Penne alla Vodka
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Penne alla vodka, or penne with a bright tomato sauce enriched with heavy cream, makes a quick, family-friendly dinner.
Photo by Johnny Miller (Clarkson Potter, 2021)
From my cookbook Weeknight/Weekend, this 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. Some people believe the dish was created by vodka manufacturers to sell more vodka!
Table of Contents
“I made this recipe tonight and it was so delicious. 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.
- Red Pepper Flakes: Introduce a subtle heat to the sauce; feel free to adjust to your liking.
- Canned Whole Peeled Tomatoes: Form the base of the sauce. For best results, seek out San Marzano canned tomatoes, which are renowned for their sweet flavor, 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.
- 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.
- Basil: Provides a fresh, aromatic finish to the dish.
- Parmigiano-Reggiano Cheese, for Serving: Adds a nutty, salty layer of flavor when sprinkled on top before serving.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Before getting started, crush the tomatoes. You can 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.
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. 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, then 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.
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.
Simmer, uncovered, for 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.
When combining a sauce with cooked pasta, always cook them together in the pot for a minute or two before serving. This marries the flavors and helps the sauce cling to the pasta. Stir in the basil, then taste and adjust seasoning if necessary.
Spoon the pasta into serving bowls and pass the grated Parmigiano-Reggiano at the table.
Frequently Asked Questions
Diced canned tomatoes are treated with a chemical that prevents them from breaking down during cooking. When making a smooth tomato sauce, it’s preferable to use canned whole tomatoes and chop them yourself, as they break down more easily and create a richer, more cohesive sauce.
While vodka is a key ingredient in the dish, it does not impart a strong flavor. It is primarily used to cut the richness of the creamy tomato sauce. If you prefer not to use vodka, you can substitute it with white wine or even chicken or vegetable broth for a non-alcoholic option, though the flavor will change slightly.
The sauce can be fully prepared a day ahead of time and stored in the refrigerator. When ready 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.
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Penne alla Vodka
Penne alla vodka, or penne with a bright tomato sauce enriched with heavy cream, makes a quick, family-friendly dinner.
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
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.
Pair with
Nutrition Information
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- 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.
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Since I found this recipe, I love it so much I have made it four times in last month. My husband and daughter both love it and request it. I make sure I have all ingredients on hand at all times. It is fantastic!
This recipe is perfect every single time. It’s one of my top 3 go-to dinners. Thank you Jen!!
Excellent, simply the best Penne Vodka! The vodka really smoothed out in the simmer. Also cooking sauce with the pasta in the pot those last few minutes, just made the sauce stick like velvet around my noodles. It was really magnifico and very simple!
Easy and delicious!
Delicious! I made this for my son’s bday….better than a restaurant. Thanks for the recipe!
My family really enjoyed this Vodka Sauce recipe last night. I prepared the sauce up to adding the heavy cream and allowed to simmer while my husband was completing a project. My kitchen smelled amazing! When ready to serve, I added the cream and blended and served with a small package of fresh cheese tortellini and a small side Caesar salad. Delicious and perfect for a cool Sunday evening. Thank you!
Can you use canned tomato sauce instead?
Hi Randi, I don’t recommend it – sorry!
I always cook chopped pancetta and add it to the sauce. You can cook the pancetta with the onion. Delicious
Can you make this sauce in the morning, refrigerate, and then warm up with the pasta in the evening?
Sure!
Made it again..really good…love that except for the pasta, it can all be done ahead.
I love vodka sauce and this recipe was quick & so delicious! Another fantastic recipe from you. I can’t wait to make the cacio e pepe pasta next. Thanks for the awesome recipe that my family enjoys!
Delicious! Made this evening, you made it so easy to make and enjoy.
My hubby wanted pasta with vodka sauce for dinner so I made this – it was so good!!!! Will definitely make again – soon!
Delicious. Increased the entire recipe by 50 percent to feed six big eaters. Made the sauce this morning letting it simmer for quite a while to get desired consistency, Tonite I cooked the pasta, reheated the sauce, and added the cream..it was a huge hit and so easy to do. Your tip regarding crushing the tomatoes in the plastic bag: brilliant.
Thank you.
Made this recipe exactly as written and it was fantastic! 5 stars!
Your recipes are SO good! I made this last weekend and it was just as good if not better than our local Italian spot! Thank you!!
This sauce is so delicious! It is very easy to make and has great flavor. I’ve made it before with penne pasta and with no changes; however, my adult son asked for me to make the sauce and use it with gnocchi and to add some fresh mozzarella cheese on top and place in the oven for a few minutes to let cheese melt. Oh my goodness, it was amazing. This vodka sauce mixed with some of the melted cheese was out of this world good. I guess he had ordered a dish like this at a restaurant. Don’t get me wrong, the recipe just as written is also super delicious but loved using this sauce in other ways.
I’ve made it lots of time following bits and pieces of recipes. Here I actually used shallots instead of onions and 3 huge garlic cloves, added some white wine well before adding the vodka, and it was absolutely delicious. And, I didn’t use paste. I can’t follow recipes, I always improvise, and added browned sweet sausages and small homemade meatballs. Thank you for your continued influence. Best wishes
Jenn, I have tried many of your recipes with outstanding results…best of all, the directions are easy to follow…nothing too complicated. I noticed you suggested NOT to freeze this recipe b/c of the heavy cream….I like to double my recipes so I can serve one and freeze the other for another time. My thought is to double the recipe and make the sauce w/o the cream. Freeze.
Then, when needed, I can thaw the sauce and add the heavy cream. Will that work? (of course I would need to note on the freezer container to add the heavy cream.)
I have also noticed on the internet, I can freeze heavy cream. Would this work? Noodles would be separate from the sauce.
Thanks for your OUTSTANDING recipes.
Hi Donna, so glad you like the recipes! While you may be able to get away with freezing the sauce with the cream in it, just to be safe, I’d add it as you’re reheating the sauce. Hope that helps!
This is really good for a weeknight meal and Jenn’s instructions for getting the technique right are clear and very helpful!
This recipe was not only easy to make to was a crowd pleaser.
I made this recipe tonight and it was so delicious. My husband said it was better than eating it in an Italian restaurant. I have to agree. I fried up sweet Italian sausage out of the casing first, and then added it back in while the sauce was simmering. Fresh basil and grated Parmesan to finish off – perfecto! Another home run from Once Upon A Chef.
I made this last night for my family. My Italian husband said it’s the best vodka sauce he’s ever had. Thanks so much, Jenn! And I’ve said this before when I posted a review for another one of Jenn’s dishes, but it bears repeating. I’ve tried MANY of Jenn’s recipes and there is not one we haven’t loved, not one! Really appreciate the variety!
I made this without the vodka (didn’t have any on hand) and it awesome. Didn’t use chicken broth either, it didn’t need any more liquid. I used Roma tomato’s from my garden that I had frozen whole. I just let them thaw a little on the counter then peeled them quite easily. I will definitely make this again. I served it with Jenn’s Parmesan crusted chicken which was also amazing!
I made this for lunch today and it was so tasty! I had ravioli in the refrigerator that needed to be used (spinach and ricotta.). The whole dish was so delicious and my husband kept raving about the sauce. It was easy to put together and totally a family friendly dish. I first saw the recipe in your new cookbook which I love! The photos are great and the recipes divine. I will be gifting some for Christmas.
💗
So good!! My kids and husband all loved this dish and asked that I put it in the rotation. Thanks for the recipe!!
Jenn, I’m making this for a large pasta party (25) and will likely triple the recipe/make three batches. Can you offer any suggestions for making this ahead of time (day before or morning of)? Thanks.
Hi Donna, you could make both the pasta and sauce ahead and store them separately in the fridge. When you’re ready to serve, reheat the sauce and refresh the pasta either by very quickly putting it in hot water or putting it in a colander and running hot water over it. Hope that helps and that everyone enjoys!
So delicious and so easy! Tonight was the third time I’ve made it and this time I used tomatoes from the garden that I canned over the summer. It tasted so fresh!
Thanks for another great recipe!
Omg Jenn, this sauce was so delicious. This was a very easy recipe to make. I added meatballs to the pot, and will definitely make this again. I have saved it in my favorites.
So simple and delicious! Perfect for a quick weeknight meal.
I’ve never made a Jenn Segal recipe that I didn’t like and this one was no exception! Loved the simplicity of the recipe and because my husband is dairy-free, I used coconut cream as a substitute, which worked out fine! It did seem to taste a little sweeter, so I might not use as much sugar next time, but a good alternative for those who can’t have dairy!
This is delicious and so quick and easy to make. Since I have celiac, I opted for rice penne and it was perfect.
Can you freeze this sauce? Thanks!
Hi Nora, because of the cream it contains, I wouldn’t recommend freezing it. Sorry!
Okay, this replaces my old standby recipe for vodka sauce. The Lidia Bastianich recipe is wonderful, but this one is easier to make, healthier, yet just as (or dare I say more) delicious. Lidia’s recipe doesn’t reheat well the next day. I am crossing my fingers that the leftovers from tonight’s dinner will be just as creamy tomorrow.
Hi JL, So glad you enjoyed it! When you reheat, you may need to add a touch of cream or water to thin it out.
Fabulous!!! We have been searching for a tomato, cream, vodka sauce recipe similar to one my husband used to love from a restaurant in Phoenix and we finally found it! Thank you!
My only question is how do you heat up the leftovers? My sauce is pretty gloppy and clumpy now. Is there any way to re-constitute it?
Thanks,
Glad you liked it! It should help to add a touch of cream or water to thin it out while you’re reheating it.
Thanks, I added water gradually, heated it on med-low and it came out well.
What can I say. Jenn nailed it again. I have to confess I used a can of crushed tomatoes instead and didn’t have to emulsify it. Only cause that was what I had on hand. I did have to use the full cup of pasta water. Will make this over and over
My family’s favorite meal–if I ask ‘what do you want for dinner?’, this is the answer! I have been making this (at minimum) every two weeks for the last year. I participated in the test group for the new cookbook, and this was in my recipe set. I make it exactly as written and it comes out perfect every time. Our college-aged son learned to make it this summer, too. Since all of the items are in my pantry (and we grow basil), I have thrown this together with bread and a salad for company, too. Can’t express how much we love the website, cookbooks, and recipes–I hardly cook anything that isn’t from OUaC–it’s just not the same. Thanks, Jenn!
First recipe I have tried from the new cookbook. Fabulous! I will be trying a second recipe from the cookbook tonight. Question: How do you mince garlic? Do you have a tool or do you simply use a knife? Thanks.
Hi Philip, Glad you enjoyed it! I use a garlic press – makes it easy – but you can definitely use a knife too…just takes a bit more time.
I made this tonight and it’s delicious! Seasoning is perfect and the results are great! I love it – it’s the only Penne with Vodka Sauce recipe that I’ll make now.
Question: Is there a substitute for the vodka that would work? I’ve read that it takes 3 hours of cooking to truly erase all traces of the alcohol and I would need this dish to be truly alcohol free. When your recipes call for wine I use already dealcoholized wine which works really well, but I can’t seem to find a dealcoholized vodka. Thanks!
Hi Hilary, You can replace the vodka with an equal amount of low-sodium chicken broth. Hope you enjoy!
I’m so looking forward to making this. What type of immersion blender do you use?
Hi Liz, I have a Cuisinart Smart Stick. Hope you enjoy the pasta!
I made this last night for dinner and it was fantastic! Can’t wait to check out the new cookbook!
Made this tonight to go with summer awesome bone in pork chops. The recipe is so simple, so easy to do, and so delicious that I’ll never buy a jar of vodka sauce again! Followed it to the letter but made it gluten free by using gf pasta and gf vodka… Yes, vodka can contain gluten. Tito’s is our favorite.
Made this tonight, what a great recipe ! A home run, added to my favourites !
Amazing!! I wouldn’t even bother to order this now that I have your recipe, Jenn. I pre grilled chicken breasts and sliced half of one to go on top. (Absolutely doesn’t need anything, but I wanted some protein tonight.). Congrats on your new book! I thought I had pre-ordered (I’ve been looking, looking for my copy to arrive;) but, checking my on-line order history, I see that I did not! I am remedying this straight away! Congratulations, again.
This looks amazing and I’ll have to check out the new cookbook! What brand and size is the pot you have the penne in? Thanks!
Hi Janie, It is a 5-qt Anolon stainless steel pot. I use it a lot for pasta.
I am so glad that this is one of the recipes that was included in your new book! It is one of the group of recipes that I had the absolute privilege to test, and it is fabulous!
I’ve sometimes chosen to add sliced, grilled Italian sausage to this dish. My Amazon cookbook order is on its way, and I can’t wait to see which of my group’s tested recipes appear in print! Thanks again, Jenn!
I was so fortunate to test this recipe for the new cookbook. My whole family loves this and I make it a couple times a month!
It is so easy to make and I too always have these ingredients on hand in my kitchen.
Love it as a main dish but sometimes I like to serve it as a side dish to breaded chicken breasts and an Italian salad.
Can’t wait to receive the new cookbook. Just got an email it’ll be arriving tomorrow!
Thanks Jen for another great recipe!
Hi Jenn. I’ve had this in a restaurant and it’s wonderful. Looking froward to making it. One question. Will a can of crushed tomatoes work, or do I need to crush a fresh one? Love your recipes and we have your first cookbook.
Hi Mike, I don’t recommend it — crushed tomatoes are actually a mixture of diced tomatoes and tomato puree or paste, so the result will be different. Hope you enjoy!
Hi! Just received the new cookbook on Tuesday & it is so beautiful. I’m planning to make this tonight:) Do you think I could use equal parts half and half and cream to reduce the calories just a bit?
Yep 🙂 Hope you enjoy, and so glad you like the book!
I was fortunate to test this recipe for the new cookbook and my whole family absolutely loves it! I make this very often and it’s so easy to put together with ingredients you have on hand. A super yummy pasta that can be a main dish or I like to serve it with breaded chicken breasts and a salad too.
Can’t wait to receive my cookbook. Just got an email it’s being delivered tomorrow!!
Thanks Jen for another great dish! ❤️
What would be the best way to add shredded chicken to this dish. My favorite restaurant has this dish but it comes with chicken and it’s so good. Looking to recreate it with your sauce. Thanks!
Hi Kara, I would just warm up the chicken until heated through and then mix it into the sauce right before you toss it with the pasta.
Looks delicious and simple! Why not use a can of crushed tomatoes instead of whole to simplify even more? I see the reason not to use diced.
Hi Brett, crushed tomatoes are actually a mixture of diced tomatoes and tomato puree or paste, so the texture will be different. Hope that clarifies!