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Penne Alla Vodka

Spicy... Cheesy... Boozy... Robust. Penne Alla Vodka is all about that and more! Make this pasta for dinner tonight!


  • ¾ cup Vodka
  • ½ - ¾ teaspoons Crushed red pepper flakes
  • 2 tablespoons Olive oil
  • 1 medium Spanish or white onion finely diced
  • 5 large Garlic cloves minced
  • 2 ½ tablespoons Fresh parsley chopped
  • ¼ cup Fresh basil chopped
  • 1 cup Vegetable broth or stock
  • 1 28 ounce can Plum tomatoes, with juice
  • 2 8 ounce cans Tomato sauce
  • 8 ounces 1 cup Water
  • 1- 1 ¼ cup Heavy cream
  • 1 ¼ cup Finely grated Parmesan cheese
  • Salt and pepper to taste
  • 1 pound Penne pasta cooked al dente according to package directions


  • In a small bowl, combine vodka and red pepper flakes. Set aside for 15-30 minutes. Heat olive oil in a large skillet or saucepan over medium heat. Cook onions and garlic until the onions are translucent, about 5 minutes. Add parsley and basil. Cook about 2 minutes stirring frequently. Reduce the heat to low. Pour the vodka and chicken broth over the aromatics and simmer for 10 minutes. Crush tomatoes (with your hands) into the pot, add the tomato sauce, and the water. Simmer on low for 15 more minutes. Add the grated Parmesan cheese, salt and pepper. Cook until slightly reduced and thickened, about 10 minutes. Stir in 1 cup heavy cream, and cook 1 more minute. Puree with an immersion hand blender or in a regular blender. Pour over cooked penne, garnish with parsley, basil, and enjoy! Notes: Makes about 2 quarts. You can refrigerate it for about 3 days in a tightly sealed container. Or, you can portion out this sauce and freeze it for about a month.