This penne alla vodka recipe creates silky, restaurant-quality pasta that’s ready in just 30 minutes. The rich tomato-cream sauce gets its signature depth from real vodka and sharp Pecorino cheese, transforming simple ingredients into something absolutely magical. After perfecting this dish over the years, I can promise you’ll taste why it became my go-to comfort food for both weeknight dinners and special occasions – right alongside my chicken cacciatore recipe that never fails to satisfy.
Table of contents
Penne Alla Vodka Recipe: Creamy Restaurant-Style Pasta
Rich, silky penne alla vodka with tomato-cream sauce, real vodka, and sharp Pecorino cheese ready in 30 minutes.
Ingredients
- 1 lb penne pasta
- 1 pint heavy whipping cream
- 1/2 to 2/3 small can tomato paste (3-4 tablespoons)
- 4 ounces vodka
- 1/2 cup grated Pecorino cheese, plus extra for serving
- 4 cloves fresh garlic, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1/2 teaspoon white pepper
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to boil and cook penne according to package directions until al dente.
- Heat olive oil in a large frying pan over medium heat. Add chopped garlic and sauté until lightly golden and fragrant, about 2 minutes.
- Remove pan from heat and let cool for 5 minutes. Stir in tomato paste and heavy cream, mixing until well combined and sauce turns pink.
- Return to low heat and add oregano and vodka. Simmer gently for 15 minutes, stirring occasionally and breaking up tomato paste with the back of a spoon.
- Stir in half cup of Pecorino cheese and continue cooking on low for another 15 minutes until sauce thickens.
- Season with salt and white pepper to taste. Serve over drained pasta with extra Pecorino cheese.
Notes
- Use good quality vodka for best flavor - the alcohol cooks off but leaves richness behind.
- Pecorino Romano adds more bite than Parmesan - don't skip it!
- Let the pan cool before adding cream to prevent curdling.
- Sauce can be made ahead and reheated gently with a splash of pasta water.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 685Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 145mgSodium: 420mgCarbohydrates: 42gFiber: 4gSugar: 5gProtein: 22g
Nutrition info is meant as a rough guide. Brand choices, portion size, and swaps can shift the numbers, so double-check if exact values matter to you. See our full disclaimer at victoriarecipes.com/disclaimer for more details.
What You’ll Need
This penne alla vodka recipe comes together with ingredients you can find at any grocery store, though I always splurge on good Pecorino Romano cheese – it makes all the difference:
- 1 lb penne pasta (ridged penne holds sauce best)
- 1 pint heavy whipping cream
- 1/2 to 2/3 small can tomato paste (3-4 tablespoons)
- 4 ounces vodka (use the good stuff – you’ll taste the difference)
- 1/2 cup grated Pecorino Romano cheese, plus extra for serving
- 4 cloves fresh garlic, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1/2 teaspoon white pepper
- Salt and black pepper to taste
- Large pot for pasta
- Large frying pan or sauté pan
Detailed Cooking Instructions
Time needed: 35 minutes.
Creamy penne alla vodka with rich tomato-cream sauce and Pecorino cheese.
- Cook the pasta
Bring a large pot of salted water to boil and cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Sauté the garlic
Heat olive oil in a large frying pan over medium heat. Add chopped garlic and sauté until lightly golden and fragrant, about 2 minutes – watch carefully to prevent burning.
- Build the cream base
Remove pan from heat and let cool for 5 minutes. Stir in tomato paste and heavy cream, mixing until well combined and sauce turns a lovely pink color.
- Add vodka and simmer
Return to low heat and add oregano and vodka. Simmer gently for 15 minutes, stirring occasionally and breaking up tomato paste with the back of a spoon.
- Finish with cheese
Stir in half cup of Pecorino cheese and continue cooking on low for another 15 minutes until sauce thickens to coat a spoon.
- Season and serve
Season with salt and white pepper to taste. Toss with drained pasta, adding pasta water if needed. Serve immediately with extra Pecorino cheese.
Tips & Tricks
- Always let the pan cool before adding cream to prevent curdling – this simple step saves the entire sauce from breaking.
- Use good quality vodka since the alcohol flavor concentrates as it cooks down, making cheap vodka taste harsh in the final dish.
- Save some pasta water before draining – the starchy water helps bind the sauce to the pasta if it gets too thick.
- Pecorino Romano has more bite than Parmesan, but you can substitute half and half if Pecorino feels too strong for your family.
- This sauce reheats beautifully the next day – just add a splash of milk or cream when warming it up, just like I do with my soup beans cooked with ham hock for extra richness.
You Might Also Like
- Butter Garlic Sauce Grilled Chicken Over Pasta
- Easy Blueberry Cottage Cheese Breakfast Cake
- Creamy White Chicken Chili Recipe
Frequently Asked Questions
Vodka sauce combines heavy cream, tomato paste, garlic, and real vodka to create a rich, silky pink sauce. The vodka adds depth and helps marry the tomato and cream flavors together beautifully.
The magic happens when vodka helps blend the acidic tomatoes with rich cream, creating a sauce that’s neither too heavy nor too acidic. Plus, the alcohol cooks off leaving behind concentrated flavor that makes every bite irresistible.
Heavy whipping cream works best because it won’t curdle when simmered and creates the silkiest texture. Avoid light cream or half-and-half, which can break when heated with acidic tomatoes.
Penne pasta is traditional because its ridged surface and tube shape hold the creamy sauce perfectly. Rigatoni, ziti, or any short pasta with ridges also work wonderfully for catching every bit of that delicious vodka sauce.
Variations & Add-Ins
- Add grilled chicken or shrimp during the last 5 minutes for a protein-packed dinner that transforms this into a complete meal.
- Stir in crispy pancetta or Italian sausage with the garlic for a heartier, more traditional version that’s perfect for cold evenings.
- Make it spicy by adding red pepper flakes with the oregano – just a pinch gives it a gentle heat that plays beautifully with the cream.
- For a lighter version, substitute half the heavy cream with whole milk Greek yogurt stirred in at the very end to maintain creaminess.
- Try fresh basil instead of oregano for a brighter, more summery flavor that pairs wonderfully with cherry tomatoes.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Use gluten-free penne pasta |
| Dairy-Free | No | Substitute coconut cream and nutritional yeast |
| Vegan | No | Use coconut cream, nutritional yeast, skip vodka |
| Keto | No | Replace pasta with zucchini noodles or shirataki |
| Nut-Free | Yes | Naturally nut-free as written |
Storage, Freezing & Reheating
- Fridge: Store leftover penne alla vodka in the refrigerator for up to 3 days in an airtight container.
- Freezer: The sauce freezes well for up to 2 months, though the pasta texture changes – better to freeze sauce separately.
- Thawing: Thaw frozen sauce overnight in the refrigerator for the smoothest reheating process.
- Reheat: Warm gently in a saucepan over low heat, adding a splash of milk or cream to restore creaminess.
- Make-ahead tip: The sauce can be made 2 days ahead and tossed with freshly cooked pasta when ready to serve.
Save This Recipe for Later
This penne alla vodka recipe has been my go-to comfort food for years, and I hope it becomes one of your favorites too. Save it to your recipe collection or share it with someone who appreciates a good homemade pasta dinner.
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