Penne alla Vodka is a simple, satisfying pasta dish: penne tossed in a creamy tomato-vodka sauce with garlic and pancetta. It’s comforting, rich, and easy to make—perfect when you want a hearty bowl of pasta.
This sauce is seriously delicious. The creamy tomato base is luxuriously rich, while a splash of vodka brightens the flavors without leaving any alcohol taste. If you enjoy comforting pasta dishes, this one will quickly become a favorite.
Is Penne alla Vodka a traditional Italian dish?
Penne alla vodka enjoyed a surge of popularity in Italy during the 1980s and became a trendy plate for a while. Though vodka and cream aren’t typical ingredients in traditional Italian tomato sauces, the dish remains beloved for its flavor. You won’t often find it on authentic Italian restaurant menus today, but many people—Italians included—still love it for its comforting, retro appeal.
How to make Penne alla Vodka – step by step
1. Bring a large pot of salted water to a boil and cook the pasta until al dente, usually 2–3 minutes less than the package recommends.
2. Heat the olive oil in a large skillet over medium heat. Add the pancetta and fry until it begins to brown, about 2–3 minutes.
3. Add the garlic and shallot and sauté until the shallot is translucent and the garlic is fragrant.
4. Stir the puréed tomatoes into the skillet and add 1/2 cup of the reserved pasta water. Let the sauce simmer for a minute, then reduce the heat to low.
5. Add the cream and stir to combine. Once the cream is fully incorporated, add the vodka and season with a pinch of salt and pepper.
6. Simmer the sauce for 3–4 minutes, until the vodka aroma dissipates and the sauce darkens slightly. If it reduces too much, add a splash more reserved pasta water.
7. Drain the pasta when it’s al dente, add it to the sauce, and toss to coat. Serve immediately with freshly grated Parmesan if you like.
Serving suggestions
A simple green salad adds freshness alongside this rich pasta. For a more indulgent meal, serve with garlic bread.
How to make super quick garlic bread
Slice a crusty loaf without cutting all the way through, so it remains intact. Mix 1/2 cup softened butter with 1 minced garlic clove, 1 tsp dried oregano, and 1/2 tsp sea salt (or to taste). Spread the butter between the slices, wrap the loaf in foil, and bake at 350°F (180°C) for about 15 minutes, until warmed through and the butter is melted.
Other ways to use this sauce
This creamy vodka sauce is versatile beyond pasta. Try it in casseroles, with grilled or breaded chicken, or paired with filled pasta like lobster ravioli for a special occasion. It works as a rich base for a variety of dishes where a creamy tomato flavor is desired.
Top tips for making Penne alla Vodka
- No pancetta? Use roughly chopped smoked bacon as a substitute.
- If your canned tomatoes taste too acidic, add a pinch of sugar to balance the sauce—adjust to taste.
- Turn the heat to low before adding the cream to prevent it from splitting. If it curdles slightly, the sauce will still taste great though the texture may be less smooth.
- Any pasta shape works — penne is classic, but use what you have on hand.
- Fresh herbs are optional; basil or parsley complement the sauce nicely.
- Reserve pasta water—its starchy content helps emulsify the sauce and improves texture and flavor.
- The sauce can be made up to five days ahead and stored in the refrigerator, or frozen for longer storage.
- Leftover pasta keeps 1–2 days and can be eaten cold or repurposed into a pasta salad.
More delicious and easy pasta recipes you might like;
- Easy Parmesan Pasta with Butter & Pepper
- Bucatini with Roasted Red Pepper Cream Sauce
- Creamy Butternut Squash Pasta
- Speck and Mushroom Pappardelle
- Artichoke Pasta – Simple 10 Minute Recipe
If you try this Penne alla Vodka or any recipe from the site, please share your feedback in the comments. I enjoy hearing how your cooking turned out.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to help you succeed the first time.
Penne alla Vodka – Pasta with Tomato Vodka Sauce
By Emily
Ingredients
- 1/2 tbsp olive oil
- 1 cup smoked pancetta, cubed (100g)
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 4 cups penne pasta (14 oz / 400g)
- 1.5 cups puréed tomatoes (passata) (400g)
- 1/3 cup heavy cream (80ml)
- 1/3 cup vodka (80ml)
- 1/2 cup reserved pasta water (120ml)
- Salt and pepper, to season
- Freshly grated Parmesan, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente.
- Meanwhile, heat the olive oil in a large pan and fry the pancetta until starting to brown, about 2–3 minutes.
- Add the garlic and shallot and sauté until the shallot is translucent and the garlic is fragrant.
- Stir the puréed tomatoes into the pan and add 1/2 cup reserved pasta water. Let simmer for 1 minute, then reduce heat to low.
- Add the cream and stir until combined. Add the vodka and a pinch of salt and pepper.
- Simmer for 3–4 minutes until the vodka aroma has dissipated and the sauce darkens slightly. Add more pasta water if the sauce reduces too much.
- Toss the drained pasta with the sauce until well coated. Serve with Parmesan.
Video
Notes
- Substitute smoked bacon for pancetta if needed.
- If tomatoes taste too acidic, add a pinch of sugar to balance them.
- Lower the heat before adding cream to avoid splitting.
- Any pasta shape works—penne is traditional.
- Fresh basil or parsley can be added if desired.
- Reserve pasta water to help emulsify the sauce and improve texture.
- Make the sauce ahead and refrigerate for up to 5 days or freeze for longer storage.
- Leftover pasta keeps 1–2 days and can be used cold or in a pasta salad.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise stated.
- When using canned tomatoes, choose a trusted brand for best flavor.
- All vegetables are considered medium unless specified.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
Carbohydrates: 85 g |
Protein: 18 g |
Fat: 21 g |
Saturated Fat: 8 g |
Cholesterol: 44 mg |
Sodium: 206 mg |
Potassium: 720 mg |
Fiber: 5 g |
Sugar: 8 g
Nutrition information is automatically calculated and should be used as an approximation.
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