Name: Penne alla Vodka Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 ounces uncooked penne pasta; 1 tablespoon olive oil; 2 tablespoons butter; 1/2 small onion, chopped finely; 1 clove garlic, minced; 1/4 cup vodka; 1/4 cup tomato paste; 3/4 cup heavy cream (whipping cream); Salt and pepper to taste; Fresh basil, sliced thin (optional, to taste); Freshly grated parmesan cheese (optional, to taste)

Jump to Recipe· 4.8 from 57 reviews

If you’re craving a creamy, comforting pasta that feels fancy but comes together in under 30 minutes, then you’re going to love this Penne alla Vodka Recipe. Trust me, once you make this, it’ll easily become one of your go-to dishes for weeknights or casual dinner parties. The silky tomato-cream sauce with just a hint of vodka creates that perfectly balanced, indulgent flavor that keeps everyone coming back for seconds.

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Why This Recipe Works

Rich, Creamy Sauce: The heavy cream and tomato paste combine beautifully to create a smooth, velvety sauce that clings perfectly to the penne.
Simple Ingredients, Big Flavor: Few ingredients are needed but each plays a key role in delivering layers of savory, fresh tastes.
Quick and Easy: From start to finish, you’ll have a restaurant-quality pasta in about 20 minutes—great for busy nights.
Versatile and Comforting: It’s perfect as a solo star dish or paired with simple sides for a complete meal that satisfies everyone at the table.

Penne alla Vodka, Penne alla Vodka recipe, creamy pasta, quick pasta dinner, easy vodka pasta - The image shows a pan filled with creamy orange pasta made with penne noodles, all covered evenly in a smooth, thick sauce. On top, there are thin green strips of fresh basil scattered, adding a splash of color. There is also a light sprinkle of white grated cheese that contrasts with the orange sauce. The pan is set on a white marbled surface, adding a clean and bright background to the warm tones of the dish. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Penne alla Vodka Recipe is really in the balance of ingredients. The combination of tomato paste and cream provides a luscious texture, while vodka helps marry the flavors without overpowering the dish. Picking good-quality staples here makes all the difference.

Penne alla Vodka, Penne alla Vodka recipe, creamy pasta, quick pasta dinner, easy vodka pasta - Flat lay of uncooked penne pasta scattered neatly next to a small drizzle of golden olive oil in a white ceramic bowl, a few chunks of creamy butter arranged beside finely chopped white onion, one uncracked brown garlic clove peeled and whole, a small white bowl filled with rich red tomato paste, another white bowl holding thick heavy cream, a pinch of coarse salt and freshly ground black pepper displayed side by side on the white surface, a few fresh bright green basil leaves sliced thin and loosely fanned out, and a small pile of finely grated parmesan cheese on a simple white plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Penne pasta: I always go for a sturdy penne since its tube shape holds the sauce really well, plus it cooks quickly and evenly.
Olive oil: Adds depth when sautéing—don’t skimp on using decent extra virgin for best flavor.
Butter: Gives richness and helps soften the onions beautifully, rounding out the sauce.
Onion: Finely chopped, it melts into the sauce adding sweetness and a touch of savory complexity.
Garlic: Just a little punch to brighten up the base flavors without taking over.
Vodka: This ingredient might surprise you, but it’s essential—it helps dissolve and enhance the tomato’s aroma, creating that iconic flavor in penne alla vodka.
Tomato paste: I prefer paste sold in tubes for freshness and intensity. It packs concentrated tomato flavor without watering down the sauce.
Heavy cream: This is non-negotiable—you want the sauce silky and thick. Avoid milk or half-and-half to prevent curdling.
Salt & pepper: Season to taste, because even the best sauce needs that final seasoning touch.
Fresh basil (optional): Adds bright herbaceous notes that contrast wonderfully with the creamy richness.
Freshly grated Parmesan (optional): I never skip it—its nutty, salty flavor is the perfect finishing touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Penne alla Vodka Recipe is how easy it is to tweak for your tastes or dietary needs—there’s room to play around with add-ins or toppings to suit your style.

Add protein: Sometimes I throw in some pan-seared chicken or shrimp to bump up the heartiness without losing the sauce’s charm.
Spice it up: Adding red pepper flakes during the onion sauté gives the dish a lovely gentle kick.
Herb swaps: While basil is classic, fresh parsley or oregano work well too depending on your pantry.
Dairy-free option: I haven’t found a great substitute for heavy cream here without losing texture, but coconut cream might work for a twist—try small batches first!

Step-by-Step: How I Make Penne alla Vodka Recipe

Step 1: Cook the Pasta Perfectly

Fill a large pot with water and salt it generously—think like the sea for flavor in your pasta. Bring it to a boil, then add your penne and cook it al dente according to package instructions. You want a little bite to balance the creamy sauce. Before you drain it, reserve a cup of the pasta water; that starchy liquid is a secret weapon to loosen the sauce if needed later.

Step 2: Sauté the Aromatics

While the pasta cooks, heat the olive oil and butter in a skillet over medium heat. Toss in the finely chopped onion and cook for about 5 minutes until softened and just starting to brown—that light caramelization adds sweetness and depth. Add the minced garlic and stir for about 30 seconds until fragrant. Keep a close eye here to avoid burned garlic, which turns bitter.

Step 3: Build the Sauce

Pour in the vodka and let it bubble vigorously for about 30 seconds. This cooks off the alcohol and intensifies the flavor without the bite. Next, stir in the tomato paste until you get a smooth, rich mixture. Adding the cream last transforms the sauce into that luscious penne alla vodka signature. Reduce the heat slightly and let it warm through and thicken—usually takes a couple minutes but watch it carefully because it thickens fast.

Step 4: Season and Combine

Season with salt and pepper to taste, then add fresh basil if you’re using it—that little herbal punch lifts the whole dish. Toss in your drained pasta and stir everything together. If the sauce feels too thick at this point, splash in some of the hot reserved pasta water to get the perfect silky consistency.

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Tips from My Kitchen

Reserve Pasta Water: I can’t stress this enough—saving a bit of pasta water helps you adjust the sauce perfectly without watering down flavor.
Use Tube Tomato Paste: Buying tomato paste in tubes keeps it fresher and easier to measure, which makes your sauce taste more vibrant.
Gentle Heat for Cream: Adding cream on medium-low helps avoid curdling and keeps the sauce silky smooth.
Avoid Overcooking Pasta: Al dente is key because the pasta will soak in some sauce, so softer noodles can turn mushy fast.

How to Serve Penne alla Vodka Recipe

Penne alla Vodka, Penne alla Vodka recipe, creamy pasta, quick pasta dinner, easy vodka pasta - The image shows a close-up of penne pasta covered in a thick, smooth orange sauce. The pasta is mixed well with the sauce and topped with thin green strips of fresh basil scattered across the surface. There is a light sprinkle of grated cheese that adds a slightly grainy texture on top. The background is a white marbled texture, making the colors of the pasta and sauce stand out clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top my penne alla vodka with a generous sprinkle of freshly grated Parmesan cheese—it melts into the warm pasta perfectly and adds a salty, nutty balance. Sometimes, I’ll throw on extra fresh basil leaves or even a pinch of red pepper flakes if I’m feeling adventurous. A touch of cracked black pepper right before serving never hurts either.

Side Dishes

This pasta is pretty rich, so I love pairing it with a crisp green side salad dressed simply with lemon vinaigrette. Garlic bread or toasted ciabatta rounds out the meal nicely if you want something carb-friendly. Roasted or sautéed veggies like asparagus or broccoli also blend well to balance the richness.

Creative Ways to Present

For special dinners, I like to plate the pasta in shallow bowls and garnish with microgreens or edible flowers along with shaved Parmesan curls. Another fun idea I tried was layering the penne alla vodka with ricotta dollops and popping it under the broiler for a few minutes to get a bubbly, golden crust on top—kind of a deconstructed baked pasta vibe that wowed my guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and I usually do, because this recipe makes generous portions), store them in an airtight container in the fridge. It tastes great for up to 3 days—but the cream sauce might thicken and the pasta absorb some liquid, so loosen with a splash of water when reheating.

Freezing

I don’t recommend freezing penne alla vodka because the cream sauce can separate and get grainy when thawed. For best quality, enjoy it fresh or refrigerated.

Reheating

When reheating, I gently warm the pasta in a skillet over low heat with a small splash of water or cream to loosen the sauce. Microwaving can sometimes break the sauce texture, so stove-top reheating works best to bring it back to its creamy glory.

FAQs

Can I substitute the vodka in Penne alla Vodka Recipe?

While the vodka is key to the classic flavor of this dish, if you prefer not to use alcohol, you can substitute with water or broth, but the sauce will lack the slight pungent depth that vodka adds. Some people also try using white grape juice mixed with a splash of vinegar as a non-alcoholic option. Just keep in mind the flavor will be different.
Why do I need heavy cream instead of milk?

Heavy cream provides the fat content needed to create that rich, velvety texture the sauce is known for, and it helps prevent curdling. Milk or half-and-half tends to separate when heated, resulting in a grainy, less appealing sauce texture.
How do I thicken the sauce if it’s too thin?

Simmer the sauce a little longer on low heat to reduce excess liquid—just watch carefully to avoid burning. Alternatively, stirring in a bit more tomato paste can help thicken the sauce and boost flavor.
Can I make this recipe vegan or dairy-free?

This recipe relies heavily on dairy for its signature creaminess, so making it vegan means swapping cream for coconut milk or cashew cream and using a butter substitute. However, the texture and flavor will differ quite a bit, so try it in small batches first.

Final Thoughts

This Penne alla Vodka Recipe has a special place in my kitchen because it strikes that perfect balance of indulgence and simplicity. Whether it’s a weeknight craving or the centerpiece of a cozy dinner with friends, it never fails to impress. I really hope you give it a try—you’ll find it’s surprisingly easy to pull off and even more rewarding to eat. Cheers to creamy, dreamy pasta nights!