This Vodka Pasta, or Penne alla Vodka, tastes like it came straight from a cosy Italian trattoria. The secret lies in the tomato-cream Vodka Sauce. It’s rich, silky, and just a little bit fancy thanks to a splash of vodka, yet dead easy. I’m completely besotted!
Late to the Vodka Pasta party!
I feel like this was the viral pasta about 5 years ago. I vaguely remember lots of cool young people and rad chefs making it.
Naturally, I missed the trend because I’m just not hip enough to keep up! 😅 So I only made it for the first time a few weekends ago and understood the hype. The sauce is rich and velvety, and tastes far more luxurious than the short ingredients list would suggest. And I imagine the use of vodka gives it extra street-cred with the younger generation.
Meanwhile, this un-hip dork is more chuffed over the convenience of using a whole packet of pasta and an entire tub of tomato paste – quite handy!
All jokes aside though, vodka is the magic. Like wine in cooking, it adds depth and complexity that takes a simple cream and tomato sauce into wow territory. But, it doesn’t taste alcoholic at all! (Unless you want it to – just keep pouring).
What goes in vodka pasta
You’ll see versions around that use both canned tomato or passata and tomato paste, and the ratios of vodka, parmesan and cream are all over the place. But there’s general consensus on the ingredients that go in, so I don’t use anything groundbreaking. Though in shocking news, I strayed from my usual trusted sources (NYT Cooking, Ina Garten, Lidia Bastianich and America’s Test Kitchen) by only using tomato paste because I prefer the flavour, with the bonus that it shaves 15 minutes off the cook time. See FAQ below for more dorky development chatter!
Ingredients in Vodka Pasta
Ironically, even though vodka is in the name, this is still absolutely worth making without vodka. 🙂 Though I’d substitute with either a slosh of wine or chicken stock, else the sauce is a little too one dimensional.
If you’re cooking for kids, add the vodka earlier so you can thoroughly cook out most of the alcohol. For grown ups, it’s nice to add it in towards the end (don’t worry, won’t taste boozy, but you get more of the floraly notes).
Vodka – Use whatever you’ve got! And now you all know what my go-to is. 🙂 Avoid flavoured vodkas – not sure now is the time to use that Apple Vodka you were mad for last summer!
Substitute with gin (not one too herbaceous though), white wine or for non alcoholic, use chicken stock/broth instead.
Pasta – Penne is classic, ziti is basically the same (it’s penne, but with ridges), rigatoni is also very popular. Though really, you can make this with any shape pasta – long or short – and it’s going to be fab. Oh wait – I’d avoid tiny pasta though, like risoni/orzo, ditalini, dinosaur pasta. I think there’s too much sauce.
Tomato paste (UK: tomato purée) – I love that this recipe uses a whole standard tub of tomato paste! I use regular though “double concentrate” is fine too. Use the same amount as I find the flavour is not any stronger though it does have richer tomato flavour. However, we cook off the tomato paste in this recipe which improves the flavour so the quality difference doesn’t come into play here.
Note: US standard tubes are 133g (4.5oz), Aussie tubs and cans are 140g (this is what the recipe calls for), and tubes are 130g. That 7g or 10g difference won’t ruin your dinner, promise! 🙂
Garlic and onion – Essential aromatics for the sauce.
Cream – Use thickened cream (US: heavy cream, UK: double cream) as it is a little thicker than regular pouring cream. Though actually, any pourable cream should work fine in this recipe as it uses so much tomato paste which does much of the heavy lifting to thicken the sauce.
Low fat cream will work fine but it will lack the creamy mouthfeel of full fat cream. Cream alternative – evaporated milk, but again, it’s even less creamy mouthfeel than low fat cream.
Red pepper flakes (chilli flakes) – Optional extra, I use 1/2 teaspoon which gives this a lovely background hum of warmth which I really like in this creamy sauce. Also feels a little grown up for a grown-up sauce. 🙂
Parmesan – Adds salt into the sauce that’s more interesting than just using salt. Plus, extra for garnish!
Pinch of parsley for sprinkle, if you’re feeling fancy.
How to make Vodka Pasta
The timing of this recipe works well so the sauce is ready once the pasta is cooked. It’s a great no stress recipe!
Boil the pasta in a large pot of salted water for the time per the packet directions until it’s al dente (just cooked, not soft and mushy).
Save pasta water – Just before draining, give the pasta a big stir to agitate the starch (ie make the watery murky) then scoop out 1 cup of the water. We’re going to use this when tossing the pasta in the sauce.
💡This is a key step for making pasta dishes to make the sauce cling to the pasta (and therefore ending up in your mouth!) instead of pooling in the base of your bowl. The starch in pasta water emulsifies with the sauce’s fat, naturally thickening it and making it stick to the pasta. Cooking science at work!
Sauté the onion and garlic on medium high until translucent, about 1 1/2 minutes. Then cook off the tomato paste. This isn’t a standard step in all vodka sauces but I think it really makes a difference – it takes off the sour edge and deepens the flavour. It also levels the playing field whether using a good Italian brand (like Mutti double concentrated tomato paste) or generic brands.
Simmer – Add the cream, mix to dissolve the tomato paste in, then add the vodka, chilli flakes, salt and pepper. Lower the heat to medium so it’s simmering gently and cook for 3 minutes, stirring regularly so the base doesn’t catch – important, because this cream sauce is thicker than usual because of the amount of tomato paste in it. Then stir the parmesan in until melted (literally takes seconds).
TIPS: If your pasta isn’t ready yet, turn off the stove at this point. Cooking for kids? Add the vodka before the tomato paste and cook until mostly evaporated to cook out the alcohol.
Toss toss toss! Add the pasta and 1/2 cup of the reserved pasta cooking water (see step 2 for what this does). Toss on medium heat for 1 to 1 1/2 minutes or until the pasta is coated in the pasta sauce.
Serve immediately with a shower of extra parmesan and a pinch of parsley!
I warm the pasta bowls
I know this is a random place to talk rant about this, but I like to warm pasta bowls for creamy pastas – have I mentioned this before?? Creamy sauces thicken fast and by the time you’re halfway through (especially if you spent the first few minutes attacking garlic bread), it’s gone from silky to……. well, less so. By using a warm bowl, you can keep the creamy sauces silky for longer.
So I warm bowls in the microwave while the sauce is simmering – 30 seconds for one, 1 minute for four, then leave them in there until I’m ready to serve. A small thing that makes a big difference!
Anyway, enough about warm bowls 😅 Hope you give this one a go – classic Italian trattoria food, made easily at home! – Nagi x
PS A side of Garlic Bread, Mega Italian Salad and Tiramisu will really make you feel like you’re at a rustic Italian restaurant!
Vodka Pasta FAQ
Apparently not, it’s an Italian-American dish. Details of actual origins are somewhat murky but I’ve read that it was originally invented as a marketing push for vodka sales back in the 1970’s. Clever! 🙂
Yes it can, though it will no longer be a Vodka Pasta! But it is a divine creamy tomato pasta if you use chicken stock/broth instead to keep it non alcoholic, or you can use white wine. The recipe card offers suggestions!
Penne is traditional – Penne alla Vodka – though rigatoni seems to be quite popular too. But this sauce will really work with any short or long pasta. Just avoid very small ones – like risoni/orzo, tiny stars etc – as I think they will get lost in this creamy sauce.
Absolutely! Vodka pasta is a great blank canvas for extras. Stir through shredded cooked chicken or shrimp/prawns for a protein boost, or cook some bacon or pancetta with the onion for added flavour. Sautéed mushrooms and baby spinach would work nicely too. Just avoid anything too bold that might overpower the creamy-tomato flavour – this sauce is the star!
Also, consider reducing the amount of pasta slightly else you may be short on sauce, or increase the amount of sauce (click on servings and slide).
I know the introduction suggests I’ve never had Vodka Pasta before, but I have actually, though quite long ago, well before it became “trendy”. I think the first time was at Lidia Bastianich’s NYC Becco restaurant back in 2016. They had an excellent dinner special with starters and all-you-can-eat pastas of the day, and I certainly got my money’s worth! I went back multiple times – I just love Lidia, I always have, since way back when her TV shows first aired in Australia.
Here in Sydney, I feel like I’ve seen Vodka pasta recently on the menu of some of the more modern inner city and fringe Italian restaurants (any readers help me out here??) but I was swayed in other directions by other offerings. So much great pasta out there, so little time! 😭
In coming up with my recipe, I mostly referenced by trusted sources – (predictably) NYT Cooking, Ina Garten, Lidia Bastianich, Serious Eats and America’s Test Kitchen.
Opinions on the quantities vary but generally the ingredients include tomato (canned and/or crushed or passata), cream, vodka (gasp!😆), parmesan, onion and garlic. To get intensity of tomato flavour from canned tomato, you need to cook it down ~15 minutes, and the sourness varies depending on the quality you use (economical tomatoes are sour, even sometimes green un-ripe lumps!).
While Serious Eats likes the fresh notes from canned tomatoes, I was happy with brightness the sauce gets from vodka (especially as I add it towards the end – the earlier you add it, the less flavour you get) so I only used tomato paste.
The one thing I do that doesn’t seem to be standard is to cook off the tomato paste which improves the flavour, takes some (but not all) the sour edge off (some is nice, to cut through the richness of the cream) and also levels the playing field between regular tomato paste and pricier double-concentrate.
Honestly though, this was not a hard recipe to develop, it’s a standard tomato-cream pasta sauce with the magic touch of vodka. Much of it comes down to personal taste – how tomatoey do you want it, how silky (large onion lumps bothered me, so I do insist on fine dicing), how boozy (I don’t like harsh vodka flavour, but I want a hint of floral notes else there’s no point?).
I had a few goes myself then made it for the team for lunch, and based on their reaction it was an easy decision to share the recipe with you!
To be honest, this was a pretty straightforward recipe so I didn’t really need to consult with JB. I made it to get his opinion – I was particularly interested whether he thought it was lacking brighter tomato notes because I only used tomato paste – and he really liked it as it was, other than a minor adjustment for the amount of salt.
So then JB made it to double check – we have a strict rule that no recipe goes out without both of us making it independently, no matter how simple or difficult the recipe – then I filmed and photographed it, then published it today!
Watch how to make it
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Penne alla Vodka
Ingredients
- 500g / 1 lb penne or ziti (rigatoni is also a fave, else any other pasta)
- 2 tsp cooking salt / kosher salt , for pasta cooking water
- 1 1/2 tbsp olive oil
- 1/2 small onion , finely diced (smaller dice than usual is better)
- 2 garlic cloves , finely minced
- 1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
- 1 1/4 cups heavy / thickened cream (UK: double cream – Note 2)
- 1/3 cup vodka , or chicken stock/broth for alcohol free (Note 3)
- 1/2 tsp red pepper flakes (chilli flakes), 100% optional
- 3/4 tsp cooking salt / kosher salt (halve for table salt)
- Pinch black pepper
- 50g / 1 loosely packed cup freshly grated parmesan , plus more for serving (Note 4)
- 1/2 cup+ pasta cooking water (Note 5)
- 2 tsp parsley , finely chopped, for serving (optional)
Instructions
ABBREVIATED:
- Sauté garlic and onion, cook off tomato paste, simmer with cream, vodka, chilli flakes, S&P 3 min, stir in parmesan at end. Toss with pasta and 1/2 cup pasta water, eat!
FULL RECIPE:
- Cook pasta – Bring a large pot of water to the boil with the pasta salt. Cook pasta per the packet directions until al dente. (Meanwhile cook the sauce)
- ⭐️ Reserve pasta water – Just before draining, give the pasta a big stir to agitate the starch then scoop out a cup of the water. Then drain the pasta.
Vodka sauce:
- Sauté – Heat the oil in a large pot or non-stick pan over medium high heat. Cook the onion and garlic for 1 1/2 minutes until translucent. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens in colour (lower heat if catching on base).
- Make sauce – Add the cream, stir well to dissolve the tomato paste. Then add the chilli flakes, salt, pepper and vodka. Simmer on low for 3 minutes, stirring regularly. Stir in the parmesan until melted, then turn off the heat until the pasta is ready.
- Toss! Add the pasta and 1/2 cup of the pasta cooking water. Over medium heat on the stove, stir for 1 – 1 1/2 minutes until all the pasta is nicely coated with the rust coloured sauce, using extra pasta cooking water to loosen if needed.
- Serve immediately in warmed pasta bowls* with a dusting of extra parmesan and pinch of parsley. Add a side of garlic bread and big Italian Salad, then finish with Tiramisu for a classic trattoria meal at home!
Recipe Notes:
Nutrition Information:
Life of Dozer
Dozer spends a lot of time sleeping under the table – so I spend a lot of time under there too. 🙂
I make this once a week because it is so tasty and easy to put together. The only change I make is that I use hand-torn basil rather than parsley to serve. Delicious!
Excited to try your version Nagi! I make my own version of this with Calabrian chilli oil in place of the chilli flakes and love it. Sometimes I may add a bit too much chilli 😛
Fun to read the interaction between all Naggi’s fans in the in comments. I’ll be making Naggi’s recipe, however I’ll save the Grey Goose for “drinks only.” I first had vodka in a creamy tomato pasta sauce in Toronto Canada in 1970, tasted amazing… but with the addition of smoked salmon. Try it and you’ll be “hooked.”
What a good idea! Definitely trying the smoked salmon. Thank you!
Hi Nagi I do a version of this in the slow cooker using my home grown tomatoes and cook the pasta in the slow cooker about 1/2 an hour towards the end of the time. It’s really convenient that way plus I serve it with a drizzle of chilli and fennel infused olive oil.
I’m not good with cream. Can I substitute it with anything – or, at least, use much less? Apart from that, I love the sound of this dish.
Hi Donna – Are you ok with evaporated milk? That will make a fair sub, but I’d recommend switching the oil for 2 talblespoons (30g) butter, to compensate 🙂 – N x
No. Sorry. I’m no good with dairy! I do love your recipes, but I think I might just have to dream about this one! Thank you, anyway!
Would a plant based cream work? In woolies we have a couple the flora one is in the cream section & there’s another in the vegan section. I haven’t tried cooking with them but if you can’t do dairy they might work
Evaporated milk and switch the oil with 2 tablespoons (30g) butter. 🙂 I will pop this in the FAQ!
Hi Nagi, I make a version of this at home all the time. I can’t wait to try your recipe! I always add a burrata on top at the end (or half) goes perfect with the vodka and heat from the chili.
OMG that’s so rich!! I LOVE! – N x
That looks delicious. Adding it to my list. Can I please ask what brand and type pot you are using to make the sauce in? Is it cast iron but a bit darker so it doesn’t stain?
Hi Nagi!
Planning on making this at the weekend. Could I use orzo? I always have rigatoni or penne but I’ve miraculously run out!
Thanks x
Hi Rae! I think there might be too much sauce? So perhaps take 1/2 cup of the sauce out before adding the orzo, then just add it back if you think it can take it 🙂 Hope you love it! N x
I love vodka pasta. Have you tried this recipe with N’djua (sp), a Calabrian salami paste? About 150 gm for this recipe and reduce tomato paste a bit. A bit of cream etc , basically your recipe with the addition of the ndjua, try it , it’s great! My 16 yr old granddaughter cooks this! Xx
Hi Nagi – thanks again for the great recipes – I have been making a variant of this for many years and it is a firm family favourite and super-quick to whip up. Just wanted to say that in the UK heavy cream is “double cream” and not whipping cream! And can I second the request for a cacio e pepe recipe pls!
Hi Cam! When I was in the UK, your “double cream” was so thick it was not really pourable, single cream was quite thin – our version of pouring cream – but your whipping cream was the same consistency as what we call thickened cream. They are the same fat % too, around 35%, so that’s what I used for creamy pastas. Is that not the case anymore? Double cream would make the sauce very thick, it is also higher in fat % 🙂 – N x
Yes, you may have a point there – I just use very little double cream – single cream needs reduced/thickened a little as you say. I had never thought of whipping cream as a middle ground and will give it a go – cheers!
Hi Nagi
In most of the UK supermarkets, Double Cream is the equivalent of thickened/heavy cream and is pourable.
May be what you tried was the Extra Thick Double Cream, which is for “dolloping”.
As you said single cream is the thin version.
I’ve just looked into it and now I understand. Your double cream is pourable but has considerably higher fat %, around 48%, than our thickened cream which is thickened with gelatine or similar but the fat is around 35%, thickened low fat cream can be as low as 18%. I was thinking of the double clotted cream. Thanks for clarifying Homer, I’ll update the recipe! Though actually, I’ve made this with regular single cream too and it works fine, so actually any cream works 🙂 – N x
Hi! How much tomato paste? I didn’t see the quantity on the recipe card. Thanks!!
UGH!!!! How did I miss that 🙂 1/2 cup / 140g / 4.5oz! – N x
All good! Can’t wait to make this!! Your recipes always turn out amazing!!
x
Oh, I do remember a lot of people talking about vodka penne a few years back! Wondered why – I had been served such dishes with vodka added for taste since I was about two in NE Europe way back when – I mean the alcohol cooks off and leaves a lovely taste!!! Glad to see this in your menu now and do hope all try your version. I personally like penne as the pasta and welcome the extra taste of your red pepper flakes. Love the look of the dish .and that of Dozer even more – he knows where he is comfortable these days . . .trust both of you well 🙂 !
What amount of tomato paste to use in in UK
Fixed!!! Thanks for picking that up Irene! – N x
The quantity of tomato paste isn’t on the recipe only in the notes 🙂
🤦🏻♀️ Fixed! – N x
🙈 Fixed! Thanks Lee
It was all going well until I thought I was supppossed to use 1/3 cup of vodka, and then drink the rest of the bottle….. 🥳🥳🥳 Is that wrong??? 😂😂
100% correct Jude. OF COURSE!! 🤣
So that explains why you’re under the table with Dozer – it was the vodka!
Hahaha Jude, that gave me a great laugh 🤣 You’re my kinda cook 😂
I’ve made Vodka Pasta a few times in recent years. It’s not my favourite pasta dish, which is weird because I like creamy tomato pasta dishes! Given that vodka does not have much taste, I would never have described it as having floral notes. BUT – I’ll give your tomato-paste version a go, Nagi! I think you have created many beautiful pasta dishes, so I’m curious to see how yours compares, in this case, to the myriad published recipes out there using tinned tomatoes 🙂 Thanks for the recipe and all the testing and perfecting you do!
If you add Vodka towards the end, you will still be able to taste it and it gives it what I describe as floral tones. It’s quite different to wine. What I found though is that some recipes put the vodka in much earlier and when I did that, I couldn’t taste the vodka at all 🙂 – N x
You’re right too on the timing on the vodka…previous recipes I’ve made have added it earlier and cooked it all off! Pretty heartbreaking seeing a good amount of Grey Goose or Stolly being sloshed in but getting no payoff in the end! Thanks again, Nagi xx
Well, it’s Friday night and I CBA making an intricate dinner, so gave this a whirl! Definitely a huge difference adding the vodka near the end (I used Absolut)…and wow who’d have thought the cooked off tomato paste would yield so much flavour…just delicious. Served it with egg noodle parpadelle and cheesy garlic bread. Will try to eat some extra veggies tomorrow to compensate 😉
140g of tomato paste. I could see the brand and type she used and it’s the Leggo’s brand here in Aus that’s usually sold as a twin pack ❤️
YES! Thank you Sam! – N x
Hi Nagi, just looking at your vodka pasta recipe and I can’t seem to find how much tomato paste to use.
Ugh, silly typo! Fixed, thanks Anne! – N x
I haven’t tried this trendy pasta either so thank you for the nudge… Sorry Nagi, am I missing it or did you forget to include the tomato paste in the list of ingredients?
Nope, it’s me! Silly mistake 🙂 Fixed! Thank you Tamara – N x
The tomato paste seems to have disappeared?
Nope, silly typo, forgot to include! – N x