This easy penne alla vodka recipe is a restaurant-quality dish with a silky tomato cream sauce. It only takes 20 minutes to make, so it's a perfect way to elevate busy weeknights!
Love these classic flavors? You might want to make my One Pan Gnocchi alla Vodka next.
Why you'll love it
Penne alla vodka is one of those recipes that seems super fancy, but in reality it only takes as long to cook the sauce as it does to boil the water for the pasta! It's quick and easy, and you'll appreciate how few ingredients you need for it.
The key to making creamy vodka sauce extra amazing is using tomato paste. It's a total game changer. I've tried everything from fresh tomatoes to canned tomatoes, but nothing comes even close to the luxurious, velvety taste when using tomato paste. An added bonus is that you don't need to spend ages cooking the sauce down like you would with other varieties of canned tomatoes.
Who invented penne alla vodka?
- I've read that the origin of it actually isn't clear. Apparently, it was a popular dish in the early '80s in Italy, and then it became a hit in America shortly thereafter. The dish's invention has been attributed to multiple people, including a chef who worked for a vodka company!
Ingredients you'll need
- Penne - this is the classic variety for this dish, but if you can't find it, another similar sized shape will be fine
- Olive oil and butter - for sautéing
- Onion and garlic - our flavorful aromatic base. I like sweet Vidalia onions best, and this garlic press makes mincing the garlic totally effortless.
- Vodka - the signature flavor in the sauce. You don't need to buy a premium one by any means, but I'd avoid the very cheapest too. Any clean and neutral brand will be fine. We like SKYY or Absolut.
- Tomato paste - it gives the best taste and consistency. I like a good-quality tube, not the canned kind. Try Mutti or DeLallo. It's a vibrant and concentrated tomato flavor.
- Heavy cream - for that irresistible creaminess
Does vodka sauce taste like alcohol?
- Nope! The alcohol is actually cooked off, leaving behind an indescribably delicious and distinctive taste that plays well with the cream and tomato flavors. You're definitely not going to get tipsy on this pasta dish.
How to make penne alla vodka
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the penne. Meanwhile, sauté the onion in butter and olive oil until softened, then add in the garlic, followed by the vodka. Let it bubble for about 30 seconds or so, and then stir in the tomato paste, then add the cream.
Stir until combined, and then let the vodka sauce warm through and thicken. Toss with the drained cooked penne. Before serving, add some fresh basil if desired, and season with salt & pepper as needed.
Pro tip
- This recipe makes 4 reasonably sized servings. With that said, I know many people like to eat more than the suggested 2 ounces of dry pasta per person, which is the standard recommended portion size, so if you've got hungry bellies to feed and you're not serving this with anything else, you may want to double the recipe.
Substitutions and variations
- I don't recommend subbing the heavy cream out for something like milk or half-and-half. The sauce will not be the same, and the acidity from the tomatoes is likely to separate/curdle it.
- As mentioned earlier in the blog post, I have experimented using fresh and canned tomatoes in penne vodka, but the best results by far are from tomato paste. If you're really in a pinch, you could use either fresh or crushed canned tomatoes or tomato purée. You'll need to cook the sauce down for longer, though, and it won't have that smooth and creamy texture.
- I love penne alla vodka as-is, but you can always add some leftover roast chicken or rotisserie chicken to the sauce if you wish. I suggest adding it right near the end and letting it warm through.
- Want to make it spicy? Add in some crushed red pepper flakes.
What to serve with it
- You can't go wrong topping it with some freshly grated parmesan cheese. I love my Microplane grater for this purpose. My mom always put fresh basil in this dish, so I like to as well.
- It's always a good idea to pair pasta with a side salad. Try some mixed greens with this Easy Italian Dressing, or make this Super Simple Parmesan Arugula Salad.
- I'll never say no to a slice of baguette or this Easy Garlic Bread recipe to round it all out!
Leftovers and storage
- This pasta will keep in an airtight container in the fridge for 3-4 days no problem.
- Reheat in a small saucepan over a low heat, stirring occasionally. Don't heat it up too quickly, or the sauce may break.
- Leftovers won't freeze well because of the cream in the sauce, and the pasta won't hold up either when thawed.
Try these pasta recipes next
I hope you will love this easy penne vodka recipe! Questions, or did you make it? Let me know in the comments below.
The Best Penne alla Vodka
Ingredients
- 8 ounces uncooked penne pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion chopped finely
- 1 clove garlic minced
- 1/4 cup vodka
- 1/4 cup tomato paste see note
- 3/4 cup heavy/whipping cream
- Salt & pepper to taste
- Fresh basil, sliced thin optional, to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Boil a generously salted pot of water for the penne and it cook al dente according to package directions.
- Meanwhile, add the oil and butter to a skillet over medium heat. Sauté the onion for about 5 minutes or until softened (ok if it lightly browns).
- Stir in the garlic and cook for about 30 seconds.
- Add the vodka and let the sauce bubble for 30 seconds or so.
- Stir in the tomato paste until you've got a smooth mixture.
- Stir in the cream, and reduce heat to medium-low. Let the sauce warm through. I find this sauce thickens up very quickly (within a couple minutes), but feel free to cook it a little longer to thicken it up even more.
- Season with salt & pepper as needed. Stir in the fresh basil if using. Toss with the drained pasta (if needed, thin the sauce out a bit with a splash of hot pasta water prior to draining it). Serve with freshly grated parmesan cheese if desired.
Notes
- I don't recommend subbing the heavy cream for something like milk or half-and-half because the sauce is likely to curdle/get grainy, and it won't be as thick or delicious.
- Use a good quality tomato paste! For this recipe, I prefer the kind sold in the tubes (like DeLallo and Mutti sell).
- This makes 4 reasonably-sized portions (not huge ones, and I suggest serving this recipe with something like a salad since it's quite rich by itself). If you're feeding hungry people who will eat more than 2 oz pasta each and no side dishes, I recommend doubling the recipe.
- I used a 10.25" Le Creuset skillet to make this recipe (any skillet is fine).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
This recipe was originally published on August 17, 2018. It's been tweaked to be even easier, tastier, and has new photos!
Laura says
I’m following this exactly and my sauce is never thick. It’s delicious but it’s like water.
Natasha says
Hi! It thickens up for me really quickly. Are you using tomato paste (very thick) and heavy cream (not milk, half-and-half or light cream)? I cook it on quite a high heat... I'd turn the heat up a little bit and/or just simply cook it for a little bit longer.
Adrian Clark says
I made this tonight, it was delicious! Had to add some pasta water to thin it a bit, also added chili flakes, Parmigiano, and spicey Italian sausage.
Natasha says
So happy you enjoyed it, Adrian! 😀
Lisa says
Made this for dinner tonight.... it was amazing. . Everyone loved it. Doubled the recipe, Added a lot more fresh garlic, about a 1/4 cup more vodka and red pepper flakes. Then mixed in fresh mozzarella . Devine!
Natasha says
Yay!! 😀
Meredith says
Another home run! My family loved it! You have become my go to for delicious recipes that the whole family loves. I follow your recipes to the T! So glad I found you!
Natasha says
I love that!! 🙂 Thanks so much for taking the time to write me a review, Meredith!
Maryellen Shevock says
Absolutely delish! I added the peppers as u suggested to spice it up…
Natasha says
Thank you so much for your review! SO glad you liked it! 🙂
Notma says
This is one of the first times that a recipe on Pinterest actually tasted good. I liked it very much
Natasha says
Well I'm so glad you enjoyed it! 🙂 Thanks for your review!
The Clueless Cooks says
The name of this recipe is totally FACTS! It’s a be best penne alla vodka recipe! I’ve tried other that included canned tomatoes, blenders, mashing tomatoes, etc. None of them come close! Next time I want to add pancetta and peas. Thank you for sharing!
~The Clueless Cooks
Natasha says
Haha I love that!! thank you so much! 🙂
Patricia Ward says
I have eaten this penne with vodka sauce at high end restaurants. In one establishment this dish was their specialty. This recipe is absolutely the BEST that I have ever had! Excellent recipe! If you like vodka sauce this one is for you!
Miranda @ Salt & Lavender says
Thank you so much for the kind comment, Patricia!! Thrilled you enjoyed the vodka sauce! 🙂
Natalie says
I’ve made many vodka sauce recipes but yours is definitely the best one! I’ve tried using canned sauce or crushed tomatoes in the past but the tomato paste may be the secret! I tripled everything since we’re a family of four. It’s very simple to make yet it’s in my opinion restaurant quality. Give this a try you’ll definitely be impressed! Thank you and I can’t wait to try your other recipes.
Natasha says
I'm so happy to hear that!! 😀 I too spent a while experimenting and trying various things, and I was so happy when I landed on this sauce. Thanks for your review and let me know if you try anything else.
Meg says
Absolutely delicious sauce! Like others have said, it doesn't make much--and that's not the pasta. Next time I'll double the sauce for 8 ounces of pasta (it could be the shape I was using--not penne).
Natasha says
I'm so glad you enjoyed it! Yup, definitely easy to double it. 🙂
Alaina says
Yummy! Loved it. Definitely double it if you want hearty servings, although I served this with roasted vegetables on the side and it was enough for two adults and two kids, no leftovers. When I worked in a restaurant we made it with tomato sauce, but I really liked the tomato paste version. This is the recipe where you want to use the highest quality tomato paste and you won’t be disappointed. Thanks!
Natasha says
I'm so happy that your family enjoyed it! Appreciate your review, Alaina!
Dot says
Delicious! I doubled the sauce because we like saucy pasta and I also wanted to use up shredded rotisserie chicken from the fridge. Hubby went back for seconds which means it gets the rubber stamp of approval for a repeat. 🙂
Natasha says
Fantastic!! I am so happy to hear that, Dot!! 😀 Thanks for your review.
Janet says
Recipe way too heavy with cream. I had to thin it down with equal parts water. Not one I'd make again.
Susan R says
I used a high quality tomato paste organic from Italy. This sauce was great.
Husband likes spicy so added crushed red pepper with garlic.
Tonight added fresh corn off the cob sautéed in butter with scallions and then shrimp.
A winner.
Miranda @ Salt & Lavender says
Love your additions, Susan! So pleased you enjoyed the recipe.
Donna says
This had good flavor but didn't make very much. I used it for 2 servings and it was all gone, for 4 servings it would have to be at least doubled, probably more.
Natasha says
Hi Donna! Glad you liked it. Yes... one serving of pasta is a lot smaller than many people expect... but I go with the recommended 2 oz/person. You could definitely double all ingredients next time.
Shaz says
Ehhhh....it’s just OK. Tomato paste as your base tastes bitter and canned. The texture of the sauce feels just like tomato paste in your mouth. I’d rather take the few minutes extra and use crushed tomatoes so the flavor and texture are what they should be. Everyone in the family felt this tasted like I opened a jar of grocery store sauce. It was ok in a pinch, but I doubt I’ll use this recipe again. I’ll stick with my old school vodka sauce made with crushed tomatoes l.
Sarah says
Absolutely delicious! Restaurant quality, a recipe I come back to often 🙂 I use gluten free pasta and add some shrimp on top. Highly recommend the fresh Basil as suggested!
Natasha says
I'm thrilled to hear that, Sarah!! 🙂
Caroline says
Incredible! We added hot Italian sausage to the sauce and wow... amazing. Thank you!
Natasha says
You're very welcome! Love the addition of Italian sausage!
Abby Sparks says
Is there a specific vodka you recommend using or does it matter?
Natasha says
Hi Abby! I don't use any specific brand, but I wouldn't buy anything too cheap or too expensive haha.
Michelle B says
I have to admit I have made this many times before. However, this time I followed your instructions on just using tomato paste. What a difference! Love it!
Natasha says
I am so happy to hear that!! 🙂
Alice says
Can you freeze this sauce? I'd like to make a bulk of it.
Natasha says
Hi! Sauces with cream don't typically freeze super well. I haven't tried freezing this one. There's a chance that it'll separate when you warm it up. Maybe make a double batch, freeze it, then warm it over a low heat and see if you like the results, then you could make even more. If it does separate, you could try adding a splash more cream to hopefully revive the sauce.
Paulina says
Do you think this would still work with dairy free heavy whipping cream?
Natasha says
I can't say for sure since I've never tested it, but I don't see why not. Let me know how it goes, Paulina! 🙂
Lana says
I’ve made this recipe many times with non dairy heavy cream. I use Earth’s Own oat for cooking. It turns out beautifully.
Christine says
This is my go to Vodka sauce recipe! I absolutely love it. I plan on making this for 5-6 people. Should I double all the ingredient amounts (vodka, tomato paste, etc)?
Thanks so much!
Natasha says
I'm so glad that you love it! 🙂 Yes, I would do exactly that.
Raven says
Simply delicious!
I am vegan so I subbed the butter for vegan butter and the heavy cream for coconut cream/full fat coconut milk and it was deliciously creamy and now a new regular in my dinner line up. Husband and 2 year old approved!
Thank you so so much for this recipe!
Natasha says
I'm so happy you were able to tweak it!! 🙂 You're welcome!
Tim S. says
This is a fantastic dish that is easy and will get you many compliments as the best people have ever had!!
Natasha says
I'm so glad you enjoyed it, Tim!!
Michelle says
Hey love . What type of vodka brand did you use?
Natasha says
Hi Michelle! Honestly, I can't remember. Whatever my husband picked up from the liquor store lol. I'd just use your fav (unflavored) variety. 🙂
Adele Bagarella says
Thanks Natasha for this amazing recipe! I’ve made it several times. I usually double it.
I’ve been asked to make a big batch to serve 10 hungry adult Italian men. I’m not sure if I need to change the proportions of ingredients at this level. Do you have any recommendations? Thank you! Adele
Natasha says
Hi Adele! I'm so glad you like the recipe! Oh wow... that is a lot of people to feed. My first thought is just straight tripling (or even do 4x) everything in the sauce and cooking it in a pot vs. a skillet. For the pasta, the recommended is 2 ounces (uncooked pasta)/person, but in reality, that isn't how much hungry men eat. I'd probably err on the side of 4 ounces/person, so that's like 40 ounces (2.5 pounds) of uncooked pasta. This is just guessing off the top of my head, though... I have never cooked for that many people at once, so I hope I am not wrong!
Adele says
I will try it out and let you know! Thanks!
Molly says
Truly sensational! It tastes like vodka pasta you would order at your favorite Italian place. It is so quick and easy. Thank you!!!
Natasha says
That's awesome!! I literally just finished filming a recipe video for it and couldn't help but eat some of it after we finished haha. Thanks for commenting! XO
Tim says
Absolutely fantastic! Fresh basil, recommended and red pepper flakes! I also added a tablespoon of bacon grease! Perfect!!!
Natasha says
So glad you liked it!! And the bacon grease idea is a good one!
Lili says
I would call this Restaurant Style Penne Vodka. It is just like the penne vodka at our favorite neighborhood Italian. Very easy to make and delicious. We felt it really needed red pepper flakes and a generous "pour" of freshly grated parmesan, mainly because heavy cream doesn't have lots of flavor. We will make it again, for sure. And we're going to try other Salt & Lavender recipes.
Natasha says
I'm so happy you enjoyed it!! Yup, I love to add plenty of parm to mine too. I'm a spice wuss, but I know my husband would prefer it with red pepper flakes haha. Do let me know if you make anything else! 🙂
Adele says
Yay! Delicious as I expected! Hubby has tough time with garlic and onions so the second time I made this I backed off to 1/8 onion and small garlic clove. It was excellent and he devoured it. Me too! Thank you for this recipe. I will be making this often. Fresh basil sends this dish over the top !
Natasha says
I'm so happy to hear that you both enjoyed it!! Thanks so much for commenting. XO
Lauren says
I’ve always been a fan of penne alla vodka and have tried to find a good at-home recipe for it, but have been unsuccessful. However, this is it! Delicious and restaurant-quality, so happy I came across this. It made it into my recipe box ☺️
Natasha says
Your comment makes me so happy! 🤗♥️
Mary says
So delicious! Added red pepper flakes while the garlic was cooking for a nice subtle heat
Natasha says
♥️♥️♥️
Rosie says
I love pasta dishes and this was one of the tastiest and easiest to make!!! Shall definitely make it again!
Love ALL of your recipes from over here in the UK! 🙌
Natasha says
I'm so happy you enjoyed it, Rosie!! Thanks for taking the time to comment! XO
Simona Shao says
Made this last night and again for lunch today because it was so delicious! Such an easy recipe with bold, delicious flavors. You can add a bit of chili pepper flake to tamper up the heat. Love it!
Natasha says
Your comment makes me so happy!! I'm really glad you like it so much. I've been wanting to make it again too haha. Soon!!
Danielle says
I have been looking for a Vodka sauce recipe to try & came across this one on Instagram. It was easy to make, and the directions were very clear/easy to follow! Not to mention, it was so delicious!! I took Natasha's tips and added some rotisserie chicken I had leftover & the fresh basil - so good! I highly recommend this recipe & can't wait to try more of hers!
Natasha says
I'm so happy that you enjoyed it!! Thanks for following along, Danielle!
Ms Christine Roche says
I came across this recipe on Instagram, whilst I was patiently waiting for a pan of Penne to cook through, I didn’t have any other idea for it , except to stir some Pesto through it and to serve as a side dish for the BBQ.
It was a timely find, I had all the ingredients to hand and within a few minutes had turned the Penne into something quite different and remarkable to what we had ever tasted. The use of Vodka together with tomato paste and other ingredients turns this into a very rich, flavour packed dish, perfect to eat on its own or alongside other foods too.
It is so simple, to make, the receipt etched on my mind, it will be a regular on my menu now,
Thanks for sharing this wonderful dish !
Natasha says
I'm so happy you liked it, Christine!! That was timely haha. Thanks for leaving me a comment! XO
Katie says
Great recipe - all around family pleaser and super easy to make. This one is going on my Pinterest board and my favorites list.
Natasha says
I’m so happy you enjoyed it, Katie!! Thanks so much for taking the time to comment. ♥️
Carol in Texas says
I am going to try this! Please add a "jump to the recipe" button to your pages. My reception is flaky, and scrolling down to it, I lose connection again and again. I really just want to see the ingredients and directions, not the step by step pictures. I do like your recipes! Carol in Texas
Brette says
This has always sounded good to me, but I wonder what the vodka actually contributes to this dish. Has anybody made it without vodka or substituted dry white wine? Vodka is not cheap.
Natasha says
I wish I could describe what it adds, but trust me when I say it really does add something that I haven’t been able to replicate with just wine. Try buying one of those mini bottles - I see them in every liquor store near the counter if you don’t want to commit to a larger bottle.
Brette says
Thanks for your reply and the suggestion. I did some research on my own and found a site where a chef had put the vodka question to a test. His conclusion was that on a molecular level, the vodka, which is flavor neutral on its own, acts as a flavor enhancer for the rest of the ingredients. One funny tale on how this dish came to be: A chef accidentally spilled some vodka in his tomato sauce and liked the results. That would lead anyone to wonder what a bottle of vodka was doing next to his sauce. Maybe he needed a little nip now and then.
Natasha says
Haha isn’t it fascinating?! I’m so curious for you to try it now. Let me know if you do! 🤗
Ashlyn @ F5 Method says
Natasha, you're really always killing the pasta game my goodness! Penne Alla Vodka is always a favorite and your version looks fantastic!
Natasha says
Thank you!!
Karly says
One of my all time favorites! Thanks for sharing!
Natasha says
Thanks, Karly!! 🙂
Karl says
Can you actually taste the vodka ?
Natasha says
It doesn’t taste like you’re tasting neat vodka, but it does add a lovely flavor. The strong taste cooks out.
Natasha's Sister says
Okay you know this was like my favourite dish when we were little. How have you not made this for me? Can you soon?
Natasha says
No.