Creamy Penne with Vodka Sauce

5 from 9 votes

Penne Alla Vodka is an easy delicious dish with a defined kick! Tender pasta is coated in a thick and creamy vodka-infused tomato sauce; an simple restaurant meal to make at home.

Prep Time5

Cook Time35

Total Time40

Course: Dinner

Cuisine: American, Italian

Servings: (1 cup) servings

Calories: 647kcal

Author: Jennifer Fishkind

Ingredients

16 ounce box penne pasta cooked al dente according to package directions
3 tbsp olive oil
1 cup yellow onion fine diced
1 tbsp minced garlic cloves
1 tsp salt
½ tsp black pepper
¼ tsp red pepper flakes
½ cup chicken broth
½ cup vodka
28 ounce can crushed tomatoes
16 ounce can tomato sauce
3 tbsp chopped fresh basil divided
2 cups heavy cream
1¾ cups fresh grated parmesan cheese divided

Instructions

In a large stockpot, cook your penne pasta to al dente, according to package directions. Drain and set aside when done.
In a large, deep-sided skillet, on medium heat, saute the diced onions, minced garlic, salt, black pepper and red pepper flakes in the olive oil for 2-3 minutes or until the onions are soft.
Once the onions are soft, add the chicken stock and vodka, allowing it to cook for another 30 seconds, to cook off some of the alcohol, and to deglaze the pan.
Turn to heat down to medium-low add the crushed tomatoes, tomato sauce, and 2 tablespoons chopped fresh basil. Allow the sauce to simmer for 20 minutes making sure to stir occasionally.
Turn the heat to low and add the heavy cream and freshly grated parmesan cheese. Simmer for another 5 minutes, stirring often.
Add the cooked and drained pasta to the sauce. Stir to coat and allow to simmer for a final 5 minutes. Remove from the heat. Your sauce will be thin at first, so you will want to allow your penne alla vodka to rest for 5-10 minutes to thicken. It will thicken as it cools.
You can transfer your penne alla vodka to a large serving dish, or leave it in the skillet, and garnish with the remaining 1 tablespoon fresh chopped basil and ¼ cup fresh grated parmesan cheese.

Notes

Storage :

To Store: This Penne Alla Vodka should be served warm. Any leftover pasta can be stored in a sealed container, in the refrigerator, for up to 3 days.

Tips:

Try to use fresh herbs and garlic if possible because it adds so much extra flavor to the homemade vodka sauce.
Be sure to let the sauce simmer long enough to cook off most of the alcohol or you’ll taste alcohol and it will really overpower the dish.
I like the combination of the crushed tomatoes and tomato sauce in this recipe, but if you prefer a very smooth vodka sauce, you can substitute the 28-ounce can of crushed tomatoes for tomato sauce in the recipe.

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