Pasta lovers, rejoice! If you’ve been searching for an easy, foolproof recipe that elevates weeknight meals, penne alla vodka is the answer. This dish combines rich, creamy flavors with a tangy tomato base, offering a hearty meal that feels indulgent yet approachable.
Whether you prefer a traditional penne or a cheesy pasta bake, this recipe is designed to satisfy every craving.
Why Penne alla Vodka Is a Must-Try Dish
Penne alla vodka is more than just a classic Italian-inspired food; it’s a comforting masterpiece. The dish’s signature creamy tomato sauce is enhanced by the subtle bite of vodka, which balances the sweetness of the tomatoes.
Slow simmering unlocks the depth of flavor while cooking off the alcohol, making it family-friendly and perfect for everyone at the table.
The real beauty of this recipe? Its versatility. You can go the traditional route with al dente penne or take it up a notch by transforming it into a baked pasta dish. Both methods create a meal that’s easy to prepare and utterly irresistible.
Tips for Crafting the Perfect Vodka Sauce
Creating an incredible vodka sauce doesn’t require advanced culinary skills. With a few tips, you’ll take your cooking to the next level:
- Use quality tomatoes. Opt for San Marzano or Pomi tomatoes for a rich, authentic flavor. Adding sun-dried tomatoes gives the sauce a subtle sweetness and depth that stands out.
- Don’t skip the vodka. Even in small amounts, vodka intensifies the flavor of the sauce and enhances its creamy texture. Rest assured, the alcohol cooks off, leaving behind only its essence.
- Cook low and slow. Allow the sauce to simmer to ensure the flavors meld beautifully. This step is key to creating a balanced, well-rounded sauce.
Whether you’re a seasoned home chef or new to cooking, these tips will help make this dish foolproof.
Two Delicious Ways to Enjoy This Easy Recipe
- Traditional Penne alla Vodka: This classic method highlights the simplicity of penne tossed in creamy vodka sauce. It’s quick, easy, and perfect for weeknight dinners. Serve it with fresh basil and grated Parmesan for a restaurant-quality finish.
- Cheesy Pasta Bake: For those who crave a comforting twist, the pasta bake version is a must-try. Layered with ricotta, mozzarella, and vodka sauce, it’s baked to golden perfection. This variation is perfect for meal prep or feeding a crowd at gatherings. Plus, it reheats beautifully, making it ideal for leftovers.
Substitutions & Modifications for Every Diet
One of the best parts of this recipe is its adaptability. Here are a few ways to modify the dish to suit your needs:
- Vegan Option: Replace heavy cream with coconut cream or cashew cream. Use a dairy-free mozzarella substitute for the baked version.
- Gluten-Free: Swap regular penne for gluten-free pasta without compromising on taste or texture.
- Low-Carb: For a keto-friendly version, use zucchini noodles or spaghetti squash as a base.
These adjustments ensure that everyone, regardless of dietary restrictions, can enjoy the deliciousness of penne alla vodka.
Why This Recipe Stands Out
This penne alla vodka recipe is perfect for anyone seeking an easy, foolproof meal with bold flavors. The two preparation methods make it suitable for casual dinners or elevated family meals, while its versatility ensures it can accommodate various dietary needs.
So, whether you’re serving a weeknight dinner or entertaining guests, this recipe has you covered. It’s a true testament to the power of simple, high-quality ingredients coming together in harmony.
Your next favorite meal is just a pot of penne alla vodka away—try it tonight and watch it become a staple in your recipe rotation!
Easy Penne alla Vodka Recipe Two Ways
Equipment
- Large saucepan
- Immersion blender or regular blender optional
- Baking dish (for pasta bake version)
Ingredients
- 4 tablespoons salted butter
- 2 garlic cloves minced or grated
- ½ teaspoon crushed red pepper flakes
- ½ cup vodka
- 1 28-ounce can crushed tomatoes
- ½ cup sun-dried tomatoes drained and chopped
- Kosher salt and freshly ground black pepper to taste
- ¾ cup heavy cream
- 1 1-pound box penne
- 1 cup grated Parmesan cheese plus more for serving
- Fresh basil for garnish
- Pasta Bake Variation
- 16 ounces whole-milk ricotta cheese
- 8 ounces mozzarella cheese torn
Instructions
To Serve Traditionally
- In a large saucepan, melt butter over medium-low heat. Add garlic and red pepper flakes, stirring until fragrant, about 5 minutes.
- Pour in vodka and bring to a simmer. Reduce by one-third, cooking for 2–3 minutes.
- Stir in crushed tomatoes, sun-dried tomatoes, and a pinch of salt and pepper. Simmer over medium heat for 10–15 minutes, stirring occasionally.
- Puree the sauce using an immersion blender (optional) for a smoother consistency. Stir in heavy cream and adjust seasoning as needed.
- Cook penne according to package directions until al dente. Drain and toss the pasta with the sauce and Parmesan cheese.
- Serve immediately, garnished with basil and extra Parmesan.
To Make a Pasta Bake
- Follow steps 1–4 above to prepare the sauce. Preheat oven to 425°F (220°C).
- Combine ricotta cheese with ½ cup of heavy cream in a bowl.
- In a 9×13-inch baking dish, layer half the cooked penne with half the sauce. Spread the ricotta mixture evenly over the pasta, followed by the remaining pasta and sauce.
- Top with torn mozzarella cheese. Bake for 30–40 minutes, or until the top is lightly browned.
- Garnish with basil and Parmesan before serving.
Notes
- To make the sauce kid-friendly, slow simmering removes the alcohol, leaving just the rich flavor.
- Use high-quality tomatoes for the best results—San Marzano tomatoes work exceptionally well.
- This dish can be made ahead and reheated, especially the pasta bake version.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.