There’s something truly comforting about creamy pasta dishes, and this Vodka Penne Pasta Recipe hits all the right notes with its rich, velvety sauce and just the right hint of tangy tomato and warmth from vodka. It’s one of those meals that makes you feel cozy yet a little fancy at the same time.

Two white bowls filled with creamy orange penne pasta, each penne coated thickly in smooth sauce. The pasta in the front bowl is topped with a sprinkle of grated cheese, red pepper flakes, and small green herb pieces, with a spoon resting inside the bowl. The bowls sit on a soft beige cloth on a white marbled surface. In the background, there is a blurred bottle with writing and part of a cheese block with a grater. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vodka Penne Pasta Recipe
Top Tip
How to Serve Vodka Penne Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vodka Penne Pasta Recipe

Why You'll Love This Recipe

This vodka penne pasta recipe has been a go-to for me whenever I want a comforting meal that impresses without fuss. It’s creamy, just a little tangy, and that splash of vodka adds an unexpected depth you won’t find in typical tomato pastas. Plus, it’s quick enough for weeknights but special enough for weekend dinners.

Simple Ingredients: Uses everyday pantry staples with a little twist from the vodka for extra flavor.
Quick to Make: From start to finish, it takes about 20 minutes—perfect for busy evenings.
Comfort Food with a Kick: The creamy sauce feels indulgent while the vodka adds a subtle complexity.
Adaptable: Easy to customize with extra heat, different pastas, or even a veggie boost.

A close-up view of creamy orange penne pasta covered in a thick sauce, with small red chili flakes sprinkled evenly across the surface. There is a layer of finely grated white cheese scattered on top, adding texture and contrast. A silver spoon scoop is partly submerged in the pasta, lifting a small pile of the noodles. The pasta shapes are smooth and tubular, with sauce coating each piece evenly. The dish is set against a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vodka Penne Pasta Recipe plays its part to create a balanced sauce that clings perfectly to the pasta. Knowing why can help you choose the best versions or make smart swaps that won’t compromise the flavor.

Flat lay of raw penne pasta, a small pile of finely diced half small onion, two whole uncracked garlic cloves, a small white ceramic bowl filled with vibrant red tomato paste, a small white ceramic bowl of thick heavy cream, a small white ceramic bowl with clear vodka, a small white ceramic bowl with bright red chili flakes, a small white ceramic bowl of kosher salt crystals, a small white ceramic bowl with freshly ground black pepper, a small block of fresh pale yellow parmesan cheese, a small bunch of fresh green parsley sprigs, all arranged in perfect symmetry 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 or Ziti Pasta: I love penne because its ridges hold the sauce beautifully, but rigatoni or even ziti work well for the rich vodka cream sauce to nestle in.
Olive Oil: For sautéing the onion and garlic, olive oil adds a gentle fruity base flavor without overpowering the dish.
Onion & Garlic: These add foundational savory notes; finely dicing/ mincing them helps the sauce stay silky without chunky bits.
Tomato Paste: Packed with concentrated tomatoes, this gives the sauce a beautiful rich color and deep umami without watery texture.
Heavy Cream (or Double Cream): The cream softens the tomato’s acidity and thickens the sauce into that luxurious, velvety coating you want.
Vodka: Adds subtle sharpness and helps tie the tangy tomato and rich cream together without any boozy aftertaste if cooked properly.
Red Pepper Flakes (Optional): I like to add just a pinch for a warming hint without overwhelming the dish.
Salt & Pepper: Essential for seasoning each stage to layer the flavors well.
Freshly Grated Parmesan: Using freshly grated cheese helps the sauce melt smoothly and adds that salty, nutty finish.
Pasta Cooking Water: A pasta cooking secret: its starchy water helps loosen and emulsify the sauce so it sticks beautifully.
Fresh Parsley (Optional): Adds a lovely fresh, herbaceous note to brighten the finished dish.

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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.

Make It Your Way

One of the best things about this Vodka Penne Pasta Recipe is how easy it is to tweak based on what you have or your flavor preferences. I often add my own little touches that make it feel uniquely mine, and I encourage you to do the same!

Spicy Kick: I sometimes up the red pepper flakes or toss in a pinch of smoked paprika for a smoky twist my family loves.
Protein Boost: Grilled chicken or shrimp stirred in at the end makes this a more filling meal perfect for dinner parties.
Alcohol-Free Version: I’ve swapped vodka with chicken stock for the kids or anyone avoiding alcohol—the sauce still tastes rich and comforting.
Veggie Friendly: For an extra nutrient boost, I stir in sautéed mushrooms or spinach right before serving.

Step-by-Step: How I Make Vodka Penne Pasta Recipe

Step 1: Cook That Pasta Perfectly

First things first, bring a large pot of salted water to a boil — not salty enough, and your pasta could taste flat! Cook the penne until al dente, following the packet instructions but tasting early because you want a bit of bite to contrast the creamy sauce. Just before draining, stir the pasta vigorously; this releases a bit of starch into the water. Then, scoop out a cup of that liquid magic—the pasta cooking water—and set it aside. It’s key for tying your sauce and pasta together later.

Step 2: Sauté Garlic and Onion Like a Pro

While your pasta is cooking, heat olive oil over medium-high in a large pan. Toss in finely diced onion and minced garlic and cook just long enough for them to become translucent and fragrant—about 1½ minutes. The finely diced onion keeps the sauce smooth and silky, so resist the urge to make those pieces too big. Then add your tomato paste and stir constantly for 2 minutes. This helps deepen the flavor and avoid the "raw" tomato taste.

Step 3: Build the Creamy Vodka Sauce

Next, reduce heat to low and pour in your heavy cream. Stir thoroughly to dissolve the tomato paste—this is the part where the sauce thickens and gets that gorgeous rosy color. Add your red pepper flakes if you like some subtle heat, along with salt and pepper. Pour in the vodka and let everything simmer gently for 3 minutes, stirring regularly. This cooks off the harsh alcohol taste but leaves behind depth and a slight tanginess. Then stir in freshly grated parmesan until melted and silky.

Step 4: Toss Pasta in Sauce Like a Chef

Add the drained pasta right into the sauce pan with your sauce, along with about ½ cup of reserved pasta water. Keep the heat on medium and stir everything together for 1 to 1½ minutes. That little bit of pasta water helps loosen the sauce just enough to coat every penne piece beautifully without it getting gluggy or dry. If it feels too thick, add a splash more pasta water.

Step 5: Serve It Up Warm

Dish out your pasta into warmed bowls for that professional touch that keeps the sauce luscious longer. Finish with an extra sprinkle of parmesan and chopped parsley for some freshness and color. I always like to pair this with crusty garlic bread on the side—trust me, you don’t want to miss out on soaking up every last bit of this rich sauce!

Top Tip

From my many attempts at perfecting this Vodka Penne Pasta Recipe, these tips make all the difference between good and unforgettable:

Reserve Pasta Water: Never skip saving that water! The starch-rich liquid is how you create that silky emulsified sauce that clings like a dream.
Cook Tomato Paste Properly: Letting it cook for a couple minutes deepens its flavor and prevents any bitter or raw tomato notes.
Use Fresh Parmesan: It melts smoothly and gives the sauce a creamy texture, unlike pre-grated cheese that can get grainy.
Don’t Skip Warming Bowls: I do this every time—it keeps the sauce luscious and the pasta warm longer.

How to Serve Vodka Penne Pasta Recipe

Garnishes

I keep it simple with freshly chopped parsley because its bright color and fresh flavor really contrast the richness. Freshly grated parmesan is always a must on top for extra cheesy goodness. Sometimes, if I’m feeling fancy, a drizzle of good quality extra virgin olive oil adds a lovely fruity finish.

Side Dishes

Garlic bread is my go-to side because you absolutely need something to sop up that creamy sauce. I also love pairing this with a big, crisp Italian salad—think arugula, cherry tomatoes, shaved fennel, and a lemon vinaigrette—to cut through the richness and refresh your palate.

Creative Ways to Present

For dinner parties, I like plating the vodka penne pasta nestled in shallow warmed bowls with a sprig of parsley and a small lemon wedge on the side. It adds a pop of color and a little bright zing if guests want to add some acidity. You could also serve it in individual ramekins topped with parmesan and broiled briefly for a golden crust—fancy and fun!

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge. Good news: this vodka penne pasta sauce is thicker than some other creamy sauces, so it actually holds up quite well—lasting about 3 to 4 days without quality loss.

Freezing

While I don’t usually freeze creamy vodka sauces (cream can sometimes separate), I’ve had decent results freezing it short-term in a well-sealed container. When thawing, do so slowly in the fridge overnight and gently reheat with a splash of milk or cream to help bring it back together.

Reheating

For reheating, I use the microwave or stove on low heat and add a little reserved pasta water or cream if the sauce feels too thick or dry. Stirring frequently helps restore that silky texture—avoid high heat that can cause the cream to separate.

Frequently Asked Questions:

Can I use another pasta shape instead of penne?

Absolutely! Rigatoni, ziti, or even rigatoni are fantastic choices because their ridges help hold the creamy vodka sauce well, but feel free to use your favorite pasta shape. Just make sure it cooks to al dente.

Does the vodka taste strong in the finished dish?

Not at all! The vodka adds depth and helps meld the flavors without leaving an alcoholic taste, especially if you simmer the sauce for a few minutes after adding it. If you prefer no alcohol, substitute with a good chicken stock.

Can I make this recipe dairy-free?

If you want a dairy-free version, try swapping heavy cream with coconut cream or a cashew cream alternative and use a dairy-free parmesan or nutritional yeast. Keep in mind the flavor and texture will shift, but it can still be delicious.

What’s the secret to getting the sauce to stick to the pasta?

The magic is in the reserved pasta cooking water. Adding that starchy liquid emulsifies the sauce, making it silky and cling to every piece of penne perfectly—don’t skip this step!

Final Thoughts

This Vodka Penne Pasta Recipe is one of those dishes I keep going back to because it’s reliably delicious, comforting, and has that little extra flair thanks to the vodka and creamy tomato sauce. I hope you give it a try and make it your own—it’s a perfect dish to share with friends or cozy up with on a quiet night in.