Vodka Penne

A comforting Italian-American pasta dish featuring al dente penne pasta tossed in a rich and creamy tomato-vodka sauce, perfect for any occasion.

Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Main Course

Cuisine Italian, Italian-American

Servings 6 helpings

Calories 600 kcal

16 ounces penne pasta Choose a high-quality pasta like Barilla or De Cecco for best texture.
2 tablespoons unsalted butter Bring butter to room temperature for easier melting and mixing.
1 sweet onion (finely diced) If you can find Vidalia onions, they’re wonderfully sweet.
4 cloves garlic (minced) Fresh garlic is best, but jarred can work in a pinch.
1 teaspoon Italian seasoning A blend of dried herbs like basil and oregano adds depth.
1/4 teaspoon red pepper flakes (plus more for garnish) Adjust this to your spice preference!
28 ounces can San Marzano whole tomatoes Opt for high-quality San Marzano tomatoes for authentic Italian taste.
1/3 cup vodka Choose a decent quality vodka—something you would enjoy sipping.
1 cup heavy cream Full-fat cream is key for a luscious sauce.
1 cup grated parmesan cheese (plus more for serving) Freshly grated guarantees better flavor and texture than pre-shredded.
Salt and pepper to taste
Basil leaves (for serving) Fresh basil will enhance the dish’s presentation and flavor.

In a large pot, bring salted water to a rolling boil, then add the penne pasta. Cook according to package instructions, aiming for an al dente texture (usually about 11-12 minutes). Stir occasionally to prevent sticking.

While the pasta is cooking, melt the butter in a large pan over medium heat.
Add the finely diced sweet onion to the pan. Cook, stirring occasionally, for about 2-3 minutes or until the onion becomes translucent.
Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for another 30 seconds, just until fragrant.
In a blender or food processor, combine the whole San Marzano tomatoes. Blend until smooth. Pour the purée into the pan, followed by the vodka.
Let the sauce simmer on medium-low for about 10 minutes, stirring occasionally to let the flavors meld.
Slowly mix in the heavy cream and continue stirring until fully combined.
Add the grated parmesan cheese and keep simmering for an additional 5 minutes or until the sauce thickens slightly.

Drain the cooked pasta, reserving a bit of pasta water if you want to loosen the sauce later. Add the drained penne to the vodka sauce, tossing well to coat.

Plate up the Vodka Penne, and garnish generously with extra parmesan, a sprinkle of red pepper flakes, and fresh basil leaves.

Store leftovers in an airtight container in the fridge for up to 3 days. This recipe also freezes well, lasting up to 2 months.

Keyword Comfort Food, Creamy Sauce, Dinner Party, Pasta, Vodka Penne