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a green bowl filled with penne pasta topped with vodka sauce next to an onion and a wedge of parmesan cheese
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5 from 19 votes

Penne alla Vodka For One

This single serving Penne alla Vodka features a creamy tomato-vodka sauce with a hint of spice. Made with simple ingredients and ready in 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Italian
Diet: Vegetarian
Keyword: pasta, pasta alla vodka, pasta sauce, pasta with vodka sauce, penne alla vodka, penne with vodka sauce, vodka sauce
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 2 ounces uncooked penne pasta (⅔ cup dry penne pasta = 1 ¼ cup cooked pasta)
  • 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 *see notes below
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon coarsely ground black pepper
  • 2 tablespoons heavy cream
  • ⅓ cup shredded parmesan cheese -plus more for topping
US - Metric

Instructions

  • Bring a medium saucepan of water to a boil. Add the pasta and cook for 5–7 minutes until tender. Drain and set aside.
  • In a 10-inch skillet, heat the olive oil over medium heat. Add the onions and cook for 2 minutes, stirring occasionally.
  • Stir in the garlic and red pepper flakes. Cook for 1 minute. (Reduce or skip the red pepper flakes for a milder sauce.)
  • Pour in the vodka and simmer for 2 minutes, stirring occasionally.
  • Stir in the diced tomatoes with some juice. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
  • Add the heavy cream and simmer for 2–3 minutes until the sauce thickens. Stir in the Parmesan.
  • Add the cooked pasta and toss to coat in the sauce. Top with extra Parmesan and serve.

Notes

      • Cook Pasta Al Dente: Boil the pasta until tender but still slightly firm, it will finish softening in the sauce.
      • Use a Skillet with Room: A 10-inch skillet works best so the sauce can reduce evenly and coat the pasta well.
      • Simmer the Sauce: Let the sauce simmer until it slightly thickens. Stir often to prevent sticking.
      • Taste and Season: Always taste before serving. Add salt if needed to balance the creaminess.
      • Add Parmesan Last: Stir in Parmesan at the end for better melting and flavor.
      • For Extra Richness: Stir in 1/2 tablespoon of butter after the sauce has thickened.
      • Skip the Vodka? Replace with water and a squeeze of lemon to maintain the brightness without the alcohol.
       
      Note on Canned Diced Tomatoes: Use 1 cup (218g/7.7oz) of diced tomatoes with some juice—about half of a 14.5-ounce can. Measure by filling a 1-cup measuring cup with both tomatoes and juice. If needed, you can substitute with 1 cup of canned whole tomatoes (crushed by hand) or 1 cup of canned crushed tomatoes.

      Nutrition

      Serving: 1serving | Calories: 584kcal | Carbohydrates: 41g | Protein: 17g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 63mg | Sodium: 777mg | Potassium: 696mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1012IU | Vitamin C: 29mg | Calcium: 417mg | Iron: 4mg

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