You probably already have all the ingredients on hand needed to make this delicious pasta. It’s an Italian-American favorite that’s perfect for any night of the week. Whether you’re looking for a quick meal after a busy day or a dish that feels special enough for a weekend dinner, this recipe delivers. Plus, we’ve got easy substitutes for the vodka, making it a budget-friendly and family-friendly option. Sure, there are jarred versions in the grocery store, but nothing beats freshly made.

Why Our Recipe

  • Ready in 40 minutes using common pantry-staple ingredients.
  • Rich and creamy sauce makes this an indulgent comfort-food pasta favorite.
  • Vodka substitutes offered for those looking to avoid alcohol.
Close up view of penne alla vodka on a fork.

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. It really doesn’t matter as this pasta is still a favorite on both sides of the pond.

Ingredient Notes

  • Olive Oil: can use regular olive oil or extra virgin. Since it’s cooked, regular is fine.
  • Onion: use a yellow or white onion. You’ll only need 1 cup of diced onion so that’s about 1 small onion. Mince the onion if you don’t like it chunky.
  • Garlic: use fresh minced garlic for the best flavor on this. You could get away with 1/2 teaspoon garlic powder in a pinch, 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 up or down to your personal taste preferences.
  • Crushed Tomatoes: preserved tomatoes in a can are best for sauce making because they have better preserved flavor than store-bought shipped from a farm. Use unseasoned to control the flavor.
  • Vodka: the alcohol cooks off so this is safe for anyone to eat. Use whatever vodka you have on hand or prefer as long as it is unflavored.
  • Heavy Cream: you could get away with half-and-half, but it won’t be as thick or creamy.
  • Parmesan Cheese: use freshly grated so that it will melt. Pre-grated parmesan has an additive that prevents clumping during transit but causes a lot of clumping in melting.
  • Penne Pasta: such a perfect shape for the sauce, it’s in the name of the dish! You could also use other tube-shaped pastas like 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.

If you prefer to avoid vodka…

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.

Overhead view of penne alla vodka in a stockpot.

Storage & Reheating Instructions

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

Freezing is not recommended as the cream sauce may separate and lose its smooth consistency.

More delicious weeknight pasta…