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Penne Alla Vodka

Rich, tomatoey, and creamy with an extra kick, this Penne Alla Vodka is absolutely amazing! It's naturally vegetarian (although super delicious with pan seared chicken or cooked Italian sausages) and so easy to make, ready in less than 30 minutes! If you have kids or don't drink alcohol, no need to worry as the alcohol cooks out and leaves behind a mouthwatering flavor! This quick Penne Alla Vodka recipe is perfect for weeknight dinners!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 8 servings
Calories: 389 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 12 ounces penne pasta cooked in salted water until al dente according to package directions
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1 medium sweet yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 Tablespoon tomato paste
  • 1/2 teaspoon crushed red pepper flakes optional, but super delicious
  • 1/2 teaspoon oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup vodka
  • 28 ounces crushed tomatoes
  • 3/4 cup heavy cream
  • 1/2 cup reserved pasta water
  • 1/4 cup Freshly grated parmesan for serving
  • 1/4 cup fresh basil thinly sliced (optional, but so good!)

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil, then add about a tablespoon of salt. Cook the pasta until al dente, reserving 1/2 cup of the starchy pasta water before draining the pasta.
  2. Meanwhile, make the vodka sauce by heating a large skillet over medium-high heat. Add the olive oil and butter and heat until the butter is melted. Add the onion and saute until softened, about 5 minutes. Add the garlic in the last 30 seconds.
  3. Add the vodka to the cooked onions and let it cook down until almost completely evaporated, about 30-60 seconds. Stir in the tomato paste, crushed red pepper flakes, oregano, salt, and pepper.
  4. Add the crushed tomatoes, then reduce the heat to medium-low and simmer for 15 minutes to thicken slightly.
  5. Add the cream and stir until warmed through.
  6. Add the drained pasta to the sauce, tossing to coat. Add a splash or two of the reserved pasta water, up to the full 1/2 cup to get the sauce just the consistency you like.
  7. Serve the pasta sprinkled with freshly grated parmesan and thinly sliced basil.

Notes

  • The sauce will keep well in the fridge for 5 days, and can be frozen for longer, then reheated and added to pasta.
  • Excellent with grilled or pan-seared chicken, Italian sausage, shrimp, or scallops.
  • You could add 2 cups of sliced mushrooms once the onions have softened and cook for another 3-4 minutes before continuing with the sauce if you would like some extra veggies.

Nutrition Information

Calories 389kcal (19%) Carbohydrates 44g (15%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 41mg (14%) Sodium 383mg (16%) Potassium 490mg (14%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 766IU (15%) Vitamin C 12mg (13%) Calcium 109mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 389

% Daily Value*

Calories 389kcal 19%
Carbohydrates 44g 15%
Protein 9g 18%
Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 383mg 16%
Potassium 490mg 10%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 766IU 15%
Vitamin C 12mg 13%
Calcium 109mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.