Penne Alla Vodka
Penne alla vodka is a creamy, tomato sauce with a little bit of bite from the vodka and Parmesan cheese comes in to finish everything off — it’s smooth and rich and just like something you would get at your favorite Italian restaurant. It’s fast on the stovetop and ideal for an easy weeknight dinner.
This pasta is all about that creamy, rosy sauce that wraps around each bite. You have creaminess from the cream, brightness from the tomato and a very gentle heat with red pepper flakes.
It’s quick to put together using ingredients you may already have in your pantry, and the reserved pasta water makes for a glossy sauce that just envelops the noodles perfectly.
Table of contents
Why You’ll Love This Recipe
- Rich, smooth sauce that’s all over your pasta.
- Stove-top dinner in a hurry with few ingredients
- Pasta water trick for a slick, clinger sauce
- Easily customizable level of spice to your liking
- Tastes like restaurant fare with almost no effort
Ingredients
the pasta
- 1lb 2oz (500g) penne or rigatoni
- 2 tsp sea salt (for the pasta water)
- 1 tbsp oil
the vodka sauce
- 1 1/2 tbsp oil
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup tomato sauce (60 mL)
- 1 1/4 cups heavy cream (300 mls)
- 1/3 cup vodka (80mL) (or chicken stock)
- 3/4 tsp salt (and more to taste)
- Pinch of black pepper
- 1/2 tsp red pepper flakes
- 1/2 cup reserved pasta water, as needed (120 mL)
- 1/2 cup (50 g) grated Parmesan
finishing
- Chopped parsley (optional)
Ingredient Notes & Substitutions
- Vodka: Sub chicken stock for the vodka if you are avoiding alcohol. You’ll end up with a beautiful creamy tomato sauce (just a touch less “sharp” in taste).
- Heavy cream: This is what makes it rich and classic. Half-and-half will be fine, but the sauce won’t be as thick or quite as creamy.
- Tomato sauce: For the silkiest finish, find a really smooth tomato sauce. If yours is super thick, thin with a splash of water or pasta water.
- Parmesan: Freshly grated melts best and adds to the thickening of the sauce.
- Red pepper flakes: Mild? Add a pinch; spicier, add more.
How to Make Penne alla vodka
- Boil the pasta. In large pot, bring enough water to boil peanuts. Add 2 teaspoons salt and the pasta, and cook until al dente.
- Reserve pasta water. Scoop out 1/2 cup (120 mL) pasta water and then drain the pasta.
- Start the sauce base. Add 1 1/2 tbsp oil in a pan and heat it over medium flame. Add the onion, and cook until it’s tender. Add the garlic and red pepper flakes then sauté briefly until fragrant.
- Add tomato + cream. Add the tomato sauce and pour in the heavy cream. Stir until the sauce becomes a nice pink and thickens slightly.
- Add vodka. Add the vodka (or stock) and let it bubble, stirring to scrape up any brown bits from the bottom of the pan.
- Toss in the pasta. Add the drained pasta to the skillet, and toss to coat.
- Top with pasta water + Parmesan. Stir in reserved pasta water as necessary to loosen and make the sauce glisten. Whisk in the Parmesan until melted. Season to taste with more salt and pepper.
- Serve. Plate and garnish with more Parmesan and chopped parsley, if desired.
Expert Tips
- Salt your pasta water generously and make the pasta taste seasoned from within.
- Don’t brown the garlic too much; it only needs to be fragrant, otherwise it will become bitter.
- Simmer gently after adding the cream, so it stays smooth.
- Your best tool is probably the pasta water: add a little bit at a time until the sauce looks silky and clings to the pasta.
- Add Parmesan off the heat if you need to do so, just so it melts nicely (not in clumps).
- If the sauce gets too thick while at rest, loosen it up with a splash of hot water or pasta water.
- Keep a bite to the pasta; it will finish in sauce.
- Salt at the end: It’s easy to overdo it, and Parmesan and pasta water can add saltiness swiftly.
Storage & Freezing
- Fridge: Keep leftover chicken pizza salad in a sealed container for 3-4 day.
- Reheat: Gently warm on the stovetop or in the microwave with a splash of water or milk to thin out the sauce.
- Freezer: For the best texture, freeze the sauce sans pasta for up to 2 months.
- Thawing: Defrost the shrimp in the refrigerator overnight, then gently rewarm and toss with just-cooked pasta.
Variations
- Throw in some cooked chicken or shrimp for more protein.
- Add baby spinach at the end, stir until wilted.
- Substitute penne with rigatoni or shells, or fusilli.
- Add even more heat with additional red pepper flakes.
- Stir in some sautéed mushrooms for a heartier, more savory umami flavor.
Penne alla vodka
Creamy tomato vodka sauce tossed with penne, finished with Parmesan and a splash of pasta water for a glossy, silky coat.
Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Add 2 tsp salt and cook the pasta until al dente.
- Reserve about 1/2 cup (120 mL) pasta water, then drain the pasta.
- Heat 1 1/2 tbsp oil in a skillet over medium heat. Add the chopped onion and cook until softened. Add the garlic and red pepper flakes and cook briefly until fragrant.
- Stir in the tomato sauce. Pour in the heavy cream and stir until smooth and rosy. Simmer gently.
- Add the vodka (or chicken stock) and simmer briefly, stirring.
- Add the drained pasta and toss until fully coated.
- Add reserved pasta water a little at a time to loosen and make the sauce glossy. Stir in Parmesan until melted.
- Serve hot with parsley and extra Parmesan if desired.
Nutrition
Video
Notes
- Bring a large pot of water to a boil. Add 2 tsp salt and cook the pasta until al dente.
- Reserve about 1/2 cup (120 mL) pasta water, then drain the pasta.
- Heat 1 1/2 tbsp oil in a skillet over medium heat. Add the chopped onion and cook until softened. Add the garlic and red pepper flakes and cook briefly until fragrant.
- Stir in the tomato sauce. Pour in the heavy cream and stir until smooth and rosy. Simmer gently.
- Add the vodka (or chicken stock) and simmer briefly, stirring.
- Add the drained pasta and toss until fully coated.
- Add reserved pasta water a little at a time to loosen and make the sauce glossy. Stir in Parmesan until melted.
- Serve hot with parsley and extra Parmesan if desired.
Tried this recipe?
Let us know how it was!FAQs
Q1 – Does vodka give the sauce an alcohol taste?
No, it gives the spiced tangy flavor and balance is needed, also most of the alcohol evaporates while simmering.
Q2: Can it be done without vodka?
Yes, use chicken stock instead. The sauce will still be creamy and delicious.
Q3: What should I do if my sauce is too thick?
Add reserved pasta water, a little at a time, until the sauce loosens and becomes glossy.
Q4: My sauce appears greasy.
The heat may be too high. Reduce heat to a gentle simmer and stir it again; add a splash of pasta water if needed to help it emulsify.
Q5: Can I substitute the heavy cream with milk?
Yes, but the texture will be less rich and the sauce could have a looser consistency. Half-and-half works better than milk.
Q6: What’s the top Parmesan for this?
Very finely grated Parmesan (because the larger shreds don’t melt as quickly and also because it helps to make that sauce get beautifully creamy).
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Estimated reading time: 7 minutes
