This penne alla vodka is my go-to when I want something easy, quick, yet restaurant-level delicious. I’ll show you how to whip up this delicious, sophisticated sauce in just 30 minutes. And lucky you – I’ll even share my number one tip for the most luscious vodka sauce!
If you’re craving the best penne alla vodka, this is the one. After years of tweaking and testing, I’ve landed on a sauce that’s rich, velvety, and layered with flavor — and it comes together in just 30 minutes. The combination of tomatoes, cream, garlic, and a splash of vodka creates that signature silky texture and subtle tang that makes this dish feel restaurant-worthy.
And yes, the vodka matters — not for the taste of alcohol, but for how it brings everything together. It helps emulsify the sauce and enhances the tomatoes, leaving you with a smooth, balanced finish that’s creamy without being heavy. Finished with Parmesan and fresh basil, it’s cozy, indulgent, and surprisingly simple for a weeknight dinner.
My number one tip for penne alla vodka
When refining a recipe before posting, I always test it a few different ways to ensure I’m bringing you the BEST tips and tricks. My top tip is to use tomato paste and caramelize it first. It’s more concentrated, adding a depth of flavor that makes the sauce smoother and velvety, clinging perfectly to the pasta for that irresistible, rich texture.
What vodka to use in a penne alla vodka recipe
Variations and additions
- Protein: Use up leftover chicken or rotisserie chicken, or add some crumbled Italian sausage for a spicy kick. Ground beef or ground turkey work well, too. Crisp up pancetta, prosciutto, or bacon in a pan before using the reserved fats to cook the onion.
- Vegetables : Boost the veggies and add some flavor by adding sauteed mushrooms, zucchini, peas, or broccoli. You can also add spinach or kale to the sauce in the final moments of cooking.
- Fresh herbs : While the recipe has fresh basil as a garnish, you can also mince it and add it to the sauce (or go further and spoon in some pesto). The addition of fresh parsley or oregano brings extra freshness!
Penne alla Vodka (restaurant-quality in 30 minutes!)
- Pin
Ingredients
- ▢ 12 ounces penne
- ▢ 2 tablespoons olive oil (more for the pasta)
- ▢ 1 medium onion (minced)
- ▢ 3 tablespoon tomato paste
- ▢ 3 cloves garlic (minced)
- ▢ ½ teaspoon red pepper flakes
- ▢ 28 ounce can whole tomatoes (see notes)
- ▢ ⅓ cup vodka
- ▢ ¾ cup whipping cream
- ▢ ½ cup grated parmesan or grana padano (plus extra for serving)
- ▢ Salt and pepper (to taste)
- ▢ Fresh basil (for serving)
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the package directions. Drain the pasta, then put it back into the pot, drizzle it with some olive oil, and toss to coat. 12 ounces penne
- While the pasta cooks, start the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the tomato paste, garlic, and chili flakes and cook for 1 minute more. 2 tablespoons olive oil, 1 medium onion, 3 cloves garlic, ½ teaspoon red pepper flakes, 3 tablespoon tomato paste
- Add the tomatoes and their liquid to the skillet, breaking up the whole tomatoes by hand. Add the vodka to the tomato can, swish it around, then pour it into the sauce. 28 ounce can whole tomatoes, ⅓ cup vodka
- Let the sauce simmer for 15-20 minutes, uncovered, until the sauce thickens and most of the liquid has evaporated. Use an immersion blender (or transfer the sauce to a regular blender) and blend until it’s mostly smooth. The sauce should be quite thick at this point. If it’s not, simmer it a little longer.
- Add the whipping cream and parmesan and season to taste with salt and pepper – I like about one teaspoon of salt. Add the pasta to the sauce and simmer for 1 minute. ¾ cup whipping cream, ½ cup grated parmesan or grana padano, Salt and pepper
- Serve the pasta with extra parmesan and some fresh basil on top. Fresh basil
Video
Notes
Nutrition
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Penne alla Vodka (restaurant-quality in 30 minutes!)
Ingredients
- 12 ounces penne
- 2 tablespoons olive oil , more for the pasta
- 1 medium onion , minced
- 3 tablespoon tomato paste
- 3 cloves garlic , minced
- ½ teaspoon red pepper flakes
- 28 ounce can whole tomatoes , see notes
- ⅓ cup vodka
- ¾ cup whipping cream
- ½ cup grated parmesan or grana padano , plus extra for serving
- Salt and pepper , to taste
- Fresh basil , for serving
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the package directions. Drain the pasta, then put it back into the pot, drizzle it with some olive oil, and toss to coat. 12 ounces penne
- While the pasta cooks, start the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the tomato paste, garlic, and chili flakes and cook for 1 minute more. 2 tablespoons olive oil, 1 medium onion, 3 cloves garlic, ½ teaspoon red pepper flakes, 3 tablespoon tomato paste
- Add the tomatoes and their liquid to the skillet, breaking up the whole tomatoes by hand. Add the vodka to the tomato can, swish it around, then pour it into the sauce. 28 ounce can whole tomatoes, ⅓ cup vodka
- Let the sauce simmer for 15-20 minutes, uncovered, until the sauce thickens and most of the liquid has evaporated. Use an immersion blender (or transfer the sauce to a regular blender) and blend until it’s mostly smooth. The sauce should be quite thick at this point. If it’s not, simmer it a little longer.
- Add the whipping cream and parmesan and season to taste with salt and pepper - I like about one teaspoon of salt. Add the pasta to the sauce and simmer for 1 minute. ¾ cup whipping cream, ½ cup grated parmesan or grana padano, Salt and pepper
- Serve the pasta with extra parmesan and some fresh basil on top. Fresh basil
