Penne alla Vodka

5 from 1 vote

This post may contain affiliate links. Please read our disclosure policy.

Vodka sauce has additional layer of lushness and richness thanks to the addition of cream and deepened flavor thanks to a bit of vodka.

Penne alla Vodka

I am no sauce snob.  Yes, I make my own, frequently.  Yes, I often freeze various pasta sauces to pull out on a moment’s notice.  Bolognese, meat sauces of all kinds, plain old tomato sauce, all tucked into the freezer for defrosting and quick dinners.  But I also am never without a couple of jars of store-bought sauce, which have saved me on numerous occasions, and saved my family when I am out and about on even more.

Penne alla Vodka in a white bowl.

And it is vodka sauce that I keep on hand more often than not, which has an additional layer of lushness and richness thanks to the addition of cream.   I toss it with pasta, I make pasta casseroles with it, I make English muffin pizzas with it, too, sometimes.  But making your own is even better.  The addition of fresh cream to fresh sauce is kind of breathtaking, in my opinion, and give how simple it is to make, it’s well worth the time and energy to treat yourself and your family.

Is there Vodka in Penne alla Vodka?

Yes, there is!  But it’s a very small amount, and the alcohol burns off in the cooking, so you’re not going to get tipsy from this sauce, much less drunk. 

But not all of the alcohol will cook off, so if you are pregnant and being very cautious about alcohol in your food, you may want to just skip the vodka.  You will still have a terrific creamy tomato sauce, but it won’t be quite as deeply flavored. 

Woman grabbing Penne alla Vodka with two utensils.

Can Kids Have Vodka Sauce?

Same answer: the consensus is that kids can have vodka sauce. There truly isn’t enough alcohol to give anyone a buzz, but you may want to omit it, or find another tomato sauce (see below!).  I personally am fine with it, but I would never want to tell anyone else what to do with booze + kids or booze + pregnancy.

What Does the Vodka Do in Penne Alla Vodka?

Vodka, as with all alcohol, is a conduit of flavor, so you don’t really taste the vodka itself, but rather it enhances the flavor of the sauce as a whole.  It helps concentrates the taste of this creamy, pink-tomato sauce, and doesn’t give the sauce a slightly alcoholic flavor, like wine can. It also helps the sauce become more cohesive, with the cream melding with the tomatoes.

You really can use any vodka you have on hand – it doesn’t have to be a pricey bottle.

Penne alla Vodka: Vodka sauce has additional layer of lushness and richness thanks to the addition of cream and deepened flavor thanks to a bit of vodka.

Tweet This
Penne alla Vodka in a glass dish.

How to Make Penne alla Vodka

You start by making a basic tomato sauce, with onions and garlic and red pepper flakes and of course tomatoes.  Add the vodka and season with salt and pepper.  Simmer for 10 minutes.

Then stir in the cream and oregano (you might want to use a bigger pot than I did).

Woman pouring cream into a pot of tomato sauce.

Add ¾ cup Parmesan, and adjust the seasonings as needed. 

Woman pouring parmesan into a pot of tomato cream sauce.

Drain the cooked pasta and return it to the pot.  Pour in as much sauce as you like; you will likely have leftovers to use later in the week.  

Tomato cream sauce pouring into a pot of noodles.

Stir until the pasta is well coated.

Wooden spatula stirring a pot of Penne alla Vodka.

Transfer to a serving bowl and sprinkle with the chopped parsley.  

Pass additional Parmesan on the side for those who want it.

Woman sprinkling parmesan cheese onto a bowl of Penne alla Vodka.

What to Serve with Penne alla Vodka

Three bowls of Penne alla Vodka.

Other Comforting Tomato Sauce Pasta Recipes

Pin this now to find it later

Pin It
5 from 1 vote

Penne alla Vodka

Vodka sauce has additional layer of lushness and richness thanks to the addition of cream and deepened flavor thanks to a bit of vodka.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 People

Ingredients 

  • Kosher salt to taste
  • 1 pound dried penne
  • 2 (28-ounce) cans whole tomatoes
  • ¼ cup olive oil
  • 1 cup chopped onions
  • 6 cloves garlic , smashed
  • ½ teaspoon red pepper flakes , or more to taste
  • ¼ cup vodka
  • ¾ cup heavy cream
  • 1 tablespoon chopped fresh oregano (optional)
  • ¾ cup finely grated Parmesan , plus extra for serving
  • Freshly ground pepper to taste
  • Chopped parsley for garnish

Instructions 

  • Bring a large pot of salted water to a boil over high heat. Cook the penne according to package directions, just until al dente, about 11 minutes.
  • Meanwhile, pulse the tomatoes in a food processor with their juice until fairly well chopped, but not totally smooth. You can also do this by hand; make sure to mix the juice back into the chopped tomatoes.
  • While the pasta is cooking, heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until pale golden brown, about 5 minutes; turn the heat down if the onions seem to be browning too rapidly. Add the garlic and red pepper flakes and cook stirring for 2 more minutes, allowing the garlic to become fragrant and golden, but not brown. Add the tomatoes and the vodka, season with salt and pepper and bring to a simmer over medium heat. Simmer for 10 minutes, stirring occasionally.
  • Stir in the cream, oregano and ¾ cup Parmesan, adjust the seasonings as needed, and stir until it is hot throughout, just barely bubbling at the edges, and the cheese has completely melted into the sauce.
  • Drain the cooked pasta and return it to the pot. Pour in as much sauce as you like; you will likely have leftovers to use later in the week. Stir until the pasta is well coated.
  • Transfer to a serving bowl and sprinkle with the chopped parsley. Pass additional Parmesan on the side for those who want it.

Notes

Is there Vodka in Penne alla Vodka?

Yes, there is!  But it’s a very small amount, and the alcohol burns off in the cooking, so you’re not going to get tipsy from this sauce, much less drunk. 
But not all of the alcohol will cook off, so if you are pregnant and being very cautious about alcohol in your food, you may want to just skip the vodka.  You will still have a terrific creamy tomato sauce, but it won’t be quite as deeply flavored. 

Nutrition

Calories: 602kcal, Carbohydrates: 73g, Protein: 18g, Fat: 25g, Saturated Fat: 11g, Cholesterol: 52mg, Sodium: 590mg, Potassium: 765mg, Fiber: 6g, Sugar: 10g, Vitamin A: 919IU, Vitamin C: 28mg, Calcium: 281mg, Iron: 4mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating