Amazing Penne alla Vodka: 1 Hour Comfort

There’s something so incredibly comforting about a classic Italian-American dish, don’t you think? It feels like a warm hug on a plate, and that’s exactly what Penne alla Vodka brings to the table. Forget those complicated dinners that stress you out; this is the kind of recipe that makes me feel like I’m back in my grandmother’s kitchen, creating something truly special. That gorgeous, rosy sauce, the hint of vodka that just makes everything meld together perfectly – it’s an Italian restaurant favorite for a reason! It’s a beautiful reminder of why I started Carla’s Cooking: to bring that soulful, joyful food back into our everyday lives, just like I learned from my own grandma. This recipe is proof that delicious, memorable meals don’t have to be complicated. You can learn more about my kitchen journey on my about page!

SAVE IT

Why You’ll Love This Penne alla Vodka Recipe

This Penne alla Vodka is a total winner, trust me! Here’s why it’s going to become a staple in your kitchen:

• Super Easy & Quick: Seriously, you can whip this up on a busy weeknight! It’s perfect for getting a delicious meal on the table fast.
• Restaurant-Quality Flavor: That creamy, dreamy tomato sauce with a little vodka magic? It tastes just like your favorite Italian spot.
• Perfectly Balanced Taste: It’s got just the right amount of richness, a slight sweetness from the tomatoes, and a hint of peppery zing.
• Crowd-Pleaser: Kids and adults alike gobble this up. It’s a guaranteed hit for family dinners or casual get-togethers.
• Versatile: It’s delicious just as is, but you can easily add cooked chicken or pancetta if you’re feeling extra!

Ingredients for Creamy Tomato Vodka Sauce

Alright, let’s talk ingredients! For this luscious Penne alla Vodka, you’ll want to gather these goodies. They’re pretty standard pantry staples, which is just how I like it – simple food, big flavor!

Here’s what you’ll need:

• 1 pound penne pasta: Your favorite brand will do perfectly.
• 2 tablespoons olive oil: Good quality extra virgin is always nice, but any regular olive oil works.
• 1 small onion, finely chopped: Takes a little time, but worth it for the flavor base!
• 2 cloves garlic, minced: Garlic is non-negotiable, right?
• 1 (28 ounce) can crushed tomatoes: These are the heart of our sauce.
• 1/2 cup heavy cream: This is what makes it so wonderfully creamy and rich.
• 1/4 cup vodka: Yep, the star! Don’t worry, the alcohol cooks off, leaving just a magical flavor enhancer.
• 1/2 teaspoon red pepper flakes (optional): For a little warmth and zing. I usually add them!
• Salt and freshly ground black pepper: To taste, my friends, to taste!
• 1/4 cup grated Parmesan cheese: Plus more for serving, because you can never have too much!
• Fresh basil leaves: For that perfect pop of freshness and pretty garnish.

Essential Equipment for Penne alla Vodka

Before we dive into making this amazing sauce, let’s make sure you’ve got the right tools! It doesn’t take much, just the basics:

• Large Skillet or Pot: For simmering that glorious sauce.
• Large Pot: For boiling your penne pasta.
• Colander: To drain that pasta like a pro.
• Knife and Cutting Board: For chopping your onion and garlic.
• Measuring Cups and Spoons: Precision matters, especially with the vodka! 😉

How to Make Penne alla Vodka: Step-by-Step

Okay, here’s the fun part! Making this Penne alla Vodka is honestly not complicated at all, which is exactly why I love it. It’s one of those forgiving recipes that always turns out fantastic, even if life gets a little hectic. You’ll see how simple pantry staples come together to make something truly special. This is totally doable on a weeknight, perfect for getting a delicious dinner on the table fast, just like I aim for in my weeknight dinners!

Cooking the Penne Pasta

First things first, let’s get that pasta cooking while we make the sauce. Bring a big pot of salted water to a rolling boil and cook your penne according to the package directions. I always aim for ‘al dente’ – you know, with just a little bite to it. Before you drain it all, make sure to scoop out and save about a cup of that starchy pasta water. It’s liquid gold for getting your sauce just right!

Creating the Creamy Tomato Sauce

Now, grab a big skillet and heat up your olive oil over medium heat. Toss in that finely chopped onion and let it soften up for about 5 minutes. You just want it tender, not browned. Next, toss in your minced garlic and those optional red pepper flakes – if you like a little kick, definitely add them! Just cook for another minute until you can smell that delicious aroma. Pour in those crushed tomatoes and let it simmer for about 10 minutes. Now for the magic: stir in the heavy cream and the vodka. Let it gently simmer for another 5 minutes. The vodka kind of weds the tomato and cream together, making everything taste smoother and brighter. You can find more tips on working with vodka sauce in my spicy vodka pasta recipe!

SAVE IT

Combining Pasta and Sauce

Once your sauce has had a chance to thicken just a bit, season it generously with salt and pepper. Taste it, adjust it – this is your kitchen, your rules! Carefully add the drained penne right into the skillet with the sauce. Give it a good toss to make sure every single piece of pasta is coated in that gorgeous, creamy pink sauce. If it seems a little too thick for your liking, add a splash of that reserved pasta water you saved earlier. Keep adding it until it’s just how you like it – silky and hugging those noodles! Finally, stir in that grated Parmesan cheese. While it melts in, making it even richer, I’m reminded a bit of how I get that perfect creaminess in my baked mac and cheese!

SAVE IT

Tips for the Best Penne alla Vodka

Okay, so you’ve got the recipe, but let’s talk about taking this Penne alla Vodka from good to absolutely incredible. After countless hours in my own kitchen, I’ve picked up a few little tricks that really make a difference. Think of these as insider secrets from my thousands of hours of kitchen adventures!

First off, don’t skimp on the quality of your crushed tomatoes if you can help it. A good can really brings out the bright tomato flavor. And that vodka? Even though it cooks off, using just a plain, decent vodka makes a difference – it helps meld everything together beautifully. Also, remember to cook your penne *al dente*! It will finish cooking in the sauce, and nobody likes mushy pasta. You can find even more tips and tricks over on my blog!

Ingredient Notes and Substitutions

Sometimes you need to make a little swap in the kitchen, and that’s totally okay! For this creamy tomato vodka sauce, if you don’t have heavy cream on hand, you can use half-and-half for a slightly lighter, but still delicious, result. Just know it won’t be quite as rich. And about that vodka – while I really recommend it because it truly makes the flavors sing by marrying the tomato and cream, you can skip it if needed. The sauce will still be lovely and creamy, just without that little extra *something* that makes it Penne alla Vodka!

Serving Suggestions for this Pink Sauce Pasta

This creamy Penne alla Vodka is practically a meal in itself, but serving it up with a few simple things makes it extra special! I love pairing it with a crisp, green salad – maybe some arugula with a light vinaigrette – to balance out the richness. Crusty bread is a must for soaking up any extra sauce, and a glass of crisp white wine or a light-bodied red wine is the perfect complement. For more ideas, check out my favorite side dishes!

SAVE IT

Frequently Asked Questions about Penne alla Vodka

Got questions about this creamy tomato vodka sauce? I’ve got you covered! Here are some common ones that pop up.

Can I make Penne alla Vodka without vodka?

You sure can! While the vodka really does help meld the tomato and cream flavors, you can absolutely make this without it. The sauce will still be wonderfully creamy and delicious, just maybe a tiny bit less complex. It’s still a fantastic pasta dish either way!

What makes the sauce pink?

That beautiful rosy hue comes from the magical combination of crushed tomatoes and heavy cream! The cream mellows out the intense red of the tomatoes, giving you that lovely, soft pink color that’s so characteristic of this Italian restaurant favorite.

Is Penne alla Vodka vegetarian?

Yes, the base recipe for Penne alla Vodka is totally vegetarian! It uses pasta, tomatoes, cream, and Parmesan cheese. If you decide to add extras like pancetta or chicken, that’s when it would become non-vegetarian, but on its own, it’s a great meat-free meal, just like my vegetarian chili!

Nutritional Information

Just a heads-up, the nutritional info for recipes can vary a bit based on specific ingredients and brands you use. But for a typical serving of this Penne alla Vodka, you’re generally looking at around 650 calories, 30g of fat (with about 15g being saturated fat), 18g of protein, and 70g of carbohydrates. It’s a satisfying meal, and totally worth it!

Share Your Penne alla Vodka Creations!

I absolutely LOVE hearing from you when you try my recipes! Did this Penne alla Vodka become a new favorite? Did you add any fun twists? Please leave a comment below and let me know how it turned out and maybe even give it a star rating! If you want to share your cooking adventures or have questions, feel free to reach out via my contact page. Happy cooking!

Penne alla Vodka

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic Italian-American pasta dish featuring penne pasta in a creamy tomato sauce with a hint of vodka.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound penne pasta
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup vodka
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh basil leaves, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Cook penne pasta according to package directions. Drain, reserving about 1 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
4. Pour in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
5. Stir in heavy cream and vodka. Bring back to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
6. Season the sauce with salt and pepper to taste.
7. Add the drained penne to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
8. Stir in Parmesan cheese.
9. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

Notes

• For a richer sauce, use half-and-half instead of heavy cream.
• If you don’t have vodka, you can omit it, but the vodka helps meld the flavors of the tomato and cream.
• This recipe is a great base; feel free to add cooked pancetta or chicken for a heartier meal.

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 12g
• Sodium: 450mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 70mg