With its rich tomato flavor, silky creaminess, and gentle kick of heat, penne alla vodka is the kind of pasta dish that strikes the perfect balance between comfort food and elegance. It’s bold yet refined, making it equally at home on a casual weeknight table or as the centerpiece of a dinner with friends.
This dish is proof that a few pantry staples—when handled with care—can come together to create something truly crave-worthy.
Ingredient Breakdown
Every ingredient in this recipe is chosen with intention, creating a sauce that clings to the pasta and sings with flavor.
Butter, shallot, and garlic form the aromatic base of the dish. As they gently cook together, the butter adds richness, the shallot provides a mellow sweetness, and the garlic brings that familiar, grounding bite. Together, they lay the foundation for the deep, layered flavor that follows.
Tomato paste and red pepper flakes are where the magic happens. The paste gives the sauce its signature color and a concentrated umami depth, while the pepper flakes add a warm, subtle heat that lingers without overwhelming. Cooking the paste until it darkens unlocks a slightly sweet, roasted character that’s essential to the dish.
A splash of vodka is the secret ingredient that sets this pasta apart. It doesn’t add booziness—instead, it sharpens and enhances the tomato flavor while cutting through the richness of the cream. It’s a balancing act in a bottle.
Heavy cream swirls in to mellow the acidity and add that signature velvety texture. It brings the sauce together into a cohesive, luscious blend that coats every bite of pasta.
Parmesan cheese does double duty here—first melted into the sauce for saltiness and nuttiness, then sprinkled on top for a finishing flourish. The freshly grated kind melts beautifully and adds an unmistakable depth of flavor.
As for the pasta, penne or rigatoni are ideal choices. Their tubular shapes trap the sauce inside and allow for a satisfying bite every time. A final scattering of basil and a pinch of kosher salt right before serving brings brightness and balance to the plate.
Step-by-Step Cooking Guide
Begin by melting butter in a wide skillet. Once it starts to bubble, stir in the chopped shallot and garlic. Sauté gently, stirring frequently, until the shallots turn translucent and the garlic releases its fragrance. This takes just a few minutes but builds the aromatic base for the sauce.
Next, add the tomato paste and red pepper flakes. Stir until the paste is fully mixed in and coats the aromatics. Continue cooking until the paste darkens in color and starts to caramelize slightly—this deepens the flavor and adds a slight sweetness that’s essential to the final dish.
Pour in the vodka and use a wooden spoon or spatula to scrape up the browned bits from the bottom of the skillet. This is where the flavor lives. Stir until the liquid is fully incorporated and then remove the skillet from the heat.
Meanwhile, bring a large pot of salted water to a boil. Cook your pasta until just al dente, making sure to stir a few times to prevent sticking. Before draining, reserve about two cups of pasta water—this starchy liquid will be key in creating a silky, clingy sauce.
Return the skillet to medium heat. Add the cream and a splash of reserved pasta water, whisking to combine. Let the mixture warm through, then stir in half the grated Parmesan until melted and smooth.
Add the cooked pasta directly into the sauce and toss to coat. Off the heat, fold in the remaining Parmesan. If the sauce appears thick or dry, loosen it with more pasta water, a tablespoon at a time, until it reaches a creamy, flowing consistency. Taste and adjust with kosher salt as needed.
Divide the pasta into bowls and top each portion with more Parmesan and torn basil leaves. Serve immediately while it’s warm and luscious.
Recipe Tips
Using tomato paste over crushed tomatoes for maximum umami:
Tomato paste is concentrated and caramelizes beautifully, providing a rich flavor without excess liquid.
How to properly deglaze with vodka without overpowering:
Add vodka off the heat or let the pan cool slightly to avoid a flare-up, and cook until the alcohol scent disappears.
The secret to a glossy, clinging sauce: pasta water and timing:
Add reserved pasta water gradually while tossing the pasta to emulsify and bind the sauce.
Grating fresh Parmesan vs. pre-grated for better melting:
Freshly grated Parmesan melts evenly and integrates smoothly, while pre-grated can clump or become grainy.
Best way to avoid curdling when adding cream:
Lower the heat and add the cream slowly while stirring—avoid high heat after the cream goes in.
What to Serve With This Recipe
Start with a warm appetizer like garlic bread, burrata with grilled bread, or marinated olives to set the tone. These small bites complement the richness without overwhelming.
Pair the pasta with a crisp salad—peppery arugula with lemon vinaigrette or a classic caprese adds freshness and contrast.
For beverages, opt for a dry rosé, Pinot Grigio, or even a chilled sparkling water with lemon. These drinks help balance the dish’s richness and cleanse the palate between bites.
Creative Variations
Add pancetta or crumbled Italian sausage for a savory twist and a touch of meatiness. Shrimp also works well for a seafood variation.
Switch up the pasta with rigatoni, fusilli, or even a gluten-free penne to suit dietary needs. Each shape brings its own texture and character to the sauce.
Spice it up with extra chili flakes, a dash of smoked paprika, or a spoonful of Calabrian chili paste to intensify the flavor profile.
For a vegetarian version, use dairy-free cream and a plant-based Parmesan alternative—just make sure they’re designed to melt well.
Frequently Asked Questions
Can I substitute vodka with something else?
Yes. A splash of white wine or even water with a squeeze of lemon juice can mimic the brightness, though the flavor will be slightly different.
How long does penne alla vodka last in the fridge?
Stored in an airtight container, it keeps well for up to 3 days. Reheat gently with a splash of cream or water.
Can I freeze the sauce separately?
Yes. Freeze the sauce without pasta in an airtight container for up to one month. Thaw overnight in the fridge before reheating.
What’s the best way to reheat without breaking the sauce?
Reheat over low heat, stirring frequently. Add a splash of reserved pasta water, cream, or milk to restore the smooth texture.
Penne alla vodka delivers everything you want in a pasta dish—creamy, tangy, comforting, and just a little bold. It’s a recipe that feels special but doesn’t require a special occasion. With its simple ingredients and impressive results, it’s the kind of meal that becomes a staple in your kitchen and a favorite at your table.
Ingredients
3 tablespoons unsalted butter
1 shallot, finely chopped
2 garlic cloves, finely chopped
½ teaspoon crushed red pepper flakes
½ cup tomato paste
2 tablespoons vodka
1 pound tubed pasta (penne or rigatoni)
½ cup heavy cream
½ cup finely grated Parmesan cheese, divided, plus more for garnish
Kosher salt, to taste
Fresh basil leaves, for garnish
Instructions
Begin by melting the butter in a large skillet over medium heat. Once melted, stir in the finely chopped shallot and garlic. Cook for 4 to 5 minutes, stirring often, until the mixture becomes soft and aromatic.
Add the tomato paste and crushed red pepper flakes to the pan. Stir well to coat the shallot and garlic, cooking for an additional 5 minutes or until the tomato paste turns a deeper, brick-red hue and begins to caramelize slightly.
Pour in the vodka and deglaze the pan, scraping up any bits stuck to the bottom. Stir until fully combined, then remove the skillet from heat and set aside.
In the meantime, bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente, stirring occasionally to prevent sticking. Before draining, reserve 2 cups of the starchy pasta water.
Return the skillet with the sauce to medium heat. Stir in the heavy cream and about ¼ cup of the reserved pasta water, mixing until the sauce is smooth and slightly thickened. Add half of the grated Parmesan and stir until fully melted and integrated into the sauce.
Remove the skillet from the heat and fold in the cooked pasta. Add the remaining Parmesan, mixing gently. If the sauce seems too thick or dry, gradually add more reserved pasta water, one tablespoon at a time, until the desired consistency is reached. Taste and adjust seasoning with kosher salt as needed.
Divide the pasta evenly among serving bowls. Finish each portion with an extra sprinkle of Parmesan and a few torn basil leaves for a fresh, fragrant touch. Serve warm.
Penne Alla Vodka Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1 shallot finely chopped
- 2 garlic cloves finely chopped
- ½ teaspoon crushed red pepper flakes
- ½ cup tomato paste
- 2 tablespoons vodka
- 1 pound tubed pasta penne or rigatoni
- ½ cup heavy cream
- ½ cup finely grated Parmesan cheese divided, plus more for garnish
- Kosher salt to taste
- Fresh basil leaves for garnish
Instructions
- Begin by melting the butter in a large skillet over medium heat. Once melted, stir in the finely chopped shallot and garlic. Cook for 4 to 5 minutes, stirring often, until the mixture becomes soft and aromatic.
- Add the tomato paste and crushed red pepper flakes to the pan. Stir well to coat the shallot and garlic, cooking for an additional 5 minutes or until the tomato paste turns a deeper, brick-red hue and begins to caramelize slightly.
- Pour in the vodka and deglaze the pan, scraping up any bits stuck to the bottom. Stir until fully combined, then remove the skillet from heat and set aside.
- In the meantime, bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente, stirring occasionally to prevent sticking. Before draining, reserve 2 cups of the starchy pasta water.
- Return the skillet with the sauce to medium heat. Stir in the heavy cream and about ¼ cup of the reserved pasta water, mixing until the sauce is smooth and slightly thickened. Add half of the grated Parmesan and stir until fully melted and integrated into the sauce.
- Remove the skillet from the heat and fold in the cooked pasta. Add the remaining Parmesan, mixing gently. If the sauce seems too thick or dry, gradually add more reserved pasta water, one tablespoon at a time, until the desired consistency is reached. Taste and adjust seasoning with kosher salt as needed.
- Divide the pasta evenly among serving bowls. Finish each portion with an extra sprinkle of Parmesan and a few torn basil leaves for a fresh, fragrant touch. Serve warm.
