Let’s cut to it. Penne Alla Vodka has a reputation for being “fancy,” but here’s the thing: it’s built on simple, solid moves. You want creamy? You want heat? You want deep tomato flavor that clings to every bit of pasta? This version lands all of that without the bells and whistles.
The vodka isn’t a stunt. It’s a tool. Cook with your head, not just your taste buds. I’ve worked this recipe from every angle and this is the one that actually delivers. My own kitchen runs on this stuff whenever I want something reliable and comforting but, honestly, just plain craveable.
To make the Penne Alla Vodka (Vodka Pasta Recipe), you will need the following ingredients:
In a large skillet over medium heat, melt butter. Add 1 finely chopped shallot and 2 finely chopped garlic cloves and cook, stirring frequently, until softened, 4 to 5 minutes.
Add ½ cup tomato paste and ½ teaspoon crushed red pepper flakes, and cook, stirring frequently, until the paste has coated the shallots and garlic and starts to darken, about 5 minutes.
Pour in 2 tablespoons vodka and stir to combine, scraping up any browned bits stuck to the bottom of the pan. Remove from the heat.
Meanwhile, in a large pot of boiling salted water, cook 1 pound pasta, stirring occasionally, until al dente according to the package directions. Reserve 2 cups of pasta cooking water, then drain the pasta.
Return the pan with the sauce to medium heat and add ½ cup heavy cream and ¼ cup pasta water, stirring to combine.
Add ¼ cup finely grated Parmesan and stir until melted.
Remove the pan from the heat and stir in the cooked pasta, along with the remaining ¼ cup Parmesan cheese. Add more pasta water (about 1 tablespoon at a time) if the sauce seems dry. Taste and adjust with salt if needed.
Divide the pasta among the bowls. Top with extra Parmesan cheese and fresh basil leaves.
No gadgets. No machines. Just tools that work.
Add more crushed red pepper with the tomato paste. Want it meatier? Brown some hot Italian sausage with the shallots and garlic. Smash and stir—it’s bold and hearty.
Skipping sausage or cheese? Add layers: nutritional yeast for cheesy depth, sun-dried tomatoes or sautéed mushrooms for umami. Sometimes I prefer this version. Seriously.
After cooking, drop the drained pasta into the sauce. Stir well. If too thick, add a spoonful of pasta water to loosen until glossy and fully coated.
Top with a generous amount of Parmesan and torn fresh basil. This is home food, not restaurant fuss.
Serve with:
Sub with a splash of white wine or chicken broth. Still tasty. Just make sure to cook the liquid down—don’t pour it in raw.
Yes. Flavors deepen overnight. Reheat the sauce gently with a splash of milk or cream, then add it to freshly boiled pasta.
Absolutely. Freeze sauce for up to 3 months in airtight containers. Reheat slowly on the stove. Add cream if it needs loosening. Avoid microwaving if you want best results.
And that’s it. After twenty years of cooking for steelworkers, families, and more than a few messes at home, this is the Penne Alla Vodka recipe I reach for. It’s honest, strong, and rewarding every single time. Give it a shot and let your fork do the talking.
This Penne Alla Vodka (Vodka Pasta Recipe) is the kind of dish that transforms an ordinary evening into something special with minimal effort. The sauce is rich and super creamy, striking a delightful balance between the tangy tomato taste and the gentle warmth of vodka, enveloping the pasta in a symphony of deliciousness. Honestly, it might even be the best vodka pasta recipe out there!
Thank you for sharing your secrets on how to nail penne alla vodka!
