Quick and easy, single serving penne alla vodka - Tender pasta tossed in a rich and creamy tomato and vodka sauce. A restaurant quality meal that takes minutes to make.
Often served with penne, this pasta with vodka sauce can be enjoyed with just about any type of pasta. It's amazing that a sauce made with simple ingredients like onions, tomatoes, cream, and a splash of vodka can come together in minutes to make one of the best homemade pasta sauces you've ever had!
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What Is Vodka Sauce?
Vodka sauce is a popular sauce commonly served with penne pasta or rigatoni. It's a tomato-based sauce with a splash of vodka added which gives the sauce a little bit of tang. The sauce is then softened with a hint of heavy cream which gives vodka sauce its reddish-orange color.
You won't really taste any alcohol in vodka sauce. The alcohol burns off in the cooking process, leaving the delightful tang behind.
Why This Recipe Works
- Made with easy-to-find ingredients: This pantry-friendly pasta alla vodka is made with ingredients you may likely have in your kitchen already. There are no fancy ingredients needed.
- Ready in minutes: One of the beautiful things about this easy pasta recipe is that it can be made in less than 30 minutes. It looks and tastes like a gourmet meal but comes together so quickly.
- Recipe doubles well: This single serving penne alla vodka recipe yields the perfect amount for one person. If you'd like to make enough for two, or to have leftovers to enjoy the next day, simply double the ingredient amounts.
Ingredients
Ingredient Notes and Substitutions
To make a small batch of vodka sauce with pasta, you will need:
- Pasta: While penne pasta is a traditional choice for serving with vodka sauce, you can really use whatever kind of pasta you like or have on hand. I love using pasta that has a tubular shape like penne or rigatoni because the middles catch more of the sauce. Use ⅔ cup of dried penne pasta, which is 2 ounces.
- Olive oil: I use extra virgin olive oil in this penne alla vodka recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use light olive oil instead.
- Onions and garlic: Chopped onions and garlic add so much flavor to vodka pasta. Definitely don't leave them out.
- Tomatoes: I prefer using canned diced tomatoes. Use half of a (14.5-ounce) can of diced tomatoes along with some of the juice from the can. This amount equals 1 cup/218 grams/7.7-ounces. To measure 1 cup of canned diced tomatoes, spoon the tomatoes along with the juice into a 1-cup measuring cup. You can use 1 cup of canned whole tomatoes (crush the tomatoes with your hands) or 1 cup of canned crushed tomatoes instead.
- Vodka: Use your favorite brand of vodka. I lived in Texas for over 20 years and love using Tito's vodka from Austin, Texas. Vodka adds a touch of heat and a bit of a sharp bite to the sauce, which helps balance the sweetness of the tomatoes and the cream. If you don't drink vodka but still want to use it, consider buying a small bottle similar to the ones they serve on airplane flights. Although I highly recommend using it, you don't have to make vodka sauce with vodka. Instead, use water with a squeeze of lemon.
- Red pepper flakes: I love the heat that the red pepper flakes bring to the dish. It’s subtle and not terribly spicy. Feel free to leave them out if you’d like.
- Heavy cream: Use heavy cream or heavy whipping cream to create a luscious sauce that is silky and rich.
- Parmesan cheese: I prefer using freshly grated or shredded Parmesan cheese because it melts better than pre-packaged cheese. You can use shredded Asiago cheese instead.
See below for ways to use leftover ingredients.
How To Make Penne Alla Vodka
See the recipe box below for ingredient amounts and full recipe instructions.
- Fill a medium-sized saucepan with water and bring to a boil over medium-high heat. Add the pasta to the boiling water and reduce the heat slightly to maintain a gentle boil. Cook until the pasta is tender, about 5-7 minutes. Drain in a colander and set it aside.
- Heat olive oil in a 10-inch skillet over medium heat. Add chopped onions and cook for about 2 minutes, stirring occasionally.
- Add the minced garlic and red pepper flakes and cook, stirring frequently for 1 minute more.
Pro Tip: If you don't want a spicy vodka sauce, leave out the red pepper flakes or use less.
- Add the vodka and cook stirring occasionally, for 2 minutes.
- Add the canned diced tomatoes along with some of the juice from the can, salt, and pepper. Stir and bring to a gentle boil. Reduce heat to medium-low and cook, stirring occasionally for 5 minutes.
- Pour in the heavy cream and simmer, stirring frequently for another 2-3 minutes or until thickened. Finally, stir in the shredded parmesan cheese.
- Add the pasta back into the pan and toss to coat. Sprinkle with extra parmesan cheese and enjoy.
Expert Tips
- Choose your pasta: Although penne is traditionally used. You can use a different kind of pasta. Ziti and rigatoni pasta are great choices but consider using a wide ribbon-like noodle pasta like pappardelle or tagliatelle instead.
- Use a different cheese: The classic vodka sauce recipe calls for parmesan cheese but asiago or gruyere make an incredibly rich and ultra-creamy sauce too.
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Frequently Asked Questions
Well, yes since you’re making vodka sauce - I recommend that you use vodka.
But is vodka really necessary? - No - it’s actually not.
You can still make the sauce without it. But the use of vodka in the sauce alters the flavor of the sauce in a wonderful way. It adds a touch of heat and a bit of a sharp bite that helps to balance out the sweetness of the tomatoes and the cream.
I’d really encourage you to use it because vodka sauce wouldn’t be...well, vodka sauce without it - right?
Yes. As the sauce simmers the alcohol evaporates.
There are a few ways to thicken vodka sauce:
* Simmer it for a longer amount of time.
* Add more cream and simmer the sauce until thickened.
* Add additional cheese.
In a word, heavenly! The vodka sauce is rich and creamy with a hint of spiciness.
Store in an airtight container in the refrigerator for up to 4 days.
Variations
Although this is the best penne alla vodka recipe as-is, you can add other ingredients for a heartier meal. Consider these incredibly delicious vodka sauce variations:
- Pancetta or bacon: Make a vodka sauce with diced pancetta or bacon by cooking up an ounce of pancetta or 1 strip of bacon over medium heat in a skillet until crisp. Remove from the pan and drain on a paper towel-lined plate. Wipe the skillet clean and start the recipe from the top. Crumble and toss the cooked bacon or pancetta into the finished pasta just before topping it with the final addition of parmesan cheese.
- Italian sausage: Cook 3 ounces of ground hot or sweet Italian sausage, breaking it up with a wooden spoon or a spatula. Once the sausage is cooked through and browned, remove it from the skillet with a slotted spoon and let it drain on a paper towel-lined plate. Wipe the pan clean and start the recipe from the top. Toss the crumbled sausage into the finished dish, just before adding the final topping of parmesan cheese.
- Rotisserie chicken: Toss shredded or diced chicken into the pasta and sauce just before topping with parmesan cheese.
- Cooked shrimp: Add cooked shrimp into the pasta and vodka sauce just before topping with parmesan cheese.
- Vegetables: Sauté chopped vegetables like zucchini, bell peppers, or mushrooms along with the onions. Continue with the recipe as written.
Serving Suggestions
I love to enjoy a big bowl of pasta with vodka sauce with a crust piece of homemade french bread or a simple cucumber salad.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this easy penne alla vodka recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Pasta: Hamburger Casserole, Pasta Primavera, Baked Penne with Roasted Vegetables, Baked Ziti, Pesto Pasta
- Onions: Cioppino, Zuppa Toscana, Chicken Spaghetti, Ratatouille, Risotto
- Garlic: Guacamole Salad, Roasted Garlic, Olives, and Feta, Pesto, Shrimp Fettuccine, Pork Stir Fry
- Diced tomatoes: Beef Chili, Chicken Cacciatore, Shrimp Creole, Goulash, Vegetarian Chili
- Red pepper flakes: Portobello Mushroom Pizza, Shrimp Scampi, Creamy Vegetable Soup, Broccolini With Sausage
- Heavy Cream: Banana Cream Pie, Vanilla Ice Cream, Alfredo Sauce, Crustless Quiche Lorraine, Mini French Silk Pie
- Parmesan: Parmesan Crisps, Buttered Noodles, Eggplant Parmesan, Hot Spinach Dip, Chicken Cordon Bleu
- Olive oil: Seared Scallops, Spinach Manicotti, Avocado Toast, Vegetable Casserole, Caprese Salad
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Other Single Serving Pasta Sauce Recipes
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Enjoy!
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Recipe
Penne alla Vodka For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Video
Equipment
Ingredients
- 2 ounces dried penne pasta (⅔ cup)
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic , minced
- ⅛ teaspoon red pepper flakes
- 3 tablespoons vodka
- 1 cup canned diced tomatoes , with the juices from the can (half of a 14.5 ounce can)
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 2 tablespoons heavy cream
- ⅓ cup shredded parmesan cheese , plus more for topping
Instructions
- Fill a medium-sized saucepan with water and bring to a boil over medium-high heat. Add the pasta to the boiling water and reduce the heat slightly to maintain a gentle boil. Cook until the pasta is tender, about 5-7 minutes. Drain in a colander and set it aside.
- Heat olive oil in a 10-inch skillet over medium heat. Add chopped onions and cook for about 2 minutes, stirring occasionally.
- Add the minced garlic and red pepper flakes and cook, stirring frequently for 1 minute more.If you don't want a spicy vodka sauce, leave out the red pepper flakes or use less.
- Add the vodka and cook stirring occasionally, for 2 minutes.
- Add the diced tomatoes/juice, salt, and pepper. Stir and bring to a gentle boil. Reduce heat to medium-low and cook, stirring occasionally for 5 minutes.
- Pour in the heavy cream and simmer, stirring frequently for another 2-3 minutes or until thickened. Finally, stir in the shredded parmesan cheese.
- Add the pasta back into the pan and toss to coat. Transfer to a bowl, sprinkle with extra parmesan cheese and enjoy.
Notes
- To measure 1 cup of canned diced tomatoes, spoon the tomatoes along with the juice into a 1-cup measuring cup.
- Choose your pasta: Although penne is traditionally used. You can use a different kind of pasta. Ziti and rigatoni pasta are great choices but consider using a wide ribbon-like noodle pasta like pappardelle or tagliatelle instead.
- Use a different cheese: The classic vodka sauce recipe calls for parmesan cheese but asiago or gruyere make an incredibly rich and ultra-creamy sauce too.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kathy says
Delicious and easy to make. I’ve made it several times now and it is a favorite. I love Joanie’s recipes because it helps me cook dinner for myself but sometimes, like this one, I double the recipe to make enough to share!
Thanks Joanie