Vodka in pasta? Let me explain. The vodka in this penne alla vodka recipe adds a sharp acidity that accentuates the tart tomatoes and adds an interesting layer of flavor to the sauce.
Rumors abound as to how this recipe came to life, but no matter who first made the call to booze it up, the results are undeniable—it’s delicious! It reminds me of eating grilled cheese sandwiches with tomato soup as a kid—but all in one. For another comfort food recipe, try our my chicken parmigiana recipe!
What you need to make this recipe
Whole tomatoes: I love the texture of adding whole tomatoes and crushing them with my hands but you can use canned crushed tomatoes instead.
Vodka: The vodka adds such a unique and delicious flavor to the sauce but if you’re planning on serving it to the kids or need it to be alcohol-free, I would skip the vodka and replace it with a cup of water and a tablespoon of white wine vinegar.
Cream: the cream is an essential ingredient both for a rich and delicious flavor and creamy texture so I don’t recommend skipping it. If you’re looking for an alternative you could use milk but it won’t give you the same results.
Red pepper flakes: the red pepper flakes add a subtle heat and don’t make the sauce too spicy however you can leave them out completely if you prefer.
Tomato paste: this adds richness to the sauce without the need to simmer the sauce for hours. I really recommend adding the tomato paste for best results.
How to make Penne alla Vodka
1. Saute the chopped onions with salt, pepper and red pepper flakes.
2. Add the garlic and saute for another few minutes.
3. Add the vodka and scrape any brown bits from the bottom of the pot.
4. Add the tomatoes and tomato paste.
5. Simmer the sauce for 25 minutes.
6. Turn off the heat then add the cream and parmesan.
7. Stir the cream and parmesan into the sauce, if it’s too thick stir in a little reserved pasta water.
8. Add the drained pasta and stir until thoroughly coated, serve with freshly chopped basil or parsley, and extra parmesan.
pro for making this recipe
- Don’t have any penne? No problem! This recipe works with basically any pasta. It’s great with rigatoni, elbow macaroni, bucatini, or just regular spaghetti. Basically, if it’s in your pantry and labeled “pasta,” it’s perfect for this recipe.
- Whether you use whole tomatoes or crushed tomatoes try to use high-quality ones such as San Marzano for the best tasting sauce.
- Fresh ingredients really take this vodka sauce to another level so make sure to use fresh garlic and herbs.
- Use reserved pasta water to emulsify the sauce if it’s too thick, it’ll also add additional flavor.
Frequently asked questions
Can I make vodka sauce alcohol-free?
Absolutely, as I mentioned in the ingredients list you can replace the vodka with 1 cup of water and 1 tbsp of white wine vinegar if your serving this to kids or need it to be alcohol-free.
Can I prepare this in advance?
Yes, you can prepare and cook the sauce in advance and store it in the fridge for up to 3 days then reheat it as needed.
Can I add chicken?
Chicken would be a delicious addition to this pasta dish and it’s a great way to add in extra protein. If you want to add chicken you can use pre-cooked chicken breasts or shredded chicken and add it in at the end. If using raw chicken cut it into small pieces and cook with the onions.
Other than chicken you can also add in shrimp which is delicious or veggies such as zucchini.
Can you freeze penne alla vodka sauce?
Yes, you can freeze vodka sauce in suitable containers and thaw as needed and reheat until piping hot all the way through. Please note that dairy can sometimes split when frozen so the texture of the sauce may change.
If you love this recipe try these out!
If you’ve tried this Penne alla Vodka recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Penne Alla Vodka
Ingredients
- ¼ cup olive oil
- 1½ cups diced yellow onion
- 1½ tsp. kosher salt divided
- ½ tsp. ground black pepper
- 1/8 tsp. crushed red pepper flakes
- 4 garlic cloves minced
- 1 cup vodka
- 1 28 oz. can whole tomatoes crushed
- 2 Tbsp. tomato paste
- 16 oz. dried penne pasta
- ½ cup heavy whipping cream
- ½ cup grated Parmesan cheese plus additional for garnish
- Chopped fresh parsley or basil for garnish
Instructions
- Heat olive oil in a Dutch oven over medium heat; add onion, ½ teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until softened, about 5 minutes.
- Add garlic; cook, stirring occasionally, 2 minutes.
- Add vodka; cook, stirring to release browned bits from bottom of pan.
- Add tomatoes and tomato paste to pan. Bring to a simmer; reduce heat to medium low. Stir
- in remaining 1 teaspoon salt; simmer until flavors meld, about 25 minutes.
- Cook pasta in a pot of boiling salted water until package directions for al dente.
- Reserve 1 cup pasta water; set aside. Drain pasta in a colander.
- Remove tomato sauce from heat. Stir cream and ½ cup Parmesan cheese until combined.
- Add reserved pasta water, ¼ cup at a time, to loosen sauce.
- Garnish servings with grated Parmesan cheese and herbs.
Video
Notes
- Don’t have any penne? No problem! This recipe works with basically any pasta. It’s great with rigatoni, elbow macaroni, bucatini, or just regular spaghetti. Basically, if it’s in your pantry and labeled “pasta,” it’s perfect for this recipe.
- Whether you use whole tomatoes or crushed tomatoes try to use high-quality ones such as San Marzano for the best tasting sauce.
- Fresh ingredients really take this vodka sauce to another level so make sure to use fresh garlic and herbs.
- Use reserved pasta water to emulsify the sauce if it's too thick, it'll also add additional flavor.
