Penne alla vodka is a rich pasta dish made with a creamy tomato-based sauce, a splash of vodka, and plenty of Parmesan cheese. Pasta with vodka might not sound like the most obvious combination, but in this recipe, it works very well!
The dish is often said to have been created in Italy in the 1970s and ’80s before making its way to the US and becoming part of the Italian-American cuisine, but its exact origin is not fully clear.
There are many variations of penne alla vodka. Some versions add guanciale or Italian sausage, and others keep it simple without meat. Some keep it mild, and some add a bit of heat with some chili flakes.
In this version, I like to add sun-dried tomatoes to enhance the earthiness and amplify the flavors, and a small amount of chili flakes for some gentle heat (but of course, they are completely optional).
Ingredients
- Penne pasta – The pasta of choice since it has the best shape to hold the sauce inside and some texture on the outside for the sauce to stick to. But you can make this recipe with any other pasta shape of your liking.
- Tomato puree – I like to use San Marzano tomato puree, but any brand will do. Just make sure it doesn’t have any spices or flavors added.
- Half and Half – I find heavy cream too thick and rich, so half-and-half is my preferred option. You can use heavy cream if you prefer.
- Vodka – Use plain vodka; don’t use any flavored vodka. I recommend using a vodka that you would also drink, but as long as it’s plain, any brand will work. I used Absolut.
- Tomato paste – I like to add some to enhance the flavors of the sauce, but feel free to skip if you don’t have any on hand. If you’re not using any, cook the sauce for a bit longer over low heat for a more intense flavor.
- Onion – It adds some sweetness and depth of flavor; don’t substitute with onion powder. You can use either a white or a yellow onion.
- Garlic cloves – Use fresh garlic cloves for the best taste; avoid shriveled or rubbery garlic.
- Olive oil – Use a good quality olive oil. If you prefer, you can also use butter.
- Parmesan cheese – Freshly grated Parmigiano Reggiano or Grana Padano are the best options. Adjust to your liking.
- Salt – Enhances the overall flavor; add to taste.
- Black pepper – Use freshly cracked pepper for the best taste.
- Chili flakes – Optional, but I find it adds a nice kick to the sauce. It’s still going to be quite mild due to the cream, so it’s not a spicy recipe.
- Sun-dried tomatoes – Optional. I like to add them since they add more flavor and complement the dish really well. I use sun-dried tomatoes in olive oil, so I don’t have to rehydrate them before use. If yours are regular sun-dried tomatoes, hydrate them in warm water while the pasta is cooking.
- Parsley – Optional garnish.
Recipe Tips
- If you can’t consume alcohol, skip this recipe or leave out the vodka. Most of the alcohol will evaporate during cooking, but a small amount remains. It will still be tasty without the vodka.
- If using sun-dried tomatoes that are not in olive oil, rehydrate them in some warm water while the pasta is cooking before adding them to the sauce.
- I like to use olive oil instead of butter, because I find it rich enough with the addition of cream to the sauce, but feel free to add butter instead of olive oil.
- Don’t overcook the pasta – this can make a huge difference in the recipe. Cook it until it is al dente.
- Some people like to blend the sauce, but I don’t mind leaving some texture in it. Feel free to blend it for a smooth finish before adding the pasta if you prefer.
How to Make Penna alla Vodka – Step-by-Step Instructions
First, peel and finely chop the onion and garlic. If you’re adding sun-dried tomatoes, chop those as well.
Sauté the onion and garlic in a pan with oil over medium heat until golden and fragrant.
Then add the tomato paste and cook for 1-2 minutes, stirring frequently.
Now pour in the vodka, then add the salt, pepper, and chili flakes. Mix well, then let the liquid reduce slightly, about 2 minutes.
Next, add the tomato puree and mix well. Then pour in the half-and-half (or cream if you prefer). Reduce the heat, cover the pan with a lid, and let the sauce simmer for about 10 minutes.
Meanwhile, cook the pasta in salted boiling water according to package directions until al dente. Then drain.
Stir the grated parmesan and, if using, finely chop sun-dried tomatoes into the sauce.
Now add the drained pasta to the pan and stir until it is evenly coated in sauce.
Serve hot with more Parmesan cheese and fresh chopped parsley (optional). Enjoy!
Storage Tips
If you have leftovers, store them in a sealed container in the fridge for up to 3-4 days. You can reheat them in a pan with a drizzle of olive oil or a little bit of butter.
Related Recipes
Here are some other Italian recipes (mostly pasta dishes) that are great as a first course or main meal:
Penne Alla Vodka (Penne in Creamy Vodka Sauce)
Ingredients
- 1 medium onion, white or yellow
- 2 cloves garlic
- ¼ to ⅓ cup sun-dried tomatoes, in oil (optional, non-traditional)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 7 ounces penne pasta, uncooked
- ¼ cup vodka
- salt, to taste
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes, optional
- 1 ½ cups tomato puree
- 1 cup half-and-half
- 1 cup grated Parmesan cheese, preferably Parmigiano Reggiano or Grana Padano; more for serving
- fresh parsley, for garnish (optional)
Instructions
- Peel and finely chop the onion and garlic. Set aside. Thinly chop the sun-dried tomatoes if using.1 medium onion, 2 cloves garlic, ¼ to ⅓ cup sun-dried tomatoes
- Heat the olive oil in a large pan over medium heat. Add the chopped onions and garlic, and sauté for 4-5 minutes until golden and fragrant.2 tablespoons olive oil
- Add the tomato paste. Cook for about 1-2 minutes, stirring frequently.2 tablespoons tomato paste
- Pour in the vodka and add the salt, black pepper, and chili flakes. Mix well and let the alcohol cook off over low to medium heat until it dries slightly (about 2 minutes).¼ cup vodka, salt, ½ teaspoon black pepper, ½ teaspoon red chili flakes
- Add the tomato puree and mix well. Also, add the half-and-half to the pan and mix well. Reduce the heat to low and let the sauce simmer for about 10 minutes (covered, because it splashes).1 ½ cups tomato puree, 1 cup half-and-half
- While the sauce simmers, cook the pasta in salted boiling water according to the package instructions until al dente. Drain when done.7 ounces penne pasta
- Stir the grated parmesan into the sauce and add the finely chopped sun-dried tomatoes if using.1 cup grated Parmesan cheese
- Add the drained pasta to the pan and stir until the penne is evenly coated in the sauce.
- Serve hot with some more Parmesan cheese and fresh chopped parsley for garnish.fresh parsley
Notes
- If you can’t consume alcohol, skip this recipe or leave out the vodka. Most of the alcohol will evaporate during cooking, but a small amount remains. It will still be tasty without the vodka.
- Don’t use flavored vodka for this recipe.
- You can use butter instead of olive oil and heavy cream instead of half-and-half if you prefer.
- Don’t overcook the pasta; this can significantly affect the taste of the dish. Cook it until it is al dente.
- If using sun-dried tomatoes that are not in olive oil, rehydrate them in some warm water while the pasta is cooking.
- You can blend the sauce for a smooth finish before adding the pasta if you prefer.
- Store leftovers in a sealed container in the fridge for up to 3-4 days.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Excellent flavorful, delicate enjoyable