Best Penne alla Vodka Recipe

Penne alla vodka on a gray plate next to a plate of arugula salad.

Best Penne alla Vodka Recipe

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.

Course Main Course

Cuisine Italian

Cook Time 15

Total Time 15

Servings servings (2 cups each)

Calories 957kcal

Author Meggan Hill

Ingredients

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

US Customary - Metric

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

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.
Yield: This recipe makes about 8 cups of pasta, enough for 4 servings, 2 cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition