Penne alla Vodka with Creamy Tomato Sauce

Introduction

There’s something undeniably luxurious about a plate of Penne alla Vodka with Creamy Tomato Sauce. This Italian-American classic combines tender penne pasta with a silky, slightly tangy tomato sauce enriched with cream, a splash of vodka, and Parmesan cheese. The result is a rich yet balanced dish with a depth of flavor that feels both elegant and comforting.

The vodka might surprise some, but it plays a unique role—it enhances the tomato’s natural sweetness, balances the acidity, and helps marry the cream with the sauce for that luscious, velvety texture. Add in perfectly cooked penne that catches every drop of sauce, and you have a dish that’s simple enough for a weeknight yet sophisticated enough for dinner parties.

Why I Love This Recipe

I love this recipe because it delivers maximum flavor with minimal effort. The sauce comes together quickly but tastes like it simmered for hours. I especially appreciate how the vodka lifts the flavors—without it, the sauce wouldn’t have the same complexity or balance.

I also love that penne alla vodka is universally loved. It’s a crowd-pleaser that appeals to adults and kids alike (don’t worry, the alcohol cooks off, leaving only flavor). With a sprinkle of fresh basil or Parmesan on top, it’s the kind of dish that feels indulgent and restaurant-worthy, yet it’s entirely doable at home.

Why It’s a Must-Try Dish

This is a must-try dish because it’s:

• Restaurant-quality at home: Brings that Italian trattoria experience to your table.
• Comfort food with flair: Creamy, cheesy, and hearty while still elegant.
• Quick and easy: Ready in under 40 minutes, making it perfect for busy evenings.
• Customizable: Works with or without protein, and adapts to dietary needs.

If you want a dish that makes you feel like you’re dining in Rome while staying in your kitchen, this is the one.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4–6 servings
• Course: Main Course
• Cuisine: Italian-American
• Calories: Approximately 420 calories per serving (based on 6 servings)

Ingredients

• 1 lb (450 g) penne pasta
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• ½ tsp red pepper flakes (optional, for spice)
• ½ cup vodka
• 1 can (28 oz / 800 g) crushed tomatoes (or tomato purée)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh basil, chopped (for garnish)
• Extra Parmesan, for serving

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook penne according to package directions until al dente.
3. Reserve 1 cup of pasta water, then drain pasta and set aside.

Step 2: Build the Sauce Base

1. In a large skillet or saucepan, heat olive oil over medium heat.
2. Add onion and sauté until softened, about 5 minutes.
3. Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.

Step 3: Add Vodka

1. Carefully pour in vodka and let it simmer for about 2–3 minutes.
2. Stir occasionally, allowing alcohol to cook off and flavors to concentrate.

Step 4: Add Tomatoes

1. Add crushed tomatoes to the pan.
2. Season with salt and pepper.
3. Simmer for 10–12 minutes, letting sauce thicken slightly.

Step 5: Make It Creamy

1. Reduce heat to low.
2. Stir in heavy cream, mixing until the sauce turns a beautiful pink-orange hue.
3. Add Parmesan cheese and stir until melted and smooth.

Step 6: Combine with Pasta

1. Add the drained penne to the sauce.
2. Toss well to coat, adding reserved pasta water a little at a time if sauce is too thick.

Step 7: Serve

1. Transfer to serving bowls or a platter.
2. Garnish with fresh basil and extra Parmesan.
3. Serve hot.

How to Serve

• Pair with garlic bread, focaccia, or a crisp Caesar salad.
• A glass of chilled white wine (like Pinot Grigio) or a light red wine (like Chianti) pairs beautifully.
• Finish with a simple Italian dessert like tiramisu or panna cotta for a restaurant-style meal.

Recipe Tips

• Don’t skip cooking off the vodka—it’s key for flavor without harshness.
• Use high-quality crushed tomatoes for the best sauce.
• If you like it spicier, increase red pepper flakes or use spicy vodka.
• Reserve pasta water—it’s liquid gold for adjusting sauce consistency.
• Freshly grated Parmesan melts smoother than pre-grated.

Variations

• With Protein: Add sautéed chicken, shrimp, or Italian sausage for extra heartiness.
• Vegetarian Boost: Toss in spinach, peas, or roasted red peppers.
• Lighter Version: Swap heavy cream for half-and-half or whole milk (sauce will be less rich).
• Gluten-Free: Use gluten-free penne pasta.
• Dairy-Free: Replace cream with coconut cream and use a dairy-free Parmesan alternative.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer (sauce only): The sauce freezes well—cool completely, transfer to freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge and reheat gently.
• Freezer (pasta + sauce): Best enjoyed fresh, as pasta can soften when frozen.

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet or saucepan for sauce
• Wooden spoon or spatula for stirring
• Pasta strainer

Conclusion

Penne alla Vodka with Creamy Tomato Sauce is a perfect blend of elegance and comfort. With its velvety tomato-cream sauce, subtle vodka depth, and tender pasta, it’s a dish that feels indulgent without being fussy. Whether you’re cooking a romantic dinner, treating your family, or simply craving comfort food, this recipe is one you’ll return to again and again.

Print Recipe

Penne alla Vodka with Creamy Tomato Sauce

Author: Laura Bennett Cuisine: American, Italian Courses: Pasta

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 6 Calories: 420 calories per serving

Description

There’s something undeniably luxurious about a plate of Penne alla Vodka with Creamy Tomato Sauce. This Italian-American classic combines tender penne pasta with a silky, slightly tangy tomato sauce enriched with cream, a splash of vodka, and Parmesan cheese.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb (450 g)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• ½ tsp red pepper flakes (optional, for spice)
• ½ cup vodka
• 1 can (28 oz / 800 g)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh basil, chopped (for garnish)
• Extra Parmesan, for serving

Instructions

1. Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup of pasta water, then drain pasta and set aside.
2. Step 2: Build the Sauce Base: In a large skillet or saucepan, heat olive oil over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Step 3: Add Vodka: Carefully pour in vodka and let it simmer for about 2–3 minutes. Stir occasionally, allowing alcohol to cook off and flavors to concentrate.
4. Step 4: Add Tomatoes: Add crushed tomatoes to the pan. Season with salt and pepper. Simmer for 10–12 minutes, letting sauce thicken slightly.
5. Step 5: Make It Creamy: Reduce heat to low. Stir in heavy cream, mixing until the sauce turns a beautiful pink-orange hue. Add Parmesan cheese and stir until melted and smooth.
6. Step 6: Combine with Pasta: Add the drained penne to the sauce. Toss well to coat, adding reserved pasta water a little at a time if sauce is too thick.
7. Step 7: Serve: Transfer to serving bowls or a platter. Garnish with fresh basil and extra Parmesan. Serve hot.

Keywords: Penne alla Vodka with Creamy Tomato Sauce