Penne alla Vodka
Penne in a silky, blush-pink sauce of tomato paste, cream, garlic and a splash of vodka, finished with Parmesan. Ready in about 30 minutes.
Penne alla vodka became a restaurant favorite in the 1980s and it has never gone out of style. The sauce is built on concentrated tomato paste, cooked in butter until it darkens, then loosened with vodka and cream. The result is a blush-pink sauce that is rich but bright, with a gentle warmth from red pepper flakes. It is also one of the quickest sauces you can make from pantry ingredients.
Why this recipe works
- Caramelized tomato paste. Cooking the tomato paste for a few minutes until it turns brick red deepens its flavor and removes any raw, tinny taste.
- Vodka for balance. Vodka does not make the sauce taste of alcohol. It sharpens the tomato flavor and helps the cream and tomato combine into a smooth sauce. Most of the alcohol cooks off during simmering.
- Pasta water and Parmesan. Starchy pasta water and finely grated cheese bind the sauce so it clings to every tube of penne.
Can I make it without vodka?
Yes. Replace the vodka with the same amount of pasta water plus 1 teaspoon of lemon juice. The sauce will be slightly sweeter and less sharp, but still delicious.
Make it a meal
Add pan-seared chicken, sautéed shrimp or crumbled Italian sausage, and serve with a crisp green salad. For another creamy pasta night, try our chicken Alfredo.
FAQ
Which pasta shape is best?
Penne rigate (with ridges) is traditional because the ridges and tubes catch the sauce. Rigatoni and fusilli work well too.
Is it suitable for children?
Most of the alcohol evaporates as the sauce simmers, but a small amount can remain. If you prefer to avoid alcohol entirely, use the no-vodka version above.
Penne alla Vodka
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
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Bring a large pot of well-salted water to a boil. Cook the penne until 1 minute short of al dente. Reserve 1½ cups (360 ml) of the pasta water before draining.
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While the pasta cooks, heat the olive oil and butter in a large, deep skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent.
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Add the garlic and red pepper flakes and cook for 1 minute.
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Add the tomato paste and cook for 4 to 5 minutes, stirring often, until it darkens to a deep brick red and starts to stick to the pan.
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Pour in the vodka and stir to loosen the paste and scrape the pan. Simmer for 2 minutes.
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Reduce the heat to low and stir in the cream and salt until smooth.
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Add the drained pasta, the Parmesan and ½ cup (120 ml) of the pasta water. Toss over medium heat for 1 to 2 minutes, adding more pasta water as needed, until the sauce is glossy and coats the pasta.
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Taste for salt, scatter with basil and serve with extra Parmesan.
Notes
- Tomato paste in a tube is convenient; any leftover keeps in the fridge for weeks.
- The sauce thickens as it stands. Add a splash of pasta water just before serving if needed.
Tips
- Take the pasta out early. It finishes cooking in the sauce and absorbs its flavor.
- Use a block of Parmesan and grate it finely so it melts smoothly.
Substitutions
- No vodka: use pasta water plus 1 tsp lemon juice.
- Lighter: use half-and-half (single cream) instead of heavy cream, and keep the sauce at a gentle simmer.
- Vegetarian Parmesan: traditional Parmesan uses animal rennet; choose a vegetarian hard cheese if needed.
Storage and reheating
- Refrigerate for up to 4 days. Reheat in a pan with a splash of water or milk to loosen the sauce.
- The sauce alone (without pasta) freezes for up to 3 months.
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