This single serving Penne alla Vodka features a rich, creamy tomato sauce with a touch of vodka for subtle warmth. Made with simple ingredients, it cooks in just 20 minutes for a quick and satisfying meal.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
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
Cook the Pasta: Bring a medium saucepan of water to a boil over medium-high heat. Add the pasta and cook for 5-7 minutes until tender. Drain and set aside.
Sauté the Onions: In a 10-inch skillet, heat the olive oil over medium heat. Add the onions and cook for 2 minutes, stirring occasionally.
Add Garlic & Spice: Stir in the garlic and red pepper flakes. Cook for 1 minute. (For a milder sauce, reduce or skip the red pepper flakes.)
Deglaze with Vodka: Pour in the vodka and simmer for 2 minutes, stirring occasionally.
Cook the Tomatoes: Add diced tomatoes with some juice, season with salt and pepper, and bring to a gentle boil. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
Finish the Sauce: Stir in the heavy cream and let it simmer for 2-3 minutes until thickened. Mix in the Parmesan.
Combine & Serve: Toss in the cooked pasta and coat it well in the sauce. Serve with extra Parmesan on top.
Notes
Cook Pasta Al Dente: Avoid overcooking—pasta should be tender but still firm to the bite.
Control the Sauce: Simmer until it thickens to your liking.
Adjust Seasoning: Taste and add salt as needed.
Finish with Parmesan: Sprinkle Parmesan just before serving for the best flavor.
Make It Richer: Stir in 1/2 tablespoon of butter for a silkier sauce.
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.