This penne alla vodka recipe stars a creamy, flavorful homemade vodka sauce. Ready in under 30 minutes, it's a comforting weeknight meal!
This penne alla vodka recipe is equal parts quick and comforting. It features a homemade vodka sauce that’s creamy, rich, and full of tangy tomato flavor…but easy to make in 30 minutes with a handful of pantry ingredients.
We love to make this penne alla vodka on fall and winter weeknights. It’s so simple, cozy, and flavorful. The next time you’re craving comfort food, give it a try. I think you’ll love this penne alla vodka too!
What is vodka sauce?
If you’ve never made vodka sauce before, you might be thinking, “It looks like plain old red sauce. Does it really contain vodka?” Yes!
Vodka sauce is a tomato cream sauce that’s enhanced with vodka. The vodka adds acidity, peppery notes, and deepens the savory flavor of the tomatoes. I learned in this article from The New York Times that it also helps emulsify the sauce, giving it its classic silky texture.
Its exact origins aren’t clear, but it was likely invented in the 1970s in Italy. Of course, today, penne alla vodka is a staple on Italian-American restaurant menus. Let’s make it!
How to Make Penne alla Vodka
This penne alla vodka recipe starts with simple ingredients:
Ingredients
- Vodka, of course! You’ll only use 1/4 cup here, so choose one that you’d like to have on hand—either for more vodka sauce or for cocktails like an espresso martini or Bloody Mary. Our go-tos are Tito’s and Ketel One.
- Yellow onion and garlic – They give the sauce savory depth of flavor.
- Extra-virgin olive oil – For sautéing the onion and garlic.
- Whole peeled tomatoes and tomato paste – They create the sauce’s flavorful tomato base. The whole peeled tomatoes add juicy sweetness, while the tomato paste thickens the sauce and adds intense umami flavor.
- Heavy cream – It makes the sauce rich and creamy. For a dairy-free substitute, use cashew cream or your favorite store-bought plant-based alternative.
- Crushed red pepper flakes – They add a subtle kick of heat. Feel free to skip them if you’re sensitive to spice.
- Penne pasta – The classic choice for pairing with vodka sauce. Rigatoni or another tube-shaped pasta would work well here too.
- Fresh basil and/or parsley – For garnish. I love the herbs’ freshness with the rich sauce.
- Parmesan cheese – For serving. It gives the pasta a delicious nutty finish.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Vodka Sauce
This vodka sauce recipe has four simple steps:
- Sauté
- Simmer
- Blend
- Add the cream
You’ll start by sautéing the aromatics, the onion and garlic. Once they soften, add the red pepper flakes and tomato paste and cook, stirring, until the tomato paste darkens. Then, add the vodka and let it cook down for 1 minute.
Next, simmer the sauce. Add the canned tomatoes and stir to combine. Simmer the sauce over low heat for 10 minutes to develop its flavor.
Then, blend the tomato sauce. Allow it to cool slightly before transferring it to a blender and blending until smooth.
- Tip: This is a good time to start cooking the pasta! Reserve some of the starchy pasta water before you drain it.
Finally, add the cream. Return the blended sauce to the skillet and pour in the cream, stirring over medium-low heat to heat it through.
Adding the Pasta
Finish making this pasta by adding the cooked penne to the sauce. Mix it into the sauce along with 1/2 cup of reserved pasta cooking water, adding more as needed to coat the pasta in a glossy sauce.
Season to taste and serve!
What to Serve with Penne alla Vodka
You could enjoy this pasta as a meal on its own, but it also pairs well with a salad or veggie side dish. A simple green salad, Caesar salad, steamed broccoli, and roasted green beans would all be delicious sides for this recipe.
Round out the meal with garlic bread or crusty bread for sopping up any sauce left at the bottom of your bowl.
How to Store and Reheat
Leftover penne alla vodka keeps well in an airtight container in the refrigerator for up to 3 days.
The sauce will thicken in the fridge. To get it creamy again when you reheat, warm it over low heat on the stovetop, adding a little water or cream as needed to loosen it. Make sure to keep the heat on low—if it’s too high, the sauce can separate.
More Pasta Recipes to Try
If you love this recipe, try one of these Italian pasta dishes next:
Penne Alla Vodka
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, chopped
- 3 garlic cloves, thinly sliced
- ½ teaspoon sea salt
- Freshly ground black pepper
- ½ teaspoon red pepper flakes
- 1 (6-ounce) can tomato paste
- ¼ cup vodka, see note*
- 1 (14-ounce) can whole peeled tomatoes, crushed
- 1 pound tube-shaped pasta, such as penne or rigatoni
- ½ cup heavy cream
- Chopped fresh parsley or fresh basil leaves, for garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, salt, and several grinds of pepper and cook, stirring occasionally, for 5 to 8 minutes, or until softened.
- Add the red pepper flakes and tomato paste and cook, stirring, for 3 minutes, or until the tomato paste darkens. Stir in the vodka and let it cook down for 1 minute.
- Add the crushed tomatoes and their juices and stir to combine. Simmer over low heat for 10 minutes.
- Allow the sauce to cool slightly, then transfer to a blender and blend until smooth.
- Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
- Return the blended sauce to the skillet over medium-low heat. Stir in the cream, followed by ½ cup of the reserved pasta water. Add the pasta and stir to coat, adding more pasta water as needed to fully coat the pasta in a lightly creamy, glossy sauce.
- Season to taste and serve topped with fresh herbs and Parmesan cheese.
I have a lot of cherry tomatoes – could I use those for the sauce? Any suggestions?