Name: Creamy Penne alla Vodka Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 ounces uncooked penne pasta; 1 tablespoon olive oil; 2 tablespoons butter; 1/2 small onion chopped finely; 1 clove garlic minced; 1/4 cup vodka; 1/4 cup tomato paste; 3/4 cup heavy/whipping cream; Salt & pepper to taste; Fresh basil, sliced thin optional, to taste; Freshly grated parmesan cheese optional, to taste

Jump to Recipe· 4.5 from 7 reviews

If you’re in the mood for something cozy, familiar, yet with a touch of elegance, you’ve got to try this Creamy Penne alla Vodka Recipe. It’s the kind of dish that feels like a big, warm hug on a plate—comforting, slightly indulgent, and full of flavor. Whether it’s a weeknight dinner or a weekend treat, this recipe never disappoints. Stick around, and I’ll walk you through my foolproof way to nail this classic every single time.

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Why This Recipe Works

Balanced Richness: The combination of tomato paste, cream, and vodka creates a luscious sauce that’s rich without being overpowering.
Simple Ingredients, Big Flavor: Minimalist ingredients come together beautifully to create that classic Penne alla Vodka taste.
Quick & Easy: Ready in about 20 minutes, this is weeknight-friendly without sacrificing sophistication.
Flexible and Approachable: Even if you’re not a confident cook, this step-by-step method guarantees success on your first try.

Creamy Penne alla Vodka, Penne alla Vodka recipe, vodka pasta, Italian pasta dishes, easy Penne alla Vodka - The image shows a pan filled with creamy orange pasta made with penne noodles, all covered evenly in a smooth, thick sauce. On top, there are thin green strips of fresh basil scattered, adding a splash of color. There is also a light sprinkle of white grated cheese that contrasts with the orange sauce. The pan is set on a white marbled surface, adding a clean and bright background to the warm tones of the dish. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Penne alla Vodka Recipe serves a specific purpose, blending to form that signature pink sauce we all love. When you pick your ingredients thoughtfully, you’ll notice how they elevate the dish effortlessly.

Creamy Penne alla Vodka, Penne alla Vodka recipe, vodka pasta, Italian pasta dishes, easy Penne alla Vodka - Flat lay of uncooked penne pasta scattered neatly next to a small drizzle of golden olive oil in a white ceramic bowl, a few chunks of creamy butter arranged beside finely chopped white onion, one uncracked brown garlic clove peeled and whole, a small white bowl filled with rich red tomato paste, another white bowl holding thick heavy cream, a pinch of coarse salt and freshly ground black pepper displayed side by side on the white surface, a few fresh bright green basil leaves sliced thin and loosely fanned out, and a small pile of finely grated parmesan cheese on a simple white plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Penne pasta: I find penne is perfect for holding onto the sauce in every little groove.
Olive oil: Adds a fruity base for sautéing the onions without overpowering the flavors.
Butter: Adds silkiness and a subtle richness that makes the sauce so decadent.
Onion: Finely chopped to melt into the sauce, giving just the right hint of sweetness.
Garlic: Essential for depth, but just a small amount to keep things balanced.
Vodka: It might surprise you, but vodka sharpens the tomato flavor and adds a subtle warmth without booze heaviness.
Tomato paste: Using a high-quality tomato paste is a game-changer for intense, fresh-tasting sauce. I swear by tube-packaged brands for convenience and flavor.
Heavy cream: This is non-negotiable for that ultra creamy texture and silky mouthfeel.
Salt & pepper: Seasoning makes all the difference—taste as you go!
Fresh basil (optional): A lovely fresh note that brightens up the richness.
Freshly grated parmesan (optional): Adds umami and that lovely cheesy finish we all crave.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable this Creamy Penne alla Vodka Recipe is. Over the years, I’ve found a few ways to switch things up depending on the season, mood, or what’s in my fridge—and trust me, you’ll enjoy experimenting, too.

Meat lovers: Adding some cooked pancetta or Italian sausage ups the heartiness. I swear by adding crispy pancetta for an extra flavor punch.
Herb swaps: If fresh basil isn’t available, fresh parsley or a pinch of oregano works well.
Vegan/vegetarian: While this recipe relies on cream and butter, you can make a dairy-free version by substituting full-fat canned coconut milk and a vegan butter alternative—though it won’t be quite the same silky texture, it’s still delicious!
Spice it up: I sometimes add red pepper flakes for a subtle kick, which is my personal favorite twist when I want a little heat.

Step-by-Step: How I Make Creamy Penne alla Vodka Recipe

Step 1: Cook the Penne to Perfection

Start with a big pot of boiling salted water—lots of salt because it’s your only chance to season the pasta itself. I aim for al dente, so check the package directions but taste a minute or two earlier to avoid mushy pasta. Drain it and save a splash of that pasta water; it’ll come in handy later if the sauce gets too thick.

Step 2: Sauté Onions and Garlic

Heat your olive oil and butter over medium heat in a skillet. Toss in the finely chopped onion and give it about 5 minutes to soften until it’s translucent and just starting to get a hint of golden brown—that adds a beautiful caramelized flavor. Then add the minced garlic and cook for just 30 seconds until fragrant; garlic burns quickly, so keep an eye on it.

Step 3: Add Vodka and Tomato Paste

Pour in the vodka and let it bubble away for about 30 seconds—that’s when the alcohol cooks off but the flavor remains. Stir in that glorious tomato paste until the sauce is smooth and consistent. If you use a good quality tomato paste, this step will really deepen the sauce’s richness.

Step 4: Stir in the Cream and Season

Turn the heat down to medium-low and add the heavy cream, stirring to combine. The sauce will thicken quickly—usually within a couple of minutes—but if you want it thicker, feel free to let it simmer a bit longer just be careful not to scald your cream. Season with salt and pepper, then add fresh basil if you’re using it.

Step 5: Combine and Serve

Toss the drained penne right into the sauce. If it feels too thick, I always add a splash of that reserved hot pasta water to loosen things up and help the sauce cling beautifully to the pasta. Serve immediately with a generous sprinkle of freshly grated parmesan—and trust me, that cheese makes everything better.

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Pro Tips for Making Creamy Penne alla Vodka Recipe

Reserve Pasta Water: This starchy water is magic for adjusting sauce consistency and helps it cling perfectly to the pasta.
Don’t Skip Quality Tomato Paste: I once used a supermarket store brand and the flavor was flat—invest in a good tube of tomato paste for best results.
Watch Your Cream Temperature: Adding cold cream to hot sauce can curdle it; let your cream come to room temperature or warm it slightly before adding.
Simmer Gently: Keep the heat medium-low when you add cream to avoid breaking the sauce.

How to Serve Creamy Penne alla Vodka Recipe

Creamy Penne alla Vodka, Penne alla Vodka recipe, vodka pasta, Italian pasta dishes, easy Penne alla Vodka - The image shows a close-up of penne pasta covered in a thick, smooth orange sauce. The pasta is mixed well with the sauce and topped with thin green strips of fresh basil scattered across the surface. There is a light sprinkle of grated cheese that adds a slightly grainy texture on top. The background is a white marbled texture, making the colors of the pasta and sauce stand out clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve this, a few fresh basil leaves finely sliced on top really brighten the dish. And, if you’re a cheese fan like me, freshly grated parmesan cheese isn’t optional—it’s essential. I also adore a crack of black pepper on top for a little extra bite. Sometimes I even toss a pinch of chili flakes if I’m feeling adventurous.

Side Dishes

Because this Creamy Penne alla Vodka Recipe is pretty rich, I almost always pair it with something light and fresh. A crisp green salad with a lemon vinaigrette balances the creaminess beautifully. Roasted vegetables or garlic bread also make wonderful side companions if you want a heartier meal.

Creative Ways to Present

For special occasions, I like serving this pasta in individual shallow bowls and topping each portion with a sprig of basil and a shaving of parmesan ribbons instead of grated cheese. It gives it a restaurant-quality touch with minimal fuss. You can also drizzle a little extra virgin olive oil on top just before serving for a glossy finish and a hit of fresh flavor.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge; it keeps well for up to 3 days. The sauce will thicken in the fridge, so before reheating, I gently loosen it with a splash of milk or water to get it back to that silky texture.

Freezing

Freezing Creamy Penne alla Vodka isn’t my favorite because the cream sauce can separate slightly during freezing and thawing. If you want to freeze it, I recommend freezing just the sauce ahead of time, then cooking fresh pasta when ready to serve.

Reheating

When reheating, warm gently on the stove over low heat to prevent curdling. Add a little reserved pasta water or cream to thin the sauce if it’s too thick. Microwave works too but be sure to stir often and heat in short bursts.

FAQs

Can I use milk instead of heavy cream in this Creamy Penne alla Vodka Recipe?

Milk isn’t recommended because it’s much thinner and likely to curdle when heated with tomato paste and vodka, resulting in a grainy sauce. Heavy cream provides the necessary fat content to keep the sauce smooth and indulgent.
How much vodka should I add, and can I skip it?

The recipe uses about 1/4 cup of vodka. It’s not just for flavor—it actually enhances the tomato’s brightness and helps marry the cream and tomato sauce. Skipping it will change the flavor profile somewhat, but you can substitute with a splash of water or broth in a pinch.
What’s the best tomato paste to use in this recipe?

I highly recommend tube-packed tomato paste from brands like DeLallo or Mutti. They deliver fresher, richer flavors and are easier to measure without waste compared to canned options.
Can I prepare this recipe ahead of time?

You can make the sauce a few hours ahead and refrigerate it, then gently reheat before tossing with fresh pasta. I wouldn’t recommend cooking the pasta far in advance, as it can get mushy.

Final Thoughts

This Creamy Penne alla Vodka Recipe is one of my all-time favorites because it’s deceptively simple yet so luxurious and satisfying. It’s perfect for impressing guests or just treating yourself without tons of fuss. Once you get the hang of the sauce balancing act, it’ll become a go-to in your recipe repertoire—just like it did for me. I can’t wait for you to try it and see how quickly it becomes comfort food gold in your kitchen, too!