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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 20 votes

Penne alla Vodka For One

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 minutes
Cook Time20 minutes
Total Time25 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

  • 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.

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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