Penne alla Vodka
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Penne alla Vodka is a classic Italian pasta dish that everyone loves. It’s made with penne pasta and a creamy vodka sauce with prosciutto. The combination of flavors is simply irresistible.
This family recipe is one of my favorites. I loved it growing up, and now I’m excited to share it with you.
You’ll love the rich, creamy sauce that coats the penne perfectly. The prosciutto adds a wonderful depth of flavor, making each bite delicious.
The dish is quick and easy, perfect for busy weeknights. With just a few simple ingredients, you can create a delicious meal that the whole family will enjoy.
Plus, it only takes 30 minutes to make from start to finish. For more quick and easy pasta recipes try my Shrimp Scampi and One Pot Chicken Spinach Pasta.
Penne with Vodka Sauce Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Butter – salted or unsalted butter works. Extra-virgin olive oil would work as a substitute.
- Onion – I have made this vodka sauce with sweet onions as well. Whichever you have on hand is fine.
- Proscuitto – Can sub with pancetta, ham, or bacon if desired. Or leave out to make it vegetarian.
- Tomatoes – Use a can of crushed San Marzano tomatoes or get a can of whole tomatoes and crush them yourself. Pureed tomatoes can also be used for a smoother sauce.
- Parmesan – use freshly grated if at all possible. Grate as finely as possible so that it incorporates easily.
- Vodka – any brand of unflavored vodka will do.
- Oregano and basil – I strongly recommend fresh basil, but dried oregano is just fine.
- Penne – While penne is the classic choice to pair with pink vodka sauce, other tube-shaped pasta such as rigatoni can be used as well.
How to Make Vodka Sauce
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
- Cook base: Melt butter, sauté onion and prosciutto, then add garlic.
- Simmer sauce: Add tomatoes, vodka, salt, and pepper. Simmer for 15 minutes.
- Finish sauce: Add parmesan, cream, basil, and oregano. Stir until combined.
- Combine: Toss cooked pasta with sauce, thin with pasta water if needed. Garnish and serve.
Pro Tip:
When draining pasta, reserve some pasta water to thin the sauce if desired. We prefer our sauce thick, so we skip this step, but it’s up to you. Reserved pasta water can also be refrigerated and used to thin the sauce when reheating leftovers.
Serving Suggestions
Complete your meal with a fresh side salad dressed with a light vinaigrette. Crispy garlic bread is also a great choice, perfect for soaking up the creamy vodka sauce. Don’t forget to add extra grated parmesan cheese on top of the dish for an extra layer of cheesy goodness.
Storage
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Sauce can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.
Reheating: I recommend reheating leftovers on the stovetop with a bit of butter and a splash of water (or reserved pasta water) to help thin the sauce. The microwave works too if you are in a hurry.
Tips for the Best Vodka Sauce
- Use San Marzano tomatoes for the best flavor and texture.
- Cook pasta al dente to ensure it holds up well in the creamy sauce.
- Finely chop onions and garlic for a smooth, even sauce.
- Reserve pasta water to thin the sauce if needed.
- Simmer sauce gently to let flavors meld without burning.
Additions and variations
- Spicy kick: Add ¼ teaspoon of red pepper flakes to the sauce for a bit of heat.
- Chicken penne alla vodka: Stir in 2 cups of cooked, shredded chicken when adding the parmesan cheese and cream.
- Vegetarian version: Replace prosciutto with sautéed mushrooms for a meat-free option.
Does the alcohol cook out of penne alla vodka?
Yes, most of the alcohol in penne alla vodka cooks out as the sauce simmers, leaving behind a rich, deep flavor. The final dish contains only a small trace of alcohol.
More Pasta Recipes
- Pizza Pasta Casserole
- Crockpot Garlic Parmesan Chicken Pasta
- Beef Enchilada Pasta
- Taco Pasta Casserole
Penne alla Vodka
Ingredients
- 16 ounces penne
- 3 Tablespoons butter
- 1 medium yellow onion finely chopped
- 2 garlic cloves minced
- 3 Tablespoons chopped prosciutto
- 28 ounces crushed tomatoes preferably san marzano tomatoes
- ½ cup vodka
- ¼ teaspoon salt or more to taste
- ¼ teaspoon black pepper or more to taste
- 1 cup grated parmesan cheese plus more for serving
- ¾ cup heavy cream
- 1 Tablespoon chopped fresh basil plus more for garnish
- 2 teaspoons dried oregano
Instructions
- Melt butter in a large saucepan or dutch oven over medium heat. Add onion and prosciutto. Saute, stirring occasionally, for 2-3 minutes. Add garlic and saute, stirring, for about 30 seconds or until fragrant.
- Add tomatoes, vodka, salt, and, and pepper. Stir to combine. Bring to a simmer and then reduce heat to low and allow to simmer for 15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta al dente according to the package directions. Drain and reserve ½ cup of pasta water.
- Add parmesan cheese, heavy cream, basil, and oregano to the sauce. Stir until combined and cheese has melted, about 1 minute. Remove from heat.
- Add cooked pasta to the sauce and toss to coat. Thin sauce with reserved pasta water, if needed. Serve garnished with parmesan cheese and fresh basil, if desired.
Nutrition
Did You Make This Recipe?
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You forget to explain the adding the heavy cream. It has to slow as it will curdle.
I have made this vodka sauce recipe several times and never experienced curdling and would love to help you troubleshoot.
Did you make the recipe? Or are you making a suggestion after reading the recipe? Your comment doesn’t make it clear.
If you prepared the recipe and experienced this issue please let me know if you made any ingredient substitutions and whether you used a heavy cream with 36% or more milk fat.
I’m curious if you maybe used light cream / half and half / or milk instead of heavy cream? Or that the sauce temp was too high when the cream was added? The temp should be low when the heavy cream is added and it should only be left on the heat briefly until the parm cheese has melted into the sauce.