Penne alla Vodka is a simple yet delicious pasta dish. The creamy tomato vodka sauce comes together in less than 30 minutes and is bursting with flavor, resulting in a restaurant-quality dish easy enough to make on busy weeknights!
Best Penne alla Vodka Recipe
Penna alla vodka is a classic pasta dish, featuring penne coated in a creamy tomato vodka sauce. It is said that the vodka is used to release the acids and flavor in the sauce and enhance the sweetness of the cream. And truly, the sauce is the perfect blend of acidic, sweet, earthy, and creamy.
The sauce is typically made with heavy cream but to lower the points I use half and half. Eat this with a high protein or high fiber pasta and some fresh grated cheese. Simple yet SO good.
For a lighter vodka sauce with no cream and no prosciutto, try my high-protein, Penne alla Vodka with Chicken. You might also like my Spicy Vodka Chicken Parmesan.
Why You’ll Love This Easy Pasta Dish
- Quick and easy. Penne alla vodka might be one of the easiest pasta dishes out there, coming together in less than 30 minutes – even though the sauce is made from scratch!
- Creamy (but not heavy). Heavy cream is typically used in this dish but I opted for half and half, which still adds a rich creaminess to the sauce without being quite so heavy.
- Robust, savory flavor. Tomatoes, vodka, and aromatics give this pasta an earthy, slightly acidic flavor that’s balanced nicely by the half and half. Even though the ingredients list is short, the flavor doesn’t cut corners!
Recipe Ingredients
This simple pasta dish is made with a handful of ingredients. Scroll down to the recipe card below for measurements.
- Butter – For sauteing the aromatics.
- Garlic & shallots – Aromatics to add flavor to the pasta dish.
- Prosciutto – Adds a salty, savory flavor and texture. Omit for a vegetarian dish.
- Red pepper flakes – Add just a teeny bit of heat.
- Tomatoes – You’ll need both crushed tomatoes and diced tomatoes for the sauce.
- Vodka – You can’t have penne alla vodka without the vodka! Don’t use the cheapest bottle but there’s no need to splurge here.
- Salt & pepper
- Half and half – Adds a creaminess to the pasta.
- Fresh basil – Adds an earthy flavor to the final dish.
- Penne – I like to use whole wheat or high fiber penne.
How To Make Penne Alla Vodka
Penne alla vodka comes together in less than 30 minutes! See the recipe card for more detailed instructions.
- Sauté the aromatics. Sauté the garlic and shallots in the butter until soft. Add the prosciutto and red pepper flakes, then cook for another minute.
- Simmer the sauce. Add the tomatoes, vodka, salt, and pepper. Cover and cook on low for 20 minutes. Add the basil and half and half then cook for an additional 5 minutes.
- Enjoy. Serve over penne or your favorite pasta shape with grated cheese.
Penne alla Vodka Tips & Variations
- Don’t boil the sauce. This is especially important after you add the half and half – if it boils, it might curdle.
- Is the sauce alcoholic? There is half a cup of vodka in the sauce but it’s there for flavor, not to make the dish boozy. The alcohol will cook off while the sauce simmers!
- Make it spicy. If you want a bit of heat to your sauce, add some extra red pepper flakes.
- Add some meat. Stir in some cooked chicken or rotisserie chicken near the end of the recipe for some added protein.
- Make it creamier. Swap the half and half for heavy cream or add more half and half.
Serving Suggestions
Penne alla vodka makes a wonderful dinner on its own. However, if you want to add some veggies to the meal, consider a big side salad, roasted brussels sprouts, or sauteed spinach.
How To Store & Reheat Leftovers
- Fridge. Store leftover penne alla vodka in an airtight container in the fridge for up to 3 days.
- Freezer. You can also freeze the leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge.
- Reheat. Reheat leftover penne alla vodka in the microwave or on the stovetop.
More Easy Pasta Dishes
- Lentil Bolognese
- Cheesy Baked Pumpkin Pasta
- Stuffed Shells with Meat Sauce
- Pasta with Creamy Zucchini Sauce
- Cajun Chicken Pasta
Penne alla Vodka
Ingredients
- 12 oz uncooked penne pasta
- 2 tsp butter
- 5 cloves garlic, minced
- 3 shallots, minced
- 3 oz prosciutto, chopped
- 1/8 tsp red pepper flakes
- 28 oz can crushed tomatoes
- 14 oz can diced tomatoes
- 1/2 cup vodka
- salt and pepper
- 1/2 cup half and half
- 1/4 cup fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil.
- In a large skillet heat butter on a low flame.
- Add the garlic and shallots and sauté until soft, about 2 minutes.
- Add the prosciutto and red pepper flakes and cook another minute.
- Add tomatoes, vodka, salt and pepper and cook on low, covered about 20 minutes.
- Add basil and half and half, mix well and cook another 5 minutes.
- Cook the pasta according to package directions for al dente. Drain and add the pasta, stirring 1 minutes in medium-low heat.
- Serve with grated cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- Don’t boil the sauce. This is especially important after you add the half and half – if it boils, it might curdle.
- Is the sauce alcoholic? There is half a cup of vodka in the sauce but it’s there for flavor, not to make the dish boozy. The alcohol will cook off while the sauce simmers!
- Make it spicy. If you want a bit of heat to your sauce, add some extra red pepper flakes.
- Add some meat. Stir in some cooked chicken, rotisserie chicken breast or salmon near the end of the recipe for some added protein.
- Make it creamier. Swap the half and half for heavy cream or add more half and half.
