Baked Penne Alla Vodka

Ingredients

• 57 g (4 tablespoons)salted butter
• 2 clovesgarlic, minced
• ½ teaspooncrushed red pepper flakes
• 120 ml (½ cup)vodka
• 794 g (1 28-ounce can)crushed tomatoes or whole peeled tomatoes
• 75 g (½ cup)sun-dried tomatoes packed in oil, drained and chopped
• To tastekosher salt
• To tastefreshly cracked black pepper
• 454 g (1 pound)penne
• 100 g (1 cup)parmesan
• 120 ml (½ cup)heavy cream
• 454 g (16 ounces)whole milk ricotta
• 227 g (8 ounces)fresh mozzarella
• To taste, optionalfresh basil, for serving

Instructions

1. 1

   Make the sauce

   In a large saucepan over medium-low heat, combine the butter, garlic and red pepper flakes. Stir often and cook until the butter has melted and the garlic smells fragrant, about 5 minutes. Add the vodka and bring it to a simmer; cook for 2 to 3 minutes more, until reduced by one-third. Add the tomatoes, sun-dried tomatoes, and a large pinch each of salt and pepper. Simmer over medium heat for 10 to 15 minutes, until the sauce has reduced slightly.

2. 2

   Cook the penne

   Bring a large saucepan of water to the boil and add 2 tablespoons of kosher salt. Add the penne and cook for about 6 minutes, or about 4 minutes less than the suggested al dente cooking time. Reserve 1 cup of pasta water, then drain the pasta and rinse it under cold water.

3. 3

   Blend the sauce

   When the sauce has finished cooking, purée it in a blender or with an immersion blender until smooth. Add some of the reserved pasta water if needed to thin it; about 1 cup is suggested.

4. 4

   Combine pasta

   Put the pasta in a large bowl. Add the sauce and parmesan, then stir to combine.

5. 5

   Mix the ricotta

   Heat the oven to 220°C (425°F). In a medium bowl, stir together the heavy cream and ricotta.

6. 6

   Layer and bake

   Transfer half of the pasta mixture to a 23 × 33 cm (9 × 13-inch) baking pan. Spread the ricotta mixture evenly over it, then add the remaining pasta. Tear the mozzarella into pieces and scatter them over the top. Bake for 30 to 40 minutes, until the top is lightly browned. Finish with basil, if using, and more parmesan if you wish.

What is baked penne alla vodka?

Alla vodka is a tomato-based pasta sauce associated with Italian-American cooking. Vodka is simmered with the sauce, while cream and cheese bring richness and a smooth finish.

This version turns the sauced penne into a layered bake, with a ricotta-and-cream middle and mozzarella on top. The pasta is deliberately undercooked before baking so it can finish in the oven without becoming too soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 30g protein, 69g carbs, 29g fat.

The penne supplies most of the carbohydrates, while butter, cream, ricotta and mozzarella contribute much of the fat. The pasta and cheeses also provide protein, with parmesan adding more. Serve a portion with salad or vegetables to add freshness and round out the plate.

Build the vodka sauce

Fragrant base: butter, garlic and red pepper flakes are warmed gently before the vodka goes in. Keep the heat moderate so the garlic becomes fragrant without taking on colour.

Tomato layers: canned tomatoes provide the main sauce, while oil-packed sun-dried tomatoes add concentrated flavour. Simmer until the sauce has reduced slightly before blending it smooth.

Undercook the pasta

Short boil: six minutes is shorter than the usual al dente time because the penne continues cooking in the oven. Check the packet timing and use the recipe’s guidance of about four minutes less than its suggested al dente time.

Reserved water: the starchy cooking liquid can loosen the blended sauce and help it coat the pasta. Rinse the drained penne under cold water as directed to cool it and halt the initial cooking.

Layer for a creamy centre

Ricotta layer: mixing the ricotta with heavy cream makes it easier to spread across the first half of the pasta. Aim for an even layer so the creamy centre is distributed through the bake.

Mozzarella topping: tearing the mozzarella into pieces gives you patches of melted cheese across the surface. Spread them out so the top browns more evenly.

Watch the bake

Oven finish: bake at 220°C for 30 to 40 minutes, checking the top as the end of the cooking time approaches. The stated cue is a lightly browned top.

Rest briefly before serving so the layers settle enough to scoop. If the top has browned before the bake is ready to come out, use the visual cue alongside the recipe’s full baking time.

What to serve alongside

A crisp green salad or simply dressed leaves bring freshness alongside the rich cheese and tomato sauce. Keep the dressing light so it does not compete with the creamy layers.

Roasted or steamed vegetables also work well as a side. Add fresh basil and extra parmesan at the table if you want the suggested finishing touches.

Recipe notes & tips

• Use the pasta packet’s al dente time to judge how early to drain the penne.
• Reserve the pasta water before draining, since it is harder to loosen the sauce without it.
• Blend the sauce carefully, especially if using a jug blender while it is still hot.
• Spread the ricotta mixture evenly to avoid thick pockets in the middle.
• Tear the mozzarella into similar-sized pieces for a more even topping.
• Check the top during the final part of baking and take the dish out when it is lightly browned.

Variations

• Adjust the heat: use fewer red pepper flakes for a milder sauce.
• Use whole peeled tomatoes: crush them before blending if that is what you have on hand.
• Add greens: fold cooked spinach into the ricotta mixture before layering.
• Change the pasta: use another short pasta shape that can hold the sauce.
• Finish with herbs: add chopped parsley alongside the basil for a different fresh garnish.

Common mistakes to avoid

• Overcooking the penne: it softens further in the oven, so drain it well before it reaches al dente.
• Skipping the pasta water: reserve a cup before draining so you can thin the sauce if needed.
• Browning the garlic: cook it over medium-low heat and stir often to keep it fragrant rather than dark.
• Making the sauce too thick: blend in some reserved pasta water until it coats the pasta easily.
• Uneven layering: spread the ricotta mixture across the full pasta layer for a consistent creamy centre.
• Baking by time alone: use the lightly browned top as the recipe’s visual cue within the 30-to-40-minute range.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the oven or microwave until hot throughout; add a small splash of water if the pasta seems dry.

Frequently asked questions