The Best Vodka Sauce Recipe (Penne alla Vodka)

5 from 1 vote

A classic, creamy vodka sauce made with simple pantry staples and tossed with penne for the coziest 30-minute pasta dinner.

Total Time30

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: Servings

Calories: 756kcal

Author: Jessica

Remove about half of the whole tomatoes from the can and dice them. Blend the remaining tomatoes with the liquid in the can until smooth using an immersion blender, then stir the diced tomatoes back in and set aside. Bring a large pot of salted water to a boil. Cook the penne according to package instructions, reserving ½ cup of pasta water before draining. Prepare the vodka sauce while the pasta cooks.

Heat the olive oil in a large deep skillet over medium heat. Add the onion and sauté for about 5 minutes, until translucent. Add the garlic and red pepper flakes (if using), and cook for about 30 seconds, until fragrant. Stir in the maple syrup, vodka, and prepared tomatoes. Cook over medium-low heat for 10-12 minutes, stirring regularly, until slightly reduced and thickened.
Reduce the heat to low. Stir in the heavy cream and reserved pasta water, and cook for 1 more minute before removing from the heat. Stir the cooked penne into the sauce until it is well coated.
Season with a little more salt, to taste. Stir in some fresh basil, then top it with grated Parmesan cheese.

Yellow Onion: Can be substituted for shallots or red onion.
Canned Whole Tomatoes: Don't skip these or try to use something different. This is what gives the sauce the most flavor and a rustic texture.
Vodka: Obviously, use plain vodka and nothing flavored. This is the star of the show.
Maple Syrup: The addition of maple syrup helps balance the acidity of the tomatoes. You can use regular sugar, honey, or agave instead, if you prefer.
Heavy Cream: Sub half-and-half for a lighter version, or use cashew cream or coconut cream for dairy-free options.
Add A Protein: Top this pasta with crispy chicken cutlets, succulent garlic butter shrimp, or velveted chicken breast.

Add the cream at the end, and over low or no heat. Adding the cream while the sauce is at a rolling boil can cause it to break and turn grainy.
Store leftovers in the fridge in an airtight container for 3-4 days.