Penne alla Vodka

Name: Penne Alla Vodka
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 quarts water; 1 tablespoon kosher salt; 1 pound penne; 2 tablespoons olive oil; 2 tablespoons unsalted butter; ½ cup finely chopped yellow onions; 2 teaspoons minced garlic; ¼ teaspoon red pepper flakes (optional); ½ cup tomato paste; ⅓ cup vodka (plus 1 tablespoon ); 1 cup heavy cream; ½ teaspoon kosher salt; ½ teaspoon black pepper; ¼ cup grated parmesan cheese (optional); 2 tablespoons sliced basil (optional)

Whip up a classic Italian meal in 30 minutes with this penne alla vodka recipe! Experience the perfect blend of creamy tomato sauce and tender pasta for a quick, satisfying dinner.

Delicious penne alla vodka in a large pot.

Recipe Science

Vodka dissolves key flavor compounds in the sauce ingredients and volatilizes them, intensifying aroma and taste.
Canned tomato paste deepens the color and caramelized flavor of vodka sauce. The concentrated solids naturally thicken the sauce.
Penne pasta’s ridged, tubular shape efficiently captures and holds the creamy vodka sauce.

Why It Works

If you’re looking for the best penne alla vodka recipe, you’re in luck! This dish elevates simple ingredients into a gourmet experience in just 30 minutes. Adding vodka to the luxurious tomato sauce is strategic. As it evaporates, it significantly enhances the sauce’s fruitiness and complexity, producing an aromatic, more pronounced tomato flavor.

The sauce’s richness is further developed by incorporating heavy cream and the starchy water from the boiled pasta. This helps the sauce bind to the pasta with a glossy finish. This technique ensures each bite is coated in a creamy, flavorful sauce. This pasta recipe is a versatile choice that’s delicious and easy to prepare for a weeknight meal or special occasion.

Ingredients You’ll Need

Ingredients needed to make this penne alla vodka recipe.

Pasta: Penne pasta is ideal for vodka sauce because its ridges and tubular shape efficiently capture and hold the rich, creamy sauce, ensuring flavorful bites.
Tomato: Canned tomato paste enriches vodka sauce by deepening its color and intensifying the tomato flavor. Its concentrated form thickens the sauce for better adherence to pasta and caramelizes during cooking.
Alcohol: Vodka is clear and flavorless but has a huge flavor impact. The ethanol in vodka dissolves and disperses flavor compounds from the sauce’s ingredients. Due to its volatility, ethanol also elevates these flavors into the air, boosting the sauce’s aroma and overall taste profile.
Cream: Adding heavy whipping cream, which contains at least 36% milkfat, introduces a rich, smooth texture while balancing the acidity of the tomatoes.
Cooking Fats: Using butter and olive oil to sauté onions and garlic leverages olive oil’s higher smoke point for safer, high-temperature cooking. Butter contributes a rich, creamy flavor.
Alliums: Finely chopped onion adds a subtle sweetness, while minced garlic contributes a pungent, slightly spicy flavor.
Seasoning: Salt brings out the tomato and vodka flavors, black pepper adds subtle heat and complexity, and red pepper flakes provide a lingering spicy kick.
Garnish: Parmesan cheese adds a salty and nutty flavor. Fresh basil offers a fresh herbaceous anise and peppery flavor.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This penne alla vodka recipe is easy to customize! Try these tasty options:

Pasta Substitutes: Use other short types of pasta like rigatoni, cavatappi, or gemelli.
Tomato Paste Swaps: For a fresh tomato flavor, use Italian strained tomato puree called passata. For a chunkier texture, add fresh or canned diced tomatoes along with the paste. Add sundried tomatoes for a sweet and tangy taste.
Vodka Substitute: Try a citrus-infused vodka to add more flavor to the sauce. Use another clear and neutral-tasting spirit like rum or gin.
Add Protein: Add sauteed smoked bacon or pancetta for a richer flavor. Add cooked Italian sausage, chicken, or shrimp for a heartier dish.

How to Make Penne Alla Vodka

Spoon full of cooked penne pasta being lifted out of a pot of hot water.

Step 1: Cook the Pasta

To cook pasta, I always use a ratio of 4 quarts of water and one tablespoon of kosher salt for every 1 pound of dried pasta. Boil over high heat until the penne is al dente- firm yet tender. This may take about 10 minutes, depending on the manufacturer’s directions.

Expert Tip: Drain the pasta into a colander but preserve a portion of the pasta cooking water; its starchy composition is invaluable for achieving the desired smooth and rich consistency in your vodka sauce.

Chopped onions sauteing in a pan with melted butter.

Step 2: Cook the Alliums

In a large skillet over medium heat, saute the finely chopped onions in olive oil and butter until translucent. This process softens the onions and enhances their natural sweetness, providing a subtle, underlying flavor complexity to the sauce.

Red pepper flakes being mixed in a pan of sauteed onions.

To further develop the sauce’s profile, reduce the heat to medium-low and add the garlic and red chili flakes. Cooking the chili flakes in this manner helps extract the fat-soluble capsaicin, the compound responsible for their spiciness, infusing the vodka sauce with a bold, piquant kick.

Vodka being poured into a pan of sauteed onions.

Step 3: Add the Vodka

Now it’s time to add the key ingredient to this pasta dish- vodka! Stir and cook the alcohol until it’s nearly all evaporated. This only takes a few minutes because vodka’s boiling point is 173°F (78°C), much lower than water.

Simmering vodka in the sauce helps to soften the harshness of the alcohol. As the alcohol evaporates, it also disperses the dissolved flavors more evenly, enhancing the sauce’s overall intensity and aroma.

Ingredient Chemistry: Ingredients like tomatoes, onions, and garlic have flavor compounds that are both fat-soluble and alcohol-soluble. When added, vodka dissolves these compounds and becomes volatile quickly due to its low boiling point. As it evaporates, it carries intensified flavors and aromas through the dish, boosting the sauce’s overall fruitiness and complexity.

Spoon stirring tomato pasta and heavy cream in a pan.

Step 4: Simmer the Sauce

Incorporate the tomato paste into the sauce, stirring continuously, and allow it to cook for 1 minute to deepen its flavor through caramelization. Add the heavy cream, salt, and pepper, simmering to thicken it by reducing moisture through evaporation.

To adjust the consistency and enhance the sauce’s silky texture, gradually stir in ½ cup of the reserved starchy pasta water.

Tips for Perfect Execution: Add an extra tablespoon of vodka towards the end of cooking for a more pronounced flavor. A brief simmer helps mellow the alcohol, subtly enhancing the sauce with a distinct vodka taste.

Pasta water being added to a pot of penne.

Step 5: Combine the Pasta and Sauce

Incorporate the drained penne pasta into the vodka sauce. If the sauce seems too thick, gradually add more reserved pasta water, up to ½ cup, to reach your desired consistency. The sauce should look glossy.

Penne alla vodka garnished with freshly cut strips of basil.

Step 6: To Serve

Serve the penne alla vodka topped with freshly grated Parmesan cheese and a sprinkling of basil leaves. This classic garnish adds a touch of elegance and a burst of fresh flavor, enhancing the rich and creamy sauce.

Frequently Asked Questions

What is a substitute for heavy cream in vodka sauce?

Use half-and-half; however, the sauce will not be as rich. Evaporated milk can add creaminess without heavy cream’s fat content, though it’s slightly sweeter. Stir in a mixture of sour cream or creme fraiche and whole milk.

Can I use a dairy-free alternative for the cream in the recipe?

Use full-fat coconut milk, cashew cream, or almond milk mixed with olive oil. The flavor and texture will be different from dairy cream.

Does the alcohol cook off in vodka sauce?

Most of the alcohol in vodka sauce evaporates during cooking due to vodka’s low boiling point of 173 degrees. However, trace amounts can remain, depending on how long and at what temperature the sauce is simmered.