Penne alla Vodka is a deliciously creamy and comforting pasta dish that strikes a perfect balance between rich flavor and ease of preparation.
What makes this recipe truly special is the smooth, velvety tomato-vodka sauce enriched with heavy cream and Parmesan, delivering satisfying richness without overwhelming heaviness.
Creamy Penne alla Vodka
Equipment
- 1 large high-sided skillet
- 1 large pot (for boiling pasta)
- 1 wooden spoon or potato masher
- 1 blender or immersion blender
- 1 microplane or fine grater
Ingredients
- 2 ounces grated Parmesan cheese about 1/2 cup, plus extra for garnish
- 1 medium yellow onion finely chopped (about 1 1/2 cups)
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1/3 cup concentrated tomato paste from a tube
- 1/4 teaspoon crushed red pepper flakes plus more for serving
- 1 28-ounce can whole peeled tomatoes
- 1/2 cup vodka
- 3/4 teaspoon kosher salt plus additional as needed
- 1 pound dried penne rigate pasta
- 4 sprigs fresh basil leaves picked and sliced thinly
- 1/2 cup heavy cream
- Freshly ground black pepper to taste
Instructions
- Prepare Pasta Water and Ingredients: Bring a large pot filled with heavily salted water to a rolling boil. While waiting, finely chop the onion and mince the garlic cloves. Grate the Parmesan cheese if using a block.
- Sauté Aromatics: Heat the olive oil in a deep skillet over medium-high heat until shimmering. Add the chopped onion and minced garlic and cook, stirring occasionally, until they become translucent and just start to turn golden, about 4 minutes.
- Toast Tomato Paste and Spices: Stir in the tomato paste and red pepper flakes. Cook the mixture, stirring frequently, until the paste darkens slightly and releases a rich aroma, about 2 minutes. This step intensifies the sauce’s flavor.
- Add Tomatoes and Vodka: Pour in the whole peeled tomatoes with their juices and the vodka. Use a wooden spoon or potato masher to break down the tomatoes into smaller chunks. Stir in the kosher salt, then bring the sauce to a gentle simmer.
- Simmer Sauce to Thicken: Reduce heat to medium-low and let the sauce cook uncovered for about 15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
- Cook Pasta Al Dente: Add the penne pasta to the boiling water and cook according to package instructions (usually 9-11 minutes) until just tender but still firm. Reserve one cup of pasta water before draining the pasta.
- Blend Sauce Until Smooth: Transfer the sauce to a blender and blend for 30 seconds to 1 minute until smooth and creamy. Alternatively, use an immersion blender directly in the skillet. After blending, stir in the heavy cream with several short pulses or gentle stirring until combined.
- Combine Pasta and Sauce: Return the sauce to the skillet over medium-high heat. Add the cooked penne, grated Parmesan, and 1/2 cup of the reserved pasta water. Toss constantly for about 4 minutes to evenly coat the pasta, adding more pasta water a tablespoon at a time if the sauce seems too thick.
- Final Seasoning and Garnish: Turn off the heat and taste the pasta. Adjust seasoning with extra kosher salt and freshly ground black pepper if needed. Serve topped with sliced fresh basil, additional grated Parmesan, and a sprinkle of red pepper flakes for a little heat if desired.
Notes
- Tomato Paste Tip: Using double-concentrated tomato paste adds depth to the sauce, so don’t skip to ensure richness.
- Vodka Choice: Use a neutral vodka to enhance flavor without adding harshness. The alcohol cooks off, leaving a subtle complexity.
- Pasta Water Magic: Reserved pasta water contains starch that helps the sauce cling to the pasta, creating a smooth, silky texture. Add gradually to get your desired consistency.
- Blending Options: An immersion blender simplifies cleanup and blending directly in the pan, but a countertop blender works perfectly too.
- Make-Ahead: The sauce can be made ahead and refrigerated for up to 2 days. Reheat gently and add cream right before serving for best results.
The use of whole peeled tomatoes ensures a natural source of antioxidants and vitamin C, while the penne pasta provides a hearty base rich in complex carbohydrates for lasting energy.
This dish is quick to prepare, making it ideal for busy weeknights or meal prep, yet impressive enough for casual entertaining.
Although it’s not a low-carb recipe, it offers a moderate protein boost from the cheese, along with healthy fats from olive oil.
The addition of fresh basil adds a fragrant herbal note and a touch of freshness.
Overall, Penne alla Vodka is an accessible, crowd-pleasing meal that combines comforting flavors with practical nutrition and simplicity.
Must-Have Tools for Perfect Results
Large High-Sided Skillet
Essential for sautéing onions, garlic, and simmering the sauce evenly. Its high sides prevent splatters and allow for easy stirring, making it a versatile pan for sautéing, frying, and simmering various dishes.
Large Pot for Boiling Pasta
This pot must be spacious enough to boil pasta without sticking. Its large capacity ensures pasta cooks evenly and retains the ideal al dente texture, while being useful for boiling vegetables, soups, or blanching.
Wooden Spoon or Potato Masher
Perfect for breaking up canned tomatoes during simmering, allowing the sauce to achieve a smooth consistency. Wooden spoons are gentle on cookware and invaluable for stirring thick sauces, stews, and risottos.
Blender or Immersion Blender
Key for pureeing the sauce to a silky texture. A blender offers precise control and smooth results, while an immersion blender adds convenience by allowing you to blend directly in the skillet, saving time and cleanup.
Microplane or Fine Grater
Used for finely grating Parmesan cheese, which melts evenly into the sauce. This tool is also great for zesting citrus, grating fresh spices, or finely shredding hard cheeses for multiple recipes.
Chef’s Secrets for Ultimate Flavor
Achieving the perfect Penne alla Vodka comes down to a few key techniques.
First, sautéing the onions and garlic slowly until they just start to caramelize brings out their natural sweetness, adding depth to the sauce.
Toasting the tomato paste before adding liquids is crucial—it enhances the umami flavor and reduces any bitterness.
When adding vodka, don’t worry about the alcohol—it cooks off during simmering, leaving a subtle, bright undertone that lifts the sauce.
Blending the sauce until silky smooth gives it that restaurant-quality texture, but if you prefer a chunkier sauce, you can pulse the blender less.
Lastly, reserving pasta water is a game-changer; the starch helps the sauce cling perfectly to the noodles, creating a luscious coating.
Don’t forget to finish with fresh basil and freshly grated Parmesan for layers of fresh, cheesy, herbal notes.
Serving Suggestions to Impress Guests
Penne alla Vodka is wonderfully versatile when it comes to serving. For a classic Italian touch, pair it with a crisp green salad dressed in lemon vinaigrette to balance the richness of the sauce.
Crusty garlic bread or a warm focaccia make excellent accompaniments, perfect for mopping up every last bit of sauce.
For a heartier meal, serve alongside roasted vegetables like asparagus or sautéed spinach tossed with garlic and olive oil.
A light, chilled white wine such as Pinot Grigio or Sauvignon Blanc pairs beautifully, complementing the creamy tomato flavors.
To elevate the presentation, garnish with extra fresh basil leaves and a sprinkle of red pepper flakes for a gentle kick.
Storage Tips for Best Freshness
This Penne alla Vodka recipe stores well, making it ideal for meal prepping. Allow the sauce to cool completely before refrigerating in an airtight container for up to 3 days.
Keep the pasta separate if possible to avoid it becoming mushy. When ready to serve, gently reheat the sauce over low heat, stirring frequently, and add a splash of cream or reserved pasta water to refresh the sauce’s texture.
The pasta can be reheated by briefly dipping it in boiling water or microwaving with a sprinkle of water to prevent drying.
For longer storage, freeze the sauce (without pasta) in freezer-safe containers for up to 3 months.
Thaw overnight in the fridge and reheat gently before combining with freshly cooked pasta.
Frequently Asked Questions Answered Clearly
1. Can I substitute heavy cream?
Yes, you can use half-and-half or whole milk for a lighter sauce, but the texture will be less creamy. For dairy-free options, coconut cream works but alters the flavor slightly.
2. Is the vodka flavor strong?
Not at all—the vodka cooks off during simmering, leaving behind subtle acidity and depth without overpowering the dish.
3. Can I use fresh tomatoes instead of canned?
You can, but canned San Marzano tomatoes provide consistent sweetness and acidity that fresh tomatoes may lack out of season.
4. How can I make this dish vegetarian?
It’s already vegetarian as long as you use vegetarian Parmesan (check for animal rennet). For vegan, substitute cream with plant-based alternatives and use nutritional yeast instead of cheese.
5. What pasta works best?
Penne rigate is traditional because its ridges hold the sauce well, but other short pasta shapes like rigatoni or ziti work just as beautifully.
