Penne alla vodka is an Italian-American pasta in a creamy tomato sauce with garlic, Parmesan and a small amount of vodka. It serves 4 and takes about 35 minutes. Cooking the tomato paste first gives the sauce its depth, and starchy pasta water helps it cling to each piece of pasta.
What is penne alla vodka?
It is generally linked with Italian-American cooking, and Serious Eats notes that its precise origins are unclear. Recipes vary widely. Some use only tomato paste, others use canned tomatoes, and some add pancetta or extra cheese.
Ingredients
- 400 g penne rigate
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 60 ml vodka
- 400 g crushed tomatoes
- 180 ml heavy cream
- 40 to 50 g Parmesan, finely grated
- Salt and black pepper
- Fresh basil, to finish
Instructions
- Boil the pasta. Cook the penne in a large pot of salted boiling water, starting to taste 2 minutes before the packet time. Save about 250 ml of cooking water before draining.
- Soften the onion. Meanwhile, heat the oil and butter in a large skillet over medium-low heat. Add the onion and a pinch of salt, and cook for 5 to 7 minutes until soft but not brown.
- Add the garlic. Stir in the garlic and pepper flakes for 30 to 45 seconds.
- Cook the tomato paste. Add the paste and stir for 2 to 3 minutes, until it darkens slightly.
- Add the vodka. Pull the pan away from any open flame, pour in the vodka, then return it to the heat and simmer for a few minutes, scraping the pan.
- Simmer the sauce. Add the tomatoes and simmer gently for 8 to 10 minutes, until the sauce coats a spoon.
- Add the cream. Lower the heat, stir in the cream and simmer gently for 2 to 3 minutes without letting it boil hard.
- Finish. Add the penne and about 60 ml of pasta water, and toss over low heat for 1 to 2 minutes. Off the heat, stir in the Parmesan gradually, loosening with more water if needed. Season and serve with basil.
Why each step matters
- Tomato paste: cooking it in fat develops its flavor and reduces the raw taste.
- Cream: it softens the acidity of the tomatoes.
- Vodka: it adds a slight sharpness that keeps the sauce from tasting too rich. It shouldn’t taste boozy.
- Pasta water: its starch helps fat and water come together. See our guide to pasta water and mantecatura.
Common mistakes
- Burning the garlic: this makes the sauce bitter, so keep the heat moderate.
- Overcooking the pasta: it keeps cooking in the sauce, so take it out early.
- Adding Parmesan over high heat: this can make the sauce separate or turn grainy.
- Using too much vodka: it can make the sauce taste harsh.
Variations
- With pancetta: crisp 100 g of diced pancetta before the onion, and use less oil.
- With vegetables: fold in browned mushrooms or wilt in baby spinach at the end. If you want it vegetarian, check that your cheese is suitable.
- With chicken: stir in small pieces of cooked chicken.
- Spicier: add more pepper flakes.
- Without alcohol: leave out the vodka. This makes a creamy tomato pasta rather than a true vodka sauce, but it’s still good.
- Other pasta: rigatoni, ziti and fusilli all work.
Serving and storage
A sharp green salad or roasted vegetables balance the rich sauce, and garlic bread is good for what’s left in the bowl.
Refrigerate leftovers within 2 hours and eat them within 2 to 3 days. Reheat gently in a skillet with a splash of water or milk until piping hot. It’s best not to freeze the finished dish, as the sauce can separate.
Frequently asked questions
Does penne alla vodka taste like vodka?
It shouldn’t. The amount is small and the sauce simmers, though some alcohol can remain, so leave it out if you need to avoid alcohol completely.
Why is my sauce too acidic?
The tomatoes may be sharp or need longer to cook. Cream and butter soften the acidity, and a tiny pinch of sugar can help.
Why did my sauce separate?
The heat was probably too high. Keep it at a gentle simmer after adding the cream, and add the cheese over low heat.
Can I use tomato sauce instead of crushed tomatoes?
Yes, but check the seasoning first, as prepared sauces can contain salt, herbs or sugar.
For more help, read our guides to cooking pasta, pasta pairing and common pasta mistakes.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.