Name: Creamy Vodka Penne Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 500g / 1 lb penne or ziti; 2 tsp kosher salt for pasta cooking water; 1 1/2 tbsp olive oil; 1/2 small onion, finely diced; 2 garlic cloves, finely minced; 1/2 cup (140g / 4.5 oz) 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; 50g / 1 loosely packed cup freshly grated parmesan cheese; 1/2 cup+ reserved pasta cooking water; 2 tsp parsley, finely chopped (optional, for serving)

There’s something about the velvety, rich sauce paired with tender penne that makes this Creamy Vodka Penne Pasta Recipe an absolute keeper in my kitchen. It’s comfort food elevated with a splash of sophistication—and, honestly, it’s easier to master than you might think.

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 remember the first time I made this creamy vodka penne pasta; I was amazed at how a handful of simple ingredients transformed into something so indulgent. It’s the kind of dish that feels fancy but comes together quickly, perfect for both weeknight dinners and impressing guests.

Simple Ingredients: Uses pantry staples you probably already have, making it convenient without sacrificing flavor.
Rich & Creamy Sauce: The tomato paste and cream blend beautifully to create a luxuriously smooth sauce that clings perfectly to every piece of pasta.
Versatility: This recipe invites your own twist—whether swapping vodka for broth or adding a hint of spice, you can make it truly your own.
Quick to Make: Ready in about 20 minutes, it’s a fabulous no-fuss meal that feels far from ordinary.

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

Every ingredient here plays a role, combining to create that iconic velvety pink sauce. I like to pick good quality tomato paste and freshly grated parmesan for that authentic flavor boost—trust me, it’s worth it.

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: These pasta shapes hold onto sauce wonderfully thanks to their ridges and tubes.
Cooking Salt: Salted water seasons the pasta internally, which is essential for flavor.
Olive Oil: Adds a subtle fruitiness and helps sauté the aromatics without sticking.
Onion: Finely diced for a delicate foundation; it gently sweetens the sauce.
Garlic: Fresh and minced finely, it brings warmth and depth without overpowering.
Tomato Paste: The concentrated tomato flavor is the heart of the sauce, giving it richness and color.
Heavy Cream: Creates that smooth, luscious texture and balances the acidity of the tomatoes.
Vodka: Adds complexity and a subtle tang that lifts the sauce; optional but highly recommended.
Red Pepper Flakes: A pinch adds gentle heat—perfect if you like a little kick.
Salt & Pepper: Proper seasoning is key to bringing balance.
Freshly Grated Parmesan: Melts into the sauce for umami richness and smooth texture.
Pasta Cooking Water: The starchy water helps the sauce cling to pasta and adjusts consistency beautifully.
Parsley: Just a sprinkle for freshness and color when serving.

📝

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 experimenting with this recipe depending on the mood or occasion. Sometimes I add sautéed mushrooms or crispy pancetta for extra texture and flavor. And if I’m cooking for kids or anyone avoiding alcohol, swapping vodka with chicken broth works really well.

Vegetarian Twist: Skip vodka and use vegetable broth; add in roasted veggies like bell peppers or zucchini for a garden-fresh flair.
Spicy Kick: Amp up the red pepper flakes or add a dash of smoked paprika for a smoky, spicy depth.
Lighter Version: Use single cream or a reduced-fat alternative; the sauce still turns out creamy thanks to the tomato paste and parmesan.
Protein Boost: Stir in cooked shrimp or grilled chicken chunks to make it a full meal.

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

Step 1: Cook the Pasta to Perfection

First things first—get your pasta water boiling with a good pinch of salt. I always use kosher salt because it dissolves nicely and seasons the pasta perfectly from the inside out. Cook your penne or ziti according to the package instructions until al dente. Be sure to stir a lot toward the end to release starch, then scoop out a cup of that pasta water before draining. This little trick is a game-changer for your sauce consistency.

Step 2: Sauté Onion and Garlic with Love

Heat the olive oil over medium-high heat and toss in your finely diced onion and minced garlic. The goal here is gentle translucence—about 1 and a half minutes—so those flavors soften without browning too much. I find that finely dicing makes the sauce silky smooth rather than chunky, which I prefer for this dish.

Step 3: Develop Deep Tomato Flavor with Tomato Paste

Add your tomato paste next and stir constantly for 2 minutes. Watch as it darkens in color and your kitchen fills with that rich, tomatoey aroma—that's when you know you're on the right track. If the paste starts sticking or browning too quickly, just lower the heat a bit.

Step 4: Creamy Sauce Comes Together with Vodka and Spices

Pour in the cream gradually, stirring as you do to dissolve the tomato paste smoothly into the sauce. Then sprinkle in the red pepper flakes (if using), salt, and black pepper. Finally, add the vodka—this is where the sauce gains depth and a subtle tang that cuts through the creaminess. Simmer on low heat for about 3 minutes, stirring regularly to let the flavors marry beautifully.

Step 5: Melt in the Parmesan for Ultimate Creaminess

Take your sauce off the heat and stir in the freshly grated parmesan until melted and silky. I always use a microplane grater for the parmesan—it melts so smoothly and avoids that grainy texture pre-grated cheeses can cause. Now you have a luscious sauce ready for your pasta.

Step 6: Toss Pasta & Sauce with Pasta Water Magic

Add your drained pasta directly into the sauce along with about half a cup of reserved pasta water. Toss everything over medium heat for 1 to 1 ½ minutes to marry the sauce with the pasta. The pasta water starch helps the sauce cling to each penne perfectly, and you can adjust with more water if it feels too thick.

Step 7: Serve Warm with a Final Touch

Dish up into warm bowls and shower a generous dusting of parmesan over the top, finishing with a sprinkle of finely chopped parsley if you like a hint of freshness and color. In my house, this part makes it feel like a real Italian trattoria meal!

Top Tip

One of the best lessons I learned making this creamy vodka penne pasta recipe is not to rush the tomato paste step. Letting it cook gently develops a deeper, richer flavor that really elevates the whole dish. Also, saving your pasta water is a small step that makes a huge difference—your sauce will be silky, not clumpy or gloopy.

Use Fresh Parmesan: It melts better and adds natural creaminess without graininess.
Don’t Skip Pasta Water: The starch helps emulsify the sauce for perfect clinginess.
Keep Heat Moderate: Avoid scorching your sauce by simmering low and stirring often.
Warm Your Bowls: A quick zap in the microwave keeps your creamy pasta warm longer—and that’s key to savoring every bite.

How to Serve Creamy Vodka Penne Pasta Recipe

Garnishes

I always reach for freshly chopped parsley and a generous sprinkle of freshly grated parmesan to garnish this pasta. The parsley adds that fresh burst of color and a subtle crisp contrast to the richness, while the extra parmesan amps up the cheesy goodness. Sometimes I add a drizzle of good quality olive oil for that glossy finish.

Side Dishes

This creamy vodka penne pasta pairs beautifully with a crisp Italian salad loaded with peppery arugula and tangy vinaigrette. For a cozy touch, garlic bread brushed with parsley butter and toasted until golden is my go-to—perfect for mopping up every last drop of sauce.

Creative Ways to Present

For special dinners, I’ve presented this pasta nestled in individual mini cast iron skillets topped with a sprig of fresh basil and a parmesan crisp on the side. It’s impressive yet easy to pull off and turns a simple meal into a memorable event.

Make Ahead and Storage

Storing Leftovers

Leftovers of this creamy vodka penne pasta store really well in an airtight container in the fridge for 3 to 4 days. Because of the thick sauce, it holds up better than many creamy pastas and reheats without splitting or drying out.

Freezing

I’ve frozen this pasta a couple of times with decent results—just be sure to freeze it in a well-sealed container to prevent freezer burn. Thaw overnight in the fridge for best texture; the sauce might separate a bit, but a good stir after reheating brings it back nicely.

Reheating

I reheat leftovers gently in a pan over medium-low heat with a splash of water or cream to loosen the sauce. Stir continuously to avoid sticking. Microwave works too, but stirring halfway through helps maintain that perfect creaminess.

Frequently Asked Questions:

Can I make this recipe without alcohol?

Absolutely! You can substitute the vodka with chicken or vegetable broth. While it won’t have quite the same depth, the sauce will still be richly flavorful and creamy. Just be sure to add it after the tomato paste so you get that lovely deglazing effect.

What’s the best pasta to use for Creamy Vodka Penne Pasta Recipe?

Traditionally, penne or ziti are used because their shape holds onto the sauce beautifully. Rigatoni is also a great choice thanks to its ridged surface and tube shape, which captures every bit of that luscious creamy sauce.

Can I prepare the sauce ahead of time?

You can make the sauce in advance and store it in the fridge for up to 2 days. When ready to eat, reheat gently and toss with freshly cooked pasta. For best results, add reserved pasta water during reheating to maintain that perfect saucy consistency.

How do I avoid the sauce splitting?

To keep the sauce smooth, avoid boiling it vigorously after adding cream. Use medium to low heat and stir regularly. Adding pasta water gradually while tossing helps stabilize the sauce’s emulsification, preventing it from separating.

Final Thoughts

This Creamy Vodka Penne Pasta Recipe has become one of my favorite go-to dishes for a reason—it’s simple yet indulgent, versatile, and always hits the spot. I hope you enjoy making and sharing it as much as I do. Trust me, once you’ve tried it, you’ll find yourself reaching for this recipe again and again when you want that comforting, restaurant-quality pasta at home.