This Vodka Pasta, or Penne alla Vodka, tastes like it came straight from a cosy Italian trattoria. The secret lies in the tomato-cream Vodka Sauce. It’s rich, silky, and just a little bit fancy thanks to a splash of vodka, yet dead easy. I’m completely besotted!
Late to the Vodka Pasta party!
I feel like this was the viral pasta about 5 years ago. I vaguely remember lots of cool young people and rad chefs making it.
Naturally, I missed the trend because I’m just not hip enough to keep up! 😅 So I only made it for the first time a few weekends ago and understood the hype. The sauce is rich and velvety, and tastes far more luxurious than the short ingredients list would suggest. And I imagine the use of vodka gives it extra street-cred with the younger generation.
Meanwhile, this un-hip dork is more chuffed over the convenience of using a whole packet of pasta and an entire tub of tomato paste – quite handy!
All jokes aside though, vodka is the magic. Like wine in cooking, it adds depth and complexity that takes a simple cream and tomato sauce into wow territory. But, it doesn’t taste alcoholic at all! (Unless you want it to – just keep pouring).
What goes in vodka pasta
You’ll see versions around that use both canned tomato or passata and tomato paste, and the ratios of vodka, parmesan and cream are all over the place. But there’s general consensus on the ingredients that go in, so I don’t use anything groundbreaking. Though in shocking news, I strayed from my usual trusted sources (NYT Cooking, Ina Garten, Lidia Bastianich and America’s Test Kitchen) by only using tomato paste because I prefer the flavour, with the bonus that it shaves 15 minutes off the cook time. See FAQ below for more dorky development chatter!
Ingredients in Vodka Pasta
Ironically, even though vodka is in the name, this is still absolutely worth making without vodka. 🙂 Though I’d substitute with either a slosh of wine or chicken stock, else the sauce is a little too one dimensional.
If you’re cooking for kids, add the vodka earlier so you can thoroughly cook out most of the alcohol. For grown ups, it’s nice to add it in towards the end (don’t worry, won’t taste boozy, but you get more of the floraly notes).
Vodka – Use whatever you’ve got! And now you all know what my go-to is. 🙂 Avoid flavoured vodkas – not sure now is the time to use that Apple Vodka you were mad for last summer!
Substitute with gin (not one too herbaceous though), white wine or for non alcoholic, use chicken stock/broth instead.
Pasta – Penne is classic, ziti is basically the same (it’s penne, but with ridges), rigatoni is also very popular. Though really, you can make this with any shape pasta – long or short – and it’s going to be fab. Oh wait – I’d avoid tiny pasta though, like risoni/orzo, ditalini, dinosaur pasta. I think there’s too much sauce.
Tomato paste (UK: tomato purée) – I love that this recipe uses a whole standard tub of tomato paste! I use regular though “double concentrate” is fine too. Use the same amount as I find the flavour is not any stronger though it does have richer tomato flavour. However, we cook off the tomato paste in this recipe which improves the flavour so the quality difference doesn’t come into play here.
Note: US standard tubes are 133g (4.5oz), Aussie tubs and cans are 140g (this is what the recipe calls for), and tubes are 130g. That 7g or 10g difference won’t ruin your dinner, promise! 🙂
Garlic and onion – Essential aromatics for the sauce.
Cream – Use thickened cream (US: heavy cream, UK: double cream) as it is a little thicker than regular pouring cream. Though actually, any pourable cream should work fine in this recipe as it uses so much tomato paste which does much of the heavy lifting to thicken the sauce.
Low fat cream will work fine but it will lack the creamy mouthfeel of full fat cream. Cream alternative – evaporated milk, but again, it’s even less creamy mouthfeel than low fat cream.
Red pepper flakes (chilli flakes) – Optional extra, I use 1/2 teaspoon which gives this a lovely background hum of warmth which I really like in this creamy sauce. Also feels a little grown up for a grown-up sauce. 🙂
Parmesan – Adds salt into the sauce that’s more interesting than just using salt. Plus, extra for garnish!
Pinch of parsley for sprinkle, if you’re feeling fancy.
How to make Vodka Pasta
The timing of this recipe works well so the sauce is ready once the pasta is cooked. It’s a great no stress recipe!
Boil the pasta in a large pot of salted water for the time per the packet directions until it’s al dente (just cooked, not soft and mushy).
Save pasta water – Just before draining, give the pasta a big stir to agitate the starch (ie make the watery murky) then scoop out 1 cup of the water. We’re going to use this when tossing the pasta in the sauce.
💡This is a key step for making pasta dishes to make the sauce cling to the pasta (and therefore ending up in your mouth!) instead of pooling in the base of your bowl. The starch in pasta water emulsifies with the sauce’s fat, naturally thickening it and making it stick to the pasta. Cooking science at work!
Sauté the onion and garlic on medium high until translucent, about 1 1/2 minutes. Then cook off the tomato paste. This isn’t a standard step in all vodka sauces but I think it really makes a difference – it takes off the sour edge and deepens the flavour. It also levels the playing field whether using a good Italian brand (like Mutti double concentrated tomato paste) or generic brands.
Simmer – Add the cream, mix to dissolve the tomato paste in, then add the vodka, chilli flakes, salt and pepper. Lower the heat to medium so it’s simmering gently and cook for 3 minutes, stirring regularly so the base doesn’t catch – important, because this cream sauce is thicker than usual because of the amount of tomato paste in it. Then stir the parmesan in until melted (literally takes seconds).
TIPS: If your pasta isn’t ready yet, turn off the stove at this point. Cooking for kids? Add the vodka before the tomato paste and cook until mostly evaporated to cook out the alcohol.
Toss toss toss! Add the pasta and 1/2 cup of the reserved pasta cooking water (see step 2 for what this does). Toss on medium heat for 1 to 1 1/2 minutes or until the pasta is coated in the pasta sauce.
Serve immediately with a shower of extra parmesan and a pinch of parsley!
I warm the pasta bowls
I know this is a random place to talk rant about this, but I like to warm pasta bowls for creamy pastas – have I mentioned this before?? Creamy sauces thicken fast and by the time you’re halfway through (especially if you spent the first few minutes attacking garlic bread), it’s gone from silky to……. well, less so. By using a warm bowl, you can keep the creamy sauces silky for longer.
So I warm bowls in the microwave while the sauce is simmering – 30 seconds for one, 1 minute for four, then leave them in there until I’m ready to serve. A small thing that makes a big difference!
Anyway, enough about warm bowls 😅 Hope you give this one a go – classic Italian trattoria food, made easily at home! – Nagi x
PS A side of Garlic Bread, Mega Italian Salad and Tiramisu will really make you feel like you’re at a rustic Italian restaurant!
Vodka Pasta FAQ
Apparently not, it’s an Italian-American dish. Details of actual origins are somewhat murky but I’ve read that it was originally invented as a marketing push for vodka sales back in the 1970’s. Clever! 🙂
Yes it can, though it will no longer be a Vodka Pasta! But it is a divine creamy tomato pasta if you use chicken stock/broth instead to keep it non alcoholic, or you can use white wine. The recipe card offers suggestions!
Penne is traditional – Penne alla Vodka – though rigatoni seems to be quite popular too. But this sauce will really work with any short or long pasta. Just avoid very small ones – like risoni/orzo, tiny stars etc – as I think they will get lost in this creamy sauce.
Absolutely! Vodka pasta is a great blank canvas for extras. Stir through shredded cooked chicken or shrimp/prawns for a protein boost, or cook some bacon or pancetta with the onion for added flavour. Sautéed mushrooms and baby spinach would work nicely too. Just avoid anything too bold that might overpower the creamy-tomato flavour – this sauce is the star!
Also, consider reducing the amount of pasta slightly else you may be short on sauce, or increase the amount of sauce (click on servings and slide).
I know the introduction suggests I’ve never had Vodka Pasta before, but I have actually, though quite long ago, well before it became “trendy”. I think the first time was at Lidia Bastianich’s NYC Becco restaurant back in 2016. They had an excellent dinner special with starters and all-you-can-eat pastas of the day, and I certainly got my money’s worth! I went back multiple times – I just love Lidia, I always have, since way back when her TV shows first aired in Australia.
Here in Sydney, I feel like I’ve seen Vodka pasta recently on the menu of some of the more modern inner city and fringe Italian restaurants (any readers help me out here??) but I was swayed in other directions by other offerings. So much great pasta out there, so little time! 😭
In coming up with my recipe, I mostly referenced by trusted sources – (predictably) NYT Cooking, Ina Garten, Lidia Bastianich, Serious Eats and America’s Test Kitchen.
Opinions on the quantities vary but generally the ingredients include tomato (canned and/or crushed or passata), cream, vodka (gasp!😆), parmesan, onion and garlic. To get intensity of tomato flavour from canned tomato, you need to cook it down ~15 minutes, and the sourness varies depending on the quality you use (economical tomatoes are sour, even sometimes green un-ripe lumps!).
While Serious Eats likes the fresh notes from canned tomatoes, I was happy with brightness the sauce gets from vodka (especially as I add it towards the end – the earlier you add it, the less flavour you get) so I only used tomato paste.
The one thing I do that doesn’t seem to be standard is to cook off the tomato paste which improves the flavour, takes some (but not all) the sour edge off (some is nice, to cut through the richness of the cream) and also levels the playing field between regular tomato paste and pricier double-concentrate.
Honestly though, this was not a hard recipe to develop, it’s a standard tomato-cream pasta sauce with the magic touch of vodka. Much of it comes down to personal taste – how tomatoey do you want it, how silky (large onion lumps bothered me, so I do insist on fine dicing), how boozy (I don’t like harsh vodka flavour, but I want a hint of floral notes else there’s no point?).
I had a few goes myself then made it for the team for lunch, and based on their reaction it was an easy decision to share the recipe with you!
To be honest, this was a pretty straightforward recipe so I didn’t really need to consult with JB. I made it to get his opinion – I was particularly interested whether he thought it was lacking brighter tomato notes because I only used tomato paste – and he really liked it as it was, other than a minor adjustment for the amount of salt.
So then JB made it to double check – we have a strict rule that no recipe goes out without both of us making it independently, no matter how simple or difficult the recipe – then I filmed and photographed it, then published it today!
Watch how to make it
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Penne alla Vodka
Ingredients
- 500g / 1 lb penne or ziti (rigatoni is also a fave, else any other pasta)
- 2 tsp cooking salt / kosher salt , for pasta cooking water
- 1 1/2 tbsp olive oil
- 1/2 small onion , finely diced (smaller dice than usual is better)
- 2 garlic cloves , finely minced
- 1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
- 1 1/4 cups heavy / thickened cream (UK: double cream – Note 2)
- 1/3 cup vodka , or chicken stock/broth for alcohol free (Note 3)
- 1/2 tsp red pepper flakes (chilli flakes), 100% optional
- 3/4 tsp cooking salt / kosher salt (halve for table salt)
- Pinch black pepper
- 50g / 1 loosely packed cup freshly grated parmesan , plus more for serving (Note 4)
- 1/2 cup+ pasta cooking water (Note 5)
- 2 tsp parsley , finely chopped, for serving (optional)
Instructions
ABBREVIATED:
- Sauté garlic and onion, cook off tomato paste, simmer with cream, vodka, chilli flakes, S&P 3 min, stir in parmesan at end. Toss with pasta and 1/2 cup pasta water, eat!
FULL RECIPE:
- Cook pasta – Bring a large pot of water to the boil with the pasta salt. Cook pasta per the packet directions until al dente. (Meanwhile cook the sauce)
- ⭐️ Reserve pasta water – Just before draining, give the pasta a big stir to agitate the starch then scoop out a cup of the water. Then drain the pasta.
Vodka sauce:
- Sauté – Heat the oil in a large pot or non-stick pan over medium high heat. Cook the onion and garlic for 1 1/2 minutes until translucent. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens in colour (lower heat if catching on base).
- Make sauce – Add the cream, stir well to dissolve the tomato paste. Then add the chilli flakes, salt, pepper and vodka. Simmer on low for 3 minutes, stirring regularly. Stir in the parmesan until melted, then turn off the heat until the pasta is ready.
- Toss! Add the pasta and 1/2 cup of the pasta cooking water. Over medium heat on the stove, stir for 1 – 1 1/2 minutes until all the pasta is nicely coated with the rust coloured sauce, using extra pasta cooking water to loosen if needed.
- Serve immediately in warmed pasta bowls* with a dusting of extra parmesan and pinch of parsley. Add a side of garlic bread and big Italian Salad, then finish with Tiramisu for a classic trattoria meal at home!
Recipe Notes:
Nutrition Information:
Life of Dozer
Dozer spends a lot of time sleeping under the table – so I spend a lot of time under there too. 🙂
I got into the habit of warming plates and bowls in the colder months because my “room temperature” is pretty chilly. Else my dinner would get cold right away.
That’s great habit! Easy way to make your dinner a little more cozy.
Would grapefruit vodka work?
We’ll, you’ve done it again. I made this for the first time tonight, and my husband and I both loved it. So simple, but so delicious. This will be a regular in our house. Thank-you
Love this pasta, I do a version where I bake dutch carrots in butter then add them to the sauce by blending them with the onion, garlic, tomato paste, Calabrian chilli (this is a good alternative to chilli flakes).
Then pour back into the pot and add vodka (cook for a bit), then cream and parmesan.
Then add in Prawns (ofc fried in oil and butter).
ill have to give your one a go as an alternative. I’ve been waiting for you to come out with a Vodka pasta recipe for ages! 🙂
Hah! I too did not realized that this was a THING a few years ago. It was, however, all the rage back in the late 1970s/80s, turning up on chic brasserie and bistro menus. Le plus ça change …
Quick, easy and delicious, what’s not to love about this recipe! I had to leave the red pepper flakes out because they disagree with my elderly Mom, who lives with us, but I sprinkled them on our servings afterwards. This will definitely become part of my regular rotation. Thank you, Nagi!
Thanks Robin, so glad you enjoyed it!
I made a similar pasta some years ago (I guess when it was first trendy!) and was really disappointed in the flavour. Anyway, I kept it as I’d made so much and didn’t want to waste it. Ate it the next day and wow, the flavour was amazing.
It is nice to see that you love your dog like you do, we have a big dog a husky mixed and she is just as loveable as long you give her some cheese cubes as a treat.
Please give Dozer a BIG kiss and hug from me, too!!!
Awww, Dozer. I’d nap with him under the table, too. I think I’m going to make this with sauteed prawns. Now I’m hungry.
Made this tonight and it was better than restaurant pasta. Amaaaazing! The fam were raving about it. Thank you Nagi!
Love hearing that!!! Thanks for letting me know Maria! – N x
I like to cook up some bacon in the pan prior to the garlic and onions and then add that to the simmering sauce and top at end before serving. Been making this for 20+ years and everyone loves it!
Same, this has been a rotation for 20+ years in our house too! We also add chicken and bacon as well. Such an easy meal that satisfys all eaters!
Hi Nagi, this looks so good. I have a question though before I make it 😃 would it matter if I only use 300ml of cream smile 😃
That will be fine Joanne! – N x
Warm the pasta bowls? An absolute must! My family thinks I’m insane, but that’s how I feel (insane!) if I see someone about to put hot food into a cold bowl. No!
But isn’t this something we have all seen while growing up in the family?
Mum did it without fail
Especially in winter!! For steaks and pastas, it’s standard for me 🙂 For food that holds heat for longer – like stews, soups – I typically don’t bother. 🙂 – N x
I think more cooking sites and shows should mention this more often. Warmed plates for steaks, fried eggs, pasta…any hot food should be served on a warm plate. It doesn’t take long and it makes a difference!
I’ve tried cooking vodka pasta before and it tasted uninspiring. I can’t wait to try Nagi’s version though. I love how quick it is to cook. I also think prawns might go well with it too.
You need to use a good amount of tomato paste – don’t be shy – it has a stronger flavour than using canned tomatoes which many recipes use, especially if not using a really good quality Italian one 🙂 Hope you give this a go! And yes, prawns are fab! – N x
Yessss! Deeper flavour and most importantly thickens the sauce which = better coating of the pasta!
Several years ago we were served this pasta with chicken added on .It was delicious
What do you think ?
Penne with vodka were a “nouvelle cuisine” recipe of 1970’s West Europe with “risotto allo champagne” and other Italian pasta with alcool. It was the period of cream and alcool everywhere. Then, after a lot of kilos gained, these recipes were out of fashion
This looks scrumdiddelyumptious Nagi!! Thank you so much for sharing. You are the best! Fond regards to you and Dozer from the UK
I can’t wait to try this, it looks like less work than my usual creamy tomato pasta (mine has chicken, bacon, mushroom & baby spinach too)
Very tempted to try this one with your ricotta gnocchi 😋
I think I skipped most of the sauce ingredients. Added a bit of ground black pepper to the vodka. Ah, I skipped the pasta too. Few cubes of hard parmezan on the side, great dish! Will repeat…