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–+ servings
A close-up of a bowl filled with Penne alla Vodka, coated in a rich, creamy tomato sauce, and topped with grated Parmesan and herbs.

Penne alla Vodka

A classic Italian-American pasta dish featuring penne coated in a creamy, tomato-based sauce with a hint of vodka. This recipe is easy to make and perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Simmer Time 3 minutes
Total Time 33 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Italian-American
Calories: 693
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 500 g penne or ziti rigatoni or any other pasta also works
  • 2 tsp cooking salt for pasta cooking water
For the Sauce
  • 1.5 tbsp olive oil
  • 0.5 small onion finely diced
  • 2 garlic cloves finely minced
  • 0.5 cup tomato paste UK: tomato puree
  • 1.25 cup heavy cream UK: double cream
  • 0.33 cup vodka or chicken stock/broth for alcohol-free
  • 0.5 tsp red pepper flakes optional
  • 0.75 tsp cooking salt halve for table salt
  • 1 pinch black pepper
  • 50 g freshly grated parmesan plus more for serving
  • 0.5 cup+ pasta cooking water
  • 2 tsp parsley finely chopped, for serving (optional)

Equipment

  • Large pot
  • Non-stick pan
  • Microplane

Method
 

  1. Cook the pasta: Bring a large pot of water to a boil with the pasta salt. Cook pasta per the packet directions until al dente.
  2. Reserve pasta water: Just before draining, stir the pasta to agitate the starch then scoop out about 1 cup of the water. Drain the pasta.
  3. Sauté aromatics: Heat the oil in a large pot or non-stick pan over medium-high heat. Cook the onion and garlic for 1 1/2 minutes until translucent. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens in color. Lower heat if it starts to catch.
  4. Make sauce: Add the cream, stir well to dissolve the tomato paste. Then add the red pepper flakes, salt, pepper, and vodka. Simmer on low for 3 minutes, stirring regularly. Stir in the parmesan until melted, then turn off the heat.
  5. Combine: Add the drained pasta and 1/2 cup of the reserved pasta cooking water to the sauce. Over medium heat, stir for 1 to 1 1/2 minutes until the pasta is coated with the sauce. Use extra pasta cooking water to loosen the sauce if needed.
  6. Serve immediately in warmed bowls with extra parmesan and parsley, if desired.

Nutrition

Calories: 693kcalCarbohydrates: 78gProtein: 19gFat: 30gSaturated Fat: 16gCholesterol: 74mgSodium: 1465mgPotassium: 314mgFiber: 3gSugar: 5gVitamin A: 1016IUVitamin C: 2mgCalcium: 185mgIron: 2mg

Notes

For alcohol-free, substitute chicken stock for vodka. Use freshly grated parmesan for the best melting texture. Warmed pasta bowls help keep creamy pasta dishes warm longer.

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