Vodka pasta, also known as “penne alla vodka” is a classic Italian-American pasta dish with a creamy tomato sauce infused with vodka. This dish is quick and easy to make and can be on your table in less than 30 minutes. Add this to your weekday dinner rotation.
Ingredients needed for vodka pasta
- Pasta – I typically use penne, but you can use any pasta that you like such as rigatoni or ziti.
- Olive oil
- Chopped onion
- Minced garlic
- Tomato paste
- Heavy whipping cream
- Butter
- Reserved pasta water
- Red pepper flakes (optional)
- Parmesan cheese
- Salt and pepper to taste
- Optional garnishes include freshly chopped basil and parmesan cheese for topping.
How to make vodka pasta
- Make the pasta – cook the pasta in salted water until al dente. Drain the pasta but reserve some of the pasta water for the sauce.
- Make the sauce:
- Heat the olive oil over medium-high heat. Saute the onions until softened and then add the garlic and saute for 30 seconds or until it becomes fragrant.
- Stir in the tomato paste and cook until the sauce becomes a brick red.
- Add in vodka and let the sauce simmer until the vodka reduces down.
- Stir in the in the heavy whipping cream
- Add in the reserved pasta water. If pasta is still cooking, remove the sauce from the heat until you have the pasta water.
- Stir in the parmesan cheese and butter
- Taste the sauce and season with salt and pepper to taste.
- Combine – Toss the pasta with the sauce until the pasta is well coated. Add more pasta water if you need to make it saucier.
- Serve – Garnish with more parmesan cheese and fresh basil if you prefer.
Why is vodka used in this dish?
When vodka is used in this dish, it doesn’t create a strong alcohol flavor. The vodka is simmered and reduced which eliminates the alcohol flavor. Instead it enhances the tomato and cream flavor, emulsifies the sauce and contributes to the smooth texture of the sauce.
Can I use a substitution for vodka in the vodka pasta?
Yes! If you do not have vodka on hand or simply do not want to use the vodka, substitute the vodka with chicken broth or vegetable broth if you want to completely omit the alcohol. Otherwise, you can use a white wine as a substitute for the vodka in the vodka pasta sauce.
What is the best type of pasta to use?
Penne is the most commonly used pasta. It’s tubular shape holds the creamy sauce well allowing each bite to be full of flavor. Other pastas like rigatoni or ziti will also work just as well.
What to serve with Vodka Pasta
Here are some great side dishes that would pair well with vodka pasta:
- Garlic Bread
- Caesar salad
- Caprese salad
- Sauteed or roasted vegetables
Vodka Pasta
Ingredients
- 12 oz penne pasta
- 1/4 cup olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 can tomato paste
- 1/2 cup vodka or chicken broth if prefer not using vodka
- 1 cup heavy whipping cream
- 1 cup pasta water reserved from cooking the pasta
- 1 tbsp butter unsalted
- 1/2 cup parmesan cheese plus more for garnish
- Salt and pepper to taste
- Pinch of red pepper flakes optional
- Fresh basil, chopped optional garnish
Instructions
- Cook pasta al dente per instructions from the package. Once pasta is cooked, reserve 1 cup of the pasta water and drain the rest of the water using a colander. While pasta is cooking, start on the vodka sauce.
- In a large skillet over medium heat, add the olive oil. Once heated, add the onions and cook until softened about 3-5 minutes. Next add in the minced garlic and red pepper flakes (if using). Cook for another 30 seconds stirring frequently.
- Add in the tomato paste and cook for another 2-3 minutes until it starts to turn brick red. Stir in the vodka (or broth) and cook for about 3 minutes, stirring frequently.
- Add in the heavy whipping cream and gently stir until combined. If the pasta is still cooking, remove the vodka sauce from the heat until the pasta is finished cooking as you will need the reserved pasta water for the sauce.
- Add in the reserved pasta water and stir until combined. Season the sauce with salt and pepper to taste.
- Add in the parmesan cheese and butter and stir frequently until the butter and cheese are melted into the sauce. Taste the sauce and add more salt and pepper if needed. Stir in the pasta noodles and serve. Garnish with more parmesan cheese and chopped basil if preferred.