If you love the taste of a classic Vodka Sauce recipe, prepare to be wowed! Not only is this Italian sauce incredibly simple to make, but it’s got a rich tomato flavor and a luscious, creamy texture that makes it loved by practically everyone.
You’ll sauté shallots, garlic, and red pepper flakes until fragrant, then add a generous amount of tomato paste. Once that cooks down, it’s all about the pasta sauce! Pour in enough vodka to deglaze the pan, allowing it to reduce by half, then add heavy cream and Parmesan cheese. It’s got a surprisingly robust flavor for so few ingredients and pairs beautifully with penne pasta.
We love to serve homemade vodka sauce with garlic bread and an arugula salad. An easy, flavorful weeknight dinner that you’ll want on repeat!
For more easy pasta recipes the whole family will enjoy, try our Penne Pomodoro, Creamy Tuscan Chicken Pasta, or (for the seafood lovers) this Creamy Penne alla Vodka with Shrimp next!
Ingredient Notes
- Small tube shaped pasta, such as penne, garganelli, ziti, rigatoni, or fusilli.
- Extra virgin olive oil and butter: To sauté the aromatics
- Aromatics: shallot (or onion), garlic, and crushed red pepper flakes
- For the sauce: tomato paste, vodka, heavy cream, and freshly grated Parmesan (plus reserved pasta water!)
- For serving, you’ll want: additional grated Parm, fresh basil leaves, flaky sea salt, and freshly ground black pepper.
Be sure to grab a large saucepan or pot for making the vodka sauce in, as well as a pot for the pasta.
How To Make Vodka Sauce At Home
- Cook the pasta. Cook penne pasta (or other noodle shape) in a large pot of salted boiling water until al dente. Drain, but reserve some of the pasta water first!
- Sauté the aromatics. Sauté shallots (or onion), garlic, and red pepper flakes in a little oil and butter. Add crushed red pepper flakes and tomato paste, then cook until the tomato paste fully dissolves.
- Add the vodka. Pour in ¼ cup of vodka, then reduce until thickened. Stir in heavy cream and grated Parmesan cheese.
- Stir in cooked pasta. Add the cooked pasta and ½ cup of the reserved water. Cook, stirring until the sauce comes together, then add more water, as needed. Finish with a pat of butter and some fresh basil leaves. Taste, adjust seasoning, then enjoy immediately with extra grated Parm!
FAQs
While penne is traditional, you can use other short pasta shapes like rigatoni, fusilli, garganelli, or ziti. We prefer shaped pasta with holes or ridges to help capture the sauce versus something like spaghetti, but of course you can use any pasta you like.
The vodka adds a unique flavor dimension, but if you prefer a non-alcoholic version, you can omit the sauce. For a similar pasta recipe without alcohol, consider trying our 25-Minute Creamy Sun Dried Tomato Pasta.
Expert Tips
- For a smoother sauce, consider using an immersion blender to blend the cooked tomato mixture before adding the cream. We like the consistency as is, but definitely make it your own.
- Be sure to reserve some of the cooking water before draining pasta! The reserved pasta water will help to thicken the vodka sauce.
- To enhance the depth of flavor, you can add a small amount of pancetta or bacon when sautéing the aromatics.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prepare the vodka sauce a day in advance and refrigerate it. Cook the pasta just before serving, then reheat the sauce gently while the pasta cooks.
- Leftovers and storage: Leftovers should be stored in an airtight container in a refrigerator for up to 3 days. To reheat, place leftovers in a pan over low heat with a splash of water, stock, or heavy cream to loosen the texture.
- To freeze: While the sauce can be frozen, keep in mind that the texture of the cream may change slightly upon thawing. Freeze the sauce without the pasta, then cook fresh pasta when ready to enjoy.
How To Serve
Penne alla vodka pairs beautifully with garlic bread or crusty baguette, a caprese salad, or roasted vegetables. Some of our favorite, easy roasted veggies are oven roasted broccoli, roasted broccolini, and this Sicilian cauliflower.
If you’re in the mood for a light green salad, consider serving this with an arugula salad , kale salad, or our shredded Brussels sprouts Caesar (my all-time favorite salad!)
Substitutions and Variations
- Vodka: If you don’t have vodka on hand or prefer not to use it, you can substitute with chicken or vegetable broth.
- Heavy cream: For a slightly lighter option, you can use half-and-half or even whole milk, although the sauce might be slightly less rich and creamy.
- Veggies: If you like, stir in a package of fresh baby spinach or chopped Swiss chard leaves along with the pasta. They’ll wilt from the heat and cook quickly.
- Instead of pasta, consider pairing the homemade vodka sauce with potato gnocchi or ricotta gnocchi. If using store-bought, cook according to package instructions, then toss with the vodka sauce, same as you would pasta.
If you really love gnocchi, try our Gnocchi Alla Sorrentina next!
Total comfort food in a bowl. I could eat penne alla vodka on repeat from now until forever, it’s simply that good!
If you make this Vodka Sauce recipe, please let us know by leaving a review and rating below!
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30 Minute Pasta with Vodka Sauce
Equipment
Ingredients
- 1 lb garganelli pasta (or similar pasta, such as rigatoni, penne, or fusilli)
- Kosher salt
- 2 Tbsp extra virgin olive oil, plus more for serving
- 4 Tbsp unsalted butter, divided
- 1 large shallot, finely diced
- 2 cloves garlic, finaly chopped or grated
- ¾ tsp crushed red pepper flakes
- ¼ cup tomato paste
- ¼ cup vodka
- ¾ cup heavy cream
- ¼ cup freshly grated Parmigiano Reggiano cheese, plus more for serving
- ½ cup loosely packed basil leaves, plus more for serving
- Freshly ground black pepper
- Flaky sea salt, for serving
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil. Season generously with a few tablespoons of Kosher salt, then add 1 lb pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of cooking water, then drain pasta. While the pasta is cooking, make the sauce.
- Sauté the aromatics. In a large pot with deep sides, heat 2 Tbsp olive oil and 2 Tbsp butter over medium heat. Add diced shallot, then cook until translucent, about 3-4 minutes. Add 2 cloves chopped garlic and ¾ tsp red pepper flakes, then stir and cook 1-2 minutes more. Stir in ¼ cup tomato paste until fully dissolved.
- Add the vodka. Reduce the heat to medium-low, then add ¼ cup vodka. Cook until reduced by half, about 2-3 minutes. Stir in ¾ cup heavy cream and ¼ cup of grated Parmesan, then simmer until thickened, about 2-3 minutes more.
- Toss the pasta in the sauce. Add cooked pasta to the pan with the vodka sauce along with ½ cup of the reserved water. Cook, stirring often, until the pasta is fully coated in the sauce, adding more of the water as needed to create a thinner sauce. Finally, remove the pan from the heat, then stir in remaining 2 Tbsp butter and ½ cup loosely packed basil leaves.
Notes
- To make-ahead: You can prepare the vodka sauce a few days in advance and refrigerate it. Cook the pasta just before serving, then reheat the sauce gently while the pasta cooks.
- Leftovers and storage: Leftovers should be stored in an airtight container in the fridge for up to 3 days. To reheat, place leftovers in a pan over low heat with a splash of water, stock, or heavy cream to loosen the texture.
- To freeze: While the sauce can be frozen, keep in mind that the texture of the cream may change slightly upon thawing. Freeze the sauce without the pasta, then cook fresh pasta when ready to enjoy.
Nutrition
Photography by: Jo Harding.
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