This penne alla vodka is a creamy, flavorful pasta dish that’s both comforting and effortlessly elegant. Made with a rich tomato sauce, a splash of vodka, and just the right amount of cream, it’s smooth, savory, and full of depth. Perfect for weeknight dinners or special occasions, this Italian classic is loved for its simple ingredients and indulgent taste. Serve it with garlic bread or a crisp salad for a perfect pasta night.
There are many recipes where using a lighter cream or skipping the cheese is perfectly fine: this is not one of them! To make a delicious penne alla vodka with a thick, rich sauce, one should use heavy cream and be generous with Parmesan cheese. So, treat yourself! There will be plenty of other meals where you can cut down calories.
Tomatoes bring the flavor base in the penne alla vodka recipe. If you cannot get them fresh, or they are simply not very tasty, try to use a brand of canned tomatoes that you know and like. Our favorite brand is Mutti, from Italy. It is a tad more expensive than generic brands, but the quality is great and, perhaps most important, consistent. Also, don’t skip the tomato paste! It is essential to enhance the flavor of the sauce.
It’s best if you keep it simple with the vodka. There is no need to use an expensive brand, and you should definitely not use a flavored vodka. Also, do not replace vodka with any other spirit! Vodka is perhaps the most neutral of them all, so using something like rum or bourbon would change the flavor of the dish.
Ingredients
- 1 lb. penne
- 1/2 yellow onion
- 2 garlic cloves
- 1/3 cup tomato paste
- 1 can peeled whole tomatoes
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup vodka (not flavored)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt & pepper
- Fresh basil or parsley (optional, for garnishing)
Instructions
- Start cooking the pasta according to the package instructions. Reserve a cup of the water before draining.
- Finely chop the onion and garlic, and grate the Parmesan cheese if needed.
- Heat the olive oil and butter in a large saucepan over medium-heat. Add the onion, cook for 3-4 minutes until soft, then add the garlic and fry for 30 seconds.
- Pour the vodka and cook for a minute until the alcohol evaporates. Add the tomato paste and mix thoroughly, then add the can of peeled tomatoes and crush them using a wooden spoon. Add salt and pepper, and let the sauce simmer on low heat for 10 minutes mixing occasionally.
- Transfer the sauce to a blender, add the heavy cream, and blend until the sauce is completely smooth.
- Pour the sauce back to the saucepan. Add the drained pasta, Parmesan cheese, and ½ cup of the reserved pasta water. Bring to high heat and mix everything well and constantly for a couple of minutes. If the pasta is too dry, add more pasta water. Done! Plate and garnish with fresh basil.
Notes
- The recipe is for 4 servings.
- Prep time: 5 minutes.
- Cooking time: 25 minutes.
- Garnish with fresh basil or parsley if you wish.
Similar recipes
If you like the penne alla vodka, you may also like the following recipes:
- Gnocchi with Gorgonzola and spinach
- Chicken and chorizo pasta bake
- Gnocchi alla Sorrentina
- Creamy bacon and spinach gnocchi
- Creamy chicken and mushroom pasta
Penne alla vodka
Ingredients
- 1 lb. penne
- ½ yellow onion
- 2 garlic cloves
- ⅓ cup tomato paste
- 1 can peeled whole tomatoes
- 1 tbsp butter
- 1 tbsp olive oil
- ½ cup vodka
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- fresh basil for garnishing
- salt & pepper
Instructions
- Start cooking the pasta according to the package instructions. Reserve a cup of the water before draining.
- Finely chop the onion and garlic, and grate the Parmesan cheese if needed.
- Heat the olive oil and butter in a large saucepan over medium-heat. Add the onion, cook for 3-4 minutes until soft, then add the garlic and fry for 30 seconds.
- Pour the vodka and cook for a minute until the alcohol evaporates. Add the tomato paste and mix thoroughly, then add the can of peeled tomatoes and crush them using a wooden spoon. Add salt and pepper, and let the sauce simmer on low heat for 10 minutes mixing occasionally.
- Transfer the sauce to a blender, add the heavy cream, and blend until the sauce is completely smooth.
- Pour the sauce back to the saucepan. Add the drained pasta, Parmesan cheese, and ½ cup of the reserved pasta water. Bring to high heat and mix everything well and constantly for a couple of minutes. If the pasta is too dry, add more pasta water. Done! Plate and garnish with fresh basil.