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1/2 cup reserved pasta water, or more as needed 1×

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Serves 1/2 cup reserved pasta water, or more as neededPrep 5 minCook 25 minTotal 30 min

Ingredients

• 12 oz (340 g) penne
• 5 oz (140 g) pancetta, diced, or 6 oz (170 g) bacon, diced
• 1 tbsp olive oil, only if needed
• 2 medium shallots, finely chopped
• 3 garlic cloves, finely minced
• 6 tbsp tomato paste
• 1/2 tsp red pepper flakes, optional
• 1/2 cup (120 ml) vodka
• 1 cup (240 ml) heavy cream
• 3/4 cup (60 g) finely grated Parmesan, plus more for serving
• 1/2 cup reserved pasta water, or more as needed
• 1/2 cup fresh basil leaves, torn
• 1 tsp kosher salt, plus more for the pasta water
• 1/2 tsp freshly ground black pepper

Method

1. Boil the pasta. Bring a large pot of well-salted water to a boil. Cook the penne until just al dente according to the package instructions. Before draining, reserve at least 1/2 cup of the starchy pasta water.
2. Brown the pancetta. While the pasta cooks, place a large skillet over medium heat. Add the diced pancetta and cook for 5 to 7 minutes, stirring occasionally, until browned and crisp. If the pancetta is lean, add the olive oil. Leave approximately 2 tablespoons of fat in the skillet.
3. Cook the aromatics. Add the shallots and cook for 2 to 3 minutes, until softened. Add the garlic and red pepper flakes, if using. Cook for 30 seconds, taking care not to brown the garlic.
4. Concentrate the tomato paste. Stir in the tomato paste. Cook for 2 to 3 minutes, stirring continuously, until it darkens slightly and becomes glossy. This step removes the raw taste and develops a deeper tomato base.
5. Add the vodka. Remove the skillet from the heat. Add the vodka carefully, keeping it away from any open flame. Scrape the base of the pan to release the browned bits. Return the skillet to medium heat and simmer for 2 to 4 minutes, until the sharp alcohol aroma has reduced and the liquid has thickened slightly.
6. Add the cream. Reduce the heat to medium-low. Pour in the heavy cream and stir until the sauce is evenly combined and turns a pale orange-pink. Simmer gently for 2 to 3 minutes. Do not boil aggressively.
7. Combine with the pasta. Add the drained penne to the skillet. Toss for 1 to 2 minutes so the pasta absorbs the sauce. Add the reserved pasta water a tablespoon at a time until the sauce is smooth and coats the penne. You may not need the full amount.
8. Finish the sauce. Remove the skillet from the heat. Stir in the Parmesan and torn basil. Season with the salt and black pepper. Serve immediately with additional Parmesan and basil.

Penne alla Vodka (Creamy 30-Minute Pasta)

This penne alla vodka is a creamy tomato pasta with crisp pancetta, softened shallots, garlic, Parmesan, and fresh basil. The sauce is rich without being heavy, and the vodka helps brighten and sharpen the cooked tomato flavor.

The method is straightforward: brown the pancetta, cook the tomato paste until concentrated, reduce the vodka, then add cream and pasta. The vodka is not intended to make the sauce taste alcoholic. It reduces in the pan while helping carry aromatic compounds from the tomato and fat, producing a more vivid sauce. For additional background on the technique, see this guide to vodka pasta.

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Ingredients

• 12 oz (340 g) penne
• 5 oz (140 g) pancetta, diced, or 6 oz (170 g) bacon, diced
• 1 tbsp olive oil, only if needed
• 2 medium shallots, finely chopped
• 3 garlic cloves, finely minced
• 6 tbsp tomato paste
• 1/2 tsp red pepper flakes, optional
• 1/2 cup (120 ml) vodka
• 1 cup (240 ml) heavy cream
• 3/4 cup (60 g) finely grated Parmesan, plus more for serving
• 1/2 cup reserved pasta water, or more as needed
• 1/2 cup fresh basil leaves, torn
• 1 tsp kosher salt, plus more for the pasta water
• 1/2 tsp freshly ground black pepper

Recipe

Servings: 4
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Method

1. Boil the pasta. Bring a large pot of well-salted water to a boil. Cook the penne until just al dente according to the package instructions. Before draining, reserve at least 1/2 cup of the starchy pasta water.

2. Brown the pancetta. While the pasta cooks, place a large skillet over medium heat. Add the diced pancetta and cook for 5 to 7 minutes, stirring occasionally, until browned and crisp. If the pancetta is lean, add the olive oil. Leave approximately 2 tablespoons of fat in the skillet.

3. Cook the aromatics. Add the shallots and cook for 2 to 3 minutes, until softened. Add the garlic and red pepper flakes, if using. Cook for 30 seconds, taking care not to brown the garlic.

4. Concentrate the tomato paste. Stir in the tomato paste. Cook for 2 to 3 minutes, stirring continuously, until it darkens slightly and becomes glossy. This step removes the raw taste and develops a deeper tomato base.

1. Add the vodka. Remove the skillet from the heat. Add the vodka carefully, keeping it away from any open flame. Scrape the base of the pan to release the browned bits. Return the skillet to medium heat and simmer for 2 to 4 minutes, until the sharp alcohol aroma has reduced and the liquid has thickened slightly.

2. Add the cream. Reduce the heat to medium-low. Pour in the heavy cream and stir until the sauce is evenly combined and turns a pale orange-pink. Simmer gently for 2 to 3 minutes. Do not boil aggressively.

3. Combine with the pasta. Add the drained penne to the skillet. Toss for 1 to 2 minutes so the pasta absorbs the sauce. Add the reserved pasta water a tablespoon at a time until the sauce is smooth and coats the penne. You may not need the full amount.

4. Finish the sauce. Remove the skillet from the heat. Stir in the Parmesan and torn basil. Season with the salt and black pepper. Serve immediately with additional Parmesan and basil.

Tips

• Salt the pasta water. The water should taste noticeably seasoned. This is the primary opportunity to season the pasta itself.
• Cook the tomato paste properly. Two or three minutes in the pancetta fat is sufficient. It should darken, but it should not burn.
• Reduce the vodka before adding cream. Adding the cream immediately can leave a harsh alcohol aroma and a less developed sauce.
• Use freshly grated Parmesan. Pre-grated cheese may not melt as smoothly because of anti-caking agents.
• Reserve extra pasta water. Starchy water adjusts the consistency and helps the sauce cling to the ridges of the penne.
• Keep the heat moderate. A hard boil can cause the cream sauce to separate. Gentle heat produces a smoother finish.
• Serve immediately. The sauce thickens as it stands. If reheating, add a small amount of water or cream to restore its consistency.

The vodka does not function as a dominant flavor. Its purpose is to brighten the tomato profile after reduction. Most of the sharp alcohol aroma should cook off, but the dish should not be treated as alcohol-free. Do not serve it to anyone who must avoid alcohol unless an appropriate alcohol-free substitute has been used.

Variations

• Use bacon: Replace the pancetta with diced bacon. Cook it until crisp, then drain excess fat if necessary before adding the shallots.
• Make it vegetarian: Omit the pancetta and begin with 2 tablespoons of olive oil or butter. Add extra black pepper or a small amount of smoked paprika for depth.
• Add vegetables: Stir in sautéed mushrooms, spinach, peas, or roasted red peppers before adding the pasta.
• Increase the heat: Add more red pepper flakes, or finish with a small amount of Calabrian chile paste.
• Use another pasta shape: Rigatoni, ziti, shells, and mezzi rigatoni all hold the sauce effectively.
• Make it lighter: Use half-and-half instead of heavy cream. The finished sauce will be less rich and may require slightly less pasta water.
• Make it dairy-free: Use a dairy-free cream alternative and a suitable Parmesan substitute. The texture and flavor will differ from the standard version.

FAQ

Can I make penne alla vodka without vodka?

Yes. For a non-alcoholic version, replace the vodka with an equal amount of chicken stock, vegetable stock, or water mixed with 1 to 2 teaspoons of lemon juice. The sauce will still be creamy and tomato-based, but it will not have the same bright, rounded flavor produced by vodka reduction.

Does penne alla vodka taste like alcohol?

It should not taste strongly alcoholic when the vodka is simmered before the cream is added. The alcohol aroma becomes milder as the liquid reduces. However, reduction does not guarantee complete alcohol removal, so the dish is not suitable for anyone who must avoid alcohol unless a non-alcoholic alternative is used.

Can I use bacon instead of pancetta?

Yes. Bacon provides a smoky flavor and works as a direct substitute. Cook it until crisp and remove some of the rendered fat if the skillet contains more than approximately 2 tablespoons before cooking the shallots.

Can I make the sauce ahead of time?

Yes. Prepare the sauce through the cream stage, cool it promptly, and refrigerate it in a sealed container for up to 3 days. Reheat it gently in a skillet, then add freshly cooked pasta and enough pasta water to loosen the sauce.

Why is my vodka sauce too thick?

The sauce may have reduced too far, or the pasta absorbed more liquid than expected. Add reserved pasta water one tablespoon at a time while tossing over low heat. The starch will loosen the sauce while keeping it emulsified.

Can I freeze penne alla vodka?

The sauce can be frozen, but cream-based sauces may separate slightly when thawed. For best results, freeze the sauce separately from the pasta. Thaw it in the refrigerator, reheat gently, and whisk in a little cream or pasta water before combining with freshly cooked penne.