Jan 6, 2017

Easy Restaurant-Style Penne alla Vodka

Prep Time: 5

Cook Time: 25

5 from 2 votes

This penne pasta dish tossed in a light and smooth tomato cream vodka sauce is an Italian-American classic, penne alla vodka.

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Skip the jarred sauces and make penne alla vodka from scratch – it’s easier (and tastier) than you think. This classic Italian-American pasta dish comes together quickly with just a few pantry staples like tomatoes, cream, and vodka. The vodka not only enhances the flavor of the tomatoes but also helps create a silky, emulsified sauce that clings perfectly to the pasta. My version pairs the creamy tomato vodka sauce with tender grilled chicken for a smoky contrast, but it’s just as delicious served plain or with shrimp for a seafood twist. This restaurant-quality pasta is a weeknight-friendly recipe you’ll want on repeat. Craving more dishes like this? My creamy tomato bacon pasta or cauliflower gnocchi with bacon and quick alfredo sauce recipes are right up your alley

Italian-American classic penne alla vodka pasta.

	Why You’ll Love This Recipe
	Better than store-bought. Making penne alla vodka from scratch delivers fresher, richer flavor than jarred sauces using pantry basics.
Quick but impressive. Ready in about 30 minutes, it’s weeknight-friendly but still feels restaurant-worthy.

Key ingredients in penne vodka

Onion – I use yellow onion in this recipe for its mellow flavor when cooked. These onions with a brownish yellow papery skin are a great all-purpose cooking onion.
Tomato paste – Tomato paste is concentrated tomatoes that have been cooked down until it becomes a thick, dense paste. I try to buy tubes of tomato paste rather than small cans. The tubes allow you to reseal and keep the paste for later (they last a long time) resulting in less waste.
Vodka – As the name implies, vodka is used to give this sauce flavor. It both enhances the flavor of the tomatoes and helps to emulsify the sauce. The slight bite left by the vodka after the alcohol burns off also helps to balance the sweetness of the tomatoes.
Heavy cream – I add heavy cream, the thick part of the milk that rises to the top due to its high fat content to the pasta sauce to create a rich, creamy sauce. Don’t skimp on the cream, half-and-half won’t give the same luxurious finish.
Penne pasta – Tubular shapes of pasta like penne capture some of the creamy vodka sauce in the holes. While penne is classically paired with vodka, other noodles can be substituted instead.

A full ingredient list with exact amounts can be found in the recipe card below.

Penne alla Vodka ingredients with onion garlic red pepper cream and tomato paste.

Pro tip

Adding some of the pasta cooking water along with the heavy cream makes the sauce glossy and even creamier.

Swaps and Substitutions

The diced yellow onion can be swapped for diced shallots for a more subtle onion flavor.
If you prefer to skip alcohol, you can use a splash of broth or water with a squeeze of lemon juice for brightness. If you don’t have vodka I have also used gin with success in a pinch!
While penne pasta is a classic pairing you can also choose another tubular pasta. I also like pairing vodka sauce with tortellini.
While I provide instructions for grilled chicken, chicken cutlets or sautéed shrimp also pair well with vodka sauce.

How to Add grilled chicken

Heat a grill to medium-high heat. Season the chicken breasts with salt and pepper on both sides. Grill the chicken, flipping once, until cooked through, about 5-6 minutes on each side. Remove and let rest on a cutting board for 10 minutes. Slice chicken and set aside.

Common Mistakes to Avoid When Making Penne alla Vodka

Skipping the pasta water: Adding a splash of starchy pasta water helps emulsify the sauce and ensures it clings perfectly to the pasta.
Not cooking out the vodka: If you don’t let the vodka simmer long enough, the sauce can taste sharp and boozy instead of smooth and balanced.
Using low-fat cream or milk: Lighter substitutes like milk or half-and-half tend to curdle and won’t give the sauce its signature silky texture. Stick with heavy cream for the best texture!
Overcooking the pasta: Penne should be cooked al dente since it will continue to soften slightly when combined with the hot sauce, pasta water and cheese.

How to make Penne alla vodka (step-by-step)

sautéed onion and garlic in pan. — **Step 1: Sauté the onion and garlic.**
Heat a medium saucepan over medium heat, add the olive oil and heat through, then add the butter and allow to melt. Add the onion and sauté until soft and translucent. Add the garlic and sauté until just fragrant.

sautéed onion and garlic with tomato paste. — **Step 2: Add the tomato paste.**
Continue to sauté, stirring occasionally, until the onion is soft and translucent, about 6 minutes. Add the tomato paste and stir to combine, letting the paste cook for about 2 minutes, until deep red.

sautéed onion and garlic with tomato paste and vodka. — **Step 3: Cook off the alcohol.**
Add the vodka and stir to combine, then let reduce by half before stirring in the cream. Season to taste with salt and pepper then add the red pepper flakes.

Penne pasta served in creamy tomato vodka sauce. — **Step 4: Make the pasta.**
Bring a large pot of water to the boil; add the salt and bring back to a boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot over low heat. Ladle the sauce over the pasta and stir to combine. Stir in some of the pasta cooking water as needed and toss with the Parmesan cheese.

how to make penne vodka garnished with chopped basil. — **Step 5: Serve.**
Ladle the pasta into warmed pasta bowls and top with basil (if using) and additional Parmesan cheese.

How to Store Leftover Penne alla Vodka

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or pasta water to loosen the sauce.

FAQ – Frequently Asked Questions

What does vodka do in penne alla vodka sauce?

Vodka enhances the tomato flavor and acts as an emulsifier. It helps the cream and tomato sauce blend together for a silky texture.

Can I make penne alla vodka without vodka?

Yes! If you prefer to skip alcohol, you can use a splash of broth or water with a squeeze of lemon juice for brightness. If you don’t have vodka I have also used gin with success in a pinch!

Why reserve pasta water?

The salty, starchy water that the pasta is cooked in adds flavor and helps to bind the sauce to the pasta, making a rich and silky sauce.

What kind of pasta works best for vodka sauce?

Tubular shapes of pasta like penne capture some of the creamy vodka sauce in the holes. While penne is classically paired with vodka, other noodles can be substituted instead.

What’s the best way to store leftover penne alla vodka?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or pasta water to loosen the sauce.

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