Penne alla vodka (Pasta with vodka cream sauce)

Ingredients

• 1 lb (454 g)penne pasta
• 1 teaspoonsalt for the pasta water
• 1 tablespoonolive oil
• 2 mediumgarlic cloves, minced
• 1 tablespoonolive oil
• 1/4 cup (about 40 g)onion, finely diced
• 2 mediumgarlic cloves, minced
• 3/4 cup (180 ml)vodka
• 1 28 oz (794 g) canwhole peeled tomatoes, preferably San Marzano, or crushed tomatoes
• 1 handfulfresh parsley, finely chopped
• 1/2 teaspoongarlic powder
• 1/2 teaspoonpaprika
• 1/2 teaspooncrushed red pepper or ground cayenne pepper
• 1/2 teaspoonblack pepper
• 1/2 teaspoonsalt
• 8 oz (227 g)double cream or half-and-half
• 1/3 cup (about 30 g)grated Parmesan cheese

Instructions

1. 1

   Cook the pasta

   Bring a large pan of water to a rolling boil and add 1 teaspoon of salt. Cook the penne for 8–9 minutes, then drain and return it to the pan. In a separate small saucepan, heat 1 tablespoon of oil and sauté the garlic until fragrant. Pour it over the pasta, add a dash of salt and toss to coat. Cover the pan and set aside.

2. 2

   Simmer the vodka

   Heat 2 tablespoons of olive oil in a deep frying pan or shallow pot over a medium heat. Sauté the onion and garlic until fragrant, about 1–2 minutes. Pour in the vodka, reduce the heat to medium-low and simmer for 5 minutes.

3. 3

   Make the tomato sauce

   Raise the heat to medium-high and add the tomatoes, parsley, garlic powder, paprika, crushed red pepper, black pepper and salt. Mash the tomatoes with a potato masher or blend the sauce with a hand blender until smooth. Simmer over a low heat for 10 minutes.

4. 4

   Add cream and cheese

   Pour in the double cream or half-and-half and add the grated Parmesan. Stir until the cheese has melted into the sauce, then simmer for about 5 minutes, until creamy.

5. 5

   Toss and serve

   Add the pasta to the sauce a little at a time, stirring until all the penne is coated. Serve with grated Parmesan and fresh parsley as a garnish.

What is penne alla vodka?

Penne alla vodka is an Italian-American pasta dish known for its tomato-and-cream sauce, with vodka simmered into the base. Its origins are debated, but it became a familiar restaurant and home-cooking favourite in the United States in the late 20th century.

This version builds flavour from sautéed onion and garlic, spices and tinned tomatoes, then softens the sauce with cream and Parmesan. Penne’s ridges and hollow centre help catch the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 22g protein, 90g carbs, 27g fat.

Most of the carbohydrates come from the penne, while the cream, olive oil and Parmesan contribute much of the fat. The pasta and Parmesan provide protein, with smaller amounts from the tomatoes and cream; the tinned tomatoes, added salt and cheese contribute sodium. Balance a serving with a generous side of salad or vegetables.

Build the sauce in stages

Aromatics: Gently cook the onion and garlic in oil until fragrant, rather than letting them brown heavily. The recipe also coats the cooked pasta with a separate garlic-and-oil mixture before adding it to the sauce.

Vodka: Simmer it for 5 minutes before adding the tomatoes. This gives the alcohol time to cook down and lets the vodka’s flavour blend into the sauce.

Choose your tomatoes

Whole peeled tomatoes: Mash them for a sauce with some texture, or blend them for a smoother result. San Marzano tomatoes are suggested, but the recipe also allows crushed tomatoes.

Seasoning: Parsley, garlic powder, paprika, black pepper and chilli add savoury warmth. If you prefer less heat, start with less crushed red pepper or cayenne.

Get the pasta texture right

Pasta doneness: The recipe gives a cooking time of 8–9 minutes; check the packet and taste a piece near the end so it is cooked to your liking. Drain it before tossing with the garlic oil.

Sauce consistency: Simmer the tomato sauce for 10 minutes, then the cream and Parmesan mixture for about 5 minutes. Stop when it looks creamy and coats the back of a spoon.

Bring the pasta and sauce together

Gradual mixing: Add the penne to the sauce a little at a time, tossing as you go. This makes it easier to coat the pasta evenly without spilling or leaving sauce pooled at the bottom.

Serving: Finish with extra grated Parmesan and chopped parsley. A green salad or simply cooked vegetables make a fresh contrast to the creamy pasta.

Plan the timing

The pasta and sauce can be prepared in parallel once the water is heating: cook the pasta while you make the tomato sauce. Keep the pasta covered after tossing it with garlic oil, then combine it with the sauce just before serving.

Recipe notes & tips

• Use a deep pan with enough room to stir the pasta into the sauce.
• Keep the garlic over a moderate heat so it becomes fragrant without burning.
• Mash whole tomatoes thoroughly if you prefer fewer large pieces.
• Add the Parmesan gradually and keep stirring so it melts into the cream.
• Taste the sauce before combining it with the pasta, then adjust the seasoning to your preference.

Variations

• Less heat: Reduce the crushed red pepper or cayenne for a milder sauce.
• Smoother sauce: Blend the tomatoes with a hand blender before simmering.
• Fresh herbs: Add extra parsley at the end for a brighter finish.
• Dairy-free option: Use a suitable dairy-free cream and Parmesan alternative.
• Different pasta: Substitute another short pasta shape that holds sauce well.

Common mistakes to avoid

• Burnt garlic: Cook it gently and take it off the heat as soon as it smells fragrant.
• Uneven tomato pieces: Mash the whole tomatoes well or blend the sauce for a smoother texture.
• Rushed vodka simmer: Allow the vodka to simmer for the stated 5 minutes before adding tomatoes.
• Clumpy cheese: Stir the Parmesan into the cream until it melts before adding pasta.
• Uneven coating: Add the pasta gradually and toss it through the sauce as you go.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a saucepan or microwave, stirring in a splash of water or milk if the sauce has thickened.

Frequently asked questions