Recipe

Simple Penne Alla Vodka Recipe

Creamy, tomatoey, and just spicy enough, this weeknight penne alla vodka turns pantry staples into a glossy, juicy sauce that clings to every ridge.

By Matt Campbell

•

4.8

A real photograph of penne alla vodka in a shallow bowl with glossy pink vodka sauce, grated Parmesan, and basil on a kitchen table

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Penne alla vodka is one of those dishes that feels like a restaurant win, but it is secretly a 20 to 30 minute home-cooking slam dunk (depending on how fast your water boils). The sauce hits that sweet spot between bright tomato tang and cozy creaminess, with a little chili warmth that makes you go back for another forkful before you even swallow the first.

This version keeps the ingredients accessible and the steps crystal clear. No weird techniques, no drama. Just a few small moves that matter a lot: cook down the tomato paste for deeper flavor, use vodka to lift and round out the sauce, and finish the pasta in the pan so every piece gets coated like it meant to be there.

A real photograph of a skillet of vodka sauce simmering with a wooden spoon resting on the edge

Why It Works

Juicy, tender pasta: finishing the penne in the sauce with pasta water keeps it glossy and never dry.
Big flavor from simple ingredients: tomato paste gets toasted until brick red so it tastes rich, not flat.
Balanced heat and cream: a pinch of red pepper flakes wakes up the sauce without turning it into a dare.
Reliable weeknight flow: the sauce is ready right as the pasta is, so dinner lands hot and fast.

Pairs Well With

Garlic bread with crisp edges
Arugula salad with lemon vinaigrette
Roasted broccoli with Parmesan
Sparkling water with lemon

Storage Tips

Refrigerate: Store cooled penne alla vodka in an airtight container for up to 3 to 4 days.

Reheat (best method): Warm in a skillet over medium-low with a splash of water, milk, or broth. Stir gently until the sauce loosens and turns glossy again.

Microwave method: Microwave in 30 to 45 second bursts, stirring between rounds. Add a small splash of liquid to keep it creamy.

Freezing: You can freeze it, but cream sauces can separate a bit. If you want the best texture, freeze the sauce alone (up to 2 months), then cook fresh pasta when you reheat.

Common Questions

Does vodka actually do anything in the sauce?

It can. A little alcohol can help dissolve and carry certain aroma compounds from the tomato and aromatics, which can make the sauce taste a bit more rounded. You simmer it so the sharp edge mellows, but not all alcohol necessarily cooks off.

What if I do not have vodka?

You can skip it. The sauce will still be tasty, just a little less complex. If you want a substitute, use a splash of pasta water plus a squeeze of lemon at the end for a bit of lift.

Can I make it without heavy cream?

Heavy cream gives the most stable, silky sauce. Half-and-half works, but keep the heat lower to prevent splitting. Whole milk is possible in a pinch, but the sauce will be thinner.

Why is my sauce too thick or too thin?

Too thick: add pasta water a tablespoon at a time while tossing. Too thin: simmer 2 to 3 minutes longer, and make sure you used tomato paste (it is the body-builder here).

Why is my sauce grainy?

Usually the Parmesan got too hot. Take the pan off the heat, add a splash of pasta water, and stir gently until it smooths out. Next time, keep the heat low when you add cheese.

Can I add protein?

Absolutely. Crispy pancetta, Italian sausage, rotisserie chicken, or sautéed shrimp all play nice here. Add cooked protein at the end so it stays tender.

Can I use 1 pound of pasta instead of 12 ounces?

Yes. I like 12 oz because it stays extra saucy, but 1 lb works. Plan on a little more pasta water to keep everything glossy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet or sauté pan (12-inch is ideal)
Wooden spoon or spatula
Measuring cups and spoons
Microplane or grater for Parmesan
Colander (optional if you use tongs or a spider)

Penne alla vodka is my go-to when I want something that feels a little fancy but still lets me cook in sweatpants. The first time I nailed it, it was because I stopped treating tomato paste like a background ingredient and actually let it cook until it smelled sweet and almost caramelized. That was the moment it clicked: this dish is not about complicated steps, it is about a couple of small choices that make the sauce taste like you tried way harder than you did.

Simple Penne Alla Vodka Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

12 oz penne (or rigatoni)
Kosher salt, for pasta water (about 1 to 2 Tbsp, depending on pot size and salt brand)
2 Tbsp olive oil
1 small yellow onion, finely chopped
4 cloves garlic, minced
1/2 to 1 tsp red pepper flakes (start small, add more to taste)
4 oz tomato paste (1 small can, about 1/2 cup)
1/3 cup vodka
1 cup heavy cream
1/2 cup grated Parmesan, plus more for serving
1 Tbsp unsalted butter (optional, for extra gloss)
1 cup reserved pasta water (you may not use it all)
Fresh basil, torn (optional but recommended)
Freshly ground black pepper

Optional add-ins: 4 oz pancetta (render first), 8 oz cooked Italian sausage, or 1 lb shrimp (quick sauté and add at the end).

Instructions

Boil the pasta water. Bring a large pot of water to a boil (this is the one step that can make total time vary). Salt it generously. Add penne and cook until just shy of al dente, about 1 minute less than the package says.
Before draining, reserve 1 cup pasta water.
Start the sauce base. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, 4 to 5 minutes. Add garlic and red pepper flakes and cook 30 seconds, stirring so the garlic does not brown.
Toast the tomato paste. Add tomato paste and cook, stirring often, until it darkens from bright red to a deeper brick color and starts to stick a little, 2 to 3 minutes. This is where the flavor gets serious.
Add vodka and simmer. Pour in vodka to deglaze the pan. Stir and scrape up any browned bits. Let it simmer 1 to 2 minutes so the sharpness softens (it will not necessarily cook off all the alcohol).
Make it creamy. Lower the heat to medium-low. Stir in heavy cream until smooth and glossy. Add Parmesan and stir to melt. If the pan feels too hot or the cheese looks like it might clump, take it off the heat and stir. If using butter, stir it in now.
Finish pasta in the sauce. Add the drained penne to the skillet. Toss for 1 to 2 minutes, adding splashes of reserved pasta water as needed until the sauce coats the pasta and looks silky, not tight.
Taste and adjust. Add black pepper, more red pepper flakes if you want, and a pinch of salt if needed (Parmesan can be salty). Finish with torn basil and more Parmesan.
Serve hot. Spoon into bowls and hit it with one more shower of Parmesan. Taste as you go and do not be afraid of that last splash of pasta water if the sauce needs loosening.

Nutrition information is estimated.

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