Homemade Vodka Sauce

Overhead shot of penne alla vodka in white bowl next to glass of red wine.

Course: Pasta

Cuisine: Italian

Keyword: pasta alla vodka, vodka sauce

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 690kcal

Author: Platings and Pairings

This Pasta Alla Vodka recipe will be a definite keeper. Pasta is tossed in a tomato vodka sauce that's deliciously creamy and kicked up with a sprinkling of red pepper flakes.

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Ingredients

2 Tablespoons extra virgin olive oil plus additional for drizzling
1 Tablespoon butter
28 ounces crushed tomatoes undrained
1 shallot minced
3 cloves garlic minced
3/4 cup vodka
1 cup heavy cream
Pinch red pepper flakes
salt and pepper
1 cup grated parmesan cheese
Basil sprigs to garnish (optional)
16 ounces pasta
Salt and pepper, to taste

Instructions

Bring a large pot of generously salted water to a boil.
Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add shallots and cook for 3-5 minutes, until softened. Add garlic and cook 30 seconds longer, until fragrant. Pour in vodka, increase the heat to medium-high and reduce by half, about 2-3 minutes.
Add in crushed tomatoes, bring to boil and reduce to a simmer. Simmer about 10 minutes, while the pasta cooks.
While sauce simmers, add your pasta to the boiling water and cook until al dente. 1 - 2 minutes less than called for on the package directions. Drain, reserving 1 cup of pasta water.
To your sauce, add the heavy cream, parmesan cheese, red pepper flakes, and salt and pepper to taste. Add the pasta and stir to combine. Add pasta water, if needed, to thin the sauce a bit.
Top with fresh basil and additional parmesan cheese, if desired. Drizzle with olive oil to finish.

Notes

Recipe tips

Add in sliced Italian sausages, roasted tomatoes (or air fryer tomatoes), mushrooms, and Italian herbs to make each bite extra hearty.
Want to add even more flavor? Try swapping out the raw garlic for this roasted garlic.
To make vegan penne alla vodka, use dairy free butter, coconut cream, and dairy free parmesan cheese instead.
Stir in up to 1 tablespoon of crushed red pepper flakes into the sauce to give it more heat. The spice pairs really well with the bite from the vodka.
Store the leftover penne alla vodka in an airtight container in the fridge for up to 4 days.
To reheat, add the leftovers to a pot with a splash of extra vodka. Heat over medium heat until warmed through.

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