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Overhead view of penne alla vodka in a shallow bowl with basil, parmesan, and a creamy tomato sauce

Penne alla Vodka: Creamy, Silky Tomato Pasta Sauce

Penne tossed in a tomato-vodka cream sauce built on toasted tomato paste, butter, and parmesan, ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course (Pasta)
Cuisine: Italian-American
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 400 g Penne (14 oz)
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 1 Shallot, finely diced large; or 1 small yellow onion
  • 3 Garlic cloves, minced
  • 3 tbsp Tomato paste
  • 1/3 cup Vodka (80 ml)
  • 1 can Crushed San Marzano tomatoes (800 g / 28 oz)
  • 3/4 cup Heavy cream (180 ml)
  • 1/2 tsp Red pepper flakes
  • 3/4 cup Parmesan, grated (60 g); plus more for serving
  • Salt to taste; plus salt for the pasta water
  • 1 cup Reserved pasta water
  • Fresh basil, torn small handful

Method
 

Cook the Penne
  1. Bring a large pot of well-salted water to a boil. Cook the penne 1 to 2 minutes less than the package directions, until just shy of al dente.
  2. Reserve 1 cup of pasta water, then drain the penne and set it aside.
Build the Vodka Sauce
  1. Heat the olive oil and butter in a large skillet over medium heat until the butter melts.
  2. Add the shallot and cook 3 to 4 minutes, stirring often, until soft and translucent.
  3. Add the garlic and red pepper flakes and cook 30 seconds until fragrant.
  4. Stir in the tomato paste and cook 2 minutes, stirring often, until it turns brick-red and coats the pan.
  5. Pour in the vodka, scraping up any browned bits, and simmer 2 to 3 minutes until reduced by half and the sharp alcohol smell fades.
  6. Add the crushed tomatoes, season with salt, and simmer 10 to 12 minutes, stirring occasionally, until slightly thickened.
  7. Lower the heat, stir in the cream, and simmer 2 to 3 minutes until the sauce turns pale orange-pink. Keep it at a gentle simmer, not a boil, or the cream can split.
Finish and Serve
  1. Add the drained penne to the skillet with 1/2 cup reserved pasta water. Toss over low heat 1 to 2 minutes until the sauce clings to the pasta.
  2. Stir in the parmesan, adding more pasta water a splash at a time if the sauce looks too thick.
  3. Remove from the heat, scatter basil on top, and serve right away with extra parmesan.

Notes

  • Toast the tomato paste until it darkens, this deepens the flavor of the whole sauce.
  • Simmer the vodka fully before adding tomatoes to cook off the sharp alcohol edge.
  • Reserve pasta water before draining, you'll need it to loosen the sauce later.
  • Keep the heat low once the cream goes in to avoid curdling.