Penne pasta is tossed in a velvety smooth tomato cream sauce spiked with vodka in this quick and easy penne alla vodka recipe that takes just 30 minutes to whip up.
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Spiking a simmering pot of pasta sauce with my favorite tipple is a cook’s trick I embraced years ago.
Just like white wine adds brightness and acidity to my favorite shrimp scampi pasta and red wine makes my mom’s spaghetti and meat sauce taste even richer, a scant ¼ cup of vodka works its magic in this super simple penne alla vodka.
No, the vodka sauce won’t get you tipsy — but it will brighten up the tomato cream sauce and give it the most luxurious, velvety smooth texture.
Make this penne alla vodka as a quick and easy weeknight din, or make it the centerpiece of your next dinner party, or heck, do like a true Italian and serve it as an appetizer for a meaty main dish like chicken Milanese or braised short ribs.
Enjoy!
Heidi’s Tips for Recipe Success
Use tomato paste from a tube for a fresher, stronger flavor. I tested this recipe with both tubed and canned tomato paste, and the Italian-style tomato paste in a tube delivered a better flavor. You’ll need just 3 ounces of tubed tomato paste versus 6 ounces of canned to achieve the same results.
For an extra smooth sauce, blitz it. Use a hand-held immersion blender or whiz the tomato/garlic/onion mixture in a regular blender to give the tomato sauce a gloss before adding the vodka.
Don’t bust out your best vodka. A neutral-tasting, mid-range bottle of vodka works just fine. Don’t use anything too fancy; you won’t be able to taste much of a difference once it goes into the sauce anyways.
The Main Ingredients in Homemade Vodka Sauce
The full recipe, with amounts, can be found in the recipe card below.
- Butter — Sautéing the aromatics in butter rather than oil creates a richer, silkier sauce.
- Yellow onion and garlic — Chop both very finely to create the smoothest vodka sauce possible.
- Crushed red pepper flakes — Won’t make the vodka sauce spicy, simply flavorful.
- Tomato paste — I prefer using double-concentrate tomato paste from a tube. This type of tomato paste typically comes from Italy and the tomatoes are processed at a lower heat than the canned varieties, resulting in a fresher, brighter, and less metallic flavor.
- Heavy cream — Makes for an ultra rich and creamy sauce. Don’t substitute with half and half or whole milk, both of which will make the sauce runny.
- Vodka — Doesn’t make the sauce taste like alcohol, it simply brightens it up and enhances the tomato flavor.
- Parmesan — Freshly grated Parm melts seamlessly into the vodka sauce.
How to Make Penne Alla Vodka
- Cook the onion and garlic until soft. I also add the red pepper flakes to the onion and garlic as they’re simmering in the butter to wake up their flavor.
- Stir in the tomato paste. I like to cook the tomato paste with the aromatics for a couple minutes to deepen its flavor. Tomato paste contains natural sugars that caramelize upon contact with the hot pan, and this makes the vodka sauce taste even richer.
- Blend until smooth. Use a handheld immersion blender or blitz in a traditional blender until smooth and creamy then add back to the pot.
- Cook the penne pasta and save some of the starchy pasta water. The trick is to salt the pasta water liberally to ensure the penne is well seasoned (add the salt after the water’s come to a boil to avoid pitting your pot!). Cook the penne 2 to 3 minutes shy of what the box instructs so it retains some chewiness.
- Add the vodka and bring it all together. Let the sauce cook for a minute or so after the vodka’s stirred in so some of the alcohol can cook off before you mix in the penne.
- Stir in the Parm and add ¼ cup increments of the reserved pasta water until the vodka sauce reaches your desired thickness.
Heidi’s Tip: If you want to make this penne alla vodka without vodka, you can replace it with starchy pasta water or possibly chicken broth. Just note that your sauce won’t be as bright and tangy.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Penne alla Vodka Recipe
Ingredients
- 3 tablespoons butter
- ½ medium yellow onion, finely chopped
- 4 garlic cloves, pressed or finely minced
- ½ teaspoon kosher salt, plus 1 tablespoon for the pasta water
- ¼ teaspoon crushed red pepper flakes
- 3- ounces double-concentrate tomato paste in the tube (or 6 ounces canned)
- ¾ cup heavy cream
- 1 pound penne pasta
- ¼ cup vodka
- ¼ cup grated Parmesan cheese
Instructions
- Cook the aromatics. Melt 3 tablespoons butter in a 12-inch skillet or a medium Dutch oven over medium. Add 1 finely chopped medium onion, 4 pressed garlic cloves, ½ teaspoon kosher salt, and ¼ teaspoon red pepper flakes. Bring to a simmer, then add ¼ cup water and cook until the onion is tender, stirring occasionally, 4-5 minutes.
- Add the tomato paste and cream. Stir 3-ounces tomato paste into the onions and cook for 2 minutes, stirring often so it doesn’t scorch. Stir in ¾ cup heavy whipping cream and cook for 1 minute, then remove from the heat. Use an immersion hand blender to blend smooth, or use a traditional blender, then return to the pot over medium heat. Stir in ¼ cup pasta water and cook for 1 minute until warmed through. Add ¼ cup vodka, and cook for another minute.
- Meanwhile, cook the penne. Bring a 4- to 5-quart pot of water to a boil, then add 1 tablespoon kosher salt. Cook 1 pound penne for 2-3 minutes less than the package directions. Drain the pasta, reserving 1 cup pasta water.
- Add the vodka and the pasta. Add the cooked penne, toss to coat, and warm through. If needed, stir in more pasta water, ¼ cup at a time, to make a glossy sauce. Add ¼ cup grated Parmesan cheese and chopped fresh basil if desired, and serve.
Nutrition
Ingredient Swaps and Substitutions
- Add chicken. Dice up some leftover chicken or shred a store-bought rotisserie chicken. Or, sear some chicken breasts like I did in my chicken and blue cheese pasta recipe.
- Add shrimp. Grilled shrimp, poached shrimp, or seared shrimp can be added to the sauce with the cooked pasta.
- Add pancetta. Cook alongside the aromatics so the pancetta can flavor the sauce.
- Add meatballs. Use your favorite store-bought mini meatballs or make your own.
- Add sausage. Ground Italian sausage would add even more flavor to the vodka sauce.
- Make it spicy. Increase the crushed red pepper flakes from ¼ teaspoon to ½ teaspoon for a serious kick of heat.
- Make it gluten-free. Replace the penne pasta with your favorite gluten-free variety.
What to Serve With Pasta Alla Vodka
- Bread — Killer Garlic Knots or Garlic Bread
- Salad — Italian Salad, Caesar Salad, Kale Salad with Pine Nuts, or Strawberry Balsamic Chicken Salad
- Vegetables — Parmesan Zucchini, Roasted Asparagus, or Brussels Sprouts with Pancetta
Storage Tips
Leftovers will last up to 5 days in the fridge. If you know you’ll have leftovers, reserve some of the cooked pasta and store it separately from the sauce to prevent it from becoming soggy.
More Classic Pasta Dishes to Master
- Best Ever Spaghetti and Meat Sauce
- Spaghetti and Meatballs
- Pasta Pomodoro
- Pasta Bolognese
- Simplest Pesto Pasta
- Spaghetti alla Carbonara
- 45 Family-Friendly Pasta Dinners
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