Penne alla Vodka Recipe
Frequently served with penne, positively magical with rigatoni, this vodka sauce is a powerhouse of tomato flavor smoothed over with the silky richness of heavy cream.
- Total time
- 1 hr
- Active time
- Unknown
- Yield
- Serves 4
- Difficulty
- Medium
- Equipment
- 4 required
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Ingredients and Constraints
Ingredients
- Preparation: Thinly Sliced
Ingredient watchpoints3 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Tomato Paste
One 4 1/2-ounce (130g) tube concentrated tomato paste or 6-ounce (170g) can tomato paste
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: 6-ounce can tomato paste
Source: Penne alla Vodka Recipe
Whole Peeled Tomatoes
One 14 1/2-ounce (411g) can whole peeled tomatoes
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Penne alla Vodka Recipe
Short Tubular Pasta
1 pound (450g) short tubular pasta, such as rigatoni or penne
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: such as rigatoni; penne
Source: Penne alla Vodka Recipe
Additional ingredient notes
Required setup
Equipment
Source video
Source video
Method Timeline
Cook
ActiveCook
1 hr
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
In a large (3- or 4-quart) saucepan or small Dutch oven, melt butter over medium heat. Add onion, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent browning.
15 minSeasonCook3-quart Saucier or Saucepan or 5-quart Dutch Oven%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__04__20200405-vodka-sauce-daniel-gritzer-onions-87a8b9469e334c509f6e6b8c2c8e11f4.jpg&w=3840&q=75)
Image detailsA 2-image collage: Diced onions and butter, before and after cooking for 15 minutes.Serious Eats / Daniel Gritzer · Penne alla Vodka RecipeDev reference Checks1
TimingInfoTimingabout 15 minutes
Target: 15 minute
Expected state: Add onion, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent browning.
Inputs and tools8
Uses
- 3 tablespoons (45g) unsalted butter
- 1 medium (8-ounce; 225g) yellow onion, diced
- 3 medium cloves garlic, thinly sliced
- Pinch red pepper flakes
- Kosher salt
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Penne alla Vodka Recipe
Step 2
Add tomato paste and cook, stirring, until tomato paste is fragrant and thick, about 3 minutes. Stir in canned tomatoes with their liquid. Bring to a simmer, then cook, stirring often and crushing the whole tomatoes roughly with a spoon, until sauce has thickened slightly, about 10 minutes.
3 minSimmer3-quart Saucier or Saucepan or 5-quart Dutch Oven%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__04__20200405-vodka-sauce-daniel-gritzer-9-4-aa5f12daf62d4a39940f27456191e5ae.jpg&w=3840&q=75)
Image detailsOverhead view of the sauce simmering in a saucier.Serious Eats / Daniel Gritzer · Penne alla Vodka RecipeDev reference Visual cue
until tomato paste is fragrant and thick, about 3 minutes
Checks2
TextureInfoTextureuntil tomato paste is fragrant and thick, about 3 minutes
Expected state: until tomato paste is fragrant and thick, about 3 minutes
TimingInfoTimingabout 3 minutes
Target: 3 minute
Expected state: Add tomato paste and cook, stirring, until tomato paste is fragrant and thick, about 3 minutes.
Inputs and tools4
Uses
- One 4 1/2-ounce (130g) tube concentrated tomato paste or 6-ounce (170g) can tomato paste
- One 14 1/2-ounce (411g) can whole peeled tomatoes
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Penne alla Vodka Recipe
Step 3
Add cream, and stir to incorporate. Transfer sauce to a blender, and blend until very smooth (you may be able to make an immersion blender work, but in our tests the sauce level was too low to safely avoid splattering). Wipe out pot, then return blended sauce to it. Season lightly with salt.
3-quart Saucier or Saucepan or 5-quart Dutch OvenBlender%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__04__20200405-vodka-sauce-daniel-gritzer-14-7-57246390fe6f4142bd33dc111334a4b9.jpg&w=3840&q=75)
Image detailsThe sauce puréeing in a blender.Serious Eats / Daniel Gritzer · Penne alla Vodka RecipeDev reference Inputs and tools3
Uses
- 1 cup (240ml) heavy cream
Equipment
Step 4
In a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs. About 1 minute before you transfer pasta to sauce, add vodka to tomato sauce and bring to a gentle simmer over medium heat.
3 min3-quart Saucier or Saucepan or 5-quart Dutch OvenMedium Pot%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__04__20200405-vodka-sauce-daniel-gritzer-16-8-b704b6f29eb0484dab348ba55f01f6fd.jpg&w=3840&q=75)
Image detailsVodka is added to the sauce from a 1/4-cup liquid measure.Serious Eats / Daniel Gritzer · Penne alla Vodka RecipeDev reference Checks1
TimingInfoTimingabout 3 minutes
Target: 3 minute
Expected state: In a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs.
Inputs and tools4
Uses
- 1 pound (450g) short tubular pasta, such as rigatoni or penne
- 1/4 cup (60ml) vodka, plus more if desired
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: Penne alla Vodka Recipe
Step 5
Using a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with 1/2 cup (120ml) pasta water (alternatively, reserve 2 cups pasta water, then drain pasta in a colander, then add to sauce with 1/2 cup of the reserved water). Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water in 1/4 cup (60ml) increments as needed.
3 minDrain3-quart Saucier or Saucepan or 5-quart Dutch OvenSpider Skimmer or Slotted Spoon or Colander%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__04__20200405-vodka-sauce-daniel-gritzer-17-9-a4bd3b90e9b54724a4f548ccb80288ac.jpg&w=3840&q=75)
Image detailsA single serving of pasta and sauce is combined in a saucepan with some of the pasta-cooking water.Serious Eats / Daniel Gritzer · Penne alla Vodka RecipeDev reference Visual cue
until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes
Checks3
Visual cueInfoVisualuntil pasta is well coated in sauce and reaches the al dente stage, about 3 minutes
Expected state: until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes
TimingInfoTimingabout 3 minutes
Target: 3 minute
Expected state: Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes.
ServiceMain recipeSource service instruction
Using a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with 1/2 cup (120ml) pasta water (alternatively, reserve 2 cups pasta water, then drain pasta in a colander, then add to sauce with 1/2 cup of the reserved water). Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water in 1/4 cup (60ml) increments as needed.
3 minInputs and tools4
Uses
- 1 pound (450g) short tubular pasta, such as rigatoni or penne
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Penne alla Vodka Recipe
Step 6
Remove from heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce. Taste for salt, and season with more if needed. If you can't detect the vodka at all, you can add a few drops more and stir it in before serving; exactly how boozy you want the sauce is a question of taste, but be careful because a heavy hand will ruin the dish. Spoon pasta and sauce onto warmed serving plates and top with additional grated cheese. Serve immediately.
Serve%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__04__20200405-vodka-sauce-daniel-gritzer-23-11-ba3cbab19d2a4976bdb61bd9523b3215.jpg&w=3840&q=75)
Image detailsGrated parmesan is added to the pan of pasta in sauce off the heat.Serious Eats / Daniel Gritzer · Penne alla Vodka RecipeDev reference Checks1
ServiceMain recipeSource service instruction
Remove from heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce. Taste for salt, and season with more if needed. If you can't detect the vodka at all, you can add a few drops more and stir it in before serving; exactly how boozy you want the sauce is a question of taste, but be careful because a heavy hand will ruin the dish. Spoon pasta and sauce onto warmed serving plates and top with additional grated cheese. Serve immediately.
Inputs and tools4
Uses
- Kosher salt
- 1/4 cup (60ml) vodka, plus more if desired
- 2 ounces (55g) grated Parmigiano-Reggiano, plus more for serving
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Penne alla Vodka Recipe
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Make-Ahead and Storage
The vodka sauce can be made ahead through Step 3 (blending).
To use, reheat sauce in a pot, then resume recipe instructions with Step 4.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
The Importance of Vodka in Penne alla Vodka
What's cool about vodka sauce isn't who came up with it, but rather how delicious it is.
And yes, the vodka really does matter here. Several years ago, Kenji delved into the matter of whether vodka sauce really needed the vodka, and the answer was an unequivocal yes (though the sauce is delicious without it, too).
The Winning Combination of Tomatoes
A tomato paste–heavy vodka sauce has wonderful fruity depth that, to me, gives the sauce part of its signature flavor.
But even a full tube of paste combined with a whole lot of cream can't quite make enough sauce for four servings, and leaves the onion flavor too dominant. Combined, they yield a sauce that's nuanced and layered, with richness, depth, and brightness.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 4
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Penne alla Vodka Recipe
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