Penne alla vodka is easier to make than you might think. Simmer butter, vodka, tomatoes, and cream together, then stir in cheese and noodles!
Penne Alla Vodka
All you need for an incredible home cooked meal is tender pasta, a delicious homemade sauce, and freshly grated Parmesan cheese.
This penne alla vodka is simple enough for a weeknight dinner but luxurious enough to impress dinner guests as well!
You might also love my creamy Jack Daniel’s Mac and Cheese. The dish is loaded with bits of peppered bacon and plenty of smoky flavor from the whiskey. Or, try pasta with pumpkin sauce for a lighter, alcohol-free alternative.
Tips and Tricks
- Swap out the pasta. This is just as delicious with rigatoni, cavatappi, or any other noodle with ridges to catch that amazing sauce!
- Include a protein. Chicken pairs perfectly with the flavors in this dish and is a great way to make it a complete meal. Use leftover shredded meat or chop up a rotisserie bird from the store. For a vegetarian alternative, try sauteed mushrooms instead.
- Add some garlic! Mince 2 to 3 cloves and saute them in the melted butter until fragrant before adding the vodka.
- Use high quality liquor. It adds noticeable flavor to the vodka cream sauce, so I would recommend using top shelf or your favorite brand.
- Too much sauce? This recipe makes plenty for a full pound of pasta, but you could easily use up to two pounds for a lighter coating on your noodles. Or, save some to spoon over ravioli or tortellini. You could even use it for lasagna!
Add a basket of thick, crusty bread to the table – you’ll need it to mop up every last drop!
Roasted vegetables or a simple green salad will round out the meal, and they can be prepared while this dish cooks on the stove.
Penne Alla Vodka FAQ
How long does penne alla vodka last in the refrigerator?
Refrigerate any leftovers in a sealed container for up to 5 days. Reheat on the stove for best results, adding additional cream as needed.
Can I make this recipe ahead of time?
If needed, you can prepare the sauce the day before and refrigerate until you’re ready to serve. Simply warm it on the stove while you boil the noodles, then combine as directed.
Is there alcohol in vodka cream sauce?
Yes – aside from adding plenty of flavor, it’s actually what binds everything together! That’s because the alcohol keeps the cream from separating when you stir in the acidic tomato paste.
Then, it’s cooked off as the mixture simmers on the stove so you won’t feel the effects later.
With love from our simple kitchen to yours.
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Penne Alla Vodka
- 1/2 cup salted butter
- 3 cloves garlic, minced
- 6 ounces vodka
- 6 ounces tomato paste
- 1 cup heavy cream
- 1 pound penne pasta
- 1/2 cup fresh grated Parmesan cheese, (divided)
- chopped flat leaf Italian parsley, (for garnish)
- In a large skillet over medium heat, melt two sticks of butter.
- When butter is completely melted, add garlic. Saute for 30 seconds. Add vodka while whisking constantly to combine.
- Still cooking over medium heat, hold a lit match to the top of the butter/Vodka sauce until it catches fire. The flame will run across the whole top of the sauce and then burn out on its own.
- Whisk in tomato paste and heavy cream. Bring sauce to a simmer and cook over low heat for 30-45 minutes or until there is no longer a bitter after-taste from the vodka. This will ensure no alcohol remains in the sauce and will leave you with a rich, signature sauce.
- Meanwhile: boil pasta in salted water according to package directions. Cooked until al dente or desired doneness.
- Drain pasta.
- Add 1/2 of the Parmesan cheese to the finished sauce and whisk until smooth.
- Add drained pasta to the skillet and toss to combine with the sauce.
- Top with remaining parmesan cheese and garnish with chopped parsley, if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021
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