Name: Creamy Vodka Penne Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 500 g penne or ziti; 2 tsp kosher salt for pasta water; 1 1/2 tbsp olive oil; 1/2 small onion, finely diced; 2 garlic cloves, finely minced; 1/2 cup (140 g) tomato paste; 1 1/4 cups heavy cream; 1/3 cup vodka; 1/2 tsp red pepper flakes (optional); 3/4 tsp kosher salt; Pinch black pepper; 50 g freshly grated parmesan cheese; 1/2 cup pasta cooking water; 2 tsp finely chopped parsley (optional, for serving)

There’s something irresistibly smooth and comforting about a bowl of pasta swimming in a velvety, tangy sauce. The Creamy Vodka Penne Pasta Recipe is just that—a luscious blend of tomato, cream, and vodka that somehow dances on your taste buds without overpowering them. Trust me, this one’s a crowd-pleaser that turns an ordinary dinner into a special occasion, any day of the week.

A white bowl filled with creamy orange penne pasta coated in sauce, topped with finely shredded white cheese and small green herb pieces, along with a few red pepper flakes scattered on top. A silver fork stands inside the bowl on the right side. In the background, there is another white bowl with the same pasta, and a blurred bottle with blue and white label. The bowl sits on a beige cloth on a white marbled surface with a small block of cheese and a grater to the bottom right of the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Vodka Penne Pasta Recipe
Top Tip
How to Serve Creamy Vodka Penne Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Vodka Penne Pasta Recipe

Why You'll Love This Recipe

I honestly didn't expect to fall in love with a vodka sauce when I first tried it, but it’s the perfect combo of creamy richness and subtle warmth that makes this Creamy Vodka Penne Pasta Recipe shine. It’s simple enough for a weeknight, yet special enough to serve when friends drop by.

Simple ingredients: You probably already have most of them in your pantry and fridge, making it fast and fuss-free.
Balanced flavor: The vodka adds depth without overwhelming, blending beautifully with the tomato and cream.
Velvety texture: Thanks to the cream and parmesan, every forkful is silky and indulgent.
Customizable: You can tweak spice levels, swap pasta shapes, or go alcohol-free without losing the magic.

The image shows a close-up of creamy orange pasta penne coated in smooth sauce, with layers of shredded cheese sprinkled on top, adding a soft, textured contrast. Small red chili flakes are scattered lightly across the pasta, adding tiny pops of dark red color. A silver spoon scoops some pasta from the right side, showing the sauce's thick and rich texture on the noodles. The dish sits on a white plate over a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Getting your ingredients right is key here. Each one plays a role—from the richness of the cream, the umami-packed tomato paste, to the sharp saltiness of fresh parmesan—all working together for that classic, creamy vodka pasta flavor you know and love.

Flat lay of a small mound of uncooked penne pasta, two whole uncracked brown eggs, a small white ceramic bowl of bright red tomato paste, a small white ceramic bowl of thick pale cream, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of clear vodka, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl of red chili flakes, a small white ceramic bowl of freshly ground black pepper, a small pile of finely diced white onion, two whole garlic cloves with papery skins intact, a small pile of finely chopped fresh green parsley leaves, and a small block of pale yellow parmesan cheese with a fine grater scraping a small heap of fluffy grated parmesan on a simple white ceramic plate, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Penne (or ziti/rigatoni): These tube-shaped pastas hold onto sauce gorgeously, especially the ridged rigatoni if you want extra grip.
Cooking salt: Essential for seasoning pasta water to enhance pasta flavor from the inside out.
Olive oil: Adds a subtle fruitiness and prevents the onion and garlic from sticking or burning.
Onion: Finely diced and gently cooked to build your sauce’s sweet, mellow base.
Garlic: Minced finely so it disperses evenly, giving that classic punch without overwhelming.
Tomato paste: This concentrated goodness packs intense flavor and gives your sauce that rich, vibrant color.
Heavy cream (or double cream): The velvety component that smooths out acidity and enriches the dish beautifully.
Vodka: Adds complexity and helps release flavor from the tomato paste, without leaving you tipsy.
Red pepper flakes (optional): For those who love a little kick—it's subtle but adds warmth.
Salt & black pepper: The classic seasoning duo to balance and brighten the sauce.
Freshly grated parmesan: A must—choose freshly shredded for silky meltability and authentic flavor.
Pasta cooking water: The secret weapon; starchy water helps the sauce cling better and smooths the texture.
Fresh parsley (optional): Adds a fresh, herbaceous contrast and pretty garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Personally, I love adding a pinch of red pepper flakes to bring just a hint of heat, but it's totally up to you if you prefer it mild. Sometimes, I swap penne for rigatoni when I want a heartier bite. The best part? You can easily make this dish vegetarian by using vegetable stock instead of vodka or broth, or make it completely alcohol-free by skipping the vodka and using broth instead—it’s still delicious.

Spicy variation: Adding extra chili flakes or a dash of smoked paprika gives a smoky heat I adore on chilly nights.
Protein boost: Toss in sautéed shrimp or grilled chicken for a more filling meal when I want leftovers the next day.
Dairy swap: For a lighter twist, I sometimes use single cream or half-and-half, though it’s less rich—still tasty!
Vegetarian: Replace vodka with vegetable broth and make sure your parmesan is vegetarian-friendly; the sauce stays just as creamy.

Step-by-Step: How I Make Creamy Vodka Penne Pasta Recipe

Step 1: Cook the pasta perfectly

Start by boiling a large pot of salted water—you want it tasting like the sea, so don’t be shy with the salt. Add your penne and cook until just al dente according to the package. Here’s a tip I’ve learned: just before draining, stir the pasta well to release starch, then scoop out a cup of that glorious cooking water for sauce magic. Drain the pasta and set it aside—it’s ready for the saucy transformation.

Step 2: Build the flavor base

Heat olive oil over medium-high heat in a large pan. Toss in the finely diced onion and minced garlic, cooking for about 1.5 minutes until translucent and fragrant—don’t let the garlic brown or it’ll get bitter. Then stir in the tomato paste, cooking for 2 minutes until it darkens slightly and the flavors concentrate. Keep the heat moderate and stir often to avoid burning the paste—I learned the hard way that burnt tomato paste means starting over!

Step 3: Create the creamy vodka sauce

Pour in the cream, stirring well to dissolve the tomato paste into a smooth sauce. Add red pepper flakes, salt, black pepper, and then carefully stir in the vodka. Lower the heat and let this simmer gently for about 3 minutes, stirring frequently. The vodka helps marry the flavors and gives this sauce its signature depth. Once slightly thickened, stir in your freshly grated parmesan until melted and silky—this is where it truly becomes luscious.

Step 4: Toss pasta and finish with flair

Add the cooked pasta and about half a cup of the reserved pasta water to the pan. Over medium heat, toss and stir the pasta for 1 to 1.5 minutes until every piece is wrapped in that glossy, rust-colored sauce. If the sauce feels too thick, add a splash more pasta water to loosen it. This starchy water is the secret to an irresistible clingy sauce that’s never too heavy. Serve immediately—I've found that warming your bowls helps keep the pasta creamy longer.

Top Tip

After making this Creamy Vodka Penne Pasta Recipe countless times, I’ve discovered a few tricks that really make it shine and keep you from stressing in the kitchen.

Reserve enough pasta water: This liquid gold is the easiest way to control sauce texture and keep it silky, so don’t skip this step.
Stir constantly after adding tomato paste: It can catch on the bottom quickly—keeping your sauce smooth requires a bit of active stirring.
Use freshly grated parmesan: Pre-grated cheese can get grainy and won’t melt as smoothly; a fine microplane grater is your friend here.
Warm your bowls: A quick zap in the microwave keeps your pasta from cooling down too fast, preserving that creamy texture.

How to Serve Creamy Vodka Penne Pasta Recipe

Garnishes

For me, a generous sprinkle of freshly chopped parsley brightens up the dish while adding a pop of color. I always add an extra dusting of parmesan on top—because you can never have too much cheesy goodness. If I’m feeling fancy, a touch of lemon zest shakes things up with freshness that cuts through the cream.

Side Dishes

I like serving this pasta with crunchy garlic bread to mop up every last drop of sauce and a crisp Italian salad filled with greens, cherry tomatoes, and a tangy vinaigrette. For a full Italian-inspired meal, finishing with homemade tiramisu never fails to impress.

Creative Ways to Present

When I’ve hosted friends, I’ve served this in individual ramekins for a chic touch, topped with a basil leaf for an extra herbaceous hint. Another fun idea is to stuff it into hollowed-out bell peppers for a colorful presentation. It’s always a hit when you make the effort to dress it up a bit!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well—probably better than most creamy pasta dishes I've tried—when stored in an airtight container in the fridge for up to 3 to 4 days. The sauce thickens a bit as it cools, which is perfect because you can loosen it up easily when reheating.

Freezing

I’ve frozen this pasta once or twice; it’s not quite as silky after thawing, but still delicious. To freeze, cool completely, portion into freezer-safe containers, and defrost overnight in the fridge for best results.

Reheating

The microwave works great for reheating—just add a splash of water or cream to bring back the sauce’s creaminess, and stir halfway through heating. You can also rewarm it gently on the stovetop over low heat with a little extra pasta water, stirring continuously so it heats evenly without curdling.

Frequently Asked Questions:

Can I make this Creamy Vodka Penne Pasta Recipe without alcohol?

Absolutely! You can substitute the vodka with chicken or vegetable broth. While the flavor won’t be quite the same, the broth adds depth so your sauce won’t taste flat. Just simmer as usual.

What pasta works best for vodka sauce?

Penne is classic because the tube shape holds the sauce inside, but ziti or rigatoni are fantastic choices too. Their ridges and shape trap that creamy sauce, giving each bite maximum flavor.

Can I prepare the sauce ahead of time?

Yes! You can make the vodka sauce up to a day ahead and refrigerate it. When ready to serve, gently reheat on the stove with a splash of pasta water to loosen it before tossing with freshly cooked pasta.

How do I prevent the cream from curdling?

Keep your heat low when simmering the sauce and add the cream after the tomato paste has cooked down. Stir often and avoid boiling the sauce vigorously. Adding cheese gradually off-heat also helps prevent curdling.

Final Thoughts

Making this Creamy Vodka Penne Pasta Recipe became one of my go-to meals because it’s quick, reliably delicious, and feels like a treat without any fuss. The balance of creamy, tangy, and subtly boozy notes never fails to impress. I can’t recommend it enough—you’re going to want it in your regular rotation, too. Gather your ingredients, take it step by step, and I promise this pasta will deliver that warm, comforting feeling we all crave after a busy day.