Penne alla Vodka
Pasta in a creamy tomato-vodka sauce
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Join HomecookedIngredients
- 400 g Penne
- 4 tbsp Tomato paste
- 60 ml Vodka
- 200 ml Heavy cream
- 40 g Butter
- 3 cloves Garlic
- ½ tsp Red pepper flakes
- 60 g Parmigiano-Reggiano
- 40 g Salt
- 1 bunch Basil (optional)
Method
- Bring a pot of water to a boil and salt it heavily.
- Grate the garlic fine.
- Melt the butter in a skillet over medium-low heat, then sweat the garlic and red pepper flakes for about 1 minute until fragrant.
- Stir in the tomato paste and toast it, stirring often, until brick-red — about 3 minutes.
- Pour in the vodka and let it sizzle off, about 1 minute.
- Stir in the cream and a splash of pasta water, then simmer gently until silky, about 4 minutes.
- While the sauce simmers, drop the penne into the boiling water and cook one minute shy of al dente (firm to the bite).
- Reserve a mugful of pasta water, then drain the penne.
- Toss the penne in the sauce off heat with the parmigiano, loosening with pasta water until glossy.
- Plate and finish with the torn basil.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Penne alla Vodka
Penne alla vodka is an Italian-American pasta built on a pink sauce that sits somewhere between a marinara and an Alfredo. Its defining trick is tomato paste toasted in butter until it turns brick-red and deeply savory, then deglazed with a shot of vodka before cream pulls everything together into something glossy and smooth. The vodka isn't there for flavor so much as chemistry: it dissolves aromatic compounds in the tomato that neither fat nor water can reach, and the alcohol cooks off, leaving a rounder, more integrated tomato character. Garlic and a pinch of red pepper flakes give it a low background warmth without turning it into an arrabbiata.
The eating experience is rich but not heavy, with the tang of concentrated tomato cutting the cream and a coat-the-tube cling that makes penne the right shape for it. It comes together in about 25 minutes, which is part of its appeal for a weeknight, and the finish matters as much as the sauce: pasta pulled a minute shy of al dente, a splash of starchy cooking water, and grated Parmigiano tossed in off the heat so the sauce emulsifies rather than breaks. A torn basil leaf on top is the classic garnish. Serve it as a standalone main with a green salad and bread, and hold a little pasta water in reserve in case the sauce tightens on the plate.
Penne alla Vodka: frequently asked questions
How many calories are in Penne alla Vodka?
One serving of Penne alla Vodka has about 701 calories, with 20g of protein, 75g of carbs, 32g of fat and 3g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Penne alla Vodka gluten-free?
As written, no — it contains Penne. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Penne alla Vodka dairy-free?
Not as written — it uses Heavy cream, Butter, Parmigiano-Reggiano. Swapping those for a plant-based alternative makes it dairy-free.
How long does Penne alla Vodka take to make?
About 25 minutes start to finish, but only around 15 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Penne alla Vodka?
The core ingredients are essential, but you can leave out basil — it's optional and mainly there for extra flavor or finish.
How many servings does Penne alla Vodka make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.