This post may contain affiliate links. Please read our disclosure policy.
This penne alla vodka is my go-to when I want something easy, quick, yet restaurant-level delicious. I’ll show you how to whip up this delicious, sophisticated sauce in just 30 minutes. And lucky you ā I’ll even share my number one tip for the most luscious vodka sauce!
If you’re searching for the best penne alla vodka, you’ve come to the right place. I’ve been making versions of this recipe for years and tweaking it along the way. All of that tinkering has led to a wonderfully flavorful pasta sauce that is a breeze to whip up.
But if you’ve heard of penne alla vodka (or maybe tried it at a restaurant) and aren’t exactly sure what it is, you might be wondering ā¦
What is penne alla vodka?
If you’ve heard of this dish, you can probably guess that penne refers to the type of pasta used, but what’s the alla vodka part?! Penne alla vodka is one of those recipes that sounds really fancy yet is surprisingly simple to make at home. The sauce is a dreamy combination of tomatoes, cream, and a splash of vodka. Yep, vodka! The alcohol mostly cooks off, but we add it to the sauce as it helps emulsify it, bringing out delicious flavors and making the sauce rich and smooth. Add a sprinkle of parmesan and fresh basil, and you’ve got a pasta that feels restaurant-level but is totally achievable in your own kitchen!
What does vodka pasta sauce taste like?
Despite the name vodka being in the sauce, it doesn’t actually taste like vodka. The alcohol is cooked off, so you’re left with a distinctive taste ā but don’t worry, you won’t feel like you’re taking a shot (or get tipsy)! Instead, the vodka pasta sauce has a rich, creamy flavor with a subtle tang. The onion, garlic, and tomatoes give it a savory base, while the cream makes it velvety. The vodka is there to bring out the flavors and add sharpness, creating a sauce that’s well-balanced, more complex, and comforting.
My number one tip for penne alla vodka
When refining a recipe before posting, I always test it a few different ways to ensure I’m bringing you the BEST tips and tricks. Some penne alla vodka recipes call for canned tomatoes, but here is my top tip: use tomato paste, and caramelize it first! It’s more concentrated, and when you cook it down, it adds a depth of flavor that makes the sauce smoother and velvety, perfectly clinging to the pasta for that irresistible, rich texture.
How to make penne alla vodka
With just 30 minutes up your sleeve, you can easily whip up this penne alla vodka. You can get the sauce going while the pasta boils, so it’s super quick! This is how it’s done:
- Cook pasta: Boil your pasta for a minute less than the package instructions, drain it, then return it to the pot with a drizzle of olive oil so it doesn’t stick together.
- Get saucy: Start the vodka sauce while the pasta cooks. SautƩ the onion, then add the tomato, garlic, and chili flakes to create depth. Add the can of whole tomatoes, then pour the vodka into the can, give it a swish to capture any tomato remnants, and pour that into the sauce.
- Finish: Let the sauce simmer until it thickens up, then use an immersion blender to make it smooth. Add the heavy cream and parmesan, then season it. Add the pasta to the sauce, letting it simmer for a minute.
- Serve: Plate it up, adding extra parmesan cheese and fresh basil! Enjoy!
What vodka to use in a penne alla vodka recipe
When it comes to selecting your bottle of vodka, there are a few things to keep in mind. The alcohol partly cooks off and the flavors meld with the cream and tomatoes, so you don’t have to break the bank by selecting something you’d happily sip on it’s own. However, you also don’t necessarily want to grab the cheapest bottle, either.
Pick one that you’d enjoy making cocktails with after ā personally, I enjoy SKYY, Absolut, or Tito’s.
Variations and additions
- Protein:Ā Use up leftover chicken or rotisserie chicken, or add some crumbled Italian sausage for a spicy kick. Ground beef or ground turkey work well, too. Crisp up pancetta, prosciutto, or bacon in a pan before using the reserved fats to cook the onion. Or for a vegetarian option, sautĆ© firm tofu cubes.
- Vegetables: Boost the nutrition and add some flavor by adding sauteed mushrooms, zucchini, peas, or broccoli. You can also add spinach or kale to the sauce in the final moments of cooking.
- Fresh herbs: While the recipe has fresh basil as a garnish, you can also mince it and add it to the sauce (or go further and spoon in some pesto). The addition of fresh parsley or oregano brings extra freshness!
- Lemon zest: Brighten up the dish with a bit of citrus.
- Briny flavors: Add some capers or chopped olives.
- Subtle crunch: Sprinkle some pine nuts over top for a little crunch and nutty flavor.
Frequently asked questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Can I serve penne alla vodka to children?
I am comfortable serving this to my daughter. The alcohol partly burns off while it simmers, and there is very little per serving before it burns off. But you need to do what you’re comfortable with. If you’re concerned, you can always make a second kid-friendly pot without the vodka.
How do I store leftover penne alla vodka?
If you’re lucky enough to have leftovers, let them cool to room temperature, then transfer them to an airtight container and pop them in the refrigerator for up to 3-4 days. Reheat it in the skillet, adding a splash of water if the sauce needs to loosen.
Can I use a different type of pasta?
You can! Penne pasta is traditional in this penne alla vodka recipe, but you can use any pasta you love or have on hand. Rigatoni, farfalle (bowtie), or even spaghetti will work.
Watch how to make this recipe
Subscribe to my channel to watch more cooking videos!
Penne alla Vodka Recipe
This penne alla vodka is my go-to when I want something easy, quick, yet restaurant-level delicious. I’ll show you how to whip up this delicious, sophisticated sauce in just 30 minutes.
InstructionsĀ
-
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the package directions. Drain the pasta, then put it back into the pot, drizzle it with some olive oil, and toss to coat.
12 ounces penne
-
While the pasta cooks, start the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the tomato paste, garlic, and chili flakes and cook for 1 minute more.
2 tablespoons olive oil, 1 medium onion, 3 cloves garlic, Ā½ teaspoon red pepper flakes, 3 tablespoon tomato paste
-
Add the tomatoes and their liquid to the skillet, breaking up the whole tomatoes by hand. Add the vodka to the tomato can, swish it around, then pour it into the sauce.
28 ounce can whole tomatoes, ā cup vodka
-
Let the sauce simmer for 15-20 minutes, uncovered, until the sauce thickens and most of the liquid has evaporated. Use an immersion blender (or transfer the sauce to a regular blender) and blend until it’s mostly smooth. The sauce should be quite thick at this point. If it’s not, simmer it a little longer.
-
Add the whipping cream and parmesan and season to taste with salt and pepper ā I like about one teaspoon of salt. Add the pasta to the sauce and simmer for 1 minute.
Ā¾ cup whipping cream, Ā½ cup grated parmesan or grana padano, Salt and pepper
-
Serve the pasta with extra parmesan and some fresh basil on top.
Fresh basil
Notes
Note 2: Diced tomatoes aren’t ideal for this recipe, although they will work in a pinch if you don’t want to run to the grocery store. Diced tomatoes are treated with a chemical that prevents them from breaking down, but since you’ll blend them, they will work here.
Note 3: For the right consistency, make sure the sauce is quite thick before you add the whipping cream.
Note 4: Try adding minced basil to the sauce ā it’s a tasty variation!
Note 5: This is quite saucy ā which is just how I love it. But for a less saucy version, feel free to make this with up to 16 ounces of penne.
Nutrition
Serving: 1 = Ā¼ of the recipe, Calories: 696kcal (35%), Carbohydrates: 77g (26%), Protein: 19g (38%), Fat: 28g (43%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 59mg (20%), Sodium: 507mg (22%), Potassium: 671mg (19%), Fiber: 5g (21%), Sugar: 10g (11%), Vitamin A: 1061IU (21%), Vitamin C: 21mg (25%), Calcium: 268mg (27%), Iron: 3mg (17%)