About Penne alla Vodka
Today I’m bringing you one of my all-time favorite dishes:
The BEST penne alla vodka recipe I’ve ever made.
Yes, I did say the BEST – or at least, in my humble opinion, it totally is.
A little backstory: an old friend of mine and I had a favorite authentic Italian restaurant, and it was heavenly – great food, great environment, great employees. We visited this place so often they began gifting us free shots of limoncello before we left, which was the perfect ending to my favorite meal: penne alla vodka.
Then, the management changed. Everything changed.
The food quality dropped. The kind and considerate waitstaff was replaced with less likable staff. The entire environment shifted, and before long an old friend of mine refused to eat there. I feared I would never get to taste my precious pasta alla vodka again.
So, I resolved to learn to make it myself – and that’s exactly what I did. And, you guys, the results were phenomenal. You must try this at home.
What is penne alla vodka?
Penne alla pasta is a fantastic and authentic Italian cuisine that I love!. Like its name suggests, this is a pasta dish made with vodka and penne pasta, traditionally. Normally, it is prepared using heavy cream, crushed tomatoes, onions, and, sometimes meat like sausage or ground beef. This is a meatless recipe.
The secret to making a proper penne alla vodka is italian tomatoes.
Do not negotiate. This recipe is fine with canned ingredients – and you have to make sure you get Italian tomatoes.
Can penne alla vodka be made in advance?
Yes, it totally can!
How to Make Pasta in Advance:
- Cook per package instructions, then let cool on the counter until cool enough to touch.
- Drizzle olive oil (one tablespoon of oil for every eight ounces of pasta ) over the pasta and toss to coat. This prevents pasta from sticking.
- Place your pasta into airtight containers and store it in the refrigerator.
This precooked pasta is only good for three to four days, so make sure to use it within that time. To reheat the pasta, drop the noodles into a pot of boiling water for one or two minutes.
To Make the Vodka Sauce in Advance:
- Prepare the sauce as normal per recipe instructions, then let it cool on the counter for a bit.
- Place the sauce in a sealed container and into the refrigerator.
Pasta sauce will keep for seven days in the refrigerator, as long as it is stored securely. To reheat, just put the vodka sauce back in a pot on a low to medium temperature and heat until the desired temperature is achieved.
How long is pasta and vodka sauce good for?
Once packed and stored in a sealed, airtight container, this dish should remain good in the refrigerator for three to four days.
Can homemade vodka sauce and pasta be frozen?
Yes, you can totally freeze this dish!
How to Freeze Cooked Pasta:
- Let pasta cool.
- Drizzle olive oil (one tablespoon of oil for every eight ounces of pasta) over the pasta and toss to coat. This prevents pasta from sticking.
- Transfer pasta to airtight containers or freezer bags. Make sure the container is sealed and secure.
- Store up to two weeks.
How to Reheat Frozen Cooked Pasta:
- Defrost frozen pasta in a colander in the sink by running cool water over it.
- Place into boiling water for one or two minutes. You don’t want to overcook the pasta.
- You can also place the pasta straight into a simmering sauce to have it properly heated. This would happen after the defrosting in the sink, though.
How to Freeze alla Vodka Sauce:
- Prepare per recipe instructions, then let cool to room temperature.
- Transfer to airtight containers or freezer bags.
- Place in freezer.
- Store up to six months.
Is there any alcohol content in this pasta and vodka sauce recipe?
The short answer to this question is that, yes, there is alcohol. The “vodka” in vodka sauce is true to form.
In fact, any dish made with alcohol can retain up to 85% alcohol content, depending on multiple factors such as the method of cooking, how much heat is used, and how long the food is left out, etc. Most people do not realize it would take up to three hours of cooking time to cook all of the alcohol out of a dish.
So, how much vodka is in vodka sauce?
This particular recipe uses about 1/4 cup of vodka and is simmered for 20 minutes. Once it is cooked, about 40% of the alcohol content will be burned off.
Do I have to use vodka?
If your goal is to make a vodka sauce, then yes, you will need to use some type of vodka. There isn’t an alcohol-free substitute.
Even if you’re not a fan of vodka, it would be worth trying it in a sauce like this. Vodka has a peppery and herbal taste that helps the sauce become super creamy and enhances the flavor of the tomato. You could try to substitute the vodka with other alcohols and wines, but be aware that they will give their own unique taste to the meal. You may end up with a completely different dish than you expected.
Notes & tips for this penne vodka recipe
- You’ll need a trusty food processor for this penne vodka recipe. I bought the Ninja Blender System almost 10 years ago and it hasn’t failed me yet!
- You do not have to use penne pasta. Other pastas – such as gnochhi, ravioli, and rigatoni – can be used in its place.
- If you are using penne pasta, be aware that it is usually served al dente, which just means chewy. Cook for about 14 minutes in boiling water, making sure to stir every so often to prevent them from clumping together.
- To get the “true” taste of vodka sauce, you’ll need to use italian tomatoes. Trust me, I made the mistake of thinking that the type of tomato didn’t matter and I ruined our dinner because of it.
How to make penne alla vodka
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Cook pasta per package directions, then drain and set aside.
Step 2 – Add the Italian tomatoes to a food processor (or use a medium bowl and an immersion blender) and blend the tomatoes until nice and smooth. Set the tomatoes aside for now.
Step 3 – In a large skillet, heat the olive oil and cook the garlic until golden and fragrant.
Step 4 – Add the blended tomatoes, red pepper flakes, salt, and pepper to the skillet, then stir, allowing the sauce to simmer for a few minutes. Pour in the vodka, then stir and let simmer.
Step 5 – Add butter, heavy whipping cream, and parmesan cheese to the skillet, then stir until cheese has melted.
Step 6 – Fold the cooked pasta in with the vodka sauce and garnish with more parmesan and parsley.
Step 7 – Serve and enjoy!
This post was originally published on January 4th, 2016. It was updated with new content on May 29th, 2019.
Recipe Details
Penne alla Vodka
Skip the restaurant and make the best penne alla vodka with a key ingredient that makes all the difference. Perfect for fans of authentic Italian cuisine!
Ingredients
Instructions
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Prepare penne per package instructions. Drain pasta and set aside.
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While pasta cookes, add Italian tomatoes (and their liquid) to a
food processor and pulse until sauce is smooth. Set aside. -
Add extra-virgin olive oil to a
skillet over medium heat. Once hot, add garlic to skillet and cook until garlic is golden brown, about 2-3 minutes. -
Slowly pour tomato sauce into skillet, stirring to incorporate with the oil. Add red pepper flakes and season with salt and pepper, to taste. Let sauce simmer for 2-3 minutes, stirring occasionally.
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Add vodka to tomato sauce and stir. Reduce heat to a simmer and let cook for about 10 minutes.
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Add butter to sauce and stir until melted.
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Pour in heavy cream and parmesan cheese, stirring sauce well.
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Fold in cooked penne pasta. If desired, continue to cook pasta for another 5 minutes so sauce clings to pasta.
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Serve pasta immediately with extra parmesan cheese and fresh chopped parsley as garnish.
Recipe Notes
Recipe lightly adapted from Epicurious.
Oh my. I haven’t made this in years – since before my child was born. I’m sooooo hungry for it right now! And it’s only 9am! Thanks for the recipe.
Thank you! And I personally think it’s never too early for pasta 😀
You’re completely right and I love this recipe! Using Italian Tomatoes does make all the difference too. Penne with Vodka sauce is pretty much the only other thing I order at an Italian restaurant outside of Lasagna, so I have to try this now 🙂 Thanks!
Thanks Sabrina! And I’m the same way – how can you NOT order the Italian staples when you’re at a good restaurant? They’re classics for a reason 😀
I LOVE penne alla vodka and Italian plum tomatoes are most definitely key! Your recipe looks amazing and the photos are truly making me SO hungry for this right now. If I weren’t iced in (we live on a mountain & can’t get to the store) I would make this today!
Thanks Marylynn! And I hope the weather thaws out soon!
That is the worst — when your favourite restaurant either closes or changes management. It almost never ends up better! Glad you were able to create a replacement to fill the void. This looks SO good!
I know, right? Like why would they mess with a good thing? Ah well, I guess that’s probably why Pinterest is so popular these days 🙂
I hate it when my favorite restaurant goes out of business. I love this sauce with the red pepper. It’s one of my favorites!
Mine too Linda! Red pepper definitely adds a much needed kick 🙂
Oh no! That’s so disappointing that y’all’s favorite Italian restaurant is no longer as lovely as it used to be! We’ve run into the same problem with one of our favorite hole-in-the-wall Italian restaurants here, and reading this post about the Penne alla Vodka makes me want to figure out how the heck to make Chicken Piccata at home so I don’t have to worry about horrible service at our place.
Good idea for this! I’m so glad you are able to make this sauce for yourself whenever you want!
Thank you Erin! And yeah, it’s such a shame when restaurants change like that – I’ll never understand why they would mess with what they KNOW is a good thing. Hopefully you’ll have the same success making chicken piccata as home!
Oh boy this is the recipe I need. I only ever by vodka sauce at the store, and I love it so much. I can’t imagine how delicious it must be from scratch. Who knew plum tomatoes were the secret? Looks delicious!
It’s wonderful from scratch 🙂 And yes, those plum tomatoes make ALL the difference!
This looks so delicious! Love alla vodka made with fresh tomatoes.
Kari
http://www.sweetteasweetie.com
Thanks Kari!
It’s such a sad thing when favorite restaurants go bad, we had a favorite Chinese restaurant in Istanbul that just closed because it didn’t have enough customers and that was the time I learned to cook Chinese 😀 I love how this recipe is using a specific type of tomatoes and it’s both simple and sophisticated!
Too true Shadi – but hey, at least we learned some new recipes out of it 😀
These photos are just insanely gorgeous! I’m probably one of five people in the world that has never had penne a la vodka and I’m seriously feeling bad about that right now lol
Thanks Carmella! And don’t worry, I’ve only known about it for a few years myself… though fair warning, you’ll start craving it once you try it 😀
I am drooling! I love vodka sauce and haven’t had it in so long. Beautiful pictures!
Thank you Jamie!
I totally believe you on the plum tomatoes! I need to make this. I love Italian but if I want it, I need to make it myself since I am GF. GF + pasta at Italian restaurants doesn’t go over well. 😉
Ah, too true Erin. But at least making it yourself means you can tailor it to your tastes 😀
Ah!! So the secret of plum tomatoes is discovered! So glad you uncovered it and shared! This pasta looks totally scrumptious and I’m definitely keeping it on hand.
Thanks Patricia! 😀
LOVE this recipe!! I can’t stand store bought vodka sauce anymore it’s disgusting to me now that I’ve made this! One question, how do you recommend making it thicker? I’ve found if I don’t eat it right away with the pasta, it gets watery and it’s not as good re-heated.
Thanks!
Ooohhh, I love penne alla vodka and I haven’t made it in YEARS! What’s wrong with me? This looks outstanding!
Thank you Julie!
I can’t wait to make this! Good pasta is always a winner in our house. Pinned!
Thank you Anna! 😀 If you make it, hope everyone likes it!
Wow this looks incredible. I think I’ll be making this sometime this week!
Thanks Julia! I hope it turns out great 😀
You had me at Vodka!! I must try this!
LOL I know right? How can you go wrong with vodka! Thanks Kathleen!
This looks amazing. I could eat this all the live long day. Great tip about the tomatoes too.
Thanks Kim! 😀
Thank you for sharing this wonderful recipe. It looks tempting. Shall try soon!
Thank you! I hope you like it 😀
This looks so amazing! I almost can’t believe you made this at home! I’ve pinned it so I can get the ingredients this weekend and make it for dinner next week!
Thanks Roxy! If you make it, I hope it turns out great 😀
I was literally looking for a delicious vodka penne recipe this weekend!! This one looks so delicious! I’m pinning this for later!
Good timing then! 😀 Hopefully this recipe has the flavor you were hunting for.
This is an average recipe to me but decided to try after reading the promising article. I followed it exactly and honestly I think it could be better to claim it’s the best. I feel like you can get more tomato flavor by roasting your tomatoes in your pan with your onion mixture before purreeing. Also, oregano or basil would work better than parsley which is too mild for the rich tomato….and more vodka. 🙂
My mouth is watering…and now I want pasta for lunch! Thanks for sharing this recipe, I love that it’s a homemade sauce. We will definitely be adding this to our recipe rotation.
Thanks Amber!
Amazing photos…This is a must make!
Thank you Christie!
Love it! And it’s my favorite thing to order at an Italian restaurant.
Perfect! If you make it, I hope it measures up to what you’re used to ordering 😀
I love cooking at home but good restaurant meals too. This is like the best of both worlds! Looks pretty simple too.
Thanks Matt! 😀
This looks SO good! Love the photos too!
Thanks Stephanie! 😀
this looks hands down amazing. I want a big, big bowl!
Thank you Nicole! 😀
Gorgeous dish dear! I love vodka sauce!
Thank you Lauren! 😀
Thank you Chrisy for sharing this recipe with the public! I have owned 2 Italian restaurant’s in my life. This recipe is spot on! It’s just amazing to me that there are so many pre made sauces in grocery stores these days. most all of them have a list of seasonings and who knows what kind of tomato’s. The essence of Italian food is simple fresh ingredients. just a quick note. There many good Italian plum tomato’s out their. But you are correct in using San Marzano brand. They are the best. But people read the can good. Some brands will say San Marzano style tomato’s. Make sure you read; Imported from Italy! Crisy, very good job! Only one thing I did different was to garnish with fresh basil instead of parsley. Just a personal preference. Thanks again!
Hey RJ! Thanks for writing in 🙂 I’ll have to try it with basil next time, AND keep an eye out for the “imported from Italy” marker 😀 Great tips!
While reading it m thinking “If I have all the ingredients in my kitchen ?”. The recipe is absolutely amazing.
Amazing flavors… followed to the tee. It was fantastic. Thank you!
Thanks for writing in, JP! I’m so glad you liked it 😀
Made it tonight! Be-yootiful! Easy. Tasty. Love it! Thanks Chrisy!
I’m going to make this today for my mom for Mother’s Day! It’s her favorite dish. Can I make the sauce in a crockpot? Thanks!
Hello…..just wondering if this could be made up the day before and then reheated and served?
Thank you….your recipe looks delish.
Do you have any experience making this the day before and heating it up in the oven just before serving? Also have you every doubled or tripled the recipe? Thank you. Looks delish. Can’t wait to try it.
Hey Jul! I know I’ve heated up the leftovers, and they were good – but they were still leftovers. That being said, the way I had it the pasta and sauce were already mixed. I think if you could store it separately and then mix the pasta and sauce before serving it might be better. Also, I’ve only ever made this recipe to the serving listed.
Italian tomatoes (and their liquid)? Does this mean canned tomatoes or fresh? What exactly are Italian tomatoes?
Hey Liz! This recipe refers to the canned Italian tomatoes (which is why the recipe states to use the tomatos + liquid in the can). You can see an example of them here: http://amzn.to/2gR9Dmu
Thanks for the recipe. It was delicious! Just what I wanted.
Can I substitute half-and-half for the heavy cream ?
I am planning on making this for my son’s bday party. I will take your suggestion of storing both things separately so I mixed them right before serving, with that being said. Would you happen to know if i can add prosciutto to the sauce? Do you have any suggestions of what I could serve this with?
Thank you,
Does really have to have vodka in it?
Hi. Would love to make this, but I don’t have a food processor. Any suggestions? 🙂
Thanks,
Susan
I crush the tomato with my hands. I like the chunks!
I’m having a luncheon as a thank you to friends who have supported me since losing my an old friend of mine. I’m making it two days before. Can I freeze the sauce or just put in refrigerator and warm it day of luncheon and mix with pasta. Looks delicious
This dish is so much better if you separately cook a couple chicken breasts with garlic, onion, salt and pepper and add while simmering at the end.
Can I still make this without a food processor?
Yes