Can I make penne alla vodka without alcohol?

Yes, you can omit the vodka entirely. While the vodka enhances the sauce's flavor and creaminess, leaving it out still results in a delicious dish. A splash of lemon juice or white wine vinegar can be added for brightness if desired.

What type of cream works best for the sauce?

Heavy cream is ideal because it adds richness and a smooth texture. However, you can substitute with half-and-half or a dairy-free alternative like full-fat coconut milk or oat cream for a lighter or vegan version.

Is penne alla vodka vegetarian?

It can be! Just make sure to use a vegetarian-friendly Parmesan cheese or omit it entirely. Traditional Parmesan contains animal rennet, so always check the label.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the pasta on the stove or in the microwave with a splash of water or cream to loosen the sauce. The sauce also freezes well for up to 6 months (store separately from pasta for best results).

Creamy Penne alla Vodka

Name: Creamy Penne alla Vodka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound penne pasta; 3 tablespoons extra virgin olive oil; ½ cup yellow onion, finely chopped; 3 garlic cloves, minced; 3 tablespoons tomato paste; ¼ cup vodka; 12 ounces canned crushed tomatoes; ¼ teaspoon crushed red pepper flakes (optional); ½ teaspoon fine sea salt (plus more for pasta water); ¾ cup heavy cream; ½ cup Parmesan cheese (plus more to serve); ½ cup reserved pasta cooking water; Fresh parsley or basil leaves, chopped (for garnish)

Description

Creamy Penne alla Vodka is a quick, comforting pasta dish made with tomato paste, vodka, cream, and Parmesan cheese. This beginner-friendly meal is rich, flavorful, and perfect for weeknight dinners or cozy gatherings.

Ingredients

Scale

1 pound penne pasta
3 tablespoons extra virgin olive oil
½ cup yellow onion, finely chopped
3 garlic cloves, minced
3 tablespoons tomato paste
¼ cup vodka
12 ounces canned crushed tomatoes
¼ teaspoon crushed red pepper flakes (optional)
½ teaspoon fine sea salt (plus more for pasta water)
¾ cup heavy cream
½ cup Parmesan cheese (plus more to serve)
½ cup reserved pasta cooking water
Fresh parsley or basil leaves, chopped (for garnish)

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Instructions

Boil 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. Before draining, reserve ½ cup of pasta water and set it aside.
Sauté the Aromatics: In a large skillet or Dutch oven over medium heat, heat the olive oil. Add the chopped onion and sauté for about 5–6 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant—be careful not to brown it.
Build the Sauce Base: Add the tomato paste to the skillet and stir frequently for 2–3 minutes, allowing it to deepen in color and flavor. Pour in the vodka and let it simmer for about 2 minutes, giving the alcohol time to evaporate.
Simmer with Tomatoes and Cream: Add the crushed tomatoes, red pepper flakes (if using), and salt. Simmer the sauce gently for 10–15 minutes, partially covered, to thicken and develop flavor. Stir occasionally to prevent sticking.
Finish the Sauce: Lower the heat and pour in the heavy cream. Stir until fully incorporated and smooth. Add the Parmesan cheese and mix until melted. If the sauce is too thick, slowly add a splash or two of the reserved pasta water.
Combine and Serve: Add the drained pasta directly to the skillet and toss until evenly coated in the sauce. Stir in more pasta water as needed to loosen the texture. Taste and adjust seasoning. Serve hot, garnished with fresh parsley or basil and extra Parmesan.

Notes

You can make this dish spicy or mild by adjusting the red pepper flakes. For a vegetarian version, ensure the Parmesan cheese is rennet-free. This dish is also great with grilled chicken, vegetarian sausage, or sautéed mushrooms added for extra protein. If using dairy alternatives, full-fat versions work best to maintain creaminess.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (¼ of recipe)
Calories: 796
Sugar: 11g
Sodium: 723mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 97g
Fiber: 6g
Protein: 23g
Cholesterol: 59mg