This is the best vodka penne recipe you are ever going to make at home! It’s a restaurant level recipe that is packed full of delicious, decadent flavor.
Serve up this rich and creamy sauce that clings to every bite of pasta! It’s a memorable recipe that is incredible enough to serve for company, but easy enough for any night of the week.
It’s been a while since I’ve shared a new pasta recipe, but you know it’s always in our weekly rotation.
I’ve been making this version of penne alla vodka for years, adapting it along the way. Originally inspired by Ina Garten (aka The Barefoot Contessa) and her Penne Alla Vecchia Bettola recipe, it has changed a bit over time, so I knew the recipe was due for an update.
Sometimes I want an easy, filling pasta dish with a little kick, and this sauce is just the ticket. I know you’ll enjoy it, too. If you want to tone the heat down a touch, just add a little mascarpone cheese for a creamier flavor.
“I made this last night and it was incredible!!! Best vodka sauce I’ve EVER had!”
★★★★★
– emily –
Why You’ll Love this Recipe
- Simple, but Special – This pasta recipe tastes restaurant-worthy, without hours of work.
- Feels Authentic– With a thick, creamy sauce that clings to every bite of pasta, you’ll imagine you’re vacationing in Italy.
- Customize – Turn up the heat, or eliminate the spice entirely. You can serve this as a vegetarian pasta (as-is), or add chicken, chorizo, beef or your favorite protein!
Ingredients
- Onions and Fresh Minced Garlic – The onion and garlic make the base of this pasta sauce. Learn how to mince garlic here.
- Vodka – You don’t need to use an expensive vodka in this recipe.
- Canned San Marzano tomatoes – Chose a good quality brand for maximum flavor. San Marzano are always our favorite for Italian dishes.
- Heavy whipping cream – Cream makes this sauce so silky. If you must use a substitute, read our guide to heavy whipping cream substitutions.
- Seasonings – Oregano, red pepper flakes and salt and pepper bring this sauce to life.
- Pasta – Make your own or used your favorite boxed variety. Penne is the classic choice here.
- Cheese – Fresh grated Parmesan and a little mascarpone make this so creamy, but they are both optional!
Variations
- Top with protein – Add chicken or even meatballs.
- Add 1-2 tablespoons of tomato paste (or a tomato paste substitute) to the sauce for a richer tomato base.
- Reduce the red pepper flakes to eliminate heat.
Test Kitchen Tips
- One thing I always have time for is homemade pasta. Make your own, or choose your favorite brand – it’s delicious either way!
- It’s best to use heavy cream in this vodka penne, not low fat or milk.
- Use freshly grated parmesan rather than pre-grated. It will be so much creamier, the extra step is worth it.
- Always hold back a cup of warm, starchy pasta water. This can help thin your sauces!
Frequently Asked Questions
Vodka sauce is a tomato based pasta sauce. It tastes peppery and also has herbal flavors.
The vodka helps to release the flavor from the tomatoes, resulting in a rich and creamy sauce. The additional bite of the vodka adds a little heat that balances out the sweetness of the cream and tomatoes.
In my vodka sauce recipe, there’s a cup of vodka which is equal to 8 ounces. Contrary to popular belief, the alcohol does not completely evaporate during cooking, although anywhere between 15 and 40 percent of it will cook off.
Each serving of this penne alla vodka will have an ounce or less of alcohol in it.
Yes, and it will still be a delicious pasta dinner! If you’re open to other spirits, try using red or white wine, or even gin. You can also simply substitute with chicken or vegetable stock instead.
Serving Suggestions
Penne all vodka is a wonderful meal for any night of the week. Serve with any of the following suggestions to create a balanced meal.
Vodka Penne
Ingredients
- ¼ cup extra virgin olive oil
- 1 onion chopped (approximately 1 cup)
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes crushed
- 1 ½ teaspoon oregano dried
- 1 cup vodka
- 28 ounces Canned San Marzano Plum Tomatoes Peeled, chopped or crushed
- 2 teaspoons salt
- black pepper
- 1 pound penne pasta or your favorite
- ½ cup heavy cream
- ¼ cup parmesan fresh grated
- 1 tablespoon mascarpone (optional)
Instructions
- In a skillet over medium high and oil, onion and garlic and sauté until translucent. Add the red pepper and oregano and cook for an additional minute.¼ cup extra virgin olive oil, 1 onion, 1 tablespoon minced garlic, ½ teaspoon red pepper flakes, 1 ½ teaspoon oregano
- Pour in the vodka and reduce to half. Add the crushed or chopped tomatoes to skillet. Add salt and fresh cracked pepper.1 cup vodka, 28 ounces Canned San Marzano Plum Tomatoes, 2 teaspoons salt, black pepper
- Cover with a lid and allow to cook for 10 minutes on low heat.
- Meanwhile, prepare pasta al dente in a pot of boiling salty water. Be sure to reserve a cup of the starchy pasta water for thinning your sauce.1 pound penne pasta
- Now, add a little of the reserved water and heavy cream, simmering for another 10 minutes.½ cup heavy cream
- Remove from heat. Stir in pasta, parmesan and optional mascarpone. Add one tablespoon of warm pasta water at a time until sauce reaches desired consistency.¼ cup parmesan, 1 tablespoon mascarpone
Julie’s Tips
- Use good quality canned tomatoes – in this recipe, you can’t beat the unique flavor of San Marzano tomatoes.
- Use freshly grated parmesan rather than pre-grated – it will be so much creamier, the extra step is worth it.
- Always hold back a cup of warm, starchy pasta water. This can help thin your sauces!
Substitutions and Variations
- It’s best to use heavy cream in this recipe, not low fat or milk.
- Add a little mascarpone cheese during the last minute of cooking the sauce for a creamy finish.
- Add 1-2 tablespoons of tomato paste (or a tomato paste substitute) for a richer tomato base.
- Reduce the red pepper flakes to eliminate heat.
Storage Tips
Cover tightly and store in the refrigerator for up to three days. When you’re ready to re-heat, warm it in a small sauce pan and a use a little chicken broth or water to loosen the sauce. Because of the heavy cream in this recipe, I don’t recommend freezing.Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Julie, when I saw this my mind immediately went to Ina’s recipe since it’s a huge favorite. I’m anxious to try your update!
Hi Becky,
I hope you love this recipe just as much!
Have a wonderful week,
Julie
I made this last night and it was incredible!!! Best vodka sauce I’ve EVER had!
I’m blushing! Thanks, Emily! I’m glad you loved it as much as we do!
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