Go Back
+ servings
closeup of penne alla vodka with parmesan and basil
Print

The Best Penne alla Vodka

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!
Course Main Course
Cuisine Italian
Keyword best penne alla vodka recipe, easy penne alla vodka recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 500kcal

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

Calories: 500kcal | Carbohydrates: 48g | Protein: 9g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 201mg | Potassium: 346mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1081IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg