If you’re craving a pasta dish that’s creamy, comforting, and a little bit fancy without any fuss, then you’ve got to try my Penne Alla Vodka with Cream and Parmesan Recipe. It’s one of those dishes that feels restaurant-worthy but comes together easily right in your own kitchen. I absolutely love how the smooth, slightly tangy sauce clings to the perfectly cooked penne—it’s so satisfying and rich without being over the top. Stick with me, and I’ll share everything you need to know to nail this recipe every time!
Why You’ll Love This Recipe
- Rich and Silky Sauce: The cream and Parmesan blend to create a luscious sauce that feels indulgent yet balanced.
- Simple Ingredients: You probably already have most of these pantry staples, making it perfect for a last-minute dinner.
- Flavor with a Kick: A splash of vodka and a pinch of red pepper flakes give it a subtle, exciting depth without overpowering.
- Great for Any Occasion: Whether it’s weeknight family dinner or a casual date night, this dish always impresses.
Ingredients You’ll Need
The magic of this Penne Alla Vodka with Cream and Parmesan Recipe lies in the simplicity and quality of its ingredients. Each component plays a role, from the garlic’s aroma to the tang of tomato paste, working in harmony to make a sauce that’s creamy and flavorful.
- Unsalted Butter: I like using unsalted so I can control the saltiness precisely when seasoning later.
- Shallot: Finely chopped for a delicate, slightly sweet onion flavor that’s milder than regular onions.
- Garlic Cloves: Fresh garlic packs the aromatic punch that’s crucial for the flavor base.
- Tomato Paste: Look for a good-quality, thick paste—it adds that rich tomato depth without watering down the sauce.
- Crushed Red Pepper Flakes: Just a pinch gives a subtle heat that brightens the overall dish.
- Vodka: Don’t skip this—it deglazes the pan and blends tomato and cream with a smooth warmth.
- Kosher Salt: Essential for seasoning both the sauce and the pasta water to bring out all the flavors.
- Penne or Rigatoni Pasta: Tubed pasta shapes hold onto the sauce perfectly, making every bite saucy and satisfying.
- Heavy Cream: This adds the silky texture and richness that make the sauce so irresistible.
- Parmesan Cheese: Freshly grated, of course! It melts beautifully and adds that nutty, salty finish.
- Fresh Basil Leaves: For garnish—they add a herbaceous note that balances the creamy sauce wonderfully.
Variations
While I adore this classic Penne Alla Vodka with Cream and Parmesan Recipe as is, sometimes I like to switch things up a bit to keep dinner interesting or accommodate dietary preferences. Feel free to make it your own!
- Adding Protein: I sometimes toss in sautéed shrimp or grilled chicken for a heartier meal, and my family loves the extra protein kick.
- Spicy Kick: If you prefer more heat, a bit more crushed red pepper flakes or a dash of hot sauce works wonders.
- Dairy-Free Twist: I’ve experimented with coconut cream and nutritional yeast as substitutes—and while it’s different, it’s still tasty!
- Fresh Tomatoes: During summer, I swap out tomato paste for fresh, puréed cherry tomatoes for a lighter, fresher flavor.
How to Make Penne Alla Vodka with Cream and Parmesan Recipe
Step 1: Build Your Flavor Base with Butter, Shallots, and Garlic
Start by melting unsalted butter in a large skillet over medium heat. Once it’s melted and starting to bubble, add the finely chopped shallots and garlic. You’ll want to stir frequently, cooking them gently for about 4 to 5 minutes until they’re soft and fragrant but not browned. This slow cooking unlocks their sweetness, setting a fantastic foundation for your sauce. Don’t rush this step—it really pays off in flavor!
Step 2: Add Tomato Paste and Red Pepper Flakes
Next, stir in the tomato paste and crushed red pepper flakes. Keep stirring as the tomato paste starts to coat the shallots and garlic. This will take about 5 minutes, and you’ll notice the paste starts to darken and deepen in flavor—that’s exactly what you want. This slow caramelization creates that rich, complex base distinctive to Penne Alla Vodka.
Step 3: De-glaze with Vodka
Now for the fun part—add the vodka. Stir it in well, scraping up all those browned bits stuck to the bottom of the pan, which pack a ton of flavor. The vodka helps meld the sharp acidity of the tomato with the creamy elements coming next. At this point, remove the skillet from heat to let that alcohol cook off gently—you want the flavor, not the bite.
Step 4: Cook the Pasta to Perfection
While the sauce is settling, bring a large pot of salted water to a boil and cook your penne or rigatoni according to package directions—aim for al dente (a firm bite). Stir occasionally to prevent sticking. I always save about two cups of the starchy pasta water before draining—it’s magic for adjusting the sauce’s consistency later.
Step 5: Finish the Sauce with Cream and Parmesan
Return the skillet to medium heat, then pour in the heavy cream and about 1/4 cup of the reserved pasta water. Stir to combine and create a silky base. Next, add half of the finely grated Parmesan and stir until it melts completely into the sauce. This step gives the sauce that irresistible velvety texture and cheesy depth. Keep an eye on the sauce; it should be smooth and slightly thickened.
Step 6: Combine Pasta with the Sauce
Off the heat, toss the drained pasta directly into the sauce. Then gently fold in the remaining Parmesan, adding a splash more pasta water if the sauce seems too thick or dry—about a tablespoon at a time works just right. Taste and season with kosher salt as needed. This technique helps the sauce cling easily to every tube of pasta, making each bite dreamy.
Step 7: Serve and Garnish
Divide the pasta among warm bowls and top with extra Parmesan and fresh basil leaves. I love that burst of herbaceous freshness the basil adds! Now dig in and enjoy all the creamy, tangy goodness you just made.
Pro Tips for Making Penne Alla Vodka with Cream and Parmesan Recipe
- Don’t Overcook the Shallots: Cooking them low and slow releases sweetness and prevents bitterness, so be patient here.
- Use Quality Parmesan: Freshly grated adds more flavor and melts better than pre-grated powders.
- Reserve Pasta Water Carefully: Its starchiness is key for adjusting sauce thickness and helps the sauce cling better.
- Don’t Skip the Vodka: It’s the secret ingredient that brings all the flavors together and gives the sauce its signature taste.
How to Serve Penne Alla Vodka with Cream and Parmesan Recipe
Garnishes
I always top this pasta with a generous sprinkle of freshly grated Parmesan and a handful of torn fresh basil leaves. The Parmesan adds an extra punch of umami, while the basil brings a bright, herbal note that lifts the whole dish. Sometimes, I’ll even add a drizzle of good-quality olive oil or a few chili flakes if I’m feeling adventurous!
Side Dishes
This creamy Penne Alla Vodka pairs beautifully with simple sides—my go-to is a crisp green salad dressed in lemon vinaigrette or a classic Caesar salad for something a bit richer. Garlic bread or a crusty baguette is a must for mopping up every last bit of sauce. Roasted or steamed veggies like asparagus or broccoli also complement the creaminess well.
Creative Ways to Present
For a special occasion, I love serving this pasta in large shallow bowls with a sprig of basil artfully placed on top and a sprinkle of Parmesan forming a delicate snow-like finish. Sometimes, I bring out a mini Parmesan wheel and serve the pasta straight inside it—instantly impressive and seriously delish. Pairing the dish with matching pink-hued drinks like rosé also makes it feel extra festive!
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the fridge, and they stay surprisingly good for up to 3 days. The sauce thickens a bit once chilled, but I love the flavors even more the next day after everything has had a chance to meld together.
Freezing
I’ve tried freezing this Penne Alla Vodka with Cream and Parmesan Recipe, but because of the cream, the sauce can separate a bit upon thawing. If you want to freeze it, freeze the sauce and pasta separately to keep the best texture, then combine after reheating.
Reheating
When reheating leftovers, I recommend warming it gently on the stove with a splash of cream or reserved pasta water to loosen the sauce back up. Microwave works too, but stir halfway through to ensure it heats evenly without drying out.
FAQs
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Can I use a different type of pasta in Penne Alla Vodka with Cream and Parmesan Recipe?
Absolutely! While penne and rigatoni are ideal because their tubular shapes hold the sauce well, you can use fusilli, farfalle, or even spaghetti if that’s what you have. Just keep in mind that sturdier shapes make it easier to coat evenly with the creamy vodka sauce.
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Why does the recipe use vodka?
Vodka acts as a flavor enhancer without adding a heavy alcohol taste. It helps meld the tomatoes and cream together, giving the sauce its characteristic silky texture and subtle warmth. The alcohol cooks off during the process, so you’re left with only the flavor benefits.
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Can I make this recipe vegetarian or vegan?
For a vegetarian version, simply stick to the original recipe but ensure your Parmesan is vegetarian-friendly. Vegan versions require substitutes like plant-based cream alternatives and nutritional yeast instead of Parmesan, and omitting butter or using vegan butter. Keep in mind the texture and flavor will differ slightly.
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How do I prevent the sauce from curdling when adding cream?
To avoid curdling, add the cream gradually and keep the sauce at medium heat rather than boiling. Stir gently and avoid high temperatures once the cream is incorporated. Using heavy cream with a higher fat content also helps maintain a smooth texture.
Final Thoughts
This Penne Alla Vodka with Cream and Parmesan Recipe has become one of those dishes that always feels like a warm hug on a plate for me. I hope when you make it, you find the same joy from the creamy, tangy sauce and the perfect pasta bite. Trust me, once you master this recipe, it’ll sneak its way into your dinner rotation—and I’m cheering you on every step of the way!
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Penne Alla Vodka with Cream and Parmesan Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Penne Alla Vodka is a creamy, comforting Italian pasta dish featuring a flavorful tomato and vodka sauce enriched with butter, heavy cream, and Parmesan cheese. This rich yet approachable recipe combines tender penne pasta with a subtly spiced sauce, balanced by fresh basil for a delicious meal perfect for any occasion.
Ingredients
For the Sauce
- 3 Tbsp. unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup tomato paste
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. vodka
- Kosher salt, to taste
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, divided, plus more for serving
For the Pasta
- 1 lb. tubed pasta, such as penne or rigatoni
- Fresh basil leaves, for serving
Instructions
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the finely chopped shallot and garlic, cooking while stirring frequently until softened, about 4 to 5 minutes.
- Develop the Sauce: Stir in the tomato paste and crushed red pepper flakes, and continue cooking while stirring frequently until the tomato paste coats the shallots and garlic evenly and begins to darken, about 5 minutes.
- Add Vodka: Pour in the vodka and stir to combine, scraping any flavorful browned bits from the bottom of the skillet. Then remove the skillet from heat.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente according to package instructions. Drain pasta, reserving 2 cups of the pasta cooking water.
- Finish Sauce: Return the skillet with the sauce to medium heat. Stir in the heavy cream and 1/4 cup of the reserved pasta water until fully combined. Add half of the grated Parmesan cheese and stir until melted into the sauce. Remove from heat.
- Toss Pasta and Sauce: Add the cooked pasta to the sauce and fold in the remaining Parmesan. If the sauce seems too thick or dry, add reserved pasta water a tablespoon at a time until the desired sauce consistency is achieved. Season with kosher salt to taste.
- Serve: Divide the pasta into bowls. Garnish with additional Parmesan cheese and fresh basil leaves for a fragrant, colorful finish.
Notes
- Use good quality vodka for the best flavor impact; the alcohol cooks off, leaving a subtle depth.
- Reserve pasta water contains starch which helps to bind and thicken the sauce perfectly.
- If you prefer a milder sauce, reduce or omit the crushed red pepper flakes.
- For a lactose-free version, substitute heavy cream and butter with plant-based alternatives.
- Freshly grated Parmesan melts better and enhances flavor compared to pre-grated cheese.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 470 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg
