Penne Vodka Sauce
Our penne vodka sauce is the perfect blend of tomato, cream, garlic, and onions simmered together to make a unique, pink sauce the whole family will love.
This is the pasta recipe I could eat every week and never get bored. I’m not even kidding.
The sauce is creamy with the perfect amount of tomato flavor. Sometimes I’ll add extra red pepper flakes to make it spicy.
My vodka sauce is easy enough for a weeknight dinner and tastes like something you’d get at your favorite Italian restaurant.
Looking for more creamy pasta dishes? Try my Instant Pot creamy tomato pasta, slow cooker creamy chicken pasta, or Tuscan chicken pasta.
How to Make Penne Vodka Sauce
Start by cooking the pasta according to the package directions. Make sure to salt the water liberally. It flavors the pasta and the pasta water that you’ll need later.
Reserve about ¼ cup of pasta water then drain the noodles.
While the noodles cook, make the sauce. In a large pan, melt the butter and olive oil over medium heat.
Add the onion and crushed red pepper flakes. Sauté until the onions are soft and translucent, about 4–5 minutes, then add the garlic.
Cook for another 30 seconds to 1 minute until the garlic becomes fragrant.
Pour in the vodka and let it cook down until the alcohol has evaporated. This usually takes about 10 minutes.
Next, add the tomato sauce, salt, and pepper. Let it simmer for another 5–7 minutes then turn the heat down and add the heavy cream.
Stir to make sure all the ingredients are well combined and bring the sauce to a low simmer for another 4–5 minutes. Make sure the sauce doesn’t boil or the cream may separate and split.
Add the cooked noodles, and toss to combine. If the sauce seems too thick, pour in a couple of splashes of reserved pasta water.
Serve with parmesan cheese and fresh basil!
Penne alla Vodka Tips and Variations
Salt the pasta water: Generously salt the water before adding the pasta. This seasons the noodles as they cook.
For more sauce: Use 12 ounces of pasta instead of 16 ounces, or double the sauce ingredients.
Make it spicy: Increase the red pepper flakes or add a pinch of cayenne pepper. A small splash of hot sauce also works.
Cook the vodka thoroughly: Let the vodka simmer long enough for the sharp alcohol smell to disappear. If it isn’t cooked down, the sauce may taste boozy.
What’s the point of vodka in this sauce?
It brings out the flavors in the tomato and helps emulsify the cream with the tomato sauce.
What can I use instead of vodka?
If you’d prefer not to use vodka, red wine is a fantastic substitute. There are also zero–proof vodkas available in some liquor stores if you want a completely non-alcoholic option.
For penne alla vodka without any kind of vodka, simply leave it out and make a tomato cream sauce instead.
Can I add protein?
Absolutely! Try grilled chicken, pancetta, shrimp, or even crumbled Italian sausage.
How to Store Leftovers
Refrigerator: Store leftover pasta in an airtight container for up to 3 days.
Freezer: Penne alla vodka doesn’t freeze well, but you can freeze the vodka sauce. Store it in freezer bags or containers for up to 2 months.
Reheating: Warm leftovers slowly on the stove over low heat. Add a splash of cream or milk to loosen the sauce if it thickens up too much.
More Pasta Recipes
How to Video
Ingredients
- 16 ounces penne
- ¼ cup reserved pasta water
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup diced white onion
- ¼ teaspoon crushed red pepper flakes
- 4 garlic cloves, minced
- ½ cup vodka
- 15 ounces tomato sauce
- ½ salt, adjust to taste
- ¼ teaspoon black pepper
- 1 cup heavy cream
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain the pasta, but save about ¼ cup of the pasta water in case you need it to loosen the sauce later.16 ounces penne¼ cup reserved pasta water
- In a large pan, melt the butter and olive oil over medium heat. Add the diced onions and red pepper flakes, and cook for about 4 to 5 minutes until the onions are soft and translucent.3 tablespoons unsalted butter1 tablespoon olive oil1 cup diced white onion¼ teaspoon crushed red pepper flakes
- Stir in the garlic and cook for another 30 seconds, just until it becomes fragrant.4 garlic cloves
- Pour in the vodka and stir everything together. Let it simmer for about 10 to 15 minutes so the alcohol cooks off completely.½ cup vodka
- Once the vodka reduces a bit, add the tomato sauce, salt, and pepper. Let that simmer for another 5 minutes.15 ounces tomato sauce½ salt¼ teaspoon black pepper
- Turn the heat to low and stir in the heavy cream. Keep stirring until the sauce is smooth and fully combined. Let it simmer gently for 4 to 5 minutes, but don’t let it boil or the cream could separate.1 cup heavy cream
- Add the cooked pasta and toss until it’s well coated. If the sauce feels too thick, stir in a little of that reserved pasta water.
- Top with fresh basil and plenty of grated Parmesan, and serve right away.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 4 ounces of pasta. Actual calories will vary.
- It’s important to let the vodka cook down until the alcohol evaporates or your pasta will have a boozy taste.
- Once the cream is added, don’t let the sauce boil. Boiling will cause the cream to separate.
- If you’re using a gas stove, go ahead and turn off the burner before adding the vodka. You can turn the burner back on once the vodka is added.
- Diced ham and peas tastes amazing in this dish!
- Store leftovers in the fridge for up to 3 days.
So good! I dined at a restaurant in Richmond, VA, right on the water. I had shrimp on pappardelle with a vodka cream sauce. It was a life changing dish for me. This recipe is spot-on.
Thank you Sarah! Kim and I are glad you enjoyed the pasta. It’s one of our favorite dishes as well. Thank you again for commenting and rating the recipe! Have a lovely day 🙂