Name: Penne Alla Vodka with Cream Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 3 Tbsp. unsalted butter; 1 shallot, finely chopped; 2 garlic cloves, finely chopped; 1/2 cup tomato paste; 1/2 tsp. crushed red pepper flakes; 2 Tbsp. vodka; Kosher salt, to taste; 1/2 cup heavy cream; 1/2 cup finely grated Parmesan, divided, plus more for serving; 1 lb. tubed pasta (penne or rigatoni); Fresh basil leaves, for serving

If you’ve been craving a pasta dish that’s creamy, comforting, and just a little bit fancy, you’re going to fall head over heels for this Penne Alla Vodka with Cream Recipe. I absolutely love how this sauce comes together with that perfect balance of tomato, vodka, and luscious cream—it’s like a hug on a plate. Whether you’re cooking for a casual weeknight or wanting to wow guests, this recipe always delivers big flavor without fuss. Stick around because I’ll share all my tips for making it just right every time!

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Why You’ll Love This Recipe

Rich and Creamy Sauce: The cream and Parmesan blend into a silky sauce that perfectly coats every piece of penne.
Simple Ingredients: You likely have most of these pantry staples on hand, making it an easy go-to meal.
Balanced Flavor Profile: The vodka adds a subtle kick without tasting boozy, and the red pepper flakes bring a gentle heat.
Versatile and Crowd-Pleasing: This recipe is a family favorite and also holds up beautifully for dinner parties.

A close-up view of cooked penne pasta covered in a thick, bright red-orange tomato sauce, mixed well in a large pan. The penne pieces have a slightly glossy texture showing they are coated nicely with the sauce. Fresh green basil leaves are scattered on top in small torn pieces, adding a fresh pop of color. Grated white cheese is sprinkled evenly over the pasta, creating small soft white patches above the sauce. A wooden spoon rests inside the pan, partially covered by the pasta, ready to serve. The whole scene sits on a white marbled surface providing a clean, bright background photo taken with an iphone --ar 2:3 --v 7 - Penne Alla Vodka with Cream, Penne Alla Vodka, Creamy vodka pasta, Easy penne pasta recipes, Italian pasta dishes

Ingredients You’ll Need

The magic of this Penne Alla Vodka with Cream Recipe comes straight from its simple, fresh ingredients working together. When shopping, grab good-quality butter and Parmesan—trust me, these little upgrades make a noticeable difference.

Flat lay of a small pat of unsalted butter, one whole shallot with purple-tinged skin, two whole garlic cloves with papery skins, a small white bowl of rich red tomato paste, a small white bowl of crushed red pepper flakes, a small white bowl of clear vodka, a small white bowl of kosher salt crystals, a portion of uncooked penne pasta, a small white bowl of creamy heavy cream, a small white bowl of finely grated Parmesan cheese, several fresh bright green basil leaves arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Penne Alla Vodka with Cream, Penne Alla Vodka, Creamy vodka pasta, Easy penne pasta recipes, Italian pasta dishes

Unsalted Butter: I prefer unsalted so I can control the saltiness of the dish easily.
Shallot: Offers a milder, more delicate flavor than onions, creating a lovely base.
Garlic Cloves: Fresh garlic is a must for that signature aromatic kick.
Tomato Paste: Rich and concentrated, it builds the sauce’s deep tomato flavor.
Crushed Red Pepper Flakes: Adds just enough heat without overpowering the creaminess.
Vodka: This is what sets the sauce apart—just a splash to unlock flavor.
Kosher Salt: Helps season each component perfectly.
Penne Pasta: Tubed pasta like penne or rigatoni holds sauce wonderfully.
Heavy Cream: For that lush, velvety finish you’re craving.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds savory depth.
Fresh Basil Leaves: Brightens and freshens the final dish with herbal notes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Penne Alla Vodka with Cream Recipe my own by playing around with add-ins and spice levels. Don’t hesitate to tweak it a bit to suit your taste—it’s surprisingly forgiving!

Spicy Kick: Sometimes I double the red pepper flakes for a bolder heat, and my family loves it that way.
Protein Boost: Adding grilled chicken or sautéed shrimp makes it a complete meal without losing that indulgent sauce.
Dairy-Free Twist: I’ve experimented with coconut cream instead of heavy cream, and it still tastes amazing for those avoiding dairy.
Herb Variations: Swap basil for fresh parsley or oregano for a different herbal note.

How to Make Penne Alla Vodka with Cream Recipe

Step 1: Sauté Aromatics to Build Flavor

Start by melting butter in a large skillet over medium heat. When it’s buttery and shimmering, toss in the finely chopped shallot and garlic. Stir frequently and cook gently for about 4-5 minutes until they’re soft and fragrant. This slow sauté is key—you want to coax out their sweetness without browning them too much. Then, stir in the tomato paste and red pepper flakes, cooking for another 5 minutes as the paste coats the shallots and darkens slightly. You’ll see it develop a richer color and deeper flavor here, which is absolutely essential.

Step 2: Add Vodka and Finish the Sauce Base

Carefully pour in the vodka and stir well, scraping up any bits stuck to the bottom of the skillet—that is flavor gold! The vodka helps release flavors from the tomato paste while lending its own subtle sharpness. After stirring it in, take the pan off the heat temporarily to pause cooking while you boil the pasta.

Step 3: Cook Your Pasta to Perfect Al Dente

Bring a large pot of salted water to a boil and cook your penne (or rigatoni) following the package instructions for al dente. Stir occasionally to keep the pasta from sticking. When ready, drain but reserve about two cups of the cooking water—that starchy liquid will help loosen the sauce later if needed.

Step 4: Create the Creamy Vodka Sauce and Combine

Return the skillet with the vodka tomato base to medium heat. Stir in the heavy cream and about 1/4 cup of the reserved pasta water—this balances richness and consistency beautifully. Next, add half of your finely grated Parmesan and stir until melted and silky. Remove the pan from heat and fold in the drained pasta gently. As you stir, add the remaining Parmesan, and if the sauce seems too thick, splash in pasta water a tablespoon at a time until you reach your desired creaminess. Taste, then season with kosher salt as needed to bring out all the flavors.

Step 5: Serve with Fresh Basil and Extra Cheese

Divide the pasta into bowls and sprinkle generously with more Parmesan and fresh basil leaves. The basil adds a wonderful fresh counterpoint to the rich sauce—you’ll want to have plenty on hand. Now, grab a fork and dig in while it’s warm and decadent!

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Pro Tips for Making Penne Alla Vodka with Cream Recipe

Low and Slow on Aromatics: Avoid rushing the shallots and garlic—they need time to soften gently without burning.
Reserve Pasta Water: This starchy water is your secret weapon for adjusting sauce consistency flawlessly.
Use Freshly Grated Parmesan: It melts better and gives you the creamiest texture, unlike pre-grated powder.
Don’t Skip the Vodka: The alcohol cooks off but leaves behind a subtle brightness you just can’t replicate.

How to Serve Penne Alla Vodka with Cream Recipe

Penne Alla Vodka with Cream Recipe - Serving

Garnishes

I always finish this with a handful of fresh basil leaves—don’t be shy with them! Plus, a generous sprinkling of extra Parmesan cheese on top is a must for me; it just takes the dish over the edge. Sometimes, I’ll add a little cracked black pepper or even a drizzle of good olive oil for an extra touch of richness.

Side Dishes

Pair this creamy penne with a crisp green salad tossed in a simple vinaigrette to cut through the richness. Garlic bread or warm, crusty Italian bread is another favorite on my table—it’s perfect for mopping up any leftover sauce. For veggies, roasted asparagus or sautéed spinach complement this dish beautifully.

Creative Ways to Present

When I’m making Penne Alla Vodka with Cream Recipe for a special occasion, I like to serve it in stylish shallow bowls and garnish with extra basil chiffonade and a small sprinkle of microgreens for a fresh pop. Sometimes I add a few halved cherry tomatoes for vibrant color contrast. It’s a simple way to elevate the presentation without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover Penne Alla Vodka with Cream keeps well in an airtight container in the fridge for up to 3 days. I find that the sauce thickens when chilled, so don’t be alarmed. Just add a splash of milk or reserved pasta water before reheating to loosen it back up and keep that creamy texture.

Freezing

This recipe freezes okay, but because of the cream, the texture can change a bit. If you want to freeze it, I recommend freezing the sauce and cooked pasta separately when possible. Thaw overnight in the fridge and gently reheat, adding a little cream or pasta water to bring it back.

Reheating

The best way to reheat is gently on the stovetop over low heat, stirring frequently and adding small amounts of cream or pasta water to prevent it from drying out. Avoid microwaving if you can—it can make the sauce separate. A quick warm-up on the stove brings back that fresh just-made feel.

FAQs

Can I use vodka substitutes in this recipe?

Yes! If you prefer not to use vodka, you can substitute with white wine or even water with a splash of lemon juice. However, vodka is preferred because it adds a subtle sharpness without altering the sauce’s flavor too much.
What pasta works best for Penne Alla Vodka with Cream Recipe?

Penne and rigatoni are classic choices because their hollow shapes hold onto the creamy sauce really well. But feel free to experiment with other tube-shaped pasta or even farfalle for a slightly different twist.
Is the alcohol fully cooked off in this dish?

Yes, when you add vodka to the hot skillet and cook it for a few minutes, most of the alcohol evaporates, leaving behind the flavor without any boozy bite—safe for all adults and older kids.
Can I make this dish vegan or dairy-free?

Absolutely! Replace the butter with a plant-based margarine, use coconut cream or cashew cream instead of heavy cream, and opt for a dairy-free Parmesan alternative or nutritional yeast for that cheesy flavor.
How can I make the sauce spicier?

Increase the amount of crushed red pepper flakes gradually, tasting as you go. Adding a pinch of smoked paprika or a dash of hot sauce after cooking can also elevate the heat.

Final Thoughts

This Penne Alla Vodka with Cream Recipe has become one of those dishes I turn to when I want something indulgent but uncomplicated. I used to shy away from vodka sauces, thinking they’d be complicated, but this recipe is straightforward and forgiving—perfect for home cooks like you and me. Try it out, and I promise you’ll have people asking you to make it again. It’s warm, comforting, and just downright delicious—a real keeper!