This penne alla vodka recipe is a hearty Italian-American classic that’s ready in 30 minutes.
Penne pasta is tossed into a creamy tomatoa Vodka sauce with pancetta, whole tomatoes, and parmesan cheese.
- Flavor: This sauce is a slightly creamy tomato sauce; you cannot taste the vodka once the sauce is cooked.
- Difficulty: It’s a relatively easy meal—great for something quick that feels a bit fancy!
- Technique: Cook the garlic just until fragrant; if it browns, the flavor can become bitter.
- Swaps: Pancetta adds great flavor but can be replaced with chopped bacon.
What’s in Penne Alla Vodka?
- Pasta: Penne or other sturdy noodles like bucatini, rotini, rigatoni, and farfalle allow the sauce to cling.
- Pancetta: Pancetta adds a salty umami (savory flavor) to the sauce, but if you can’t find it, bacon or prosciutto will work in place.
- Vodka: You can’t taste the boozy flavor of the vodka but it really does add something special to the sauce.
- Tomatoes: Use high-quality tomatoes like San Marzano tomatoes for the best results. I find whole tomatoes to provide a better texture compared to diced but diced tomatoes can be used in a pinch.
Variations: Other proteins to try are Italian sausage, meatballs, anchovies, shrimp, or even leftover chicken. Garnish with some fresh basil and black pepper to taste.
Make Penne Alla Vodka in 30 Minutes!
- Cook pasta until al dente (do not rinse).
- While the past is cooking, cook pancetta (recipe below).
- Add vodka, tomatoes, chili flakes, and simmer. Stir in cream, pasta, and Parmesan.
- Serve in bowls with parsley and remaining parmesan cheese.
Storing Leftovers
Keep leftover penne alla vodka in an airtight container in the refrigerator for up to 3 days and reheat portions in the microwave or stovetop with a bit of cream to loosen the sauce.
Freeze sauce separately from the pasta in zippered bags for up to 4 months. Thaw overnight in the refrigerator and reheat on low while whisking to incorporate the dairy. Serve over fresh pasta!
Penne Alla Vodka Goes Great With…
Did you enjoy this Penne Alla Vodka Recipe? Be sure to leave a comment and rating below.
Penne alla Vodka
Penne alla vodka is made with a creamy vodka tomato sauce tossed with penne and lots of fresh parmesan cheese!
Prevent your screen from going dark
-
In a medium pot, cook penne until al dente.
-
Meanwhile, in a saucepan, cook garlic in butter over medium-low heat until fragrant. Add pancetta and cook 2 more minutes.
-
Add vodka and cook 2 minutes. Stir in tomatoes (with juice) and chili flakes, and slightly break it up with a spoon. Simmer 8-10 minutes.
-
Add cream and cook 5 minutes. Add penne to the sauce and cook 1 minute to combine flavors. Season with salt and pepper.
-
Remove from heat, stir in ½ cup parmesan cheese.
-
Place in bowls and top with parsley and remaining parmesan cheese.
Leftovers will keep in the refrigerator for 3 days and in the freezer for 4 months.
Calories: 595 | Carbohydrates: 64g | Protein: 18g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 557mg | Potassium: 509mg | Fiber: 3g | Sugar: 5g | Vitamin A: 985IU | Vitamin C: 15.8mg | Calcium: 219mg | Iron: 2.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Pasta
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
