This pasta dish has an iconic pink sauce made from tomatoes, heavy cream, and a splash of vodka. It’s rich, creamy, and the parmesan makes it velvety smooth. A pinch of red pepper flakes gives a little spicy kick, and I like to top it all off with fresh basil. It looks gourmet, but only takes 40 minutes to make!

Make the pasta, or just make homemade vodka sauce to enjoy.

Why Our Recipe

  • A rich and creamy sauce makes this an Italian comfort food favorite.
  • Ready in 40 minutes using common pantry-staple ingredients.
  • Includes alcohol-free substitutes for a kid-friendly, budget-conscious option.
An overhead image Penne Alla Vodka in a bowl topped with parmesan and basil.

While penne alla vodka feels like a classic Italian dish, its origins are actually more modern and a bit disputed. Some say it was created in Italy during the 1970s, while others believe it first appeared in New York around the same time. Whatever the case may be, it really doesn’t matter—we’re just happy it was created! This classic pasta dish remains a favorite today on both sides of the pond.

Ingredient Notes

Ingredients for Penne Alla Vodka.
  • Olive Oil: Use regular olive oil or extra virgin. Since it’s cooked, regular works just fine.
  • White Onion: You can also use yellow if that’s what you have on hand. You’ll only need 1 cup, diced, which is about 1 small onion.
  • Garlic: Use fresh minced garlic for the best flavor. You could get away with 1/2 teaspoon garlic powder, but it just won’t have the same Italian flavor.
  • Red Pepper Flakes: This sauce traditionally has a kick of heat, but you can always adjust this amount to your personal taste preferences.
  • Crushed Tomatoes: Preserved tomatoes in a can are ideal for sauce making because they have a better flavor than store-bought fresh tomatoes shipped from a farm. Use unseasoned to control the flavor.
  • Vodka: The alcohol cooks off, making it safe for anyone to eat. Use whatever vodka you have on hand or prefer, as long as it’s unflavored.
  • Heavy Cream: You could get away with half-and-half, but it won’t be as thick and creamy.
  • Parmesan Cheese: Freshly grated parmesan is preferred. Pre-grated parmesan has de-clumping additives, which make it hard to melt.
  • Penne Pasta: This pasta shape holds the sauce so perfectly that it’s in the name of the dish! Other recommended pastas are rigatoni or ziti.

Vodka

Adding vodka isn’t about the booze. It transforms a simple tomato-cream sauce into something more complex and deeply flavored. It helps blend the acidic tomatoes and creamy dairy into a smooth sauce. As it cooks, most of the alcohol evaporates, leaving a slight sharpness that balances the rich cream.

Vodka Substitutes

If you prefer to avoid vodka, white grape juice or vegetable broth with a squeeze of lemon can substitute for it. You could also use non-alcoholic vodka which is becoming increasingly common to find. Just remember, the goal is to have a hint of acidity and sharpness to balance the rich, creamy sauce.

A forkful of Penne Alla Vodka hovering above a bowl.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat on the stovetop over medium-low heat, adding a splash of cream or milk to revive the sauce’s creamy texture if needed.

Microwave on high in 30-second increments, stirring in between, until heated through.

More delicious pasta…

Excellent sauce! I made this exactly as instructed and served it with your marinated grilled chicken and received rave reviews. Keep these interesting, yet easy to make recipes coming.

– Susan
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