• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Girl With The Iron Cast
  • Home
  • About Me
  • Recipes
    • Recipe Index
  • Shop
  • Contact Me
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
  • Shop
  • Contact Me
    • Subscribe to my newsletter!
    • Privacy Policy
    • Disclaimer
  • Follow GWTIC on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Shop
    • Contact Me
      • Subscribe to my newsletter!
      • Privacy Policy
      • Disclaimer
  • Follow GWTIC on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Pasta/Noodles » Penne Alla Vodka

    Penne Alla Vodka

    June 8, 2019

    21273 shares
    Jump to Recipe Print Recipe

    One of my favorite pasta sauce’s is alla vodka sauce. This made from scratch alla vodka sauce, is SO easy. This penne alla vodka recipe will become a staple sauce in your household.

    overhead photo of bowl filled with penne all vodka, fresh basil, and parmesan cheese block

    Penne alla vodka is a classic that I love ordering in restaurants and didn’t know how easy it was to make at home.

    Butter

    kerrygold butter package

    Every good sauce starts with a good base. This is not sponsored, but I have to take a second to acknowledge Kerrygold butter. Compared to American butter, European butter has a higher fat content which results in a more creamy and rich taste. To take it a step further, this Irish butter has even more flavor than most European butter’s. Not to sound dramatic, but this butter will change your cooking life.

    Base of the sauce

    close up of diced onion, garlic, and red pepper flakes being sautéed in a dutch oven

    I start the sauce with olive oil, butter, and roughly chopped onion. I allow the onion to cook until it’s translucent and add in: dried oregano, salt, fresh ground black pepper, and crushed red pepper because I always like a little kick to my sauce. Once the onion has cooked down, I add in minced garlic and cook for about a minute until fragrant.

    Tomatoes

    can of san marzano tomatoes in front of dutch oven

    Next comes the main ingredient, the tomatoes! I always use whole peeled tomatoes. They come in different styles with different ingredients, so be aware of what else it is mixed with because that can change the taste of the sauce. This one had basil and sea salt, so I was aware of the added salt when cooking the rest of the dish. San Marzano tomatoes have a better balance of acidity to sweetness, but real tomatoes grown in the San Marzano region of Italy and will have an official stamp stating so on the can (these did not, but still similar style/flavor).

    tube of tomato paste over the dutch oven

    I like to add a touch of tomato paste to my sauce to get more of an intense tomato flavor. It is concentrated, so a little goes a long way! It is great to use a little, taste the sauce, then add more later if you want to enhance the tomato flavor.

    dutch oven with tomato base of penne alla vodka sauce

    When I pour the whole peeled tomatoes into the pot, I gently break them up with my cooking spoon, cover them, and allow them to break down for thirty minutes. It’s important not to rush this step because you want to give the sauce time to reduce and fully absorb all of the flavors of the ingredients you have added.

    Vodka

    bottle of vodka over the sauce in the dutch oven

    Now comes the vodka! This ingredient is more controversial than you think. Many state that the alcohol just cooks off, so why even add it? I learned that at low concentrations, alcohol actually enhances the flavor and releases aromas from the ingredients within the dish. Too much and you’ll just smell the pungent alcohol, just enough and you’ll have delicious aromas. You do have to allow it to cook for about 7 minutes so the alcohol can cook and do its proper job in flavoring the sauce.

    Alla vodka sauce

    smoothed alla vodka sauce in a dutch oven

    I added heavy cream after the vodka and then used an immersion blender to blend until the whole sauce was smooth. Don’t have an immersion blender? Carefully transfer to a heat safe blender and blend until smooth. After blending the sauce, I bring it to a boil and then I turn it to simmer for minimum 10 minutes. This is for the vodka as stated above and for the sauce as a whole to reduce together. While the sauce is simmering, you can cook the pasta!

    close up of penne in vodka sauce

    If you are dairy free or want to stay away from using heavy cream, I have substituted coconut cream and it was just as amazing! Make sure you use coconut cream, not coconut milk or the consistency will be off.

    close up of penne alla vodka in bowl with basil on top

    I reserve some pasta water to add to the sauce to help create the perfect consistency. I add small amounts at a time, stirring, until the consistency I prefer is reached. Some like their sauce thicker, some more thin so this is a great way to control that. I taste the sauce and adjust the seasoning if necessary, then add the pasta directly into the sauce to coat.

    Penne alla vodka

    overhead shot of penne alla vodka with parmesan cheese shaved over the top and basil

    I serve the penne alla vodka with freshly grated Parmigiano-Reggiano cheese, fresh basil, and toasted bread to scoop up all the delicious sauce left in the bowl!

    penne alla vodka in a grey bowl surrounded by basil, bread, and cheese

    Looking for more pasta recipes?

    • Creamy Pesto
    • Bolognese
    • Stuffed Shells
    • French Onion Pasta Bake
    • Blistered Tomato
    • Roasted Eggplant and Bell Pepper
    overhead photo of bowl filled with penne all vodka, fresh basil, and parmesan cheese block

    Made this recipe and loved it? Leave a star rating below!

    overhead shot of penne alla vodka with parmesan cheese shaved over the top and basil

    Penne Alla Vodka

    This homemade made from scratch penne alla vodka will be your new favorite pasta sauce. 
    4.64 from 41 votes
    Print Pin Rate
    Course: Pasta/Noodles
    Cuisine: Italian
    Keyword: pasta, penne alla vodka, vodka sauce
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 4 servings
    Calories: 727kcal
    Author: Stephanie

    Equipment

    • Le Creuset Cast-Iron Signature Round Dutch Oven
    • All-Clad Immersion Blender 
    • All Clad Stock Pot
    • Box Grater
    Prevent your screen from going dark

    Ingredients

    • 28 ounces whole peeled tomatoes 1 large can
    • 1 tablespoon tomato paste
    • 2 tablespoons unsalted butter
    • 2 tablespoons olive oil
    • 1 cup yellow onion diced
    • 4 cloves garlic minced
    • ½ teaspoon dried oregano
    • ½ teaspoon crushed red pepper flakes
    • ¼ cup vodka
    • ½ cup heavy cream see note
    • 1 pound penne cooked to package instruction (reserve 1 cup pasta water)
    • Kosher salt
    • Fresh ground black pepper

    Garnish:

    • Fresh Basil
    • Parmigiano-Reggiano freshly grated
    • Toasted baguette to scoop up sauce

    Instructions

    • In your dutch oven or large sauce pot, over medium/high heat, add olive oil and butter. Once butter has melted add in the onion, dried oregano, crushed red pepper flakes, ½ tsp kosher salt, ¼ tsp fresh ground pepper, and stir to combine. Allow the onion to cook until translucent, about 4 minutes. Add in the garlic and cook for an additional minute. Add in the canned tomatoes and using your cooking spoon, carefully break up the tomatoes. Add in the tomato paste, stir to combine, and bring to a boil. Cover and reduce heat to a simmer for 30 minutes.
    • After sauce has reduced for 30 minutes, add in the vodka, the cream, and using an immersion blender, blend until sauce is completely smooth (see note). Raise heat to high and bring the sauce to a boil, once the sauce is boiling reduce to a simmer and allow to reduce while pasta cooks.
    • In a large pasta pot, bring water to a boil with 2 tsp of kosher salt. Cook the penne to al dente according to package instructions. Before draining, reserve 1 cup of the pasta water and set aside. Drain the pasta. Add the cooked pasta directly into the sauce and stir to combine. You can use the reserved pasta water to thin out the sauce if necessary. Taste and adjust seasoning if necessary. Serve with fresh basil and grated cheese.

    Notes

    1. If you do not have an immersion blender, you can carefully transfer to a heat safe blender to blend the sauce.
    2. You can substitute the heavy cream with coconut cream, ensure it is coconut cream not milk for texture purposes.

    Nutrition

    Calories: 727kcal | Carbohydrates: 99g | Protein: 18g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 338mg | Potassium: 775mg | Fiber: 7g | Sugar: 11g | Vitamin A: 985IU | Vitamin C: 23mg | Calcium: 128mg | Iron: 4mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
    « Jerk Chicken Marinade
    Baked Coconut Shrimp »
    21273 shares

    Originally Published: June 8, 2019 Post Updated: November 15, 2022 Filed Under: Dinner, Italian, Marinades, Sauces, Dressing, Pasta/Noodles, Recipes, Vegetarian Tagged With: Basil, garlic, Onions, Oregano, Tomatoes

    Subscribe to my newsletter!

    Reader Interactions

    Comments

    1. Robby Klein

      December 19, 2021 at 12:05 am

      5 stars
      This is by far the best Vodka sauce recipe I’ve ever used. Sometimes vodka sauces can come out thin and watery but this sauce is the perfect consistency and full of flavor.

      Reply
    2. Marina

      December 31, 2019 at 10:31 am

      Hello! Do you pour everything that’s in the can of tomatoes in?

      Reply
      • Stephanie

        December 31, 2019 at 10:41 am

        Hi Marina, the recipe calls for 28oz can. If you have a 28oz can then yes, pour it all in. Some may use two 14oz cans.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Spring Delights

    close up shot of panko breaded avocado fries on a plate with dipping sauce

    Air Fryer Avocado Fries

    overhead photo of white bowl filled with orzo and greek ingredients

    Greek Orzo Pasta Salad

    overhead photo of asian salad in a bowl with spicy peanut dressing on the side and sliced limes

    Asian Salad with Spicy Peanut Dressing

    zoomed in photo of kale caesar salad in a bowl topped with parmesan and chickpeas

    Kale Caesar Salad with Chickpea Croutons

    grilled corn, avocado, halloumi cheese, and cilantro in a white bowl

    Grilled Corn Halloumi Salad

    steamed clams in a white wine chorizo broth

    Clams and Chorizo

    More Spring Recipes...

    Footer

    Follow GWTIC on Social Media!

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Disclaimer
    • Terms of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact GWTIC

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme