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Creamy Penne alla Vodka Recipe Easy Homemade with Fresh Basil

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A quick and comforting creamy penne alla vodka with fresh basil, combining a silky tomato vodka sauce with fresh herbs for a satisfying weeknight meal.

Ingredients

Scale
  • 12 ounces (340 grams) dried penne pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 can (28 ounces/800 grams) crushed tomatoes
  • 1/4 cup (60 ml) vodka
  • 1 cup (240 ml) heavy cream
  • A handful fresh basil, roughly chopped
  • Salt and black pepper, to taste
  • Red pepper flakes, optional pinch
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of penne pasta and cook according to package directions until al dente (about 11 minutes). Drain and set aside, reserving about 1/2 cup (120 ml) of pasta water.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped yellow onion and cook for 4-5 minutes until translucent and soft.
  3. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn.
  4. Pour in 1/4 cup (60 ml) vodka carefully and let it simmer for 2-3 minutes to cook off most of the alcohol, stirring occasionally.
  5. Add the 28-ounce (800 grams) can of crushed tomatoes. Stir to combine and bring to a simmer. Cook for about 10 minutes, stirring occasionally until sauce thickens.
  6. Lower the heat and slowly stir in 1 cup (240 ml) heavy cream. Let the sauce simmer gently for 5 minutes, stirring often to prevent scorching.
  7. Season with salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
  8. Toss the drained penne pasta into the sauce along with the chopped fresh basil. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  9. Serve immediately, sprinkled generously with freshly grated Parmesan cheese and garnished with extra basil leaves.

Notes

Do not overcook the cream once added to avoid curdling; keep heat low and stir gently. Reserve pasta water to adjust sauce consistency and help sauce cling to pasta. Use quality canned tomatoes like San Marzano for best flavor. Vodka cooks off during simmering, leaving a subtle tang. Fresh basil should be added at the end to preserve brightness.

Nutrition

Keywords: penne alla vodka, creamy pasta, vodka sauce, fresh basil, easy dinner, weeknight meal, comfort food, Italian pasta

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