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This simple penne alla vodka recipe is comprised of penne pasta served in a simple creamy vodka sauce. The recipe is rich, creamy, and delicious with subtle peppery notes from the vodka. Pasta in vodka sauce is an easy ‘from scratch‘ sauce to make with your most basic pantry ingredients. Plus it’s on the table in about 25 minutes or less.
Table of Contents
Why This Recipe Works
This recipe uses canned tomato paste as the base of the vodka sauce. Tomato paste, starchy pasta water, heavy cream, parmesan cheese, shallot, fresh garlic, crushed red pepper flakes, and a splash of vodka are simmered together to deliver a silky smooth and creamy sauce that tastes like hours went into creating it
If you enjoyed this recipe, also try my simple creamy gnocchi, creamy mushroom pasta, and creamy pappardelle recipe!
Ingredient Notes and Substitutions
- Penne, rigatoni, or ziti: any tubular pasta will work in this recipe. I’m a big fan of mezzi rigatoni as of late.
- Heavy cream: heavy cream is recommended because it can be heated and simmered without coagulating. Lighter creams lack the fat content to hold up to heat and will separate.
- Grated parmesan cheese: always opt for fresh and grate yourself. It’s much fresher and more flavorful.
- Tomato paste: tomato paste is the base of the sauce. You can make homemade sauce or use marinara. If you use a traditional tomato sauce, you don’t need to add water to the recipe. I love this easy stovetop tomato sauce.
- Shallot: most vodka pasta recipes call for either onions or shallots. I’m a huge lover of shallots so that’s what I go with. Shallots are fragrant and sweet and add more flavor than your typical onion.
- Vodka: you can skip the vodka altogether if you don’t have any or don’t want to add it. I would not substitute for any other spirit in its place.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Bring a large pot of salted water to a boil and cook pasta al dente. Reserve 2 cups of pasta water before draining and set aside.
Quick Tip
Cooking pasta in less water (just enough to cover by an inch), will increase the starch concentration, making it richer and better for sauce consistency.
Step 2.
Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and cook until tender, about 4 minutes. Add garlic and cook for 1 additional minute.
Step 3.
Add tomato paste, red pepper flakes, and vodka. Stir until the paste fully coats the shallots and garlic. Cook for about 3-4 minutes, stirring occasionally until vodka evaporates.
Step 4.
Add 1 cup of pasta water. Stir until smooth. Bring sauce to a simmer (image 4a). Turn off the heat and add cream and parmesan cheese (image 4b). Season with salt and pepper to taste.
Step 5.
Fold in the pasta until fully coated in the sauce. Add additional reserved pasta water if needed (a little at a time) if the sauce is too thick. I like a creamy sauce that is thick enough to cling to the pasta.
Step 6.
Serve garnished with more Parmesan and chopped fresh basil.
Frequently Asked Questions
Yes and no. Vodka adds a very subtle peppery flavor and boosts the flavors in the dish. Most, if not all alcohol cooks off during simmering, leaving behind an unmatchable taste. If your sauce tastes like rubbing alcohol, you’ve added way too much.
The tomato paste offers a uniquely deep and earthy tomato flavor that is reminiscent of sundried tomatoes. The pasta water and cream will essentially rehydrate the tomato paste into a smooth and creamy sauce with an unbeatable texture.
Yes. I recommend Marcella Hazan’s tomato sauce as a base. Skip the pasta water if you use marinara or homemade sauce.
Yes, you can omit the vodka and make this an alcohol-free recipe with great results.
More Pasta to Love
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Penne Alla Vodka Recipe
Ingredients
- 1 pound penne, rigatoni, or ziti
- 3/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup tomato paste, about 4.5 ounces
- 1 shallot, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons vodka
- 2 tablespoons butter or olive oil
- 1/2 teaspoon crushed red pepper flakes
- 3-4 chopped fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta al dente. Reserve 2 cups of pasta water before draining and set aside.
- Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and cook until tender, about 4 minutes. Add garlic and cook for 1 additional minute.
- Add tomato paste, red pepper flakes, and vodka. Stir until the paste fully coats the shallots and garlic. Cook for about 3-4 minutes, stirring occasionally until vodka evaporates.
- Add 1 cup of pasta water. Stir until smooth. Bring sauce to a simmer. Turn off the heat and add cream and parmesan cheese. Season with salt and pepper to taste.
- Fold in the pasta until fully coated in the sauce. Add additional reserved pasta water if needed (a little at a time) if the sauce is too thick. I like a creamy sauce that is thick enough to cling to the pasta.
- Serve garnished with more parmesan and chopped fresh basil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just wondering where in the recipe the olive oil comes in? I’m not seeing it used in the steps listed. Thanks!
apologies – you can use butter or oil in step 1 to soften the shallot. I prefer butter.
This recipe said to add minced garlic. I really like to cook with fresh garlic, but do you recommend the minced in this recipe over the fresh garlic?
yes 100% use fresh. I’ll be revisiting this recipe shortly.
My family loves this recipe. It’s quick and easy and comes out perfect each time!
Can you make this ahead of time, like earlier in the day? If so, what are your suggestions for keeping it tasting fresh?
You can – reserve some extra pasta water that you can stir into the sauce as you reheat later. This will help to make the sauce creamy again. You will only need a few splashes but save half a cup to be safe.
Just made this recipe and it is absolutely delicious! Would highly recommend.
In Step 3, you say “Turn off the heat and add tomato paste…” Then “Cook for about 3 minutes.” Are you cooking with no heat? Looking forward to trying this recipe!
I updated the recipe because that shouldn’t have been there. You will turn off the heat once you add the cream. The recipe is correct now.
Thank you!