Quick Weeknight Penne alla Vodka
A rich, creamy, and comforting Penne alla Vodka that comes together in just 30 minutes. Perfect for busy weeknights, this recipe uses a splash of vodka to unlock the deep flavors of the crushed tomatoes, finished with a touch of heavy cream and a subtle spicy kick.
Equipment
- Large pot
- Large deep skillet or Dutch oven
- Wooden spoon or spatula
- Colander
Ingredients
Pasta
- 16 oz Penne pasta — Dried penne rigate is best to hold the sauce
- 2 tbsp Kosher salt — For the pasta water
Vodka Sauce
- 2 tbsp Olive oil — Extra virgin
- 2 tbsp Unsalted butter
- 2 medium Shallot — Finely chopped
- 4 cloves Garlic cloves — Minced
- 0.5 tsp Red pepper flakes — Adjust based on spice preference
- 2 tbsp Tomato paste
- 0.33 cup Vodka — Any unflavored vodka
- 28 oz Crushed tomatoes — 1 large can
- 0.5 cup Heavy cream — Room temperature if possible
- 0.5 cup Parmesan cheese — Freshly grated, plus more for serving
- 0.25 cup Fresh basil (optional) — Torn or roughly chopped
Pasta
| 16 oz | Penne pasta | Dried penne rigate is best to hold the sauce |
| 2 tbsp | Kosher salt | For the pasta water |
Vodka Sauce
| 2 tbsp | Olive oil | Extra virgin |
| 2 tbsp | Unsalted butter | |
| 2 medium | Shallot | Finely chopped |
| 4 cloves | Garlic cloves | Minced |
| 0.5 tsp | Red pepper flakes | Adjust based on spice preference |
| 2 tbsp | Tomato paste | |
| 0.33 cup | Vodka | Any unflavored vodka |
| 28 oz | Crushed tomatoes | 1 large can |
| 0.5 cup | Heavy cream | Room temperature if possible |
| 0.5 cup | Parmesan cheese | Freshly grated, plus more for serving |
| 0.25 cup | Fresh basil (opt.) | Torn or roughly chopped |
Instructions
-
Bring a large pot of heavily salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
~12 minStart the sauce while the water is coming to a boil to save time. -
While the pasta cooks, heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Once the butter is melted, add the chopped shallots. Sauté until softened and translucent.
~4 minDon't let the shallots brown; you want them sweet and tender. -
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes until it darkens in color slightly.
~3 minCooking the tomato paste caramelizes it and removes the raw, tinny flavor. -
Carefully pour in the vodka to deglaze the pan. Stir constantly, scraping up any browned bits from the bottom, and let it simmer until the liquid is mostly evaporated.
~2 minIf cooking over a gas stove, remove the pan from the flame temporarily while pouring the vodka to prevent flare-ups. -
Stir in the crushed tomatoes and a pinch of salt. Reduce the heat to low and let the sauce simmer gently, stirring occasionally.
~5 min -
Stir in the heavy cream and freshly grated parmesan cheese until the sauce is smooth and creamy. Remove from heat.
~2 minIf the sauce seems too thick, add a splash of the reserved pasta water. -
Add the drained penne directly to the sauce and toss vigorously to coat the pasta completely. If the sauce is too thick, add reserved pasta water 2 tablespoons at a time until you reach a glossy consistency. Garnish with fresh basil and extra parmesan.
~2 min
Tips & Storage
- Use a high-quality brand of crushed tomatoes (like San Marzano) for the best flavor.
- Always grate your own parmesan cheese. Pre-grated cheeses contain anti-caking agents that prevent them from melting smoothly into the sauce.
- The vodka acts as an emulsifier and helps release flavor compounds in the tomatoes that are only soluble in alcohol. You won't get drunk from the sauce, but the flavor difference is undeniable!
- Storage: Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or milk to loosen the sauce.