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    Home » Recipes » Main Dishes » Penne alla Vodka

    Penne alla Vodka

    Published: June 15, 2020 · Modified: Sep 8, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Make the most incredible Penne alla Vodka at home! A creamy and luscious tomato vodka sauce tossed with al dente penne pasta and topped with fresh herbs and parmesan. Delicious and easy!

    A portion of penne alla vodka on a plate.
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    A pinterest graphic of penne alla vodka on a fork
    Penne alla vodka next to a pink napkin.
    Penne alla vodka with basil and cheese.
    Penne alla vodka on a marble counter.
    Penne alla vodka on a blue and white plate.
    Penne alla vodka on a porcelain plate.
    A pinterest graphic of penne alla vodka in a bowl

    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

    An overhead shot of ingredients you need to make penne alla vodka

    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

    Two photos showing how to saute onion and garlic

    1. Saute the chopped onions with salt, pepper and red pepper flakes.

    2. Add the garlic and saute for another few minutes.

    Two photos showing how to add vodka and tomatoes to make a sauce

    3. Add the vodka and scrape any brown bits from the bottom of the pot.

    4. Add the tomatoes and tomato paste.

    Two photos showing how to add cream into simmered tomato sauce

    5. Simmer the sauce for 25 minutes.

    6. Turn off the heat then add the cream and parmesan.

    Two photos showing finished vodka sauce

    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.

    A side shot of penne alla vodka in a bowl topped with herbs and cheese

    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.

    A close up of penne pasta with tomato vodka sauce on a fork

    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!

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    • A portion of penne alla vodka on a plate.

    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 with basil and parmesan as garnish.
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    5 from 36 votes

    Penne Alla Vodka

    Creamy and delicious penne alla vodka made from scratch. Don't forget to check out the step by step photos and tips above.
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 6 - 8 servings
    Calories 444kcal
    Author John Kanell

    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.

    Nutrition

    Calories: 444kcal | Carbohydrates: 35g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 663mg | Potassium: 488mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1571IU | Vitamin C: 23mg | Calcium: 140mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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