Description

Penne alla Vodka is a classic Italian-American pasta dish featuring penne cooked to perfection and coated in a creamy tomato and vodka sauce. This recipe balances the richness of heavy cream with the subtle warmth and floral notes of vodka, enhanced by a touch of red pepper flakes and Parmesan cheese. Simple, flavorful, and perfect for a quick weeknight dinner or entertaining guests.

Ingredients

Scale

Pasta

500g / 1 lb penne or ziti (rigatoni is also a favorite, or any other pasta)
2 tsp cooking salt / kosher salt (for pasta cooking water)

Sauce

1 1/2 tbsp olive oil
1/2 small onion, finely diced (smaller dice than usual is better)
2 garlic cloves, finely minced
1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
1 1/4 cups heavy / thickened cream (UK: double cream)
1/3 cup vodka (or chicken stock/broth for alcohol-free version)
1/2 tsp red pepper flakes (chilli flakes), 100% optional
3/4 tsp cooking salt / kosher salt (halve for table salt)
Pinch black pepper
50g / 1 loosely packed cup freshly grated parmesan, plus more for serving
1/2 cup+ pasta cooking water

To garnish

2 tsp parsley, finely chopped (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve at least 1/2 cup of the pasta cooking water before draining the pasta.
Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent and soft, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add Tomato Paste: Stir in the tomato paste and cook it off for a few minutes, stirring constantly. This helps deepen the flavor and reduce sourness.
Deglaze with Vodka: Pour in the vodka and allow it to simmer for about 2-3 minutes, letting the alcohol cook off while infusing the sauce with its distinctive flavor.
Add Cream and Season: Lower the heat and stir in the heavy cream. Add red pepper flakes (if using), salt, and a pinch of black pepper. Let the sauce simmer gently for 4-5 minutes until it thickens slightly.
Incorporate Parmesan and Pasta Water: Stir in the freshly grated Parmesan cheese until melted and combined. If the sauce is too thick, gradually add reserved pasta cooking water to reach desired consistency.
Toss Pasta in Sauce: Add the drained penne into the sauce and toss well to coat every piece thoroughly. Heat through for another minute or two.
Serve: Plate the pasta, garnish with finely chopped parsley and extra Parmesan cheese if desired, and serve immediately.

Notes

This recipe went viral about five years ago and remains a favorite thanks to its flavorful sauce and simple ingredients.
Cooking the tomato paste thoroughly enhances its flavor and reduces sourness, making the sauce taste more balanced.
Vodka adds depth and floral notes to the sauce without leaving a boozy taste; for an alcohol-free version, substitute chicken stock or broth.
Using a full packet of pasta and a full tub of tomato paste means less measuring and no waste.
Adding pasta cooking water helps adjust the sauce consistency perfectly.

Nutrition

Serving Size: 1 serving
Calories: 693 kcal
Sugar: 5 g
Sodium: 1465 mg
Fat: 30 g
Saturated Fat: 16 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 78 g
Fiber: 3 g
Protein: 19 g
Cholesterol: 74 mg