This classic Penne alla Vodka recipe delivers pure comfort in just 55 minutes. Velvety, rich, and impossibly creamy, this Italian-American pasta dish strikes the perfect balance between tangy tomatoes and luxurious cream.
Each forkful promises restaurant-quality indulgence, making it an ideal choice for both casual weeknight dinners and special occasions. At 571 calories per serving, this hearty pasta showcases the magic that happens when simple ingredients come together to create something extraordinary.
Ingredients
- Olive Oil & Butter: 1 Tbsp high-quality olive oil and 2 Tbsp butter for a rich base
- Aromatics: 1 diced yellow onion and 3 minced garlic cloves for flavor foundation
- Seasonings: Red pepper flakes, dried oregano, dried basil, salt, and black pepper
- Vodka: 1/2 cup to enhance tomato flavors
- Tomatoes: 28-oz can whole peeled plum tomatoes, undrained for optimal sauce
- Pasta: 12 oz penne, cooked al dente
- Dairy: 1/2 cup heavy cream and 1/3 cup fresh Parmesan cheese
- Garnish: Fresh basil and extra Parmesan for serving
Instructions
- Base Preparation: Heat olive oil and butter in a large pot over medium-low heat until melted
- Aromatics: Sauté onions until translucent, then add garlic and red pepper flakes
- Vodka Addition: Pour in vodka and reduce by half for enhanced flavor
- Tomato Base: Hand-crush tomatoes into pot, add herbs, and simmer partially covered for 30 minutes
- Pasta: Meanwhile, cook penne until al dente, drain and set aside
- Sauce Finishing: Blend sauce until smooth, then stir in cream and seasonings
- Final Steps: Combine pasta with sauce, add Parmesan, and garnish with fresh basil
- Storage: Keep leftovers refrigerated for up to one week
Cooking Techniques
The magic of this sauce happens in layers of flavor! Start by letting your onions get nice and soft – they’ll turn almost clear, which gives the sauce a sweet base. When you add the vodka, let it bubble away until it’s reduced – this step adds a subtle kick and brings out the natural sweetness of the tomatoes.
Here’s a fun tip: crushing the tomatoes by hand lets you control the texture and adds a homemade touch. The final blend makes everything silky smooth, and stirring in the cream at the end creates that beautiful pink color we all love!
Smart Substitutions
Can’t use vodka? Replace it with chicken broth or extra pasta water for depth. Heavy cream can be swapped with half-and-half for a lighter sauce, though it won’t be quite as rich.
If you’re out of penne, other tube-shaped pastas like rigatoni or ziti work great – they catch the sauce in all their nooks and crannies. No fresh basil for garnish? A sprinkle of extra dried herbs works in a pinch!
Serving Suggestions
This pasta shines as a main dish with a simple side salad and warm garlic bread. Want to make it extra special? Add some grilled chicken or sautéed shrimp on top.
The sauce is rich, so crisp, peppery arugula dressed with lemon juice makes a perfect partner. Don’t forget extra parmesan at the table – this is one of those times when more cheese is always better!
Storage Tips
Your vodka sauce will stay yummy in the fridge for up to a week – just keep it in a sealed container. The pasta and sauce can be stored together or apart. When you’re ready to eat, warm it up slowly on the stove with a splash of cream or pasta water to bring back its silky texture.
The sauce might look separated when cold, but don’t worry – it’ll come back together with gentle heating and stirring!
Penne alla Vodka
Equipment
- Large pot
- Blender or food processor
Ingredients
- 1 Tbsp olive oil high quality olive oil is best
- 2 Tbsp butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup vodka
- 28 ounce whole peeled plum tomatoes undrained
- 1 teaspoons dried oregano
- 3/4 tsp dried basil
- 12 oz penne pasta
- 1/2 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Add olive oil and butter to a large pot over medium low heat. Once hot, add onion and cook for several minutes until translucent.
- Add garlic and crushed red pepper and cook for 30 seconds.
- Add vodka and cook until reduced by half.
- Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Add dried oregano and basil. Reduce heat to medium low and cook, partially covered, for 30 minutes.
- Meanwhile, cook penne pasta according to package instructions, until al dente. Drain, rinse and set aside.
- Use a bender or food processor to puree the sauce until smooth.
- Reduce pot to low heat. Stir in cream and season with salt and pepper, to taste. Cook 10 more minutes.
- Stir in cooked pasta and parmesan cheese.
- Serve garnished with fresh chopped basil and extra parmesan cheese and crushed red pepper flakes, if desired.
