Craving comfort food? This Penne alla Vodka is rich, creamy, and absolutely packed with flavor! Made with penne pasta tossed in a silky tomato vodka sauce with pancetta, shallots, and garlic—this is the pasta recipe you’ll be dreaming about for days.
💬 Why You’ll Love This Recipe
- Super easy and quick – ready in under 30 minutes
- A bowl of ultimate comfort food
- Perfectly creamy, savory, and just a touch indulgent
- Great for weeknights, date nights, or when guests are coming over
- Can be made ahead and even frozen
And don’t worry—vodka in the sauce won’t get you drunk (yes, people ask!), and you don’t need to like vodka to love this dish. The alcohol cooks off, leaving behind a deep, balanced flavor.
🇮🇹 Is Penne alla Vodka Traditional?
While it might sound Italian, Penne alla Vodka is more of an Italian-American classic. It had its moment of fame in Italy back in the 1980s, but it’s definitely more popular in the US today.
You probably won’t find this on many menus in Italy, but that doesn’t mean it’s not absolutely delicious and totally worth making at home.
Think of it like shrimp cocktail—retro, but irresistible!
🧄 Ingredients
Serves 4
- ½ tbsp olive oil
- 1 cup smoked pancetta, cubed (100g) (or substitute with chopped bacon)
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 14 oz penne pasta (400g)
- 1.5 cups pureed tomatoes (passata – 400g)
- ⅓ cup heavy cream (80ml)
- ⅓ cup vodka (80ml)
- ½ cup reserved pasta water (120ml)
- Salt and pepper, to taste
- Grated parmesan, for serving (optional)
🍝 How to Make Penne alla Vodka – Step-by-Step
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook the penne until just al dente (usually 2–3 minutes less than the package says). Reserve ½ cup of pasta water before draining. - Sauté pancetta:
In a large skillet, heat olive oil and cook the pancetta for about 2–3 minutes until it starts to crisp and brown. - Add aromatics:
Add the garlic and shallot, sauté until the shallot turns soft and translucent, and the garlic smells fragrant. - Make the sauce base:
Stir in the pureed tomatoes and reserved pasta water. Let it simmer for about a minute, then turn the heat to low. - Add cream and vodka:
Pour in the cream and stir until fully combined. Add vodka, season with a little salt and pepper, and simmer for 3–4 minutes until the vodka has cooked off and the sauce has deepened in color. - Combine with pasta:
Add the cooked penne directly to the sauce and toss to coat. Add more pasta water if needed to loosen the sauce. - Serve:
Plate up and top with freshly grated parmesan if desired. Buon appetito!
🥖 Serving Suggestions
Want to make it a full meal?
- Serve with a crisp green salad
- Pair it with homemade garlic bread (see below!)
- Enjoy with a glass of red wine or sparkling water
Quick Garlic Bread:
Slice a crusty loaf (but not all the way through), and spread a mixture of softened butter, minced garlic, oregano, and sea salt between the slices. Wrap in foil and bake at 350°F (180°C) for 15 minutes until golden and melty.
🔁 Tips & Variations
- No pancetta? Use smoked bacon instead.
- Tomatoes too acidic? Add a pinch of sugar to balance it.
- Sauce splitting? Make sure the heat is low before adding cream to prevent curdling.
- No penne? Any pasta shape works—rigatoni, fusilli, or farfalle are all great.
- Want herbs? Add fresh basil or parsley for a bright finish.
- Make ahead: The sauce keeps well in the fridge for up to 5 days or freeze it for later.
- Leftovers: Store pasta in the fridge for 1–2 days. It also makes a great cold pasta salad!
💡 How Else Can I Use Vodka Sauce?
This sauce isn’t just for penne! Try it:
- In a creamy sausage pasta bake
- Over grilled or breaded chicken cutlets
- Paired with lobster ravioli for a fancy twist
📌 Save This Recipe!
This creamy Penne alla Vodka is perfect for cozy dinners, date nights, or anytime you want a little indulgence. Retro or not, it’s downright delicious—and now it’s back in style.
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- Bucatini with Roasted Red Pepper Sauce
- Speck and Mushroom Pappardelle
- Creamy Butternut Squash Pasta
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