How to Make Penne alla Vodka

For the most flavorful Penne alla Vodka, stir in the vodka at the end and simmer it for just 5 minutes. Vodka helps emulsify the sauce, gives it a silky texture, and enhances the overall flavor of the dish.

This is the BEST Penne alla Vodka Recipe!

As a classically-trained chef, I’m happy to bend and break the rules when it makes for a better recipe. That’s why I serve my Penne all Vodka with rigatoni pasta instead of penne. The larger noodles hold the sauce better than penne, which makes every bite as flavorful as possible. I tried this sauce with penne, rigatoni, cavatappi, and rotini. Rigatoni was the winner.

After infusing olive oil with garlic and chili flakes, stir in the vodka with the tomatoes and heavy cream. After just 5 minutes of simmering time, you’ll have a nuanced sauce with complex flavors. The vodka evaporates off, which helps the sauce emulsify (thicken) and gives it a silken texture unlike other sauces.

I love to serve Penne alla Vodka with a simple arugula salad or garden salad with red wine vinaigrette. The pasta is rich and hearty, so a light side dish works best here.

Creamy Penne alla Vodka Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Small pasta: I actually used rigatoni in the photos because I think it holds the sauce best. Any small pasta works well, though, such as penne, rotini, or cavatappi.
• Red chili flakes: Omit if you don’t like spicy food, and add more if you do. Or, just pass them separately at the table. 
• Vodka: Substitute dry white wine if you don’t want to use the vodka. For a non-alcoholic version, use chicken broth.

How to make Penne alla Vodka

1. In a large pot, bring 4 quarts water and 1 tablespoon salt to a boil. Add rigatoni and cook until al dente, about 7 to 8 minutes. Drain well.

2. Meanwhile, in a large saucepan or Dutch oven over medium-high heat, melt butter and olive oil together. Stir in garlic and red chili flakes until fragrant, about 30 seconds.

3. Stir in crushed tomatoes, tomato paste, cream, and vodka and bring to a boil. Simmer until thickened, about 5 minutes. Season to taste with salt.

4. Add the cooked pasta to the pot with the sauce. Add the cheese and toss until the cheese is melted and the pasta is coated with the sauce.

Penne alla Vodka Recipe Tips

• Yield: This recipe makes about 8 cups of pasta, enough for 4 servings, 2 cups each.
• Make ahead: To get a head start, cook the noodles up to 3 days in advance. After draining in a colander, rinse with cold water to cool completely. Transfer to an airtight container (a ziplock plastic bag works well) and refrigerate. When adding to the sauce, be sure to reheat the pasta completely before serving.

Penne alla Vodka Substitutions and Variations

• No vodka: Substitute dry white wine if you don’t want to use the vodka. For a non-alcoholic version, use chicken broth or reserved pasta cooking water.
• No cream: For a thinner sauce, use half and half instead of the heavy cream.
• Meat lover’s: Add cooked meat such as ground Italian sausage or bacon to the sauce.
• Gluten free: Substitute your favorite gluten-free pasta.

What to Serve with Penne alla Vodka

Like any creamy pasta dish, Penne alla Vodka is best served with lighter appetizers and side dishes.

Start your meal with minestrone soup, bruschetta, marinated mushrooms, or artichoke heart stuffed mushrooms. Pair the main course with side dishes like a fresh garden salad, antipasto salad, buttery garlic bread, panzanella salad, arugula salad, or burrata salad, or cooked vegetables like roasted green beans and air fryer broccoli. Garlic bread is always a solid choice, too.

Offer an Italian dessert at the end of the meal such as Tiramisu, pizzelle cookies, or a melon granita.

How to Store Penne alla Vodka

Storage: Store leftovers covered in the refrigerator for up to 4 days.

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Best Penne alla Vodka Recipe

By Meggan Hill

For the most flavorful Penne alla Vodka, stir in the vodka at the end and simmer it for just 5 minutes. Vodka helps emulsify the sauce, gives it a silky texture, and enhances the overall flavor of the dish.

Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings (2 cups each)

Course Main Course

Cuisine Italian

Calories 957

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Ingredients 

US CustomaryMetric

• ▢ Salt
• ▢ 1 pound rigatoni pasta or other small pasta (see note 1)
• ▢ 2 tablespoons butter
• ▢ 2 tablespoons olive oil
• ▢ 3 cloves garlic minced
• ▢ 1/2 teaspoon red chili flakes or to taste (see note 2)
• ▢ 1 (14.5-ounce) can crushed tomatoes
• ▢ 2 tablespoons tomato paste
• ▢ 1 cup heavy cream
• ▢ 1/4 cup vodka (see note 3)
• ▢ 1 cup grated Parmesan cheese plus more for garnish

Instructions 

• In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add rigatoni and cook until al dente, about 10 to 12 minutes. Drain well.
• Meanwhile, in a large saucepan or Dutch oven over medium-high heat, melt butter and olive oil together. Stir in garlic and red chili flakes until fragrant, about 30 seconds.
• Stir in crushed tomatoes, tomato paste, cream, and vodka and bring to a boil. Simmer until thickened, about 5 minutes. Season to taste with salt.
• Add the cooked pasta to the pot with the sauce. Add the cheese and toss until the cheese is melted and the pasta is coated with the sauce.

Notes

1. Small pasta: I actually used rigatoni in the photos because I think it holds the sauce best. Any small pasta works well, though, such as penne, rotini, or cavatappi.
2. Red chili flakes: Omit if you don’t like spicy food, and add more if you do. Or, just pass them separately at the table. 
3. Vodka: Substitute dry white wine if you don’t want to use the vodka. For a non-alcoholic version, use chicken broth.
4. Yield: This recipe makes about 8 cups of pasta, enough for 4 servings, 2 cups each.
5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2 cupsCalories: 957kcalCarbohydrates: 91gProtein: 26gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 129mgSodium: 567mgPotassium: 544mgFiber: 5gSugar: 7gVitamin A: 2377IUVitamin C: 12mgCalcium: 373mgIron: 2mg

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