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 to taste; Black pepper to taste; Fresh basil, sliced thin (optional, to taste); Freshly grated parmesan cheese (optional, to taste)

Jump to Recipe· 4.4 from 16 reviews

If you’re craving something rich, cozy, and a little indulgent but still simple enough for a weeknight, this Creamy Penne alla Vodka Recipe is going to be your new go-to. I remember the first time I made it, the blend of tangy tomato paste with the smooth cream and that subtle kick from the vodka totally won me over. It’s like comfort food with a little extra personality and trust me—you’ll want to keep this one in your regular rotation.

❤️

Why This Recipe Works

Balanced Creaminess: The heavy cream melts into the tomato paste to create a silky, luscious sauce that clings perfectly to every bite of penne.
Simple Ingredients, Big Flavor: With pantry staples like onion, garlic, and vodka, it manages to taste like something far fancier than it really is.
Quick and Weeknight Friendly: You’ll have dinner on the table in about 20 minutes, which means more time to relax and less time scrubbing pots.
Customizable Touches: It’s a flexible base recipe that can handle extra basil, Parmesan, or even a protein added in.

Creamy Penne alla Vodka, Penne alla Vodka, Vodka Pasta, Creamy Pasta Recipes, Easy Italian Pasta - 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 plays a crucial role in developing texture and flavor. I’ve learned that using proper quality and fresh components really elevates the dish beyond the ordinary.

Creamy Penne alla Vodka, Penne alla Vodka, Vodka Pasta, Creamy Pasta Recipes, Easy Italian Pasta - 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: The ridged tube shape holds onto the creamy sauce so well—you don’t want to substitute this for something too smooth or thin.
Olive Oil & Butter: Combining both adds depth and richness to your base sauté, giving the onions a beautifully soft and golden finish.
Onion: Finely chopped and cooked slowly to sweetness; this is where your flavor foundation begins.
Garlic: Just a quick sizzle ensures it’s fragrant but not burnt or bitter.
Vodka: The alcoholic punch brings out complex flavors in the tomato paste without tasting boozy—let it bubble off!
Tomato Paste: Use good quality stuff—those tubes from brands like Mutti make the sauce taste bright and rich without being watery.
Heavy Cream: This is key for that velvety texture and prevents the sauce from curdling like lighter dairy options might.
Salt & Pepper: Simple seasoning that wakes everything up and balances the creaminess.
Fresh Basil (optional): Adds a fresh, herbal brightness that lifts the whole dish.
Parmesan Cheese (optional): Grated fresh on top is a lovely finishing touch for extra umami and saltiness.

📝

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’ve definitely played around with this recipe quite a bit, sometimes adding a handful of crushed red pepper flakes if I want a little heat, or swapping fresh rosemary for basil depending on what’s around. It’s your canvas, really—feel free to make it your own!

Variation: I once stirred in some cooked Italian sausage for a meatier version that filled everyone up faster on a chilly evening.
Dairy-Free Twist: Though I love the creaminess, I’ve tried coconut cream here—which is not traditional but works in a pinch for dairy-free diets (just expect a slightly different flavor).
Herbs Swap: On sunny days, swapping basil for fresh oregano or thyme gives a fun twist.

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

Step 1: Cooking Pasta Al Dente Is Key

Start by boiling a large pot of salted water—don’t skimp on the salt; the pasta soaks it up. Cook the penne until it’s al dente, meaning firm to the bite. This texture is important because the pasta will continue to absorb your creamy sauce, so you don’t want it mushy later.

Step 2: Sauté Your Aromatics Gently

While the pasta cooks, heat the olive oil and butter on medium heat. Toss in the chopped onion and sauté for about 5 minutes until it’s softened and lightly golden—this builds a sweet, mellow base. Then add the garlic and cook for just 30 seconds until you smell that irresistible garlic aroma but before it browns, which can turn bitter.

Step 3: The Vodka Magic Moment

Pour in the vodka and let it bubble aggressively for about half a minute. This step cooks out the alcohol, leaving behind that subtle tang and depth that works wonders in this sauce.

Step 4: Blend in Tomato Paste and Cream

Stir in the tomato paste until fully incorporated, creating a smooth, rich red base. Then, pour in the heavy cream and reduce heat to medium-low. The sauce will thicken quickly—give it a couple of minutes but if you want it thicker, you can simmer a bit longer. Remember to stir often so it doesn’t stick or burn.

Step 5: Finish With Seasoning and Toss Pasta

Season with salt and pepper to taste, then stir in fresh basil if using. Before draining your pasta, reserve a splash of pasta water just in case you want to thin the sauce slightly. Drain the pasta, toss it with the sauce, and serve right away with freshly grated Parmesan cheese if you like—trust me, it’s a game changer!

💡

Pro Tips for Making Creamy Penne alla Vodka Recipe

Don’t Skip the Salted Water: Salting the pasta water well seasons the pasta itself and enhances the whole dish.
Use Quality Tomato Paste: Those tube brands really pack freshness and avoid that canned metallic taste.
Watch the Cream Temperature: Adding cold cream straight from the fridge can shock the sauce—let it come close to room temp if possible.
Avoid Overcooking the Sauce: It thickens fast, so keep an eye on it and turn down the heat to prevent it from breaking or sticking.

How to Serve Creamy Penne alla Vodka Recipe

Creamy Penne alla Vodka, Penne alla Vodka, Vodka Pasta, Creamy Pasta Recipes, Easy Italian Pasta - 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

I love topping this dish with a handful of freshly grated Parmesan cheese and a sprinkle of thinly sliced fresh basil. Sometimes, I even add a little cracked black pepper and a dash of chili flakes for a tiny heat boost. The garnish not only makes it prettier on the plate but adds layers of flavor and freshness that complement the creamy sauce beautifully.

Side Dishes

Because this Creamy Penne alla Vodka Recipe is rich, I often pair it with something light and crisp like a simple mixed green salad with lemon vinaigrette or steamed asparagus drizzled with olive oil and a pinch of salt. Garlic bread is a classic companion too—great for sopping up every last bit of sauce!

Creative Ways to Present

For dinner parties, I like to serve the pasta in individual shallow bowls garnished with fresh basil and a Parmesan crescent. You can even add a small Parmesan crisp on the side for texture contrast. Pairing the plates with a glass of chilled white wine and soft candlelight always ups the cozy vibe.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and keep them in the fridge for up to 3 days. The pasta soaks up some sauce overnight, so the next day I find it’s a bit thicker, but still delicious. Just add a splash of water or cream when reheating to loosen things up.

Freezing

Freezing isn’t my go-to for this recipe since cream sauces sometimes change texture when thawed. If you must freeze, separate the pasta and sauce before freezing and recombine after reheating gently on the stove with extra cream or milk to refresh the sauce.

Reheating

I reheat this pasta slowly over low heat on the stove, stirring frequently. If the sauce looks too thick or stuck to the pan, I add a splash of cream or pasta water to bring it back to that silky consistency. Microwaving works in a pinch, but I find stovetop warming keeps it tasting fresh and luscious.

FAQs

Can I substitute the vodka with something else?

While vodka adds a unique acidity and helps meld the flavors in the sauce, you can leave it out if you prefer to avoid alcohol. Some people substitute with a splash of water or broth, but the flavor won’t be quite the same. The best bet is to let the vodka cook off properly in the pan, so the sauce retains that distinctive note without being boozy.
Why is heavy cream necessary for this recipe?

Heavy cream is key for creating the smooth, thick, and velvety texture that defines a great penne alla vodka. Using lighter dairy like milk or half-and-half often results in curdling and a thinner sauce that doesn’t coat the pasta well. The fat content in heavy cream also balances the acidity of the tomato paste perfectly.
How do I prevent the sauce from curdling?

To avoid curdling, cook the sauce gently on medium-low heat once the cream is added. Avoid boiling the sauce rapidly. Also, letting your cream come closer to room temperature before adding can help it incorporate more smoothly and prevent separation.
Can I use a different pasta shape instead of penne?

Penne is ideal because its ridged, tubular shape captures the creamy sauce beautifully. However, rigatoni, ziti, or even farfalle would work well too. I wouldn’t swap for very thin pastas as they don’t hold the sauce as nicely.

Final Thoughts

This Creamy Penne alla Vodka Recipe feels like a little celebration every time I make it—even after many tries. It’s reliably comforting, elegant enough for guests, and flexible enough to fit whatever mood or ingredients I have on hand. If you want to impress yourself (or someone special) with a rich, flavorful pasta that comes together quickly, give this a shot. I promise it’ll become one of those dishes you reach for whenever you want something foolproof yet fancy-sounding.