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This Penne alla Vodka recipe is ready in under 30 minutes with perfectly cooked penne pasta, a creamy homemade tomato vodka sauce and fresh parmesan cheese. Not a fan of vodka? No problem! We can change it out for chicken broth!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Not only do I love pasta but I LOVE quick pasta recipes that aren’t going to take me all day to make. This penne alla vodka fits the bill because it only takes and handful of ingredients and about 30 minutes from start to finish!
Why You Should Make this Penne alla Vodka…
- This Penne Alla Vodka Pasta recipe is ready in about 30 minutes.
- Recipe does have vodka in it but if you don’t want to use vodka we can replace that with chicken broth.
- Great and easy weeknight dinner.
QUICK GLANCE AT INGREDIENTS FOR Penne alla Vodka:
- Penne pasta
- onion powder
- tomato paste
- low sodium chicken broth
- heavy cream
- fresh shredded Parmiggiano-Reggiano cheese
(AMOUNTS IN RECIPE CARD BELOW)
How to make Penne alla Vodka:
Time needed: 30 minutes.
- Cook the pasta.
Cook pasta according to the instruction on the box. Set aside. About 12 minutes.
- Making the vodka tomato sauce WHILE pasta is cooking.
In a large skillet, over medium heat, melt butter and onion powder. Add tomato paste and stir for about 30 seconds. Stir to incorporate the paste.
- Deglaze and add the vodka.
Its time to deglazed with the Vodka. To deglaze the pan, add 5 tablespoons of vodka a little at the time and mix until there is a thick red sauce.
- Add chicken broth.
Once you have the sauce, add 2/3 cup of chicken stock. Simmer for about 5 minutes.
- Time for cream and cheese!
Add the heavy cream and the cheese. Stir until it is all incorporated.
- Add in pasta!
Add the cooked pasta, one scoop at the time.
If pasta sauce seems too thick you can add a bit of the pasta water to thin it out.
- Mix it all together.
Mixing every time to coat all pasta. Repeat until you have used all cooked pasta.
Don’t want to use vodka? No Problem!
If you don’t want to use vodka in this recipe just exchange it for more chicken broth.
Frequently Asked Questions
The Vodka is for flavor for the sauce.
Nope! You can use chicken broth instead.
We’re only using about 5 tablespoons of vodka in this pasta recipe and a lot of the alcohol will cook out during the cook time. According to research it should be safe for children to eat but you need to use your judgement as a parent on if you want to serve it to them or not. 🙂
Any kind that you would enjoy drinking. You don’t need the most expensive but I wouldn’t buy the cheapest on the market.
Add a bit more and cream to help balance it out.
If you haven’t added the pasta to it, the vodka sauce (once cooled) can he stored in an air tight container in the fridge for about 3 days and in the freezer for up to 2 months. I do not recommend mixing it with the pasta and then freezing it.
Don’t want to buy an entire bottle of vodka for one recipe? Here is a tip – buy 2 airplane sized bottles of vodka for this recipe! Perfect amount of vodka and no waste.
What to serve with Penne alla Vodka:
More Amazing Pasta Recipes
- Baked Chicken Feta Pasta – TikTok Pasta Recipe
- One Dish Easy Cheesy Mac and Cheese
- Cheesy Taco Pasta
- Spaghetti Carbonara
- Cheeseburger Macaroni Skillet – Homemade Hamburger Helper
Penne alla Vodka
- 1 box (16 oz) Penne pasta
- 2 tablespoons unsalted butter
- 1 teaspoon onion powder
- ½ cup (1 can of 6 oz.) tomato paste
- 5 tablespoons Vodka
- 2/3 cups of low sodium chicken stocks
- 1/2 cup heavy cream
- 1/2 cup fresh shredded Parmiggiano-Reggiano cheese, more if you want to sprinkle some on the plate when you serve.
Cook your pasta according to the instruction on the box.
While pasta is cooking start on the sauce.
In a large skillet, over medium heat, melt butter and onion powder.
Add tomato paste and stir for about 30 seconds,
Deglazed the pan with the Vodka.
Deglazing - add 5 tablespoons of vodka a little at the time and mix. until you start having a thick red sauce.
Once you have the sauce whisked, add 2/3 cup of chicken stock. Simmer for about 5 minutes
Gently mix together.
Whisk in heavy cream and the cheese.
Stir until everything is incorporated.
Add the cooked pasta, one scoop at the time. Mixing every time to coat all pasta.
Repeat until you have used all cooked pasta.
- Pasta: You can use any pasta you like. I would, however, recommend a short pasta.
Penne, bowtie or shells.
- If you do not want to use vodka, you can use chicken stock. This step helps infuse
the tomatoes paste and the start of the sauce.
Amount Per Serving: Calories: 253Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 400mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 8g
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