This penne alla vodka is tender penne pasta tossed in a rich and delicious tomato, vodka and cream sauce. Add a sprinkling of parmesan cheese and you’ll have a restaurant quality meal in the comfort of your own home.
I always order penne alla vodka at my local Italian restaurant. That creamy and flavorful sauce just can’t be beat! Luckily it’s super easy to make pasta alla vodka – in 30 minutes you’ll have an amazing dinner on the table. Try this dish with some Italian meatballs, grilled chicken tenders or grilled shrimp skewers for added protein.
Penne alla vodka is one of those simple recipes that has minimal ingredients but is just so delicious and satisfying. My homemade version tastes just like the dish I get at our local Italian restaurant. The key to amazing pasta alla vodka is to get the best quality ingredients that you can afford. This is a dinner time staple at my house along with other kid friendly classics such as chicken broccoli Alfredo.
Table of Contents
Penne Alla Vodka Ingredients
To make this recipe, you will need penne pasta, butter, garlic, red pepper flakes, tomatoes, vodka, heavy cream, parmesan cheese, salt, black pepper and parsley.
How Do You Make Penne Alla Vodka?
The first step is to put your pasta up to boil in a large pot, and while the pasta is cooking it’s time to make the sauce. The vodka sauce starts with sautéed garlic, butter and tomato puree. Place those ingredients in a pan, then add in the vodka. Let the mixture simmer for about 10 minutes, then stir in heavy cream, parmesan cheese, salt and pepper. Toss the cooked al dente pasta with the sauce. Garnish with more parmesan cheese, red chili flakes and parsley, then serve and enjoy.
Tips For The Perfect Dish
- Make sure you let the sauce simmer for long enough so that the alcohol will cook off. If you don’t cook the sauce for long enough, you may end up with a harsh aftertaste from the alcohol.
- You can make this sauce a day before you plan to use it. Simply reheat it on the stove while your pasta cooks, then toss everything together and serve.
- Leftovers will stay fresh in the refrigerator in an airtight container for up to 3 days. You can reheat your pasta in the microwave, or on the stove over low heat.
- Do not use the green can of parmesan cheese for this dish. Look for a high quality grated or shaved parmesan, or buy a block of it and grate it yourself.
- The parsley adds a hint of fresh flavor and color to the dish. Fresh basil is also a great choice.
Quick Tip
I use canned San Marzano tomatoes in this recipe. They’re a type of Italian plum tomato and they have the best flavor of any type of canned tomato. If you can’t find a can of San Marzano tomatoes, use Italian style whole canned tomatoes instead. It’s definitely worth the extra money for the San Marzano variety.
Recipe FAQs
Yes, vodka sauce does in fact contain vodka which is how it gets its name! The vodka adds a unique flavor to this dish, but it simmers for long enough that the alcohol boils off so there’s no danger of getting intoxicated from eating pasta.
The ridges on penne pasta help sauce to cling to it. Penne is best when paired with thick and hearty sauces such as vodka sauce, marinara sauce or a bolognese style sauce. Alfredo sauce is also a good choice.
FOLLLOW ME
Flavor Variations
This dish is great as-is, but you can add other ingredients for a heartier meal, or to customize the flavors to your tastes.
- Protein: Feel free to add some garlic butter shrimp, ground beef, pancetta, Italian sausage, bacon, prosciutto or grilled chicken breast to this dish. For a vegetarian version, you can stir in a can of cannellini beans.
- Vegetables: Amp up the flavor and nutrition with veggies such as onions cooked in a little olive oil, grilled zucchini, bell peppers, roasted mushrooms or grilled eggplant.
- Pasta: No penne pasta on hand? This recipe will work with most types of short pasta including farfalle, rigatoni, fusilli and cavatappi.
- Cheese: If you’re a cheese lover, try adding another type of Italian cheese to the mix such as fresh mozzarella balls, provolone or fontina.
This vodka sauce is so good that sometimes I skip the penne altogether and use ravioli or tortellini instead. You could even use this sauce in a lasagna for a fun twist on an old classic.
When you’re in the mood for Italian food, definitely give this penne alla vodka a try. You’ll be surprised at how authentic (and delicious) it is!
More Great Pasta Recipes
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Chicken Pesto Pasta
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Cheeseburger Pasta
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Chicken Parmesan Pasta
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Sausage and Pepper Pasta
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Penne Alla Vodka video
Quick Tip
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Penne alla Vodka
Ingredients
- 16 ounces penne pasta
- 2 tablespoons butter
- 2 teaspoons garlic
- 1/2 teaspoon crushed red pepper flakes plus more for garnish if desired
- 28 ounce can Italian style or San Marzano whole tomatoes
- 1/4 cup vodka
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese plus more for serving
- salt and pepper to taste
- 2 tablespoons chopped parsley
Instructions
- Cook the pasta in salted boiling water according to package directions.
- While the pasta is cooking, prepare the sauce.
- Melt the butter in a large pan over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds.
- Place the tomatoes in a blender or food processor and puree until smooth. Pour the tomato puree into the pan.
- Add the vodka to the pan. Simmer the sauce for 10 minutes over medium low heat.
- Stir in the heavy cream and parmesan cheese and simmer for another 5 minutes or until thickened. Season the sauce with salt and pepper to taste.
- Pour the sauce over the pasta and toss to coat. Sprinkle with parsley, parmesan cheese and red pepper flakes (optional), then serve.
Notes
- Make sure you let the sauce simmer for long enough so that the alcohol will cook off. If you don’t cook the sauce for long enough, you may end up with a harsh aftertaste from the alcohol.
- You can make this sauce a day before you plan to use it. Simply reheat it on the stove while your pasta cooks, then toss everything together and serve.
- Do not use the green can of shelf stable parmesan cheese in this recipe! Fresh cheese is best.
This recipe is so good, I’ve made it twice so far. Once with rigatoni and once with spaghetti. I enjoy it with chicken parm! To die for 🙂
Can I make this for a crowd !?
Yes you can adjust the servings to the number you need and the ingredient amounts will automatically update.
This looks delicious!! I am going to make this for Christmas Eve. Can this dish be made ahead of time and frozen for a week or so?? Then thawed and reheated? Thank you for sharing this yummy recipe.
I would prepare the recipe through step 5, then freeze the sauce. Thaw the sauce overnight in the fridge, then warm it on the stovetop and proceed with the rest of the recipe.
Instead of vodka, can I add white wine? Will it still taste good?
That should be fine!
Do recommend adding onions and if so during which step?
I would sautee onions before adding the tomatoes.
This recipe is easy to make and very tasty
One question: my sauce came out slightly grainy!
Any reply would be appreciated
Most likely this is related to the parmesan cheese not melting smoothly, what type did you use?
Soooo good!! Everyone loved it including my picky 5 year old.
This recipe is fantastic and very easy. It is also great reheated.
Delicious! My entire family loved it and it was SO easy to make. Thank you for sharing this wonderful recipe, it is spot on!
Delicious! Added pancetta and prosciutto. Never thought to puree the tomatoes before ( i always just hand crushed them), made a much more cohesive sauce.
Is there a particular brand of vodka you would recommend? Its not something I normally buy…so unsure if quality/brand would make a difference. Thank you!
I use Skyy or Smirnoff!
I use cherry tomatoes, fresh basil, and olive oil. This is true Italian style.
Oil first then red pepper flakes, 2 garlic cloves, and 2 cups quartered cherry tomatoes.
Brown garlic first and pepper flakes, add tomatoes, fresh basil.
Bring to boil.
Add fresh basil leaves and vodka and heavy cream to pan salt and pepper. And a pinch of oregano Italian brand.
Sauté until soft and translucent .
In the mean time boil salted water for pasta.
Drain and place cream ala vodka sauce on top.
I add the Parmesan cheese at the end
Enjoy
Tony
My family really enjoyed this. I recommend more garlic than called for, and a generous pinch each of salt and pepper. Tasty & simple!
Great recipe! My family really enjoyed it! Thanks!
Do you think this would taste ok without the vodka? Normally I’d have no problem with it but I am pregnant and don’t want to cook with alcohol- just being extra cautious 🙂 When the baby is here, I’ll make the recipe as is but for now, I’m craving a flavorful creamy tomato sauce sans vodka!!!
Thank you!
Yes I’ve made it without the vodka and it’s still totally delicious!
I’m not the best cook, but this recipe was easy( right up my alley) and tasty. I did add some spice to give it a little kick. Family loved it. On my list to make again.
Wow, this is really an original recipe for pasta that I actually can make, it doesn’t look difficult!
Ok this penne al la vodka looks smashing! I definitely need to try and make this soon! xo
Wow, this looks so good! That sauces looks especially tasty! I’m going to have to add this to our meal time rotation.
I don’t know if I’ve ever made my own Penne alla Vodka before, but I do love it – best of both worlds between marinara and cream sauce! I’ll have to give your recipe a try.
I love finding a new pasta recipe to try. I’m always so scared I am going to mess it up somehow. This looks easy enough for me though. Thanks!