Penne Vodka Pasta

Name: Penne Vodka Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz penne pasta; 3 tablespoons olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1/2 cup vodka; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Cozy Classics

Ever find yourself craving pasta but don’t want anything too heavy? That’s where my Penne Vodka Pasta comes in! This dish is easy enough for a weeknight dinner, but it still feels a bit special, you know? I love how the creaminess pairs with a hint of tomato and subtle vodka warmth—that’s really what sets it apart. Honestly, my partner was raving about it for days and even suggested I make it again the next week. It's just that good! Plus, you don’t need any fancy ingredients, just things you probably already have in your pantry and fridge.

Created by

The Simplecooktips Team

Last updated on 2026-06-07T23:18:19.456Z

The Secret to This Penne Vodka Pasta

What I love about this dish is its ability to feel indulgent without being overly heavy. The addition of vodka does something interesting to the tomato sauce, softening the acidity while adding a hint of warmth that really complements the cream. Honestly, it’s a nice little trick I picked up that makes this recipe stand out.

While heavy cream is crucial for that smooth texture, if you're looking to lighten things up a bit, you could substitute half-and-half. It won’t be as rich, but it’s a good compromise if you want a lighter dish without sacrificing too much creaminess.

Ingredients

Here’s what you’ll need:

Main Ingredients

12 oz penne pasta
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/2 cup vodka
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish

That’s it!

Instructions

Let’s get cooking!

Cook the Pasta

Bring a large pot of salted water to a boil, then add the penne and cook according to package instructions until al dente, usually about 11 minutes. You want it to have a nice bite to it, so don’t let it overcook. Once it's done, reserve a cup of pasta water and drain the rest.

Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it softens, around 5 minutes. Toss in the minced garlic and cook for another minute—don’t let it burn!

Make the Sauce

Stir in the crushed tomatoes and vodka, letting it simmer for about 5 minutes. This helps cook off some alcohol and meld the flavors. Then, pour in the heavy cream and stir until it turns a nice peachy color. If it seems too thick, you can always add a splash of that reserved pasta water.

Combine Pasta and Sauce

Now, add the drained penne to the sauce. Toss everything to coat the pasta well, and mix in the grated Parmesan cheese until it's melted and creamy. Give it a taste and adjust the seasoning if needed—maybe a bit more salt or pepper.

Serve

Plate it up, and don’t forget to garnish with fresh basil and more Parmesan if you want! I always sprinkle a little extra just to make it look fancy. Enjoy your meal—it’s so comforting.

Dig in!

How to Store Penne Vodka Pasta

If you happen to have leftovers, you can store your Penne Vodka Pasta in an airtight container in the fridge for about three days. Just a heads-up: the pasta will absorb some of the sauce, so when you reheat it, you might need to add a splash of cream or water to get that lovely saucy texture back.

Freezing this dish is a bit tricky since creamy sauces can sometimes separate. If you decide to freeze it, be sure to let it cool completely first. When you're ready to enjoy it again, thaw it in the fridge overnight and reheat gently on the stovetop, stirring occasionally to help bring that creamy consistency back.

Ways to Switch It Up

Feeling a little adventurous? Adding some cooked sausage or sautéed shrimp can really enhance things. I’ve made this with spicy Italian sausage, which adds a nice kick, or even some crispy bacon for that salty goodness. Just make sure to cook the meat first and then toss it in with the pasta at the end.

You can also play around with herbs and spices. A pinch of red pepper flakes brings a nice warmth, while some fresh oregano or thyme can add an interesting depth. I’ve even gone as far as adding a handful of spinach toward the end for a little color and nutrition. It’s a simple way to make the dish feel a bit different each time.

Questions About Recipes

→ Can I use a different type of pasta?

Absolutely! Any pasta you like will work, but I think penne holds onto the sauce really well.

→ Is it possible to make this vegetarian?

Yes! Just skip the vodka or use a non-alcoholic substitute, and it’ll still taste great.

→ How do I store leftovers?

Place them in an airtight container in the fridge. Honestly, I find it tastes even better the next day when the flavors have melded more.