Penne alla vodka is an Italian American dish that is less sweet and creamier than traditional marinara. This quick and easy recipe uses vodka in a classic sauce to highlight the tomatoes. It's always a family favorite, making it ideal for a busy weeknight dinner.
In addition, this Penne Alla vodka recipe can be easily customized by adding extras to the sauce, such as ham, cooked shrimp, bacon, shredded rotisserie chicken, sauteed mushrooms, or even a few handfuls of baby spinach.
This recipe for Penne Alla vodka pairs perfectly with Garlic Bread and Caesar salad or Garden Salad. It serves about 6-8 people.
How to Make Penne Alla Vodka
Note: The full instructions are provided in the recipe card below.
Start with a very large pot of water, about 6 quarts. Bring it to a rapid boil. Add 1 tablespoon of kosher salt, drop in the pasta while the water is at a boil, and gently stir.
Stir it occasionally while it cooks. Use the cooking time on the pasta package as a guide until just al dente (about 10 minutes). Drain the pasta. Just be sure to save about 1-½ cups of pasta water.
If you have a pot with a colander insert, use it to drain the pasta. If not, drain the pasta in a colander set in the sink. Heat the ¾ cup of extra virgin olive oil and 2 tablespoons butter in a 7-quart pot over medium heat.
When hot, add the onion, garlic, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper and cook, occasionally stirring, until the onion caramelizes for 10 to 15 minutes.Stir in 1 teaspoon red pepper and cook for 30 seconds more.
Add the vodka and cook on high heat, scraping up all the brown bits of the pan until almost all the liquid evaporates, about 3 to 5 minutes.
Next, add the canned tomatoes, rinse the can with 1 cup of pasta water, and add the water to the pan—add ½ teaspoon of sugar.
Bring to a simmer and cook until slightly thickened and flavorful, about 20 to 30 minutes. Stir the cream into the sauce and simmer, uncovered, for about 3 minutes more; do not let the cream come to a boil.
Lift the pasta out of the colander using tongs and add it to the sauce. Toss to coat the pasta in the sauce, and add a splash of pasta water if it seems dry. Add the basil and toss again to combine.
Taste and adjust the seasoning with more kosher salt and red pepper flakes if needed. Transfer the Penne Alla Vodka sauce to a large serving bowl and top with grated Pecorino Romano cheese.
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📖 Recipe
Easy Penne Alla Vodka
Ingredients
- ¾ cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 5 cloves garlic , slivered or minced
- 1 medium onion , finely chopped
- One 28-ounce can of crushed tomatoes
- 1 teaspoon Red pepper flakes (Omit if you have small children)
- ¼ teaspoon ground black pepper
- 1 teaspoon kosher salt , adjust to taste
- ½ teaspoon granulated sugar
- ⅓ cup torn basil leaves or chopped fresh Italian Parsley
- ⅓ vodka or white wine , optional
- ⅔ cup heavy or light cream
- 1 cup of pasta water
Serving:
- 1 pound Penne pasta
- Freshly grated Pecorino Romano or Grana Padano
- Chopped fresh basil or Italian parsley for garnish
Instructions
Prepare the Pasta:
- Start with a very large pot of water, about 6 quarts. Bring it to a rapid boil. Add 1 tablespoon of kosher salt and drop in the pasta while the water is at a boil and give it a gentle stir. Stir it occasionally while it cooks. Use the cooking time on the pasta package as a guide to cook until just al dente (about 10 minutes). Drain the pasta. Just be sure to save about 1-½ cups of pasta water. If you have a pot with a colander insert, use it to drain the pasta. If not, drain the pasta in a colander set in the sink.
Make the tomato sauce:
- Heat the ¾ cup of extra virgin olive oil and 2 tablespoons butter in a 7-quart pot over medium heat. When hot, add the onion, garlic, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper and cook, occasionally stirring, until the onion begins to caramelize for about 10 to 15 minutes. Stir in 1 teaspoon red pepper and cook for 30 seconds more.
- Add the vodka and cook on high heat, scraping up all the brown bits of the pan until almost all the liquid evaporates about 3 to 5 minutes.
- Next, add the canned tomatoes, rinse the can with 1 cup of pasta water, and add the water to the pan—add ½ teaspoon sugar. Bring to a simmer and cook until slightly thickened and flavorful, about 20 to 30 minutes. Stir the cream into the sauce and simmer, uncovered, for about 3 minutes more; do not let the cream come to a boil.
Combine:
- Using tongs, lift the pasta out of the colander and add it to the sauce. Toss to coat the pasta in the sauce, and add a splash of pasta water if it seems dry. Add the basil and toss again to combine. Taste and adjust the seasoning with more kosher salt and red pepper flakes if needed.
Serve:
- Transfer the Penne Alla Vodka sauce to a large serving bowl and top with grated Pecorino Romano cheese.
Notes
- Refrigerated Leftover Penne Alla Vodka, covered for up to 2 days. Reheat in the microwave until hot.
- Prepared the Alla Vodka Sauce 4 days ahead, covered, and refrigerated until needed. Combine with the pasta (without the cheese topping ) for up to 2 days, cover, and refrigerate until needed. Reheat penne Alla vodka sauce over a stovetop over medium heat until heated through (adding a splash of water if needed). Add the grated cheese and lightly toss. Alternatively, you can heat it up in the microwave.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
