Penne alla Vodka
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Penne alla vodka is a quick and easy Italian dish featuring a rich, creamy tomato sauce that comes together in the time it takes to boil the pasta. It’s a satisfying weeknight dinner the whole family will love!
Photo by Johnny Miller (Clarkson Potter, 2021)
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. Fun fact: some believe the dish was created by vodka companies 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.
- Crushed 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.
- Parmesan Cheese: Adds a nutty, salty layer of flavor when sprinkled on top before serving. For the best flavor and authenticity, go with Parmigiano-Reggiano, the real-deal Italian Parmesan. It’s richer and more complex than the generic Parmesan in the green can—and totally worth the upgrade!
- 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 is a quick and easy Italian dish featuring a rich, creamy tomato sauce that comes together in the time it takes to boil the pasta. It’s a satisfying weeknight dinner the whole family will love!
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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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.
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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!