Penne Alla Vodka

Prep Time: 10 minutes

Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Servings: 4–6
Category: Main Dish / Pasta

Notes After Making


Ingredients

  • Kosher salt
  • ½ cup (120g) extra-virgin olive oil
  • 2 tablespoons (28g) unsalted butter
  • Crushed red pepper, optional
  • 3 garlic cloves, grated
  • 6 tablespoons (about 102g) tomato paste
  • 1 pound (454g) rigatoni
  • 1 pint (2 cups / 480g) heavy cream
  • 6 tablespoons (90ml) vodka
  • Freshly grated Parmesan or Pecorino cheese, for serving

Instructions

  1. Bring a large pot of generously salted water to a boil over high heat.
  2. Meanwhile, in a large skillet over medium heat, combine the olive oil, butter, and a pinch of crushed red pepper, if using. Cook, whisking to blend the fats together as the butter melts.
  3. Add the grated garlic and tomato paste. Whisk until the tomato paste becomes deep red, about 3–5 minutes.
  4. As soon as the pasta goes into the boiling water, add the heavy cream to the skillet. Continue whisking until the cream is fully incorporated and the sauce darkens slightly, about 5 minutes.
  5. Add the vodka to the sauce and continue whisking until the alcohol cooks out—the strong scent of the vodka should disappear—and the sauce is perfectly smooth, about 5 minutes more.
  6. Add the rigatoni to the boiling water and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
  7. Add ½ cup of the reserved pasta water to the sauce. Continue to simmer and whisk frequently until the sauce is thick enough to coat the back of a spoon without sliding off, about 15–20 minutes.
  8. Add the cooked rigatoni to the sauce and stir until the pasta is thoroughly coated and glossy. Add additional reserved pasta water, a little at a time, if needed to loosen the sauce.
  9. Divide among plates, top generously with freshly grated Parmesan or Pecorino, and serve immediately.

Jessica’s Notes

Best Served With

  • A simple arugula or green salad with lemon vinaigrette to balance the richness of the sauce.
  • Garlic bread or crusty Italian bread for soaking up the extra vodka sauce.
  • Roasted or sautéed broccolini for a vegetable side.

Wine Pairing

  • Pinot Grigio — Crisp acidity and a clean finish cut through the creamy sauce while complementing the tomato.
  • Chianti Classico — Bright acidity and savory cherry flavors work particularly well with the tomato paste and Parmesan.
  • Barbera — High acidity and low tannins make it an excellent match for a rich, creamy tomato sauce.

Prep Ahead

  • The sauce can be prepared up to 2 days ahead and refrigerated in an airtight container.
  • When reheating the sauce, add a splash of pasta water, cream, or milk to bring it back to a smooth consistency.
  • Cook the pasta just before serving for the best texture.

Storage

  • Refrigerate leftovers in an airtight container for up to 3–4 days.
  • The sauce will thicken considerably when chilled.

Freezer-Friendly

  • The vodka sauce can be frozen separately for up to 3 months.
  • Thaw overnight in the refrigerator and reheat gently, adding a splash of water or cream as needed.
  • For the best texture, freeze the sauce without the pasta and cook fresh rigatoni when serving.

Reheating

  • Reheat gently in a skillet over medium-low heat, adding a splash of pasta water, milk, or cream to loosen the sauce.
  • Individual portions can be microwaved, stirring halfway through.

Variations

  • Add cooked Italian sausage, pancetta, or crispy prosciutto for a heartier version.
  • Use penne, ziti, or another short pasta in place of rigatoni.
  • Increase the crushed red pepper for a spicier sauce.
  • Substitute Pecorino Romano for Parmesan for a saltier, sharper finish.

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