Penne Alla Vodka

Penne alla Vodka is an easy recipe perfect for weeknight meals. Creamy, tomato sauce, smoky bacon and fresh basil make this pasta a hit!

This Italian-American Pasta is a classic for a reason. It’s creamy, hearty, and best of all, really easy to make. That means that when you’re rushing around trying to get dinner on the table, this recipe is a gem. It’ll take about 30 minutes to cook and is a restaurant quality dinner you can make right at home.

Don’t worry about the “vodka” in the title. Penne alla Vodka doesn’t taste like you’re taking a shot. Instead, the vodka in this dish enhances the flavors of the tomatoes and by the time it is finished cooking the result is a decadent, creamy, flavorful tomato sauce. 

Let’s talk about everything you’ll need to make it: 

Penne Alla Vodka Ingredients: 

Traditionally the  three major components of vodka sauce are tomatoes, herbs and vodka.  This recipe contains a few more ingredients that really enhance the overall dish.

• BACON: Bacon is not traditionally a part of penne alla vodka but it adds a delicious smokiness to the sauce. 
• ONION/GARLIC: Sauteed onions and garlic add so much flavor to just about any sauce. This tomato sauce is no different. 
• CRUSHED RED PEPPER: You’ll just use a pinch for a tiny bit of heat. If you are unsure about the heat, start with a 1/4 teaspoon and work your way up. 
• CRUSHED TOMATOES: Crushed tomatoes will give the perfect texture to the sauce. It won’t be as chunky as a diced tomato sauce or as smooth as a tomato sauce. 
• PENNE PASTA: Dried penne pasta is classic. 
• HEAVY CREAM: Adds a touch of decadence and creaminess to the sauce. 
• BASIL: Use fresh for the best results. 
• PARMESAN CHEESE: Like the basil, you’re going to want to use fresh Parmesan cheese in this recipe for the best results. 
• SALT AND PEPPER

Step by Step Photos and Instructions: 

One of my favorite things about making this Penne alla Vodka Recipe is how easy it all comes together. Follow along with these step by step photos and instructions showing you exactly how to make it. 

• STEP #1: Use a skillet large enough to fit all of the pasta and cook bacon over medium heat until browned through. Transfer to a plate and set aside. Reserve 1 tablespoon of the pan drippings. 
• STEP #2: To the pan that you cooked the bacon in, add the onions, garlic and crushed red pepper and cook until the onions are softened. Pour in the vodka and deglaze the pan. Be sure to scrape the bottom of the pan to remove any brown bits that have stuck to the bottom, there is so much flavor there! Pour in the tomatoes, bring to a boil then reduce heat to low and allow to simmer for 20 minutes.
• STEP #3: While the sauce is cooking, cook pasta according to package directions. Drain and set aside. 
• STEP #4: Before you add the cream to the pasta, you’re going to want to temper it so that it doesn’t curdle when you add it to the sauce. Temper the cream by whisking 1 tablespoon of hot tomato sauce into the cream. Slowly whisk the tempered cream into the sauce. 
• STEP #5: Add the pasta to the sauce. Toss to coat. Add the bacon, basil and Parmesan cheese. Adjust seasoning with salt and pepper. Serve. 

Storage and Leftovers: 

Penne alla Vodka reheats beautifully! Just keep the leftovers in a refrigerator and use within 3 days.

Note: This recipe was originally posted in 2010. It was updated in 2023 with new photos, step by step photos and nutrition information.

Penne alla Vodka Recipe

Penne pasta with tomatoes, cream, basil, vodka and bacon, it doesn't get much better.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Dishes

Cuisine Mediterranean

Servings 4 Servings

Calories 604 kcal

Ingredients

  

1x2x3x

Ingredients:

• ▢ 5 slices bacon diced into 1 inch pieces
• ▢ 1/2 medium yellow onion diced
• ▢ 3 cloves garlic minced
• ▢ 1/2 teaspoon crushed red pepper
• ▢ 1/4 cup vodka
• ▢ 1 28 ounce can crushed tomatoes
• ▢ 1 pound dried penne pasta
• ▢ 1/2 cup heavy cream
• ▢ 5 basil leaves rolled together and chopped
• ▢ 1/4 cup Parmesan cheese
• ▢ fresh cracked pepper and kosher salt

Instructions

 

• ▢
  In a large pan cook bacon over medium heat until browned, about 5 – 7 minutes. Transfer bacon to a plate and set aside.
• ▢
  Reserve 1 tablespoon of bacon drippings. Add onions, garlic and crushed red pepper to reserved bacon drippings and cook until onions are translucent about 5 minutes. Pour in vodka. Cook 3 minutes. Pour in tomatoes. Bring to a boil, reduce heat and allow to simmer for 20 minutes. Season to taste with salt and pepper.
• ▢
  While the sauce is simmering, bring a large pot of water to a boil and cook pasta according to package directions. Drain. Set aside.
• ▢
  After sauce has simmered for 20 minutes, whisk 1 tablespoon of sauce into cream to temper it. Slowly stir tempered cream into the tomato sauce. Add cooked pasta to the sauce. Stir to combine.
• ▢
  Return bacon to the pasta and stir in basil and Parmesan cheese. Stir to combine. Adjust seasoning with salt and pepper if needed.
• ▢
  Serve with plenty of grated Parmesan cheese and crushed red peppers.

Notes

Tempering the cream with the hot tomato sauce is important because it will prevent the cream from curdling when adding to the sauce. 

To make this dish vegetarian, substitute 1 tablespoon olive oil for 1 tablespoon pan drippings. 

Nutrition information for estimation purposes only. 

Nutrition

Calories: 604kcalCarbohydrates: 88gProtein: 18gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 131mgPotassium: 328mgFiber: 4gSugar: 5gVitamin A: 592IUVitamin C: 2mgCalcium: 108mgIron: 2mg

Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!

Keywords: bacon, cream, dried pasta, heavy cream, italian, pasta, penne, vodka