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Penne alla Vodka

Creamy tomato vodka sauce coating perfectly cooked penne pasta, topped with Parmesan cheese and fresh parsley for an elegant Italian meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried penne pasta
  • 2 tablespoons unsalted butter
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 3/4 cup crushed tomatoes
  • 2 ounces vodka
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • 1 teaspoon salt plus more for pasta water
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Colander
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a rolling boil over high heat, adding at least two tablespoons of salt to properly season the pasta.
  2. Add penne pasta to boiling water and cook according to package directions until al dente, typically 10-12 minutes, stirring occasionally.
  3. While pasta cooks, heat olive oil and butter in a large skillet over medium heat until butter melts and begins to foam.
  4. Add minced garlic and red pepper flakes, sautéing for about one minute until fragrant but not browned, stirring constantly.
  5. Stir in tomato paste and cook for 2-3 minutes, stirring frequently, until paste darkens slightly and becomes aromatic.
  6. Add crushed tomatoes to the pan, stirring to combine, and simmer for 5 minutes to allow flavors to meld.
  7. Remove pan from heat and carefully pour in vodka, then return to heat and simmer for 3-4 minutes until alcohol cooks off.
  8. Reduce heat to low and slowly stir in heavy cream until fully incorporated, creating a smooth orange-pink sauce.
  9. Add grated Parmesan cheese and salt, stirring constantly until cheese melts completely into the sauce.
  10. Reserve one cup of pasta cooking water, then drain cooked penne and immediately add to the vodka sauce in the pan.
  11. Toss pasta with sauce over low heat for 2-3 minutes, adding reserved pasta water as needed if sauce seems too thick.
  12. Taste and adjust seasoning, then serve immediately garnished with fresh parsley and extra Parmesan cheese.

Notes

For best results, use quality Parmesan cheese and fresh heavy cream. The vodka can be substituted with white wine if preferred, though the flavor will be slightly different. Leftover pasta stores well in the refrigerator for up to 4 days.