There’s something magical about a bowl of penne alla vodka—creamy, tangy, and just a little bit indulgent. I first fell in love with this dish at a tiny Italian restaurant years ago, and after countless attempts (and a few near-disasters), I finally nailed a version that tastes just as good as the one I remember. The best part? It’s shockingly easy to make at home. The vodka adds depth to the tomato sauce, while the cream gives it that luxurious, velvety texture. Trust me, once you try this recipe, you’ll wonder why you ever ordered it out. It’s comfort food that feels fancy, ready in under 30 minutes—perfect for weeknights or impressing dinner guests.

Why You’ll Love This Penne alla Vodka

Let me tell you why this penne alla vodka is about to become your new favorite pasta dish:

• Creamy dreamy texture: That silky sauce hugs every noodle perfectly—just like your favorite Italian spot makes it.
• Ready in a flash: 25 minutes flat. (Yes, really! Faster than waiting for delivery.)
• Restaurant-quality wow factor: The vodka adds this subtle sophistication that’ll have everyone asking, “Did you really make this at home?”
• Perfect for any occasion: Date night? Check. Family dinner? Check. Last-minute potluck hero? Double check.
• Adjustable spice level: Love heat? Extra red pepper flakes. Feeding kids? Skip ’em. The sauce works either way.

Seriously, what’s not to love? Even my picky nephew licks the bowl clean.

Ingredients for Penne alla Vodka

Here’s everything you’ll need to make this dreamy pasta – I promise it’s all simple stuff you might already have:

• 8 oz (225g) penne pasta – the ridges hold the sauce like little flavor pockets
• 2 tbsp olive oil – for that perfect garlic sauté
• 2 cloves garlic, minced – fresh is best, no jarred stuff!
• 1/4 cup vodka – mid-shelf works great, no need for top-shelf here
• 1 cup tomato sauce – my secret? Use your favorite jarred marinara
• 1/2 cup heavy cream – this is what makes it luxuriously creamy
• 1/4 tsp red pepper flakes – adjust to your spice preference
• Salt and pepper – to taste, obviously!
• 1/4 cup grated Parmesan – freshly grated melts so much better
• Fresh basil – for that gorgeous pop of color and freshness

See? Nothing fancy – just good ingredients treated right. Now let’s make some magic!

How to Make Penne alla Vodka

Okay, let’s get cooking! This is where the magic happens – I’ll walk you through each step so your penne alla vodka turns out perfect. Don’t worry, it’s easier than it looks, and I’ve got all my little tricks to share with you.

Step 1: Cook the Pasta

First things first – get that pasta going! Bring a big pot of salted water to a rolling boil (it should taste like the sea). Add your penne and set your timer for about 1 minute less than the package says – we want it al dente, with just a little bite. Why? Because it’ll keep cooking in the sauce later. Drain it when done, but save about 1/2 cup of that starchy pasta water – it’s liquid gold for adjusting sauce consistency later!

Step 2: Prepare the Vodka Sauce

While the pasta cooks, heat olive oil in a large skillet over medium. Add your minced garlic and let it sizzle for about 30 seconds – just until fragrant (don’t let it brown!). Now the fun part: carefully pour in the vodka. It’ll sizzle and smell strong at first – that’s normal! Let it simmer for about 2 minutes to cook off the alcohol (you’ll know it’s ready when the sharp smell mellows out).

Next, stir in your tomato sauce, heavy cream, and red pepper flakes. Turn the heat down to medium-low and let it bubble gently for 5 minutes – you’ll see it start to thicken slightly. Here’s my key tip: stir constantly when adding the cream to prevent curdling. The sauce should coat the back of a spoon when it’s ready.

Step 3: Combine and Serve

Now for the grand finale! Add your drained pasta to the skillet with the sauce. Toss everything together – those penne ridges should grab every bit of that creamy goodness. If the sauce seems too thick, add a splash of that reserved pasta water. Plate it up, shower with freshly grated Parmesan (don’t skimp!), and tear some basil leaves over the top for that pretty green contrast. Serve immediately while it’s piping hot – this dish waits for no one!

See? I told you it was easy. Now dig in and prepare to be amazed at what you just created in your own kitchen!

Tips for Perfect Penne alla Vodka

After making this dish more times than I can count, here are my foolproof tips for penne alla vodka that’ll make you feel like a pro:

• Vodka matters (but not too much): Don’t use the cheapest stuff—it can taste harsh. A mid-shelf vodka works perfectly. The alcohol cooks off, leaving just a subtle depth of flavor.
• Stir like you mean it: When adding the cream, keep that spoon moving! This prevents curdling and gives you the silkiest sauce possible.
• Taste as you go: Start with less red pepper flakes—you can always add more. I usually end up adding an extra pinch right at the end.
• Pasta water is magic: If your sauce thickens too much, that reserved starchy water brings it right back to perfect consistency.

Follow these, and your penne alla vodka will be restaurant-quality every single time!

Ingredient Substitutions for Penne alla Vodka

Don’t stress if you’re missing an ingredient – here’s how to adapt this recipe without losing that amazing flavor:

• Out of heavy cream? Half-and-half works in a pinch (the sauce will be slightly less rich) or even whole milk with a pat of butter melted in.
• No vodka? White wine adds a different but lovely acidity, or just use 1/4 cup pasta water with an extra splash of lemon juice for brightness.
• Gluten-free? Your favorite GF penne works great – just watch the cooking time as it varies by brand.
• Dairy-free? Full-fat coconut milk gives a surprisingly good creaminess, though the flavor will be slightly different.

The beauty of this dish? It’s forgiving – just keep the spirit (and the deliciousness) intact!

Serving Suggestions for Penne alla Vodka

Oh, let me tell you how to make this meal extra special! A crisp green salad with lemon vinaigrette cuts through the richness perfectly. Garlic bread? Absolutely mandatory for sauce-mopping. For drinks, a chilled Pinot Grigio or even a simple Aperol spritz pairs beautifully. And don’t forget extra Parmesan at the table – because more is always better!

Storing and Reheating Penne alla Vodka

Leftovers? (As if!) But if you somehow have some, here’s how to keep it tasty: Store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or milk and warm gently on the stove – the cream sauce can separate if zapped too hard in the microwave. Pro tip: The vodka flavor actually deepens overnight!

Penne alla Vodka Nutritional Information

Okay, let’s talk numbers – but remember, these are estimates and can vary based on your exact ingredients (like how generous you are with that Parmesan!). For one serving of this heavenly pasta, you’re looking at:

• Calories: About 550
• Fat: 22g (10g saturated)
• Carbs: 60g
• Protein: 14g

Not diet food, but totally worth every delicious bite – and hey, tomatoes count as vegetables, right? Balance is everything!

FAQs About Penne alla Vodka

Q1. Can I make penne alla vodka without the vodka?
Absolutely! The vodka adds depth, but you can skip it. Replace with 1/4 cup pasta water and a squeeze of lemon juice for brightness. The sauce will still be creamy and delicious – just slightly different in flavor.

Q2. How do I prevent my cream sauce from curdling?
Two secrets: First, keep the heat medium-low when adding cream. Second, stir constantly until fully incorporated. If it does separate, a splash of hot pasta water and vigorous stirring usually brings it back together.

Q3. Can I make this gluten-free?
Yes! Just swap regular penne for your favorite gluten-free pasta. The sauce ingredients are naturally gluten-free. Watch the cooking time – GF pasta often needs less time than wheat-based.

Q4. Why does my sauce taste too acidic?
This usually means the vodka didn’t cook long enough. Let it simmer for the full 2 minutes to mellow out. Adding a pinch of sugar or extra Parmesan at the end can also balance acidity.

Q5. Can I freeze leftovers?
Honestly, I don’t recommend it. The cream sauce tends to separate when thawed. It’s best enjoyed fresh or stored in the fridge for a couple days. If you must freeze, expect some texture changes.

Creamy Penne alla Vodka Recipe Ready in 25 Minutes

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• Author: Christina R. Jones
• Total Time: 25 mins
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A creamy pasta dish with a tomato-vodka sauce, perfect for a comforting meal.

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Ingredients

Scale 1x2x3x

• 8 oz (225g) penne pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup vodka
• 1 cup tomato sauce
• 1/2 cup heavy cream
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish

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Instructions

1. Cook the penne pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds.
3. Pour in vodka and let it simmer for 2 minutes to cook off the alcohol.
4. Add tomato sauce, heavy cream, and red pepper flakes. Stir and simmer for 5 minutes.
5. Season with salt and pepper to taste.
6. Add cooked penne to the sauce and toss to coat evenly.
7. Sprinkle with Parmesan cheese and garnish with fresh basil before serving.

Notes

• Use high-quality vodka for better flavor.
• Adjust red pepper flakes for desired spiciness.
• Stir the sauce continuously to prevent curdling.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 45mg

Keywords: penne alla vodka, creamy pasta, tomato vodka sauce