Vodka Penne Pasta
A quick, creamy, and flavorful penne pasta tossed in a rich tomato vodka sauce, topped with fresh basil and Parmesan. Ready in under 30 minutes, it’s perfect for weeknight dinners or casual entertaining. Optional add-ins like Italian sausage, pancetta, or meatballs make it even more hearty and protein-packed.
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet or sauté pan
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Cheese grater
- Knife and cutting board
Ingredients
Pasta and Sauce:
- 1 lb penne pasta or rigatoni, fusilli, mostaccioli
- 6 –8 tbsp unsalted butter or regular butter
- ½ –1 tsp red pepper flakes
- ¾ cup vodka
- 28 oz crushed tomatoes or whole San Marzano, crushed
- ¾ cup heavy cream
- 1 tsp seasoning salt
- 8 –10 fresh basil leaves thinly sliced (chiffonade)
- 4 oz Parmesan cheese grated or shaved
- Freshly ground salt and pepper to taste
Optional Add-Ins:
- 4 –6 Italian sausage links
- Meatballs
- 4 oz pancetta chopped
Instructions
- Prepare the Pasta Water: Fill a large pot with 4 quarts of water and place it over high heat. Add 1–2 teaspoons of kosher salt to season the water generously, which enhances the pasta’s flavor as it cooks. Bring the water to a rolling boil while you prepare the sauce. Properly salted water ensures the pasta itself is tasty and not bland.
- Optional: Cook Protein Add-Ins: If you’re including Italian sausage, pancetta, or meatballs, cook them first. In a large skillet over medium heat, cook your chosen protein until fully browned and cooked through. For sausage, slice or crumble it; for pancetta, chop into small pieces. Once cooked, transfer the protein to a plate and leave a little fat in the pan for extra flavor when making the sauce.
- Melt Butter and Infuse Spice: Reduce the heat to medium-low and melt 6–8 tablespoons of butter in the skillet. Once fully melted, sprinkle in ½–1 teaspoon of red pepper flakes. Stir gently for 30–60 seconds to release the aromatic heat of the chili flakes without burning them. This forms the flavorful base for the vodka cream sauce.
- Add Vodka Carefully: Pour ¾ cup of vodka into the skillet with the melted butter and red pepper flakes. Be aware that the vodka may bubble and boil vigorously at first. Stir gently and let it simmer for 2–3 minutes to reduce slightly and cook off the raw alcohol taste, leaving only a smooth, subtle flavor that enhances the sauce.
- Incorporate Tomatoes and Cream: Add 28 ounces of crushed tomatoes to the skillet, stirring thoroughly to combine with the butter, red pepper flakes, and vodka. Next, pour in ¾ cup of heavy cream, blending it gently with the tomatoes to create a luscious, smooth sauce. Sprinkle 1 teaspoon of seasoning salt and stir well to evenly distribute the flavors. Reduce heat to medium-low and allow the sauce to simmer gently for 7–15 minutes, stirring occasionally. This step thickens the sauce and deepens the tomato flavor.
- Cook Pasta to Perfection: While the sauce simmers, cook 1 pound of penne pasta (or your preferred shape) in the boiling, salted water. Follow the package directions, aiming for al dente—firm but tender to the bite. Al dente pasta absorbs the sauce better and maintains texture when tossed. Reserve ½ cup of pasta water before draining, which can help loosen the sauce later if needed.
- Prepare Fresh Basil and Cheese: While the pasta cooks and sauce simmers, prepare your fresh garnishes. Take 8–10 basil leaves, stack them, roll them into a tight cylinder, and slice thinly (chiffonade).Grate or shave 4 ounces of Parmesan cheese, setting aside half for topping. Fresh herbs and cheese elevate the flavor and presentation dramatically.
- Combine Pasta and Sauce: Once the pasta is drained, immediately add it to the skillet with the simmering vodka cream sauce. Gently toss the pasta using a wooden spoon or silicone spatula to coat each piece evenly with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it while maintaining a creamy consistency.
- Add Basil, Cheese, and Optional Proteins: Sprinkle in the chiffonade basil leaves and half of the grated or shaved Parmesan. If you prepared sausage, pancetta, or meatballs earlier, fold them into the pasta now. Toss gently to mix all ingredients thoroughly without breaking the pasta. Taste and adjust seasoning with freshly ground salt and black pepper as needed.
- Plate and Serve: Serve the pasta immediately while warm. Top with the remaining Parmesan and a few more grinds of black pepper. Pair with crusty Italian bread, garlic bread, or a crisp green salad for a complete meal. The creamy sauce clings beautifully to the penne, delivering every bite with a perfect balance of richness, heat, and fresh herbal aroma.
- Storage and Make-Ahead Tips: If you have leftovers, allow the pasta or sauce to cool completely. Store the sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cooled sauce for up to 3 months. When reheating, warm slowly over low heat, whisking to restore creaminess. If it curdles, add a tablespoon of cream or a splash of reserved pasta water to bring it back together.
Notes
- For the best flavor, use a high-quality crushed tomato, like San Marzano or Pomi. Whole tomatoes crushed by hand or in a blender often provide a fresher taste than pre-crushed varieties.
- Red pepper flakes can be adjusted based on your heat preference; start with ½ teaspoon if you prefer a milder sauce and increase gradually.
- Reserve some pasta water before draining—it helps loosen the sauce if it becomes too thick when combined with pasta.
- To save time on weeknights, cook pasta and sauce simultaneously, and prep basil and Parmesan while the sauce simmers.
- Optional proteins like Italian sausage, pancetta, or meatballs add heartiness, making this dish more protein-packed and satisfying for a main course.