November 26, 2023
Review RecipePenne Alla Vodka Recipe
This penne alla vodka boasts an incredibly flavorful sauce yet is simple enough for a busy weeknight.
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Penne alla vodka is an iconic Italian dish that is surprisingly easy to make. The creamy vodka-infused sauce and tender penne pasta are topped with tangy parmesan cheese for a delicious pasta dish that opens up plenty of opportunities for customization.
Pasta is a great go-to meal for busy nights. For more pasta recipes, our bruschetta chicken pasta and carbonara pasta are two tasty choices.
What is penne alla vodka?
Penne alla vodka is a classic Italian pasta dish. It features penne pasta in a creamy tomato sauce that is spiced up with vodka and garnished with fresh herbs and parmesan cheese. This delicious dish is easy to prepare and can be served as an appetizer or main course.
Penne Alla Vodka Ingredients
You’ll need:
- 16-ounce box penne pasta, cooked al dente according to package directions
- 1 cup yellow onion, fine diced
- 1 tablespoon minced garlic cloves
- 1 teaspoon of salt
- ½ teaspoon black pepper
- ¼ teaspoons red pepper flakes
- 3 tablespoons olive oil
- ½ cup chicken broth
- ½ cup of vodka
- 1 (28-ounce) can crushed tomatoes
- 1 (16-ounce) can tomato sauce
- 3 tablespoons chopped fresh basil, divided
- 2 cups heavy cream
- 1¾ cups fresh grated parmesan cheese, divided
PRO TIP:
Try to use fresh herbs and garlic if you can, as it adds so much extra flavor to the homemade vodka sauce.
SUBSTITUTIONS AND ADDITIONS
SPICE: If you prefer a little extra heat in your penne alla vodka, you can increase the amount of red pepper flakes used in the recipe according to your tastes.
PASTA: This penne alla vodka sauce recipe is made with penne pasta; however, if you are in a pinch, any short pasta including rigatoni, ziti, mostaccioli, or fusilli will work in this recipe. You will just want to make sure to cook your pasta according to the package directions.
CHEESE: This recipe calls for freshly grated parmesan cheese, but you can use pecorino-romano or a tangy Parmigiano Reggiano, and that would taste good also.
TOMATOES: I like the combination of the crushed tomatoes and tomato sauce in this recipe, but if you prefer a very smooth tomato sauce, you can substitute the 28-ounce can of crushed tomatoes for tomato sauce or tomato puree in the recipe. You can also run the sauce through your blender, immersion blender, or food processor to make it smooth.
MEAT: You could add a bit of protein to this penne vodka dish with grilled chicken, cooked bacon, pancetta, or Italian sausage.
Substitutions and Additions
SPICE: If you prefer a little extra heat in your penne alla vodka, you can increase the amount of red pepper flakes used in the recipe according to your tastes.
PASTA: This penne alla vodka sauce recipe is made with penne pasta; however, if you are in a pinch, any short pasta including rigatoni, ziti, mostaccioli, or fusilli will work in this recipe. You will just want to make sure to cook your pasta according to the package directions.
CHEESE: This recipe calls for freshly grated parmesan cheese, but you can use pecorino-romano or a tangy Parmigiano Reggiano, and that would taste good also.
TOMATOES: I like the combination of the crushed tomatoes and tomato sauce in this recipe, but if you prefer a very smooth tomato sauce, you can substitute the 28-ounce can of crushed tomatoes for tomato sauce or tomato puree in the recipe. You can also run the sauce through your blender, immersion blender, or food processor to make it smooth.
MEAT: You could add a bit of protein to this penne vodka dish with grilled chicken, cooked bacon, pancetta, or Italian sausage.
How to make Penne Alla Vodka
OUR RECIPE DEVELOPER SAYS
This sauce can be made a day ahead and reheated on the stove while you are cooking the pasta.
STEP ONE: In a large pot of water, cook pasta to al dente, according to package directions. Drain and set aside when done.
STEP TWO: In a large, deep-sided skillet, on medium heat, saute the diced onions, minced garlic, salt, black pepper and red pepper flakes in the olive oil for 2 to 3 minutes or until the onions are soft.
STEP THREE: Once the onions are soft, add the chicken stock and vodka, allowing it to cook for another 30 seconds, to cook off some of the alcohol, and to deglaze the pan.
STEP FOUR: Turn to heat down to medium-low heat and add the crushed tomatoes, tomato sauce, and 2 tablespoons chopped fresh basil. Allow the sauce to simmer for 20 minutes making sure to stir occasionally.
PRO TIP:
Be sure to let it simmer long enough to cook off most of the alcohol, or you’ll taste the alcohol, and it will really overpower the dish.
STEP FIVE: Turn the heat to low heat and add the heavy cream and freshly grated parmesan cheese. Simmer for another 5 minutes, stirring often.
STEP SIX: Add the cooked and drained pasta to the sauce. Stir to coat and allow to simmer for a final 5 minutes.
STEP SEVEN: Remove from the heat. Your cream sauce will be thin at first, so you will want to allow your penne alla vodka to rest for 5 to 10 minutes to thicken. It will thicken as it cools.
STEP EIGHT: You can transfer your penne alla vodka to a large serving dish, or leave it in the skillet, and garnish with the remaining 1 tablespoon fresh chopped basil and ¼ cup fresh grated parmesan cheese. Serve pasta warm.
Can this recipe for penne alla vodka be made ahead?
We don’t recommend making the entire dish ahead of time as the pasta will continue to absorb the sauce and become mushy. Instead, you can prepare the sauce and store it in the fridge to be added to the pasta when you are ready to enjoy the dish.
Why is my penne alla vodka bitter?
If your penne alla vodka tastes bitter, it could be because you added too much vodka or it was added too late, not giving it enough time to mellow. Using a lower-quality vodka can also result in a bitter sauce.
Can you use milk instead of heavy cream in vodka sauce?
While you could use milk instead of heavy cream, you will end up with a sauce that isn’t as creamy and more watery than if you use heavy cream.
How do you thicken penne alla vodka sauce?
Your cream sauce will be thin at first, so you will want to allow your penne alla vodka to rest for 5 to 10 minutes to thicken. It will thicken as it cools.
What to serve with Penne Alla Vodka
You can serve this creamy pasta alongside grilled chicken breast, garlic bread, and a Caesar salad for dinner. This is an easy dish to whip up when you have a busy night, and you need to get food on the table fast.
MORE ITALIAN DISH RECIPES
Storing this Creamy Penne Alla Vodka Recipe
IN THE FRIDGE: Store leftovers in an airtight container, in the refrigerator, for up to 3 days.
IN THE FREEZER: Leftovers of this pasta can be frozen in an airtight container for up to 3 months.
Creamy Penne Alla Vodka Recipe
This creamy sauce has an amazing, unique flavor thanks to the addition of vodka to the rich tomato sauce. It’s hard to believe that the sauce doesn’t need to spend hours simmering away to achieve this delicious dish.
Penne Alla Vodka FAQs
Does this pasta have an alcoholic taste?
Since a lot of the alcohol cooks off, there is no lingering alcohol taste, but the vodka does help to intensify the rich tomato flavor.
Can I freeze the leftovers of this pasta?
This easy pasta can be frozen in an airtight container for up to three months.
Do I have to use penne in this recipe?
You can use any bite-size pasta you’d like in this recipe. Rigatoni or fusilli are two other popular options.
Does penne alla vodka have alcohol?
Our penne alla vodka does have ½ cup of vodka in the ingredients.
What vodka is best to use for vodka sauce?
The best vodka to use for penne alla vodka is a good quality, unflavored vodka. This will help prevent the sauce from becoming overly strong or bitter.
What does vodka add to penne alla vodka?
Vodka adds a subtle sweetness and depth to the dish, as well as helps to balance out all of the flavors of the tomato, herbs, and cheese. It also helps create a creamy sauce that coats and clings to the penne pasta.
More Recipes You’ll Love
- Cacio e Pepe
- Ravioli Lasagna
- Creamy Italian Chicken with Pasta
- Skillet Chicken and Mozzarella Bake
- Italian Sausage Pasta
- Baked Ziti
- Baked Bruschetta Chicken
- Tortellini Carbonara
- Copycat Chick Fil A Sauce
- Sausage and Peppers
Recipe for Penne Alla Vodka
This penne alla vodka boasts an incredibly flavorful sauce yet is simple enough for a busy weeknight.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Ingredients
- 16 ounces penne pasta, cooked al dente according to package directions
- 1 cup yellow onion, fine diced
- 1 tablespoon garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoons red pepper flakes
- 3 tablespoons olive oil
- ½ cup chicken broth
- ½ cup vodka
- 28 ounces crushed tomatoes
- 16 ounces tomato sauce
- 3 tablespoons chopped fresh basil, divided
- 2 cups heavy cream
- 1¾ cups fresh grated parmesan cheese, divided
Instructions
- In a large stockpot, cook your penne pasta to al dente, according to package directions. Drain and set aside when done.
- In a large, deep-sided skillet, on medium heat, saute the diced onions, minced garlic, salt, black pepper and red pepper flakes in the olive oil for 2 to 3 minutes or until the onions are soft.
- Once the onions are soft, add the chicken stock and vodka, allowing it to cook for another 30 seconds, to cook off some of the alcohol, and to deglaze the pan.
- Turn to heat down to medium-low add the crushed tomatoes, tomato sauce, and 2 tablespoons chopped fresh basil. Allow the sauce to simmer for 20 minutes making sure to stir occasionally.
- Turn the heat to low and add the heavy cream and freshly grated parmesan cheese. Simmer for another 5 minutes, stirring often.
- Add the cooked and drained pasta to the sauce. Stir to coat and allow to simmer for a final 5 minutes. Remove from the heat. Your sauce will be thin at first, so you will want to allow your penne alla vodka to rest for 5 to 10 minutes to thicken. It will thicken as it cools.
- You can transfer your penne alla vodka to a large serving dish, or leave it in the skillet, and garnish with the remaining 1 tablespoon fresh chopped basil and ¼ cup fresh grated parmesan cheese.
Notes
- Try to use fresh herbs and garlic if you can, as it adds so much extra flavor to the homemade vodka sauce.
- This sauce can be made a day ahead and reheated on the stove while you are cooking the pasta.
- Be sure to let it simmer long enough to cook off most of the alcohol, or you’ll taste the alcohol, and it will really overpower the dish.
Nutrition
Calories: 639kcal | Carbohydrates: 57g | Protein: 19g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 96mg | Sodium: 1151mg | Potassium: 720mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1564IU | Vitamin C: 16mg | Calcium: 360mg | Iron: 3mg
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Comments
Gloria says
This is absolutely delicious!!!
Jodi says
Will feed many. I opt to serve with shrimp. Tasted great was super easy to make as well and you can freeze it for later.
Michelle says
Loved this recipe!! Pan cooked prosciutto and added to the sauce yummy
Van says
It was easy to make and had great flavor. My wife who is a vegetarian though it was the best dish she had in a long time.