Penne alla Vodka

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. Interestingly, some believe the dish was created by vodka companies to sell more vodka!

What You’ll Need To Make Penne Alla Vodka

• Penne: The ridged pasta is perfect for catching the creamy sauce.
• Butter, onion, and garlic: Form the flavorful base of the sauce.
• Crushed red pepper flakes: Add a subtle kick without making the dish spicy.
• Whole peeled tomatoes and tomato paste: Create a rich tomato base. The tomato paste adds concentrated flavor.
• Vodka: Helps bring out the flavors of the tomatoes without making the sauce taste boozy.
• Heavy cream: Gives the sauce its signature silky, creamy texture.
• Sugar: Balances the acidity of the tomatoes.
• Fresh basil and Parmesan: Add freshness and a savory finishing touch.
• Jump to the printable recipe for precise measurements

How to Make Penne Vodka

Cook the aromatics: Melt the butter in a saucepan and cook the onion until softened. Add the garlic and red pepper flakes and cook briefly, being careful not to brown the garlic.

Add the tomatoes and vodka: Add the tomatoes and their juices, tomato paste, salt, sugar, and vodka. Bring to a boil, then reduce the heat and simmer until the flavors come together.

Cook the pasta: Meanwhile, cook the penne until just shy of al dente—it will finish cooking in the sauce. Before draining, reserve about a cup of the pasta cooking water.

Finish the sauce: Stir the cream into the tomato sauce and simmer briefly, then purée with an immersion blender until mostly smooth.

Combine the pasta and sauce: Add the sauce to the drained penne and cook together until the sauce thickens and clings to the pasta. Add a splash of reserved pasta water if needed, then stir in the basil and serve with grated Parmesan.

Make-Ahead & Storage

The sauce can be fully prepared a day ahead and stored in the refrigerator. When you’re ready to serve, cook the penne until al dente. While the pasta cooks, gently reheat the sauce, then combine everything as directed in the recipe.

Penne alla vodka Variations

Penne alla vodka is delicious as is, but it’s also easy to dress up. For a heartier meal, stir browned Italian sausage or sliced leftover grilled chicken breasts into the finished sauce to warm through before adding the pasta.

For a salty, crispy topping, try crumbled prosciutto. Simply place a few slices of prosciutto between two paper towels on a microwave-safe plate and microwave on high for 1 minute. Remove the top paper towel and let the prosciutto sit for a few seconds until crisp, then crumble it over the pasta just before serving.