If you’re on the hunt for a rich, creamy pasta dish that feels like a warm hug on a plate, look no further. The Best Penne alla Vodka Recipe blends the tangy brightness of tomato paste, the subtle kick of vodka, and the luxurious creaminess of heavy cream into a sauce that clings perfectly to each al dente penne piece. It’s deceptively simple but deeply satisfying, offering comfort and elegance all in one bowl. Once you try this recipe, it’s bound to become your go-to for weeknight dinners or when impressing friends without fuss.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this dish every single time. Each item is straightforward yet essential, from the pasta that forms the hearty base to the vodka that lifts the flavors in a surprisingly magical way.
- 8 ounces uncooked penne pasta: Choose quality dried penne for the perfect bite and sauce absorption.
- 1 tablespoon olive oil: Adds subtle fruitiness and helps sauté the aromatics evenly.
- 2 tablespoons butter: For a rich, silky mouthfeel in the sauce.
- 1/2 small onion, chopped finely: Offers a sweet, savory foundation when softened.
- 1 clove garlic, minced: Brings a punch of warmth and depth in just seconds.
- 1/4 cup vodka: The secret ingredient that brightens and balances the tomato’s acidity without harshness.
- 1/4 cup tomato paste: Provides concentrated tomato flavor and beautiful color.
- 3/4 cup heavy/whipping cream: Creates the signature creamy texture for the sauce.
- Salt & pepper, to taste: Essential seasonings that enhance all the flavors.
- Fresh basil, sliced thin (optional): Adds a fresh herbal note and vibrant green color.
- Freshly grated parmesan cheese (optional): For a nutty, salty finish that complements every bite.
How to Make The Best Penne alla Vodka Recipe
Step 1: Cook the Penne Pasta
Bring a large pot of generously salted water to a rolling boil. Cook your penne until just al dente following the package instructions, so it retains a nice firm bite to contrast with the creamy sauce. A well-cooked penne ensures your dish won’t be mushy but will grab onto every drop of that luscious sauce.
Step 2: Sauté the Onion and Garlic
While the pasta cooks, warm the olive oil and butter in a skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about five minutes. Don’t worry if it browns lightly—it adds extra depth. Then, stir in the minced garlic and cook for just 30 seconds to release its fragrant aroma without turning bitter.
Step 3: Add the Vodka
Pour in the vodka and let the mixture bubble away for about 30 seconds. This step helps cook off the alcohol while leaving behind a subtle tang that brightens the sauce beautifully—this is what truly makes this The Best Penne alla Vodka Recipe stand out.
Step 4: Stir in the Tomato Paste
Next, whisk in the tomato paste until the sauce is smooth and uniform. This concentrated tomato goodness forms the base of your sauce, delivering intense flavor and that classic reddish-orange hue that’s both appetizing and comforting.
Step 5: Add the Cream
Reduce the heat to medium-low and pour in the heavy cream, stirring as the sauce thickens. The cream not only mellows the acidity of the tomato but also creates that signature silky texture that coats every piece of penne perfectly. It thickens quite quickly, so keep an eye on it and give it a minute or two more if you want a richer consistency.
Step 6: Season and Combine
Season the sauce with salt and pepper to taste, then toss in the fresh basil if you’re using it for a fresh, herbal lift. Drain the pasta, reserving a splash of pasta water to loosen the sauce if needed, and mix everything together. This blending of hot pasta with sauce is where the magic happens—each penne becomes an absolute flavor bomb. Finish off with freshly grated parmesan cheese if you like a cheesy, nutty touch.
How to Serve The Best Penne alla Vodka Recipe
Garnishes
To elevate this dish, sprinkle chopped fresh basil leaves and a generous dusting of parmesan cheese on top. A drizzle of extra virgin olive oil can add a silky sheen and a bit of richness. The contrast of vibrant green basil against the creamy sauce makes the dish as beautiful as it is delicious.
Side Dishes
Pair this pasta with a crisp green salad dressed lightly with lemon vinaigrette to cut through the creaminess. Garlic bread or warm focaccia also complements it perfectly, giving you that satisfying crunch alongside the tender penne alla vodka.
Creative Ways to Present
For a fun twist, serve this dish in shallow bowls lined with fresh basil leaves underneath. Alternatively, garnish each plate with a few roasted cherry tomatoes or a sprinkle of toasted pine nuts for added texture and a burst of sweetness. These little details turn The Best Penne alla Vodka Recipe into an eye-catching centerpiece for any meal.
Make Ahead and Storage
Storing Leftovers
Pop any leftover penne alla vodka into an airtight container and refrigerate for up to three days. The sauce thickens as it cools, so it’s normal for it to seem a bit dense when cold.
Freezing
This dish freezes quite well if you want to save some for later. Place it in a freezer-safe container and store for up to two months. Thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of cream or pasta water to loosen the sauce and prevent it from drying out. Microwave reheating is okay too but stir halfway through to heat evenly without overcooking.
FAQs
Can I use other pasta shapes instead of penne?
Absolutely! While penne works best for holding the sauce in its tubes, rigatoni or ziti are great alternatives. Just avoid very thin pastas that won’t hold the creamy sauce as well.
What if I don’t want to use vodka?
While vodka adds a unique flavor, you can substitute with white wine or even a splash of lemon juice for brightness, but the result won’t be quite the same. The signature tang of vodka is what gives this recipe its distinctive taste.
Is this dish spicy?
No, traditional Penne alla Vodka isn’t spicy. It’s more creamy and tangy with a subtle depth from the tomato and vodka rather than heat. You can add red pepper flakes if you crave a little kick.
Can I make this recipe vegan or dairy-free?
To make it vegan, swap the butter for vegan margarine or oil, use coconut cream or cashew cream instead of heavy cream, and choose a vegan parmesan substitute. The flavor profile will be different but still delicious.
How important is the cream in this dish?
The cream is essential for the signature luscious texture and to balance the acidity of the tomato paste and vodka. Skipping or cutting back on cream will change the dish drastically and lose that classic Penne alla Vodka charm.
Final Thoughts
There’s something truly joyful about making and sharing The Best Penne alla Vodka Recipe. It’s simple, satisfying, and just fancy enough to impress without any stress. Whether it’s a cozy weeknight dinner or a special occasion, this dish delivers comfort and elegance all in one delicious bite. Give it a try—you might just find your new favorite pasta tradition.
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The Best Penne alla Vodka Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This classic Penne alla Vodka recipe combines tender penne pasta with a creamy vodka-infused tomato sauce, enriched by sautéed onions, garlic, and a touch of butter and olive oil. It’s a rich yet simple Italian favorite perfect for a quick weeknight dinner or a special occasion.
Ingredients
Pasta
- 8 ounces uncooked penne pasta
Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup vodka
- 1/4 cup tomato paste
- 3/4 cup heavy whipping cream
- Salt, to taste
- Black pepper, to taste
Garnish (optional)
- Fresh basil, thinly sliced
- Freshly grated parmesan cheese
Instructions
- Cook the Pasta: Boil a generously salted pot of water and cook the penne pasta according to package directions until al dente. Drain and set aside.
- Sauté Onions: While the pasta cooks, heat olive oil and butter in a skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and lightly browned.
- Add Garlic: Stir in the minced garlic and cook for approximately 30 seconds until fragrant but not burnt.
- Deglaze with Vodka: Pour in the vodka and allow the sauce to bubble for about 30 seconds to cook off the alcohol and infuse the flavor.
- Add Tomato Paste: Incorporate the tomato paste, stirring until the mixture is smooth and well combined.
- Stir in Cream: Reduce the heat to medium-low and stir in the heavy cream. Warm the sauce gently, allowing it to thicken for a couple of minutes. If desired, cook longer to achieve a thicker consistency.
- Season and Combine: Season the sauce with salt and pepper to taste. If using, stir in fresh basil. Toss the drained pasta into the sauce, adding a splash of hot pasta water if needed to loosen the sauce.
- Serve: Plate the penne alla vodka and garnish with freshly grated parmesan cheese, if desired. Serve immediately for best flavor and texture.
Notes
- Use good quality vodka for best flavor; the alcohol cooks off but the flavor remains.
- Tomato paste can be substituted with canned tomato sauce for a thinner sauce.
- If the sauce becomes too thick, thin it with reserved pasta water gradually to maintain the creamy texture.
- Fresh basil adds brightness but is optional based on preference.
- To make it vegetarian, ensure the parmesan cheese is vegetarian-friendly or omit it.
