Best Penne alla Vodka Recipe (Creamy Restaurant-Quality in 30 Minutes)

Indulge in the ultimate comfort food with this luxurious penne alla vodka that delivers restaurant-quality results in your own kitchen. This creamy tomato sauce strikes the perfect balance between rich, velvety texture and bright tomato flavor, enhanced by the subtle complexity that vodka brings to the dish. With tender penne pasta, crispy prosciutto, and a silky sauce that clings beautifully to every bite, this recipe proves that exceptional Italian cuisine doesn’t require hours in the kitchen.

penne alla vodka in a bowl.

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Why this is the best recipe for vodka sauce

The magic of exceptional vodka sauce lies in understanding each ingredient’s role. The vodka acts as an emulsifier, helping to bind the oil-based and water-based components into a silky, cohesive sauce that won’t separate. It also enhances the sweetness of the tomatoes while adding a subtle complexity that you can’t quite identify but taste. The cream provides richness and body, while the prosciutto adds depth and a hint of saltiness that elevates the entire dish.

a bowl of vodka sauce in front of a bowl of penne alla vodka.

Ingredients for the best penne alla vodka recipe

The sauce for the best penne alla vodka recipe can be made in about 20 minutes—just enough time to make the penne. You can save the sauce for multiple meals.

For the Vodka Sauce:

  • Fresh garlic cloves – Provide aromatic foundation and sharp, pungent flavor essential to Italian cooking
  • White onion – Offers natural sweetness and mild flavor that won’t overpower the delicate sauce
  • Prosciutto – Adds savory depth and subtle saltiness; creates crispy texture contrast
  • Extra virgin olive oil – Forms the flavor base and helps sauté aromatics to perfection
  • Crushed red pepper flakes – Provide gentle heat and aromatic complexity
  • Chopped canned tomatoes – Contribute fresh tomato flavor and chunky texture
  • Tomato sauce – Creates smooth base and intensifies tomato character
  • Heavy whipping cream – Delivers rich, velvety texture and balances acidity
  • Vodka – Acts as an emulsifier and enhances tomato sweetness while adding subtle complexity
  • Tomato paste – Intensifies tomato flavor and helps thicken the sauce naturally

For Assembly:

  • Penne pasta – Perfect shape for catching and holding the creamy sauce
  • Parmesan cheese – Adds nutty, sharp flavor; always use freshly grated for best results
  • Fresh basil – Provides aromatic finish and bright color contrast
penne alla vodka ingredients on a baking sheet.

How to make penne alla vodka

When you read the directions for this recipe, it might seem a little complicated, but it is pretty simple. The result of this recipe is going to be a creamy tomato sauce you are going to love. Here are the steps:

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat, then add chopped garlic and onions to the pan.
  2. Sauté chopped garlic and onions until the onions are almost translucent.
  3. Add chopped prosciutto and crushed red pepper.
  4. Sauté until the prosciutto is slightly crisped.
  5. Add chopped tomatoes, tomato sauce, and salt.
cooked onions, garlic, and prosciutto in a skillet.
  1. Cook for a few minutes on medium-high heat, stirring occasionally.
  2. Add in cream and mix thoroughly.
  3. Add in vodka and cook for 5 minutes. Allow time for the alcohol to cook off.
vodka sauce in a pan.
  1. To serve, pour the sauce over the cooked pasta.
  2. Garnish with Parmesan cheese (we love parmigiano-reggiano) and fresh parsley if desired.

Watch the video in the recipe card to see how easy it is to make Vodka Sauce!

Tips for making this penne alla vodka recipe

  • You can use bacon or sausage if you don’t have prosciutto.
  • To thicken the sauce, add a tablespoon or two of tomato paste (see more suggestions below).
  • If you don’t have penne pasta, other types of pasta will work just fine!
  • Substitutes for vodka include water, apple cider, or white grape juice mixed with lime juice.

What to serve with penne alla vodka

  • Caesar salad or other side salad
  • Homemade garlic bread
  • A glass of red wine
a bowl of penne alla vodka.
What does the vodka do in Penne alla Vodka?

Vodka is a key ingredient in this recipe. It acts as an emulsifier for the water and oil in the sauce, allowing the sauce to combine well and not separate. It helps with the sweetness of the tomatoes and also gives the sauce the creamy consistency you are going to love.
Since vodka is essentially flavorless, its main purpose is to enhance the composition of the dish rather than add flavor.

Can you get drunk from Penne alla Vodka?

No, you cannot! There is not much vodka in this dish to impair you. Plus, during the sauce’s cooking process, the alcohol will evaporate out of the dish when it is heated.
Making this recipe won’t get you tipsy, but the vodka will add great flavor. If you have concerns about alcohol evaporation in cooking and baking, please read about it.

Do you need vodka for Penne alla Vodka? 

If you would rather avoid using vodka, you can substitute it for something else. But you need to add another liquid. Do not just omit the vodka from the sauce.

What can I substitute for vodka in Penne alla Vodka?

I would suggest using either water, apple cider, or white grape juice with a hint of lime juice mixed into the juice to add a little extra flavor.

Storage & Reheating Instructions

  • Refrigerator Storage: Store sauce and pasta separately in airtight containers for up to 5 days. This prevents the pasta from absorbing sauce and becoming mushy.
  • Reheating Method: Gently heat the sauce in a small pot over medium-low heat, adding a splash of cream if needed to restore consistency. Toss with the reheated pasta just before serving.
  • Freezing: The sauce freezes well for up to 4 months. Thaw overnight in the refrigerator before reheating. Do not freeze the assembled pasta dish.
overhead view of penne alla vodka and vodka sauce in bowls.
a bowl of vodka sauce in front of a bowl of penne alla vodka.

Best Penne alla Vodka – Creamy Tomato Vodka Sauce

Rich, creamy penne alla vodka with the perfect balance of tomatoes, cream, and vodka. Restaurant-quality Italian comfort food ready in 30 minutes!
5 from 2 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Italian
Keyword: Pasta Recipes, Penne alla Vodka
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 629kcal

Ingredients

  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 4 teaspoons chopped garlic
  • 1 cup chopped white onion
  • 4 ounces prosciutto you can use bacon
  • 1/2 teaspoon crushed red pepper
  • 14 ounces chopped tomatoes 1 can
  • 14 ounces tomato sauce 1 can
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup vodka
  • 2 tablespoons tomato paste – if desired to make thicker

Instructions

  • Cook the penne according to the package instructions in a large pot of water, make sure you use the al dente directions. Drain.
  • While the pasta is cooking, heat 2 tablespoons of olive oil in a pan over medium low.
  • Add chopped garlic and onions to the pan. Be careful not to let the garlic to burn.
  • Sauté garlic and chopped onions until the onions are almost translucent.
  • Add chopped prosciutto and crushed red pepper to the pan.
  • Sauté until the prosciutto is cooked and slightly crisped.
  • Add chopped tomatoes, tomato sauce, and salt.
  • Cook for about 2 to 3 minutes stirring from time to time.
  • Add in cream and mix thoroughly.
  • Add in 1/2 cup of vodka and cook for about five minutes.
  • To serve, mix the sauce and pasta together.
  • Garnish with Parmesan cheese and fresh parsley if desired.

Video

Notes

  • If you don’t have prosciutto, you can also use bacon or even sausage.
  • To make the sauce thicker, add a tablespoon or two of tomato paste.
  • We make this with penne pasta but another type of pasta will work just fine!
  • Substitutes for vodka include water, apple cider, or white grape juice mixed with lime juice.

Nutrition

Calories: 629kcal | Carbohydrates: 68g | Protein: 15g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 826mg | Potassium: 684mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1085IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 3mg

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Reader Interactions

Comments

  1. Jessica

    This is similar to how I make it! After my favorite restaurant closed, one of their sous chefs graciously gave me the recipe. The only differences are that I take 2 carrots, 1 stalk of celery, and 1 cup mushrooms and blend them to a pulp and saute them in with the prosciutto until most of the moisture has evaporated, then stir in the vodka, tomatoes, and seasonings, and I used whole canned tomatoes, blending everything together with a hand mixer after it’s simmered for awhile. I never would have guessed those ingredients were in there but it makes the sauce so hearty and gives it a depth that takes it to the next level!

  2. Rebecca {Foodie with Family}

    My favourite pasta sauce is probably Carbonara… not really a sauce as much as a coating, but this vodka sauce looks great!

    • stephaniemanley

      5 stars
      I think I am with you on loving Carbonara sauce. I love these easy pasta sauces. It makes dinner happen quickly.

5 from 2 votes (1 rating without comment)

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