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A bowl of penne pasta in creamy vodka tomato sauce topped with grated parmesan

Creamy Vodka Sauce (Penne alla Vodka)

A silky pink vodka sauce built on tomato paste fried until brick-red, reduced vodka and heavy cream, finished with parmesan and pasta water.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 small shallot minced (about ¼ cup)
  • 3 garlic cloves minced
  • ½ teaspoon red pepper flakes plus more to taste
  • ¼ cup tomato paste
  • ½ cup vodka
  • ¾ cup heavy cream at room temperature
  • ½ cup finely grated parmesan plus more for serving
  • ½ teaspoon fine sea salt plus more for the pasta water
  • ¼ teaspoon black pepper
  • 1 pound penne or rigatoni for serving
  • ¼ cup torn fresh basil leaves optional, for serving

Method
 

  1. Boil well-salted water for the pasta.
  2. Soften the shallot in the olive oil and butter over medium heat for 3 minutes.
  3. Add garlic and red pepper flakes; cook 30 seconds.
  4. Add the tomato paste and fry, stirring, 4 to 5 minutes until brick-red.
  5. Off the heat, add the vodka; return to the heat and simmer 3 to 4 minutes until the sharp alcohol smell is gone.
  6. Cook the penne 1 minute shy of the package directions; reserve 1 cup of pasta water.
  7. Stir the cream into the sauce and simmer gently 4 to 5 minutes — do not boil.
  8. Off the heat, add parmesan, salt and pepper. Toss the drained pasta through the sauce with splashes of pasta water for 1 minute until glossy.

Notes

The tomato paste fry is the key step — pale paste makes a thin, tinny sauce.
Most alcohol cooks off, but for a fully alcohol-free version use ½ cup water plus 1 teaspoon lemon juice at the end.
Use room-temperature cream and keep the finished sauce at a bare simmer to prevent splitting.
Ridged penne or rigatoni hold the sauce; smooth penne lets it slide off.
Sauce alone keeps 4 days refrigerated; reheat gently with a splash of cream.