Penne alla Vodka
This post may contain affiliate links. Read my full disclosure policy. Looking for a quick, delicious dinner? Penne alla vodka is a classic Italian pasta dish with a creamy tomato sauce that’s packed with flavor—perfect for an easy weeknight meal! Penne alla vodka, or penne with vodka sauce, is one of those no-food-in-the-house dinners that I make over and over again. Aside from the fresh basil—and even that grows abundantly on my patio during the summer—every ingredient for this dish is always on hand in my kitchen. The vodka sauce, a bright tomato sauce enriched with heavy cream, comes together in the time it takes to boil the pasta. You won’t really taste the vodka; it’s simply there to cut the richness of the dish without adding a distinct flavor of its own. Fun fact: some believe the dish was created by vodka companies to sell more vodka! “My husband said it was better than eating it in an Italian restaurant.” What You’ll Need To Make Penne Alla Vodka Butter: Used to sauté the onions and garlic and adds richness to the sauce. Onion and Garlic: These aromatics provide the base flavors of the sauce. Crushed Red Pepper Flakes: Introduce a subtle heat to the sauce; feel free to adjust to your liking. Canned Whole Peeled Tomatoes: The base of the sauce. For the best flavor, look for San Marzano tomatoes—they’re prized for their natural sweetness, vibrant color, and low acidity. Tomato Paste: Deepens the sauce’s tomato flavor and enhances its color and thickness. Vodka: Cuts the richness of the dish without adding a strong flavor. If you prefer not to use it, you can substitute it with white wine or even chicken or vegetable broth for a non-alcoholic option. Penne Pasta: The traditional pasta of choice for this dish as its tube shape holds the creamy sauce well. Feel free to substitute other short pastas, like rigatoni or ziti. Heavy Cream: Adds richness and creates a creamy texture, balancing the acidity of the tomatoes. Parmesan Cheese: Adds a nutty, salty layer of flavor when sprinkled on top before serving. For the best flavor, go with Parmigiano-Reggiano, the real-deal Italian Parmesan. It’s richer and more complex than the generic Parmesan in the green can—and totally worth the upgrade! Jump to the printable recipe for precise measurements Butter: Used to sauté the onions and garlic and adds richness to the sauce. Onion and Garlic: These aromatics provide the base flavors of the sauce. Crushed Red Pepper Flakes: Introduce a subtle heat to the sauce; feel free to adjust to your liking. Canned Whole Peeled Tomatoes: The base of the sauce. For the best flavor, look for San Marzano tomatoes—they’re prized for their natural sweetness, vibrant color, and low acidity. Tomato Paste: Deepens the sauce’s tomato flavor and enhances its color and thickness. Vodka: Cuts the richness of the dish without adding a strong flavor. If you prefer not to use it, you can substitute it with white wine or even chicken or vegetable broth for a non-alcoholic option. Penne Pasta: The traditional pasta of choice for this dish as its tube shape holds the creamy sauce well. Feel free to substitute other short pastas, like rigatoni or ziti. Heavy Cream: Adds richness and creates a creamy texture, balancing the acidity of the tomatoes. Parmesan Cheese: Adds a nutty, salty layer of flavor when sprinkled on top before serving. For the best flavor, go with Parmigiano-Reggiano, the real-deal Italian Parmesan. It’s richer and more complex than the generic Parmesan in the green can—and totally worth the upgrade! Jump to the printable recipe for precise measurements Step-by-Step Instructions To make the sauce, heat the butter in a 3-quart saucepan over medium heat until it’s shimmering. Add the onion and cook until it’s softened and translucent, about 3 to 4 minutes. Then, add the garlic and red pepper flakes and cook for another 30 seconds. Add the tomatoes and their juices, tomato paste, salt, sugar, and vodka to the pan. Bring it to a boil, then lower the heat to medium-low and let it cook for about 10 minutes. While the sauce simmers, boil the pasta according to the package instructions until just shy of al dente. Before draining, ladle out about 1 cup of the pasta cooking water and set it aside. Drain the pasta, then return it to the pot. To finish the sauce, add the heavy cream. Simmer the sauce for a few minutes more, then use an immersion blender to purée it—you want it mostly smooth but it’s perfectly fine to leave some small chunks. Pour the sauce over the penne and bring it to a gentle boil. Cook until it thickens and clings to the pasta, adding the reserved pasta water if needed. Be sure to toss the pasta with the sauce in the pot for a minute or two—this helps the sauce really stick and the flavors come together. Stir in the basil, then spoon into serving bowls and pass the grated cheese at the table. You May Also Like RecipeComments (113)Add Comment Recipe Comments (113) Add Comment Ingredients 3 tablespoons unsalted butter ¾ cup finely chopped yellow onion (from 1 small yellow onion) 3 garlic cloves, minced ½ teaspoon red pepper flakes 1 28-ounce can whole peeled plum tomatoes, chopped, with their juices (see Pro Tip below) 2 tablespoons tomato paste 1 teaspoon salt ½ teaspoon sugar ⅓ cup vodka 1 pound penne pasta ⅔ cup heavy cream 3 tablespoons fresh chopped basil, plus more for serving Finely grated Parmigiano-Reggiano cheese, for serving 3 tablespoons unsalted butter ¾ cup finely chopped yellow onion (from 1 small yellow onion) 3 garlic cloves, minced ½ teaspoon red pepper flakes 1 28-ounce can whole peeled plum tomatoes, chopped, with their juices (see Pro Tip below) 2 tablespoons tomato paste 1 teaspoon salt ½ teaspoon sugar ⅓ cup vodka 1 pound penne pasta ⅔ cup heavy cream 3 tablespoons fresh chopped basil, plus more for serving Finely grated Parmigiano-Reggiano cheese, for serving Instructions Bring a large pot of salted water to a boil. Heat the butter in a 3-quart saucepan over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, for 30 seconds more. Do not brown. Add the tomatoes and their juices, tomato paste, salt, sugar, and vodka; bring to a boil. Reduce the heat to medium-low and cook at a lively simmer, uncovered, stirring occasionally, for 10 minutes. While the sauce simmers, boil the pasta according to the package instructions until just shy of al dente (it will cook for a few minutes more in the sauce). Before draining, ladle out about 1 cup of the pasta cooking water and set it aside. Drain the pasta, then return it to the pot. Stir the cream into the sauce and simmer, uncovered, about 3 minutes more. Using an immersion blender, purée the sauce until mostly smooth, leaving some small chunks. (Alternatively, ladle some of the sauce into a blender and purée until smooth. Be sure to remove the center knob on the blender and cover with a dish towel to avoid splatters, then add back to the pan.) Pour the sauce over the penne. It may seem a little soupy; that’s okay. Bring the sauce and pasta to a gentle boil over medium-high heat, stirring frequently; cook until the sauce is reduced and thickened enough to cling to the pasta, a few minutes. Add a little of the reserved pasta water if the pasta seems dry. Stir in the basil, then taste and adjust seasoning with if necessary. Spoon the pasta into serving bowls and pass the grated Parmigiano-Reggiano at the table. Pro Tip: Diced canned tomatoes are treated with a chemical that prevents them from breaking down when cooking, so when I want a smooth tomato sauce, I prefer to use canned whole tomatoes and chop them myself. You can crush them by hand individually as you add them to the pan, but they splatter like crazy when squeezed, so it’s best to either use kitchen shears to cut them directly in the can or pour the entire contents of the can into a resealable freezer bag, press out any excess air, seal tightly, and then squish by hand. Make-Ahead Instructions: The sauce can be fully prepared a day ahead of time and stored in the refrigerator. When it's time to serve, cook the penne pasta according to package instructions until al dente. While the pasta is cooking, gently reheat the sauce and proceed with the recipe as directed. Bring a large pot of salted water to a boil. Heat the butter in a 3-quart saucepan over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, for 30 seconds more. Do not brown. Add the tomatoes and their juices, tomato paste, salt, sugar, and vodka; bring to a boil. Reduce the heat to medium-low and cook at a lively simmer, uncovered, stirring occasionally, for 10 minutes. While the sauce simmers, boil the pasta according to the package instructions until just shy of al dente (it will cook for a few minutes more in the sauce). Before draining, ladle out about 1 cup of the pasta cooking water and set it aside. Drain the pasta, then return it to the pot. Stir the cream into the sauce and simmer, uncovered, about 3 minutes more. Using an immersion blender, purée the sauce until mostly smooth, leaving some small chunks. (Alternatively, ladle some of the sauce into a blender and purée until smooth. Be sure to remove the center knob on the blender and cover with a dish towel to avoid splatters, then add back to the pan.) Pour the sauce over the penne. It may seem a little soupy; that’s okay. Bring the sauce and pasta to a gentle boil over medium-high heat, stirring frequently; cook until the sauce is reduced and thickened enough to cling to the pasta, a few minutes. Add a little of the reserved pasta water if the pasta seems dry. Stir in the basil, then taste and adjust seasoning with if necessary. Spoon the pasta into serving bowls and pass the grated Parmigiano-Reggiano at the table. Pro Tip: Diced canned tomatoes are treated with a chemical that prevents them from breaking down when cooking, so when I want a smooth tomato sauce, I prefer to use canned whole tomatoes and chop them myself. You can crush them by hand individually as you add them to the pan, but they splatter like crazy when squeezed, so it’s best to either use kitchen shears to cut them directly in the can or pour the entire contents of the can into a resealable freezer bag, press out any excess air, seal tightly, and then squish by hand. Make-Ahead Instructions: The sauce can be fully prepared a day ahead of time and stored in the refrigerator. When it's time to serve, cook the penne pasta according to package instructions until al dente. While the pasta is cooking, gently reheat the sauce and proceed with the recipe as directed. Pair with Nutrition Information Powered by Per serving (6 servings) Calories: 491 Fat: 17 g Saturated fat: 10 g Carbohydrates: 66 g Sugar: 8 g Fiber: 5 g Protein: 12 g Sodium: 453 mg Cholesterol: 51 mg Per serving (6 servings) Calories: 491 Fat: 17 g Saturated fat: 10 g Carbohydrates: 66 g Sugar: 8 g Fiber: 5 g Protein: 12 g Sodium: 453 mg Cholesterol: 51 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerPizza, Pasta & VegetarianQuick & EasyRecipesVegetarianItalian Dinner Pizza, Pasta & Vegetarian Quick & Easy Recipes Vegetarian Italian