Penne Alla Vodka Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 1 lb penne and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot. Toss with 1 tsp olive oil to prevent sticking and set aside until sauce is ready.

Sweat aromatics

In a large skillet or sauté pan over medium heat, warm 2 tbsp extra-virgin olive oil and 1 tbsp butter until butter melts. Add 1 cup finely diced onion and a pinch of salt. Sauté 6–8 minutes until translucent and soft. Add 4 cloves minced garlic and 1 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant, stirring to avoid burning.

Deglaze with vodka

Carefully add 1 tbsp vodka to the pan. Let it simmer and reduce by half for about 1–2 minutes to cook off alcohol and lift any browned bits.

Add tomatoes and simmer

Pour in 28 oz tomato purée or crushed tomatoes and stir to combine. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 10–12 minutes to concentrate flavors, stirring occasionally.

Finish with cream and cheese

Stir in 3 tbsp heavy cream and 3 tbsp grated Parmesan. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp sugar if needed to balance acidity. Simmer 2–3 minutes more until sauce is creamy and cohesive. Taste and adjust seasoning.

Add the drained penne to the skillet with the sauce (use a large pot if your skillet is small). Toss to combine over low heat. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time (up to 1 cup) until desired consistency is reached. Cook together 1–2 minutes so pasta finishes cooking in the sauce and absorbs flavor.

Remove from heat. Stir in 1 cup julienned fresh basil and 2 tbsp chopped parsley. Add 1 tsp lemon zest if using for brightness. Adjust salt and pepper to taste. Sprinkle additional grated Parmesan if desired.

If adding protein: For grilled chicken, season 12 oz chicken breast with salt and pepper and grill or pan-sear until internal temperature reaches 165°F (74°C), then slice and fold into the finished pasta just before serving. For Italian sausage, brown and cook 12 oz sliced sausage in a separate skillet, drain excess fat, then stir into the sauce when you combine pasta and sauce so the flavors meld.

Portion pasta into bowls or plates. Garnish with extra basil leaves, a shower of grated Parmesan, and an optional drizzle of olive oil. Serve immediately.