Penne alla Vodka
Creamy, comforting, and surprisingly simple, Penne alla Vodka is one of those classic pasta dishes that never goes out of style. With a rich tomato sauce, a touch of cream, garlic, and freshly grated Parmesan, this recipe comes together with just a handful of ingredients but delivers restaurant-quality flavour in every bite.
We love making this recipe on busy weeknights because it’s quick enough for an easy dinner but feels special enough to serve when friends and family come over. The combination of tangy tomato paste, silky cream, and savoury Parmesan creates a perfectly balanced sauce that coats every piece of pasta, making each bite rich, creamy, and incredibly satisfying.
One of the best things about Penne alla Vodka is how versatile it is. Enjoy it exactly as written, or pair it with grilled chicken, shrimp, Italian sausage, or roasted vegetables to make it your own. Finish it with fresh basil, extra Parmesan, and a crack of black pepper for the perfect finishing touch.
If you’re looking for a comforting pasta recipe that’s easy to make but tastes like it came from your favourite Italian restaurant, this Penne alla Vodka is one you’ll want to keep in your regular dinner rotation.
Penne alla Vodka
Ingredients
- 160 g penne pasta
- 1/4 cup 56 g tomato paste
- 1 –2 cloves garlic minced
- 1 shallot finely diced
- 1 tbsp vodka
- 1/2 cup heavy cream or 1/4 cup heavy cream + 1/4 cup milk for a lighter sauce
- 1 tbsp butter
- 1/4 cup freshly grated Parmesan cheese
- Salt to taste
- Freshly cracked black pepper to taste
- Red pepper flakes to taste
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- Optional: Cooked shrimp chicken, or your preferred protein
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Reserve about 1/2 cup of pasta water, then drain.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the diced shallot and cook for 2–3 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the tomato paste and cook for 2–3 minutes, stirring often, until it darkens slightly and becomes caramelized.
- Pour in the vodka and stir for about 1 minute, allowing the alcohol to cook off.
- Reduce the heat to low and stir in the cream (or cream and milk mixture) until smooth.
- Add the Parmesan cheese and stir until melted. Season with salt, black pepper, and red pepper flakes.
- Toss the cooked penne into the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
- Fold in your cooked shrimp or preferred protein, if using, and heat through.
- Finish with fresh basil, parsley, and extra Parmesan before serving.
