It is 6pm and you are tired. Dinner needs to happen fast, but you want something special. This Creamy Penne Alla Vodka is the ultimate solution for your busy evening.
It feels like a fancy Italian restaurant right in your own kitchen. You can have a restaurant-quality meal on your table in just thirty minutes. It is the perfect cozy comfort food for a chilly winter night.
Why You’ll Love This Recipe
This dish is a total winner for busy families and beginners. It uses simple pantry staples you likely already have on hand. The sauce is rich, velvety, and perfectly balanced with every bite.
Even picky eaters love this smooth, golden tomato cream sauce. It is impressive enough for a date night but easy for weeknights. You will love how quick and satisfying this recipe feels to make.
Simple Method
Making this sauce is much easier than it looks or sounds. You simply sauté your aromatics and brown the tomato paste. The vodka adds a bright bite that cuts through the richness beautifully.
Everything comes together in one large skillet while your pasta boils. Even if you are a beginner, you can master this sauce easily. It is completely doable for any home cook tonight.
Ingredients You’ll Need
These simple ingredients create a flavor that is deep and complex. Fresh basil and good cheese make a huge difference here.
- 1 lb penne pasta
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 6 ounces tomato paste
- 1/2 cup vodka
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Salt and black pepper to taste
- 2 tablespoons fresh basil, chiffonade
Step-by-Step Directions
- Bring a large pot of salted water to a boil and cook penne according to package directions until al dente.
- Reserve 1/4 cup of pasta water before draining the pasta.
- In a large skillet over medium heat, melt the butter with the olive oil.
- Add the diced onion and sauté until translucent, approximately 5 minutes.
- Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Add the tomato paste and cook, stirring constantly for 3 to 5 minutes until the paste darkens to a deep brick red.
- Pour in the vodka and stir to deglaze the pan; simmer for 2 to 3 minutes until the liquid is reduced by half.
- Stir in the heavy cream and bring to a gentle simmer until the sauce thickens slightly.
- Add the cooked pasta and grated Parmesan cheese to the skillet, tossing to coat thoroughly.
- Adjust consistency with reserved pasta water if necessary, season with salt and pepper, and garnish with fresh basil before serving.
Best Ways to Enjoy It
Serve this warm in large, shallow bowls for a cozy feel. Add a side of crusty garlic bread for dipping in the sauce. A fresh green salad balances the creamy pasta perfectly.
For a special date night, light a candle and enjoy. It is also a great dish to share with friends. Everyone always asks for this recipe after the first bite.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh and tasty for up to three days. Reheat gently on the stove with a splash of water. This helps the sauce become silky and smooth again quickly. I do not recommend freezing this specific cream-based sauce.
Recipe Tips
- Don’t skip browning the tomato paste for a deep, rich flavor.
- Keep that pasta water to make your sauce extra glossy.
- Use a good quality parmesan for the best salty finish.
- Let the vodka simmer to remove the sharp alcohol taste.
- Add more red pepper flakes if you love a spicy kick.
- Always salt your pasta water like the sea for better flavor.
- For a winter twist, serve with roasted butternut squash.
- Garnish with extra basil right before you bring it to the table.
Ways to Switch It Up
- Add grilled chicken or shrimp for extra protein and heartiness.
- Swap penne for rigatoni to catch even more delicious sauce.
- Use a dairy-free cream for a vegan-friendly version of this dish.
- Stir in fresh baby spinach at the end for extra greens.
Common Questions
Can I make this without the vodka?
Yes, you can substitute the vodka with a splash of lemon. However, the vodka adds a unique and traditional depth of flavor. Most of the alcohol cooks off during the simmering process.
Will my kids eat this?
Most kids absolutely love the mild, creamy tomato flavor of this sauce. It is very similar to a pink sauce or marinara. Just go light on the red pepper flakes for them.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every creamy bite warm you up. Happy cooking!
— Lidia
Penne Alla Vodka
Ingredients
- 1 lb penne pasta
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic , minced
- 1/2 teaspoon crushed red pepper flakes
- 6 ounces tomato paste
- 1/2 cup vodk a
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Salt and black pepper to taste
- 2 tablespoons fresh basil, chiffonade
Instructions
- Bring a large pot of salted water to a boil and cook penne according to package directions until al dente.
- Reserve 1/4 cup of pasta water before draining the pasta.
- In a large skillet over medium heat, melt the butter with the olive oil.
- Add the diced onion and sauté until translucent, approximately 5 minutes.
- Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Add the tomato paste and cook, stirring constantly for 3 to 5 minutes until the paste darkens to a deep brick red.
- Pour in the vodka and stir to deglaze the pan; simmer for 2 to 3 minutes until the liquid is reduced by half.
- Stir in the heavy cream and bring to a gentle simmer until the sauce thickens slightly.
- Add the cooked pasta and grated Parmesan cheese to the skillet, tossing to coat thoroughly.
- Adjust consistency with reserved pasta water if necessary, season with salt and pepper, and garnish with fresh basil before serving.
