Vodka Pasta: Silky Penne alla Vodka (With a No-Vodka Option)

In this recipe

1. Recipe at a Glance: Yield, Times and Equipment
2. Ingredients List With Exact Quantities
3. Why Vodka Goes in the Sauce
4. The No-Vodka Option
5. How to Make Vodka Sauce Step by Step
6. How to Finish Penne alla Vodka
7. Tips for a Silky, Smooth Sauce
8. Easy Variations
9. What to Serve With Vodka Pasta
10. Storage and Reheating
11. Nutrition Notes Per Serving
12. Vodka Pasta FAQs
13. Printable Recipe Card

This vodka pasta recipe makes silky penne alla vodka with a blush-pink sauce of toasted tomato paste, cream, Parmesan and a splash of vodka. It takes about 30 minutes and tastes like your favorite Italian-American restaurant.

The sauce is rich but balanced. Vodka sharpens the tomato, cream softens the acidity and starchy pasta water pulls it all together so it clings to every ridge of the penne.

No vodka in the house, or cooking for kids? There is a simple no-vodka option that keeps the same creamy texture. You will also find tips for a smooth sauce, easy variations and how to store leftovers.

Recipe at a Glance: Yield, Times and Equipment

This recipe makes 4 hearty servings or 6 smaller ones. It takes about 10 minutes of prep and 20 minutes of cooking, so dinner is ready in roughly 30 minutes from the moment the water goes on.

You need a large pot for the pasta, a 12-inch skillet or wide sauté pan, a wooden spoon, tongs, a liquid measuring cup for pasta water and a fine grater for the Parmesan.

The sauce cooks while the pasta boils, so start the water first. By the time the penne is al dente, the vodka sauce is ready to receive it.

Ingredients List With Exact Quantities

For the pasta, use 1 pound (454 g) penne rigate and 1 tablespoon kosher salt for the cooking water. Ridged penne holds the sauce better than smooth penne lisce.

For the sauce, use 2 tablespoons (28 g) unsalted butter, 1 tablespoon olive oil, 1 large shallot, 3 garlic cloves, 1/2 teaspoon red pepper flakes, 1/2 cup (130 g) tomato paste, 1/4 cup (60 ml) vodka and 1 cup (240 ml) heavy cream.

To finish, add 3/4 cup (60 g) finely grated Parmesan, up to 1 cup (240 ml) reserved pasta water and a handful of torn fresh basil. Season with salt and black pepper to taste.

Why Vodka Goes in the Sauce

Vodka does not make the sauce taste boozy. A small amount sharpens the tomato flavor and adds a clean, peppery bite that cuts through the rich cream. Most diners cannot name it, but they notice when it is missing.

Alcohol dissolves some aroma compounds that water and fat cannot, which helps release flavor from the tomato and chili. It also helps the cream and tomato blend into a smooth, stable sauce that clings to every tube of pasta.

Simmering for a couple of minutes cooks off much of the alcohol, though not all of it. If you are cooking for children, pregnant guests or anyone avoiding alcohol, use the no-vodka option below.

The No-Vodka Option

To make vodka sauce without vodka, replace the 1/4 cup vodka with 1/4 cup water mixed with 1 teaspoon fresh lemon juice. The lemon brings back some of the sharpness that the vodka adds.

Another option is 1/4 cup of extra pasta water with a small splash of white wine vinegar. White grape juice also works, but it adds a little sweetness, so balance it with an extra pinch of red pepper flakes.

The result is still silky and pink. It simply tastes a touch softer, which many families prefer for weeknight dinners.

How to Make Vodka Sauce Step by Step

Melt the butter with the olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook for 3 to 4 minutes until soft and translucent, then stir in the garlic and red pepper flakes for 30 seconds.

Add the tomato paste and cook, stirring often, for 3 to 5 minutes. It should darken from bright red to a deep brick color and start to stick slightly. This step builds the rich, savory base of the sauce.

Pour in the vodka and scrape up the browned bits. Simmer for about 2 minutes until it reduces and smells less sharp. Lower the heat and slowly stir in the cream until the sauce turns a smooth, blush pink.

How to Finish Penne alla Vodka

Cook the penne in well-salted boiling water until about 1 minute short of the package time. Scoop out 1 cup of the starchy pasta water before you drain. That water is the key to a glossy finish.

Add the drained pasta to the skillet with 1/2 cup pasta water. Toss over medium-low heat for 1 to 2 minutes, then take the pan off the heat and stir in the Parmesan a handful at a time so it melts smoothly.

Add more pasta water, a splash at a time, until the sauce coats each piece of penne and pools lightly in the pan. Taste, adjust the salt and pepper, and finish with torn basil and extra Parmesan.

Tips for a Silky, Smooth Sauce

Keep the heat low once the cream goes in. Boiling cream with acidic tomato can make it look grainy. A gentle simmer gives the smoothest texture.

Grate the Parmesan finely and add it off the heat. Pre-grated cheese often contains anti-caking agents that stop it melting cleanly. A wedge of Parmigiano Reggiano gives the best flavor.

Do not skip the pasta water. The starch helps bind the fat and liquid into a sauce that clings instead of sliding off. Save more than you think you need, because the sauce thickens as it sits.

Easy Variations

For a spicy version, double the red pepper flakes or stir in 1 tablespoon Calabrian chili paste with the tomato paste. This is close to the viral spicy vodka pasta that spread across social media.

For more protein, add sliced grilled chicken, crisp pancetta or sautéed shrimp at the end. For a lighter dish, swap half the cream for whole milk and add a little more Parmesan to keep it creamy.

Rigatoni, paccheri and shells all work in place of penne. Short tubes and cups hold the most sauce. For more sauce ideas, see our creamy pasta sauce with five easy variations.

What to Serve With Vodka Pasta

A crisp green salad with lemon vinaigrette balances the rich sauce. Roasted broccoli, green beans or sautéed spinach with garlic also work well and add color to the plate.

Garlic bread or warm focaccia is perfect for wiping up the last of the sauce. For a bigger Italian-style dinner, start with a simple antipasto board.

If you are cooking for a crowd, pair it with a second pasta such as our homemade spaghetti sauce or a bright pesto pasta.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The pasta absorbs sauce as it sits, so it will look drier the next day.

Reheat gently in a skillet over low heat with a splash of milk, cream or water, stirring until the sauce loosens again. In the microwave, add a splash of liquid and heat in short bursts, stirring between each.

The sauce on its own freezes well for up to 3 months. Freeze it without the pasta, thaw overnight in the fridge and reheat gently before tossing with freshly cooked penne.

Nutrition Notes Per Serving

Based on 6 servings, each portion has about 540 calories, 15 g protein, 62 g carbohydrate and 24 g fat. Values are estimates and change with the brand of pasta, cream and cheese you use.

For a lighter plate, serve 4 ounces of cooked pasta per person with a large salad. Using half-and-half instead of heavy cream also trims the fat.

Vodka Pasta FAQs

The recipe

Silky Penne alla Vodka

Penne in a creamy tomato and Parmesan sauce sharpened with a splash of vodka. Includes a no-vodka swap.

Prep

10 min

Cook

20 min

Total

30 min

Serves

4 to 6

Print recipe

Ingredients

• 1 pound (454 g) penne rigate
• 1 tablespoon (15 g) kosher salt, for the pasta water
• 2 tablespoons (28 g) unsalted butter
• 1 tablespoon (15 ml) olive oil
• 1 large shallot, finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup (130 g) tomato paste
• 1/4 cup (60 ml) vodka (or 1/4 cup water plus 1 teaspoon lemon juice)
• 1 cup (240 ml) heavy cream
• 3/4 cup (60 g) finely grated Parmesan, plus more to serve
• Up to 1 cup (240 ml) reserved pasta water
• Fresh basil, salt and black pepper, to finish

Instructions

1. Boil the pasta. Cook the penne in well-salted boiling water until 1 minute short of the package time. Reserve 1 cup of pasta water, then drain.
2. Soften the aromatics. Melt the butter with the olive oil in a 12-inch skillet over medium heat. Cook the shallot for 3 to 4 minutes, then add the garlic and red pepper flakes for 30 seconds.
3. Toast the tomato paste. Stir in the tomato paste and cook for 3 to 5 minutes until it darkens to a deep brick red.
4. Add the vodka. Pour in the vodka, scrape the pan and simmer for about 2 minutes until reduced.
5. Stir in the cream. Lower the heat and slowly stir in the cream until the sauce is smooth and pink. Simmer gently for 2 minutes.
6. Toss and finish. Add the pasta and 1/2 cup pasta water and toss for 1 to 2 minutes. Off the heat, stir in the Parmesan, loosen with more pasta water as needed, season and top with basil.

Notes

For an alcohol-free sauce, replace the vodka with water and lemon juice. Leftovers keep for 3 to 4 days in the fridge. Reheat gently with a splash of milk.