This creamy vodka pasta is a classic American-Italian family favorite! My recipe is a quick and easy version that is sure to make your weeknight dinners way more delicious. Prepped and ready in 40 minutes.
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Why You'll Love Pink Vodka Sauce:
Let's talk about "penne vodka," as we sometimes call it around here for a minute. This recipe has a really special place in my heart because of my beloved husband, who did not come from an Italian-American family like I did.
He likes tomato sauce and pasta just as much as any average person, but he doesn't have that red-sauce-every-day gene in him like most friends and family of mine who grew up in this culture. He'll be happy to eat it for dinner and maybe enjoy some leftovers for lunch the next day. Whereas I would happily eat it every single day.
While he enjoys most tomato sauces (and I'm proud to say has developed his palate over the years to prefer my family's meat sauce and marinara sauce recipes over all others), the one that really has his heart is creamy vodka sauce. It was also always his go-to on our dates in Little Italy in our early days — so nostalgic!
Convinced yet? In case you need more reasons to try this recipe:
- Made with simple, high-quality ingredients
- The sauce fills the nooks and crannies in the penne
- Creamy, rich, and flavorful
- Family-friendly
- A fun update to regular red sauce
- Incredibly delicious
Ingredient Information And Substitutions
- Crushed Tomatoes- A 28 ounce can of crushed tomatoes add awesome flavor and just the right amount of texture.
- Heavy Cream- Puts the "cream" in your vodka sauce. It makes the whole thing a lot richer and more flavorful too.
- Pancetta- Italian cured pork called pancetta gets everything going in this recipe. It's full of salty and smoky flavors that I love. You can totally substitute chopped bacon.
- Onion, Garlic, & Red Pepper Flakes- Once the pancetta is nicely browned, you'll add your other flavor-making aromatics: onion and garlic, plus some red pepper flakes for a slight pop of heat (add more if you want it to be spicy).
- Vodka- Adds such a unique flavor here! It also helps keep the cream from curdling. Don't worry, all of the alcohol content gets burned off when it's cooked.
- Penne- The vehicle for your pink vodka sauce! If you don't have any penne, make sure to use pasta with ridges — it will soak up that sauce better.
- Basil & Parmesan- I add fresh basil and Romano (or Parmesan) at the very end to pull everything together. I also serve it with extra cheese on top of course!
How To Make Vodka Sauce
Step 1- Brown the pancetta and aromatics.
Add the pancetta to a hot skillet with oil and sauté until it starts to brown, or about 3-4 minutes. Then introduce the onion, garlic, and red pepper flakes to the pan and cook until softened.
Step 2- Deglaze the pan & start the pasta.
Pour the vodka into the pan and cook for a few minutes. Use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
Step 3- Finish the sauce.
Add the canned tomatoes to the skillet and stir to combine. Reduce the heat and simmer for 10 minutes. Stir in the heavy cream and allow the sauce to cook for 2 more minutes before adding the basil and Parmesan.
Step 4- Toss and serve.
Add the penne to the skillet and toss to coat. Cook for a few more minutes before serving. Enjoy!
Frequently Asked Questions
As mentioned, no. The vodka is vital to this recipe. Not only does it add flavor, but it also helps keep the cream and tomato sauce from curdling when combined. If you're looking for a creamy sauce without any alcohol, try my one pot chicken Florentine pasta instead.
I wouldn't recommend it for this recipe as you want the higher fat content.
Yes, you can make the sauce ahead of time and then cook the pasta right before serving. I suggest that you reheat the sauce on its own over medium before adding the penne. You can always add a little pasta water to loosen it up without losing the creaminess, if needed.
Yes, this recipe is very freezer-friendly. If you do plan on freezing, hold off on adding the penne. Once the sauce has cooled completely, you can freeze it in an airtight container for up to 3-6 months. Let it thaw overnight in the refrigerator before reheating for the best texture.
No. Vodka sauce is made with tomatoes, vodka, heavy cream, and a handful of other ingredients. There is no Alfredo sauce involved.
Tips For Making This Easy Vodka Sauce Recipe
- Buy your pancetta already diced if possible to make things easier.
- I like to finely dice my onions so they cook down and soften quicker in the olive oil and melt into the sauce.
- When you add the vodka it will bubble up quite a bit- this is a good sign! Use a wooden spoon to scrap all the delicious brown bits from the bottom of the pan. The vodka reduces and the alcohol cooks out to add even more great flavor to your sauce.
- Once I add the tomatoes, I like to let it simmer for 10 minutes while stirring occasionally to let all the flavors come together.
- Cook the penne pasta 1 minute less than package directions for al dente. It will finish cooking in the pan while the flavor of the sauce infuses the pasta. And don't forget to season the water with salt (like the sea!).
- Make sure you don't rinse the drained pasta before adding it to the sauce. That starch from the pasta water helps the sauce stick to the pasta. Honestly, if you can, use a large slotted spoon to scoop the pasta from the water directly into the sauce instead of draining it in a colander.
- Ingredients to prep ahead- Cut the pancetta if it isn't already, then dice and mince the onion and peel the garlic. The rest of my penne vodka pasta recipe moves really quickly, so there isn't any else you could prep.
- Leftovers and storage- You can store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of cream to liven it back up.
What To Serve With My Easy Recipe For Vodka Sauce
This dish is pretty substantial on their own — but would taste great with a big garden salad and a side of garlic bread! If you'd like to add a vegetable, here are some easy options:
- Sautéed Zucchini and Tomatoes
- Garlic Parmesan Roasted Broccoli
- Garlic and Butter Green Beans
For dessert, keep things Italian-inspired and serve up some pizelles, rainbow cookies, or lemon pistachio cake!
Other Delicious Pasta Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Creamy Vodka Pasta
Ingredients
- 1 tablespoon Olive oil
- 4 ounces pancetta, diced
- 1 cup finely diced onion
- 4 large garlic cloves minced or pressed
- ¼ teaspoon crushed red pepper flakes
- ¾ cup vodka
- 28 ounce can crushed Tomatoes
- 1 pound penne pasta, boiled 1 minute less than package directions for al dente
- ¾ cup heavy cream
- 2 Tablespoons roughly chopped basil
- 2 Tablespoons grated Romano cheese or Parmesan cheese
Instructions
- Heat oil in large skillet over medium high heat. On a different burner, bring large pot of water to a boil.
- Add pancetta to skillet and sauté stirring often until almost crispy and beginning to brown, about 3-4 minutes.
- Add onions, garlic and crushed red pepper to pan and continue sautéing stirring often until onions have softened, about 3 minutes.
- Add vodka to the pan and cook for 2 minutes, scraping the brown bit from the bottom of the pan with a wooden spoon. Salt pasta water and add pasta to the pot of boiling water cooking to one minute under package directions.
- Add crushed tomatoes to the pan and stir to combine.
- Reduce heat to just below medium and simmer for 10 minutes, stirring periodically.
- Stir in heavy cream and cook for 2 more minutes stirring periodically.
- Add fresh basil and cheese and then use a slotted spoon to scoop pasta directly from the water into the pan of sauce.
- Stir to combine and cook about 2 more minutes. Serve immediately.
Video
Notes
- Buy your pancetta already diced if possible to make things easier.
- I like to finely dice my onions so they cook down and soften quicker in the olive oil and melt into the sauce.
- When you add the vodka it will bubble up quite a bit- this is a good sign! Use a wooden spoon to scrap all the delicious brown bits from the bottom of the pan. The vodka reduces and the alcohol cooks out to add even more great flavor to your sauce.
- Once I add the tomatoes, I like to let it simmer for 10 minutes while stirring occasionally to let all the flavors come together.
- Cook the penne pasta 1 minute less than package directions for al dente. It will finish cooking in the pan while the flavor of the sauce infuses the pasta. And don't forget to season the water with salt (like the sea!).
- Make sure you don't rinse the drained pasta before adding it to the sauce. That starch from the pasta water helps the sauce stick to the pasta. Honestly, if you can, use a large slotted spoon to scoop the pasta from the water directly into the sauce instead of draining it in a colander.
- Ingredients to prep ahead- Cut the pancetta if it isn't already, then dice and mince the onion and peel the garlic. The rest of my penne vodka pasta recipe moves really quickly, so there isn't any else you could prep.
- Leftovers and storage- You can store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of cream to liven it back up.
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