a time until it reaches a silky consistency that clings perfectly to each pasta tube. Finish by folding in the grated parmesan, which will melt and elevate the sauce’s richness with its nutty flavor.
How to Serve Penne alla Vodka Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a beautiful touch of color and a hint of herbaceous brightness that complements the creamy sauce wonderfully. Don’t forget a little extra parmesan on top for that final cheesy flourish. It makes all the difference in presentation and taste.
Side Dishes
This Penne alla Vodka Recipe pairs brilliantly with a crisp side salad dressed in lemon vinaigrette—something light and zesty to contrast the creamy pasta. Garlic bread or warm focaccia also make fantastic companions, perfect for sopping up every last bit of that luscious sauce.
Creative Ways to Present
Serve this pasta in shallow bowls for a cozy family dinner vibe or dress it up by plating with a drizzle of high-quality olive oil and a few basil leaves on top. For a casual gathering, offer individual servings in mini cast iron skillets—charming and practical for keeping the pasta warm at the table.
Make Ahead and Storage
Storing Leftovers
Penne alla Vodka keeps well in an airtight container in the fridge for up to 3 days. The sauce thickens as it rests, so you may want to loosen it slightly with a splash of cream or reserved pasta water when reheating.
Freezing
This dish is best enjoyed fresh, but you can freeze it if needed. Portion it into freezer-safe containers and consume within 2 months. Defrost overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your leftover Penne alla Vodka on the stove over low heat, stirring frequently and adding a bit of cream or pasta water to bring back that silky texture. Microwaving works too but tends to dry out the sauce unless you cover it tightly and stir halfway through.
FAQs
Can I make Penne alla Vodka Recipe without vodka?
Absolutely! If you prefer to avoid alcohol, chicken stock or broth is a great substitute that still adds moisture and flavor without compromising the sauce’s essence.
Is it okay to use half-and-half instead of heavy cream?
Using half-and-half will result in a lighter sauce, but it could also be less creamy and might separate when heated. Heavy cream is best for that rich, smooth texture we all love in Penne alla Vodka.
What if I don’t have tomato paste?
You can use canned tomato puree as a substitute, though tomato paste’s concentrated flavor is ideal. If using puree, simmer it a bit longer to thicken the sauce and intensify the taste.
How spicy is this dish? Can I adjust it?
The red pepper flakes add a gentle warmth, but they are completely optional. You can easily omit or increase them depending on your spice tolerance.
Can I use a different type of pasta?
Definitely! While penne or ziti are traditional choices due to their shape and texture, rigatoni, farfalle, or even fusilli will work beautifully with this sauce.
Final Thoughts
This Penne alla Vodka Recipe has a special place in my heart—not just because it’s delicious but because it’s so approachable and satisfying. Whether it’s a cozy weeknight dinner or a weekend treat, this dish brings warmth and comfort to the table every time. I hope you enjoy making it as much as I do, and that it becomes one of your go-to favorites too!
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Penne alla Vodka Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This classic Penne alla Vodka recipe features perfectly cooked penne pasta tossed in a creamy, flavorful tomato and vodka sauce. With a balance of richness from cream and a subtle kick of vodka and red pepper flakes, this dish is simple yet indulgent, making it a perfect weeknight comfort meal or dinner party centerpiece.
Ingredients
For the Pasta
- 500g / 1 lb penne or ziti (rigatoni is also a favorite, else any other pasta)
- 2 tsp cooking salt / kosher salt (for pasta cooking water)
For the Sauce
- 1 1/2 tbsp olive oil
- 1/2 small onion, finely diced (smaller dice than usual is better)
- 2 garlic cloves, finely minced
- 1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
- 1 1/4 cups heavy / thickened cream (UK: double cream)
- 1/3 cup vodka (or chicken stock/broth for alcohol-free version)
- 1/2 tsp red pepper flakes (chilli flakes), 100% optional
- 3/4 tsp cooking salt / kosher salt (halve for table salt)
- Pinch black pepper
- 50g / 1 loosely packed cup freshly grated parmesan, plus more for serving
- 1/2 cup+ pasta cooking water
For Garnish
- 2 tsp parsley, finely chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the penne or ziti. Cook according to package instructions until al dente. Reserve at least 1/2 cup of the pasta cooking water before draining the pasta. Set pasta aside while you prepare the sauce.
- Prepare the Sauce Base: In a large skillet, heat the olive oil over medium heat. Add the finely diced onions and cook until translucent and softened, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Add Tomato Paste and Vodka: Stir in the tomato paste and cook it down for about 2 minutes to deepen the flavor. Pour in the vodka (or chicken stock for a non-alcoholic version) and let it simmer for 2-3 minutes to cook off the alcohol and meld flavors.
- Finish the Sauce: Lower the heat and stir in the heavy cream, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer gently for 3-4 minutes until slightly thickened. Add half of the reserved pasta water to thin the sauce if it becomes too thick.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly. If needed, gradually add more pasta cooking water to achieve a creamy, smooth consistency.
- Add Parmesan Cheese: Stir in the freshly grated parmesan cheese until melted and fully incorporated. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Transfer the pasta to serving plates or a large bowl. Garnish with finely chopped parsley and extra parmesan cheese as desired. Serve immediately while hot.
Notes
- Use rigatoni or ziti as alternatives if penne is not available for a slightly different texture.
- For a non-alcoholic version, substitute vodka with chicken stock or broth.
- Adjust the red pepper flakes according to your spice tolerance; they add a subtle heat but are optional.
- Freshly grated parmesan is recommended for the best flavor and texture.
- Reserve pasta cooking water to adjust sauce consistency and help the sauce cling to the pasta better.
