Penne Alla Vodka

This classic Penne Alla Vodka recipe is easy to make with simple ingredients and the most flavorful vodka infused tomato sauce. Prosciutto, tomato paste, simple seasonings, flavor enhancers, and cream take this over the top!

Be sure to try my Marry Me Chicken Pasta next!

Penne Alla Vodka

This Penne Alla Vodka recipe is something that I have been spending years perfecting. It’s my husband’s all-time favorite dish, and I can confidently give it the restaurant quality stamp of approval!

Prosciutto which sets the tone for optimum results by infusing flavor onto the skillet and into the sauce. It’s then deglazed with vodka which is reduced down to serve its purpose of enhancing the other flavors in the dish.

We then create a delicious tomato base which is accompanied by my favorite seasonings, flavor enhancers, and cream which counteracts the acidity of the tomatoes nicely. And finally, the penne and freshly grated Parmesan cheese.

Have I convinced you yet? 😉

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté prosciutto in a skillet with olive oil until crisp. Set aside and roughly chop. Deglaze skillet with vodka and reduce by half. Add butter and garlic.

Add the tomato paste, chicken broth, chicken bouillon, honey, hot sauce, seasonings, cooked prosciutto, and crushed tomatoes. Bring to a boil, reduce to a simmer. Simmer while you cook the pasta for 1 minute less than al dente. (Reserve some pasta water when draining.)

 Add the cream and stir until combined.

Add the cooked penne and stir to combine. Add pasta water as needed to control the consistency. It will allow the pasta to cling to the sauce and adds a smooth finish.

Optional: Remove from heat and swirl in 1 tablespoon of cold butter prior to serving. This adds a sparkly finish and is a technique called “monte au beurre”. 

Pro Tips

• Prosciutto: This is a great way to add “fond” to the skillet which is deglazed with vodka for superior flavor. Pancetta makes a good substitute. You could also try a little ham or bacon.
• Penne: I use Penne Lisce for this recipe simply because I like the way it looks without ridges for this recipe. Penne Rigate can be used as well, which has ridges to help grip the sauce.
• Tomato Paste: I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
• Grate the cheese from a block as it will taste much better than packaged grated cheese. I use Belgioioso Parmesan cheese.
• Hot Sauce and Honey are flavor enhancers in this sauce that you can’t taste outright. I use Frank’s hot sauce and it won’t make it spicy.
• Optional additions include: Diced tomatoes, mushrooms, basil, and spinach!
• Baked Meatballs and Garlic Bread with Cheese are a great side dish with this dish.
• Meatless: To make this meatless, omit the prosciutto and use vegetable broth/bouillon instead of chicken.

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
• Leftovers freeze/reheat well, just be sure not to overcook the pasta the first time around.
• For even better results, freeze the sauce by itself and boil fresh pasta for serving.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 3-Quart Stainless Steel Sauté Pan– This is the skillet pictured in the process shots of this recipe.
• Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. I use Belgioioso parmesan.
• Pasta Strainer– I have this one and love it.
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
• Pinch Bowls– For measuring out seasonings ahead of time.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on Facebook, Instagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Penne Alla Vodka

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

4.93 from 28 ratings

Servings: 6 people

Tap or hover to scale

Print recipe Pin Recipe Leave a Review

This classic Penne Alla Vodka recipe is easy to make with simple ingredients and the most flavorful vodka infused tomato sauce.

Ingredients

US Customary - Metric

• ▢ 1 tablespoon olive oil
• ▢ ¼ lb. Prosciutto, roughly chopped
• ▢ ¾ cup vodka
• ▢ 3 tablespoons butter
• ▢ 3 cloves garlic, minced
• ▢ 2 tablespoons tomato paste
• ▢ 1/4 cup chicken broth
• ▢ 1 chicken bouillon cube
• ▢ 1 teaspoon honey
• ▢ 1 teaspoon hot sauce
• ▢ 28 oz. crushed tomatoes
• ▢ 1 cup heavy cream
• ▢ 1 lb. penne
• ▢ 1 cup reserved pasta water
• ▢ ½ cup Parmesan cheese, grated. For serving

Seasonings

• ▢ ¾ teaspoon basil
• ▢ ½ teaspoon dried oregano
• ▢ ¼ teaspoon red pepper flakes

For Serving

• ▢ 1 tablespoon cold butter

Cook ModePrevent your screen from going dark

Instructions

Prep Work

• Measure out all ingredients before beginning.
• Take a measuring cup (1 cup or larger) and place it in the colander that you’ll use to drain your pasta, this will remind you to save some of the pasta water when that step arrives.

Make the Sauce/Pasta

• Heat olive oil over medium heat and add the prosciutto. Cook until it begins to brown, 2-3 minutes, then set aside and roughly chop once cooled.
• Turn the heat off and add the vodka. Set the heat to medium and use a silicone spatula to clean the bottom and sides of the skillet (there may not be a ton of remnants from the meat, that’s okay)! Let it bubble gently and reduce by half, about 4-5 minutes (or until you can no longer smell alcohol).
• Add the butter and garlic and cook for 1-2 minutes. Add the tomato paste, chicken broth, chicken bouillon, honey, hot sauce, seasonings, and cooked prosciutto. Stir to combine.
• Add the crushed tomatoes. Bring to a boil, then reduce to a simmer. Let it bubble gently and reduce, partially covered while you start to boil salted water for the pasta.
• Once a boil is reached, cook the penne for 1 minute less than al dente. Drain and reserve some of the pasta water.
• Reduce heat to low. Stir the cream into the sauce until combined, then add the cooked penne and stir to combine.
• Add pasta water as needed to control the consistency. It will add a creamy finish and help the pasta cling onto the sauce.
• Remove from heat and swirl in 1 tablespoon of cold butter prior to serving. (This is optional, it adds a smooth, sparkly finish.)
• Serve with freshly grated parmesan cheese!

Notes

Pro Tips:

• Prosciutto: This is a great way to add "fond" to the skillet which is deglazed with vodka for superior flavor. Pancetta makes a good substitute. You could also try a little ham or bacon.
• Penne: I use Penne Lisce for this recipe simply because I like the way it looks without ridges for this recipe. Penne Rigate can be used as well, which has ridges to help grip the sauce.
• Tomato Paste: I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
• Grate the cheese from a block as it will taste much better than packaged grated cheese. I use Belgioioso Parmesan cheese.
• Hot Sauce and Honey are flavor enhancers in this sauce that you can't taste outright. I use Frank's hot sauce and it won't make it spicy.
• Optional additions include: Diced tomatoes, mushrooms, basil, and spinach!
• Baked Meatballs and Garlic Bread with Cheese are a great side dish with this dish.
• Meatless: To make this meatless, omit the prosciutto and use vegetable broth/bouillon instead of chicken.

---

Storage:

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
• Leftovers freeze/reheat well, just be sure not to overcook the pasta the first time around.
• For even better results, freeze the sauce by itself and boil fresh pasta for serving.

---

The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 665kcal, Carbohydrates: 71g, Protein: 18g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 74mg, Sodium: 653mg, Potassium: 709mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1145IU, Vitamin C: 14mg, Calcium: 166mg, Iron: 3mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Main Course, Pasta

Cuisine: American, Italian

Author: Stephanie