This penne alla vodka consists of pasta mixed with creamy tomato vodka sauce and topped with salty Parmesan cheese. It is smooth, delicious, and addicting for all!
What Is Penne Alla Vodka?
Penne alla vodka is a penne pasta dish with a sauce made from a mixture of aromatic veggies, vodka, heavy cream, and tomato sauce. The special ingredient, vodka, adds a delicious touch of heat and a sharp bite that levels out the sweet taste of the tomatoes and cream. This dish doesn’t taste like alcohol, since the alcohol evaporates while cooking. Penne alla vodka is often served just with the pasta and sauce, but meats and more vegetables can be added as well.
Did you know? The vodka in this recipe has multiple purposes — mixing the liquid and fat together (and not allowing it to separate), making the sauce creamy, and balancing out the tomato flavor. It may sound scientific, but all that matters is it’s absolutely scrumptious!
Creamy Penne Alla Vodka Video
How To Make Creamy Penne Alla Vodka
Are you ready to get started? Whip out a pot and a pan and let’s get cooking. Make the pasta and the sauce simultaneously to save on time and energy!
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta to al dente according to package instructions.
- Sauté the onion: In a large skillet, add the olive oil and sauté the onion over medium-high heat for about five minutes. Then, add the garlic.
- Pour in the vodka: Pour the vodka into the onion mixture and stir. Cook until the vodka is nearly all evaporated.
- Add the remaining liquids: Add in the tomato sauce and salt, then bring it to a simmer. Pour in the heavy cream and stir. Simmer again.
- Toss in the Parmesan: Remove the pan from the heat and add in the Parmesan cheese, mixing until fully melted.
- Mix the pasta and sauce: Toss pasta and basil with the sauce. Top with extra cheese and fresh basil if desired.
Hot tip: If you’re cautious about the alcohol in the vodka sauce, make sure to cook it off fully. The longer the vodka simmers, the more alcohol evaporates (but the flavor still remains).
Flavor & Ingredient Variations
There are endless ways to change up your penne alla vodka to match the ingredients you have on hand. Choose a few vegetables, a protein, and possibly some fresh herbs to add to your pan for a delicious result.
- Veggies: Add cooked veggies like mushrooms, bell peppers, zucchini, asparagus, etc. for a veggie-filled pasta dish.
- Protein: The perfect sidekick to a carbohydrate is a protein. Add in chicken breast, shrimp, salmon, diced bacon, pancetta, or prosciutto for a meal that covers all your bases (both nutritionally and in flavor).
- Herbs: Further lighten up the dish with fresh herbs. Basil is our top choice, but parsley or an Italian herb blend work wonderfully.
- Pasta: Penne pasta is the traditional choice for this recipe, but any pasta type in your pantry will work too.
Three Tips for a Delicious Penne Alla Vodka
What’s the secret to nailing this penne alla vodka recipe each time? Following these three quick tips, of course!
- Add more the cheese: If you or your crowd loves cheesy dishes, use a combination of Parmesan and mozzarella cheese to up the cheesiness.
- Adjust the spice: For those of you who don’t love a lot of spice, use less or fully omit the red pepper flakes. On the other hand, if you live for heat, add more flakes.
- Save the pasta water: Reserve about ½-1 cup of the pasta water. This liquid is a delicious way to thicken and bind the sauce when needed. Or, add a splash of it when reheating leftovers to restore the moisture.
Ways To Serve
Trying to figure out what to serve on the side? Our top choice is garlic bread or classic miche bread to soak up all the delicious sauce. Since the pasta is best served warm, it also pairs great with a colder and refreshing side like arugula caprese salad, antipasto salad or Caesar salad.
Storing & Reheating
Party of two? Then you’re sure to have leftovers! Take a look at our recommendations on how to best store and reheat your leftover penne alla vodka.
- Refrigerator: Store leftovers for up to four days in the fridge in an airtight container.
- Reheating: Reheat leftovers in the microwave or in a saucepan on the stovetop. Stir frequently to evenly heat the penne. To bring the sauce back to life, add in the reserved pasta water.
More Creamy Pasta Meals
- Creamy Chicken Pasta — Made with a simple Parmesan sauce
- Tuscan Chicken Pasta — Mix of cheesy tomatoes, spinach, garlic, and chicken
- Hamburger Helper — Better than store bought and so comforting
- Pasta Bolognese — A ground beef and tomato based pasta dish
- Shrimp Fettuccine Alfredo — A classic Italian Alfredo dish
Recipe
Ingredients
Instructions
- Bring a pot of generously salted water to a boil. Add the pasta and cook al dente according to package instructions.
- Meanwhile, place a large deep skillet over medium-high heat. Add the olive oil and finely chopped onion. Sauté the onion until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Pour in the vodka and cook until it is mostly evaporated — about 1-2 minutes.
- Add in the tomato sauce and salt. Bring it to a light simmer.
- Pour in the heavy cream, and stir everything together until well incorporated. Bring it to a simmer.
- Turn down the heat and add in the Parmesan cheese, mixing until the cheese has melted.
- Add the pasta and basil into the sauce. Remove from the heat.
- Top with more cheese and basil if desired. Enjoy!
I love the idea of parmesan! can't wait to try it, I usually make mine with mozzarella but think I'd prefer parmesan!
I hope you give it a try and let us know how it goes! Thanks for sharing Trish!