Creamy and flavorful, this Pasta alla Vodka blends penne pasta, tomatoes, garlic, and a splash of vodka for a rich, comforting pasta dish.
Vodka pasta sauce comes together fast, and is perfect for an easy weeknight dinner!
For similar, and also awesome pasta recipes, try my Spaghetti Carbonara or my kids favorite Chicken Bacon Ranch Pasta.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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I’m a firm believer in simple food, done well is the best kind of food on the planet. This vodka pasta sauce really fits the bill with simple ingredients, a short cook time.
The luscious sauce is rich and super easy to throw together and have a very tasty dinner on the table in a hurry!
You can buy vodka sauce in a jar from the grocery store, and while I’m not going to say it’s bad, when you can make homemade vodka sauce recipe this good…. you’ll never buy it again!
What does it taste like? Well, vodka sauce is a rich sauce that is kind of a cross between alfredo and tomato sauce, and is a pretty pink/orange color.
Is Penne alla Vodka an authentic Italian recipe?
Possibly! I read somewhere that vodka distributors introduced it to Italians and suggested they use it in pasta to boost vodka sales, but who knows really. I will say that’s it’s likely more Italian-American as it does appear in many Italian restaurants in America.
It is also known as the tiktok famous “Gigi Hadid Pasta Recipe”, but I’m pretty sure she didn’t invent it!
Add some protein: a little leftover chicken, some fish or some shrimp is perfect for this.
About the vodka, and alcohol in cooking:
The vodka enhances the flavor of the tomatoes but cooks off, leaving no alcohol.
I hope you love this classic pasta recipe!
Why you’ll love this recipe:
- Easy. Simple to make with basic ingredients.
- Flavorful. The vodka adds depth, and the cream balances the acidity of the canned tomatoes.
- Adaptable. Can be made with or without the vodka, and adjusted for spice.
Frequently Asked Questions
Can I make this dish without vodka?
Yes, you can leave out the vodka. The sauce will still be delicious, but the vodka adds a unique depth to the flavor.
Can I use a different type of pasta?
Of course! Any pasta shape works, but penne and rigatoni are traditional choices that hold the sauce well.
How do I make this dish lighter?
You can use half-and-half instead of heavy cream for a lighter sauce, or reduce the amount of cream.
Can I add protein to this dish?
Yes, grilled chicken, shrimp, or Italian sausage or meatballs would be great additions to this pasta. You could also fry up a little pancetta with the onions and garlic to add another bit of flavor.
What to serve with Pasta alla Vodka
Serve the pasta with a side of garlic bread or a simple green salad for a complete meal.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Penne pasta. Holds the sauce well and provides a great texture. You can also use farfalle or rotini if that’s what you have on hand. The best pasta is a short pasta.
- Olive oil. Used for sautéing the onions and garlic, adding richness to the sauce. You can use butter if you prefer.
- Onion. Dice this up super finely.
- Garlic. As always, measure garlic with your heart!
- Crushed red pepper flakes. Optional, but adds a slight kick to the sauce.
- Vodka. Helps to enhance the flavors of the tomatoes and cream. Leave it out if you prefer, but… you know, don’t. It’s delicious!!
- Crushed tomatoes. Forms the base of the sauce. You can use tomato sauce (aka tomato puree) if you want a smoother sauce. Use good quality tomatoes. You can also use whole peeled tomatoes (you’ll want to blend the tomatoes in a food processor to break them down).
- Heavy cream. Adds richness and creaminess to the sauce.
- Parmesan cheese. Grate this fresh.
- Salt and pepper. Enhances the overall flavor of the dish.
- Fresh basil. Adds fresh, bright flavor to the finished dish.
Recommended Equipment/Tools
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- Large pot for boiling pasta
- Large skillet
- Measuring cups and spoons
- Knife
- Cutting board
- Wooden spoon or spatula
- Airtight container (for storing leftovers)
How to make Pasta alla Vodka
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Fill a large pot with water and add 1 tablespoon of salt. Bring to a boil over high heat.
Cook the pasta
Add the pasta to the pot of salted water and cook pasta according to package instructions, or until al dente. Drain the pasta and set aside. Save a about a cup of pasta water in case you need to thin out your sauce.
Prepare the vodka sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic, salt, pepper and red pepper flakes (if using) and cook for another 1-2 minutes, until fragrant.
Carefully add the vodka and let it simmer until it has reduced by half, about 5 minutes.
Stir in the tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
Reduce the heat to low and slowly stir in the heavy cream. Let the sauce simmer for another 5 minutes, until the sauce is heated through.
Add the grated Parmesan cheese and stir until melted and well combined. Taste and season with salt and pepper if needed.
Combine pasta and sauce
Add the cooked and drained pasta to the skillet with the vodka sauce. Toss to coat the pasta evenly with the sauce.
If you need to thin the sauce, use a small amount of the reserved pasta water.
Serve
Divide among plates. Sprinkle with fresh basil and additional parmesan cheese, if desired.
Serve immediately.
Kylee’s Notes
Don’t cut the basil until the last minute.
Save a little of the pasta water to mix into the sauce in case it gets too thick.
If using fresh tomatoes, add tomato paste to bump up the tomato flavor.
What to do with leftovers
Allow any leftovers to cool completely before storing. Place the leftovers in an airtight container and refrigerate for up to 3 days.
Freezing instructions
For longer storage, you can freeze the pasta in an airtight container for up to 2 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over medium heat until heated through.
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Vodka Pasta Sauce (Pasta alla Vodka Recipe)
Recommended Equipment
- Airtight container (for storing leftovers)
Ingredients
Pasta
- 12 ounces pasta (short pasta like penne)
- 1 tablespoon salt (for pasta water)
Vodka Sauce
- 2 tablespoons olive oil
- 1 cup onion (finely diced)
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup vodka
- 28 ounces crushed tomatoes (or tomato sauce)
- 1 cup heavy cream
- 1/2 cup parmesan cheese (grated freshly)
- 1 cup fresh basil (cut into ribbons (aka chiffonade))
Directions
Get prepped
- Fill a large pot with water and add 1 tablespoon salt. Bring to a boil over high heat.
Cook the pasta
- Add the 12 ounces pasta to the boiling water and cook according to the package instructions until al dente. Drain the pasta and set aside.12 ounces pasta, 1 tablespoon salt
Prepare the vodka sauce
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the 1 cup onion (chopped) and cook until softened, about 3-4 minutes.2 tablespoons olive oil, 1 cup onion
- Add the minced 2 cloves garlic, ½ teaspoon salt, ½ teaspoon pepper and 1/2 teaspoon red pepper flakes (if using) and cook for another 1-2 minutes, until fragrant.2 cloves garlic, ½ teaspoon salt, ½ teaspoon pepper, 1/2 teaspoon red pepper flakes
- Pour in the 1/2 cup vodka and let it simmer until it has reduced by half, about 5 minutes.1/2 cup vodka
- Stir in the 28 ounces crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.28 ounces crushed tomatoes
- Reduce the heat to low and slowly stir in the 1 cup heavy cream. Cook for another 5 minutes, until the sauce is heated through.1 cup heavy cream
- Add the 1/2 cup parmesan cheese and stir until melted and well combined. Taste and add season with salt and pepper if needed.
Combine pasta and sauce
- Add the cooked penne pasta to the skillet with the vodka sauce. Toss to coat the pasta evenly with the sauce.
Serve
- Divide among plates. Sprinkle with 1 cup fresh basil and additional parmesan cheese, if desired.1/2 cup parmesan cheese, 1 cup fresh basil
- Serve immediately.
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Notes
Don’t cut the basil until the last minute. Remember to save some of the pasta water in case you need to thin out your sauce. Serving Suggestions
Serve the pasta with a side of garlic bread or a simple green salad for a complete meal. How to Store Leftovers
Refrigerator: Allow any leftovers to cool completely before storing. Place the leftovers in an airtight container and refrigerate for up to 3 days.
Freezer: For longer storage, you can freeze the pasta in an airtight container for up to 2 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over medium heat until heated through.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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