18 Creamy Penne alla Vodka Recipes Delight

Ever crave a dish that’s both luxuriously creamy and wonderfully simple to whip up? Penne alla Vodka is that magical comfort food that checks all the boxes, blending rich tomato sauce with a velvety cream finish. Whether you’re after a quick weeknight dinner or a cozy weekend feast, our roundup of 18 creamy variations will inspire your next pasta night. Dive in and discover your new favorite!

Creamy Penne alla Vodka with Pancetta

Savor the perfect blend of creamy and tangy in this classic dish. It’s a quick, satisfying meal that never disappoints.

Ingredients

• 1 cup heavy cream, velvety and rich
• 1/4 cup vodka, smooth and clear
• 1/2 cup pancetta, diced into small, crispy bits
• 2 cloves garlic, minced to release their aromatic oils
• 1/4 cup tomato paste, concentrated and deeply flavored
• 1/2 tsp red pepper flakes, for a subtle heat
• 1 lb penne pasta, al dente and perfectly shaped to hold sauce
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, for a silky finish
• Salt, to enhance all the flavors

Instructions

1. Heat a large skillet over medium heat. Add the pancetta. Cook until crispy, about 5 minutes. Remove with a slotted spoon, leaving the fat in the pan.
2. Add the minced garlic and red pepper flakes to the pan. Sauté for 30 seconds until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
3. Stir in the tomato paste. Cook for 2 minutes, stirring constantly, to deepen the flavor.
4. Pour in the vodka. Simmer for 3 minutes to cook off the alcohol, leaving behind a subtle sharpness.
5. Reduce the heat to low. Add the heavy cream, stirring gently to combine. Let it simmer for 5 minutes until slightly thickened.
6. Meanwhile, cook the penne in boiling salted water until al dente, about 11 minutes. Reserve 1/2 cup of pasta water before draining.
7. Add the drained pasta to the sauce. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
8. Stir in the butter and half of the Parmesan until melted and smooth. Tip: The butter adds a luxurious gloss to the sauce.
9. Fold in the crispy pancetta. Season with salt to taste.
10. Serve immediately, garnished with the remaining Parmesan. Tip: A sprinkle of fresh basil adds a bright contrast to the rich sauce.

You’ll love the creamy texture that clings to every noodle, with bursts of salty pancetta and a hint of spice. Try serving it with a crisp green salad to balance the richness.

Spicy Penne alla Vodka with Chili Flakes

Here’s a dish that packs a punch with its bold flavors and creamy texture. Spicy Penne alla Vodka with Chili Flakes is a modern twist on the classic, perfect for those who love a bit of heat.

Ingredients

• 1 lb penne pasta, al dente
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red chili flakes
• 1 cup smooth tomato sauce
• 1/4 cup high-quality vodka
• 1/2 cup heavy cream, velvety
• 1/4 cup freshly grated Parmesan cheese
• Salt, to season

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering.
2. Add minced garlic and chili flakes, sauté for 1 minute until fragrant.
3. Pour in tomato sauce, stir well, and let simmer for 5 minutes.
4. Add vodka, stir, and cook for another 5 minutes to reduce.
5. Lower heat, add heavy cream, stirring continuously until fully incorporated.
6. Season with salt, then toss in cooked penne, coating evenly.
7. Sprinkle with Parmesan cheese, serve immediately.

Let the dish stand for a minute before serving to let the flavors meld. The creamy sauce clings to each penne, offering a spicy kick balanced by the richness of the cream. Try garnishing with extra chili flakes for an added heat.

Penne alla Vodka with Grilled Chicken

Everyone loves a classic with a twist, and this Penne alla Vodka with Grilled Chicken delivers just that. Elevate your weeknight dinner with this creamy, smoky dish.

Ingredients

• 1 lb penne pasta
• 2 boneless, skinless chicken breasts
• 1 tbsp smoked paprika
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and finely ground black pepper to taste

Instructions

1. Preheat grill to medium-high heat, about 375°F.
2. Season chicken breasts with smoked paprika, salt, and pepper. Grill for 6-7 minutes per side until internal temperature reaches 165°F. Let rest before slicing.
3. Cook penne pasta in boiling salted water until al dente, about 11 minutes. Drain and set aside.
4. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
5. Carefully add vodka to the skillet, simmering for 2 minutes to cook off the alcohol.
6. Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens slightly, about 3 minutes.
7. Add the cooked penne and sliced chicken to the skillet, tossing to coat evenly in the sauce.
8. Garnish with fresh basil before serving.

Make sure to let the chicken rest for juicy slices. The sauce should cling to the pasta, not pool at the bottom. Serve with a sprinkle of extra Parmesan for a richer flavor.

Vegetarian Penne alla Vodka with Spinach

Craving a creamy, comforting pasta dish that’s both vegetarian and packed with flavor? This Vegetarian Penne alla Vodka with Spinach is your answer, combining rich tomato sauce, a hint of vodka, and fresh spinach for a meal that’s as satisfying as it is simple.

Ingredients

• 1 lb penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup vodka
• 1 can (28 oz) crushed tomatoes, San Marzano preferred
• 1/2 cup heavy cream
• 2 cups fresh spinach, roughly chopped
• 1/2 cup freshly grated Parmesan cheese
• Salt, to precise taste

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 11 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in vodka, simmering until reduced by half, about 2 minutes. Tip: Ensure your skillet is not too hot to avoid flaming the vodka.
4. Stir in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
5. Reduce heat to low. Add heavy cream, stirring until fully incorporated. Tip: For a smoother sauce, blend briefly with an immersion blender.
6. Add spinach and cooked penne to the skillet, tossing until the spinach wilts and the pasta is evenly coated, about 2 minutes.
7. Remove from heat. Stir in Parmesan cheese until melted. Tip: Reserve some cheese for garnishing at serving.

Unbelievably creamy with a slight kick, this dish boasts a perfect balance of tangy tomato and rich cream. Serve with a sprinkle of extra Parmesan and a side of crusty bread for dipping into the luxurious sauce.

Penne alla Vodka with Shrimp and Garlic

Bold flavors come together in this creamy, vodka-kissed pasta dish that’s perfect for a weeknight dinner or entertaining guests.

Ingredients

• 8 oz penne pasta
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• 1/4 cup fresh basil, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 11 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and red pepper flakes. Cook until fragrant, about 30 seconds.
4. Carefully add vodka to the skillet. Simmer until reduced by half, about 3 minutes.
5. Stir in heavy cream and Parmesan cheese. Cook until sauce thickens slightly, about 2 minutes.
6. Return shrimp and cooked penne to the skillet. Toss to coat evenly with the sauce.
7. Garnish with chopped basil before serving.

Rich and creamy with a hint of spice, this dish pairs beautifully with a crisp white wine. For an extra touch, serve with a side of garlic bread to soak up the delicious sauce.

Gluten-Free Penne alla Vodka

Zesty and satisfying, this gluten-free penne alla vodka brings a creamy, tangy twist to your dinner table without the gluten.

Ingredients

• 8 oz gluten-free penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup high-quality vodka
• 1 can (28 oz) crushed San Marzano tomatoes
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil, thinly sliced
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz gluten-free penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and 1/2 tsp crushed red pepper flakes. Sauté until fragrant, about 1 minute.
3. Pour in 1 cup high-quality vodka. Simmer until reduced by half, about 3-4 minutes. Tip: Ensure your kitchen is well-ventilated when cooking with alcohol.
4. Stir in 1 can (28 oz) crushed San Marzano tomatoes. Simmer for 10 minutes, stirring occasionally.
5. Reduce heat to low. Add 1/2 cup heavy cream and 1/4 cup freshly grated Parmesan cheese. Stir until cheese is melted and sauce is creamy.
6. Add the cooked pasta to the skillet. Toss until evenly coated with the sauce. Tip: Reserve 1/2 cup pasta water to adjust sauce consistency if needed.
7. Garnish with 1/4 cup fresh basil and serve immediately. Tip: For extra flavor, top with additional Parmesan and a drizzle of olive oil.

The sauce clings beautifully to each penne, offering a velvety texture with a kick. Serve with a crisp green salad to balance the richness.

Penne alla Vodka with Mushrooms and Herbs

Bold flavors meet in this creamy, herb-infused pasta dish that’s perfect for a weeknight dinner or entertaining guests.

Ingredients

• 1 lb penne pasta
• 2 tbsp rich extra virgin olive oil
• 1 cup finely chopped cremini mushrooms
• 2 cloves garlic, minced
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, thinly sliced
• 1 tsp crushed red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 11 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes.
3. Add garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
4. Pour in vodka. Simmer until reduced by half, about 3 minutes. Tip: Keep the flame low to prevent the alcohol from igniting.
5. Stir in heavy cream and Parmesan cheese. Cook until the sauce thickens slightly, about 2 minutes. Tip: Constant stirring prevents the sauce from separating.
6. Add the cooked penne to the skillet. Toss to coat evenly in the sauce. Tip: Reserve some pasta water to adjust the sauce’s consistency if needed.
7. Garnish with fresh basil before serving.

Oozing with creamy texture, this dish balances the sharpness of vodka with the earthiness of mushrooms. Serve with a crisp green salad and crusty bread for a complete meal.

Penne alla Vodka with Sun-Dried Tomatoes

Zesty and vibrant, this Penne alla Vodka with Sun-Dried Tomatoes brings a punch of flavor to your table in under 30 minutes.

Ingredients

• 1 lb penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 11 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sun-dried tomatoes, sautéing until fragrant, about 2 minutes.
3. Stir in red pepper flakes and vodka. Simmer until vodka is reduced by half, about 3 minutes. Tip: Ensure your kitchen is well-ventilated when cooking with alcohol.
4. Reduce heat to low. Add heavy cream, stirring constantly to combine. Simmer for 5 minutes until sauce thickens slightly.
5. Add cooked penne to the skillet, tossing to coat evenly in the sauce. Tip: Reserve a cup of pasta water to adjust sauce consistency if needed.
6. Remove from heat. Stir in Parmesan and basil until cheese melts and sauce is creamy. Tip: Freshly grated Parmesan blends more smoothly than pre-shredded.
7. Season with salt to taste and serve immediately.

Velvety sauce clings to each penne, offering a creamy texture with a hint of spice. Garnish with extra basil and a sprinkle of Parmesan for an elegant touch.

Penne alla Vodka with Italian Sausage

You’ve probably heard of Penne alla Vodka, but adding Italian sausage takes it to another level. This dish combines creamy, tangy sauce with hearty sausage for a meal that’s both comforting and indulgent.

Ingredients

– 1 lb spicy Italian sausage, casings removed
– 1 tbsp rich extra virgin olive oil
– 3 cloves garlic, minced
– 1/2 cup vodka
– 1 can (28 oz) crushed tomatoes, San Marzano preferred
– 1 cup heavy cream
– 1/2 tsp crushed red pepper flakes
– 1 lb penne pasta
– 1/2 cup freshly grated Parmesan cheese
– Salt to taste
– Fresh basil leaves, torn, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
2. Add minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
3. Pour in vodka. Simmer until reduced by half, about 3 minutes. Tip: This step cooks off the alcohol, leaving behind a subtle sharpness.
4. Stir in crushed tomatoes. Simmer for 10 minutes, stirring occasionally.
5. Meanwhile, cook penne in salted boiling water until al dente, about 11 minutes. Tip: Reserve 1/2 cup pasta water before draining.
6. Reduce heat to low. Stir heavy cream into the sauce. Simmer for 2 minutes.
7. Add drained pasta to the sauce. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
8. Stir in Parmesan cheese. Season with salt if needed.
9. Garnish with torn basil leaves before serving. Tip: For extra freshness, add basil right at the end.
Just creamy enough with a kick from the sausage and red pepper, this dish is a crowd-pleaser. Serve with a crisp green salad and crusty bread to soak up the sauce.

Penne alla Vodka with Roasted Red Peppers

You’ve probably had penne alla vodka before, but adding roasted red peppers takes it to a whole new level. This version is creamy, slightly spicy, and utterly comforting.

Ingredients

• 1 lb penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup vodka
• 1 cup heavy cream
• 1 cup roasted red peppers, diced
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 11 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant, about 1 minute.
3. Pour in vodka, let it simmer until reduced by half, about 3 minutes. Tip: Keep the flame medium to avoid burning off all the alcohol too quickly.
4. Stir in heavy cream and roasted red peppers, bring to a gentle simmer. Cook for 5 minutes to let flavors meld.
5. Add cooked penne to the skillet, toss to coat evenly. Tip: Reserve some pasta water to adjust sauce consistency if needed.
6. Sprinkle Parmesan cheese over the pasta, season with salt and black pepper. Toss again until cheese is melted and pasta is well coated.
7. Garnish with fresh basil leaves before serving. Tip: For extra flavor, toast the basil leaves lightly before garnishing.

Velvety sauce clings to every noodle, with roasted red peppers adding a sweet, smoky depth. Serve with a crisp green salad and crusty bread for a complete meal.

Penne alla Vodka with Fresh Basil and Parmesan

You won’t find a more comforting dish than this creamy, tomato-based pasta. Penne alla Vodka with Fresh Basil and Parmesan is a weeknight hero, ready in under 30 minutes.

Ingredients

• 1 lb penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup high-quality vodka
• 24 oz canned San Marzano tomatoes, crushed by hand
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add penne and cook until al dente, about 11 minutes. Drain, reserving 1 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in vodka, simmer until reduced by half, about 3 minutes. Tip: Ensure your kitchen is well-ventilated when cooking with alcohol.
4. Add crushed tomatoes, bring to a simmer. Cook, stirring occasionally, for 10 minutes.
5. Stir in heavy cream and Parmesan until smooth. Tip: For a richer sauce, let it simmer for an additional 2 minutes.
6. Toss cooked penne into the sauce, adding reserved pasta water as needed to loosen. Tip: The starch in pasta water helps the sauce cling to the noodles.
7. Season with salt, garnish with torn basil before serving.

Make sure each bite is saucy and packed with flavor. The basil adds a fresh contrast to the creamy, slightly spicy sauce. Serve with extra Parmesan on the side for sprinkling.

Penne alla Vodka with Lobster Tails

Absolutely irresistible, this Penne alla Vodka with Lobster Tails combines creamy tomato sauce with succulent seafood for a luxurious twist on a classic.

Ingredients

• 1 lb penne pasta
• 2 lobster tails, shell-on
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup high-quality vodka
• 1 cup heavy cream
• 1 can (28 oz) crushed San Marzano tomatoes
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• Salt to precise taste
• Fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Add lobster tails to the skillet. Cook for 2 minutes per side, then remove and set aside to cool slightly.
4. Once cooled, remove lobster meat from shells and chop into bite-sized pieces.
5. Deglaze the skillet with vodka, scraping up any browned bits. Simmer for 2 minutes to cook off the alcohol.
6. Stir in crushed tomatoes, heavy cream, and red pepper flakes. Simmer for 10 minutes until slightly thickened.
7. Add chopped lobster meat and cooked penne to the sauce. Toss to coat evenly and heat through for 2 minutes.
8. Remove from heat. Stir in Parmesan cheese until melted and sauce is creamy.
9. Garnish with torn basil leaves before serving.

Creamy and indulgent, the sauce clings perfectly to each penne, while the lobster adds a sweet, oceanic depth. Serve with a crisp white wine to cut through the richness.

Penne alla Vodka with Crispy Prosciutto

Bold flavors and crispy textures define this Penne alla Vodka with Crispy Prosciutto. It’s a quick, satisfying dish that marries creamy tomato sauce with the salty crunch of prosciutto.

Ingredients

• 8 oz penne pasta
• 4 oz thinly sliced prosciutto, torn into pieces
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup vodka
• 1 cup heavy cream
• 1 can (28 oz) crushed tomatoes, San Marzano preferred
• 1/2 cup freshly grated Parmesan cheese
• Salt, to season
• Freshly chopped basil, for garnish

Instructions

1. Preheat oven to 400°F. Arrange prosciutto pieces on a baking sheet. Bake for 10-12 minutes until crispy. Set aside.
2. Cook penne in boiling salted water until al dente, about 11 minutes. Drain, reserving 1/2 cup pasta water.
3. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
4. Pour in vodka; simmer for 2 minutes to cook off the alcohol. Tip: Ensure your skillet isn’t too hot to avoid flaming.
5. Stir in crushed tomatoes and heavy cream. Bring to a simmer; cook for 5 minutes, stirring occasionally.
6. Add cooked penne and Parmesan to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
7. Season with salt to taste. Tip: Prosciutto is salty, so taste before adding more salt.
8. Serve topped with crispy prosciutto and fresh basil.

Delight in the creamy, tangy sauce paired with the salty prosciutto. For a twist, serve with a side of garlic bread to scoop up any extra sauce.

Penne alla Vodka with Artichoke Hearts

This Penne alla Vodka with Artichoke Hearts is a creamy, tangy twist on the classic. Toss in some artichoke hearts for a delightful texture contrast.

Ingredients

• 1 lb penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup vodka
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1/2 cup freshly grated Parmesan cheese
• Salt to taste
• Freshly chopped basil for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in vodka, simmer until reduced by half, about 3 minutes. Tip: Keep the skillet away from open flame to prevent flare-ups.
4. Stir in crushed tomatoes, bring to a simmer. Cook for 10 minutes, stirring occasionally.
5. Reduce heat to low, add heavy cream, stirring until fully incorporated. Tip: Do not boil after adding cream to prevent curdling.
6. Add artichoke hearts and cooked penne, tossing to coat evenly. Cook for 2 minutes to heat through.
7. Remove from heat, stir in Parmesan cheese until melted. Season with salt as needed.
8. Garnish with freshly chopped basil before serving. Tip: For extra flavor, toast the penne in the skillet for a minute before adding the sauce.

Unbelievably creamy with a kick, this dish pairs wonderfully with a crisp salad. The artichoke hearts add a meaty bite, making it a satisfying meal on its own.

Penne alla Vodka with Zucchini Ribbons

Nothing beats a creamy, comforting pasta dish that comes together in under 30 minutes. Penne alla Vodka with Zucchini Ribbons is a twist on the classic, adding a fresh, light element to the rich sauce.

Ingredients

• 8 oz penne pasta
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 medium zucchini, sliced into thin ribbons
• Salt to taste
• Freshly ground black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Pour in vodka, simmering for 3 minutes to reduce slightly. Tip: Ensure your skillet isn’t too hot to avoid flaming the vodka.
4. Stir in heavy cream and Parmesan, cooking for 2 minutes until the sauce begins to thicken.
5. Add zucchini ribbons, cooking for another 2 minutes until just tender. Tip: Use a vegetable peeler for even, thin zucchini ribbons.
6. Toss in the cooked penne, coating evenly with the sauce. Season with salt and pepper to taste.
7. Garnish with fresh basil leaves before serving. Tip: Tear basil by hand to prevent bruising and release more aroma.

Keep it simple by serving this dish straight from the skillet for a rustic presentation. The zucchini ribbons add a delicate crunch, balancing the creamy, peppery sauce perfectly.

Penne alla Vodka with Ricotta Cheese

Penne alla Vodka with Ricotta Cheese combines creamy richness with a tangy tomato-vodka sauce for a comforting yet sophisticated dish.

Ingredients

• 1 lb penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup vodka
• 28 oz can San Marzano tomatoes, crushed by hand
• 1/2 cup heavy cream
• 1 cup whole milk ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil, thinly sliced
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain, reserving 1 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in vodka, simmering until reduced by half, about 3 minutes. Tip: Ensure your kitchen is well-ventilated when reducing vodka.
4. Add crushed tomatoes, simmering for 10 minutes until slightly thickened. Stir occasionally.
5. Lower heat, stir in heavy cream, then ricotta until smooth. Tip: For a smoother sauce, whisk ricotta in a separate bowl before adding.
6. Toss in cooked penne, adding reserved pasta water as needed to loosen the sauce. Mix well.
7. Remove from heat, stir in Parmesan and basil. Season with salt if needed. Tip: Fresh basil adds a bright contrast to the rich sauce.

Unbelievably creamy with a slight kick, this dish pairs beautifully with a crisp green salad or garlic bread for dipping. The ricotta adds a luxurious texture that makes each bite satisfying.

Penne alla Vodka with Caramelized Onions

You’ll love this Penne alla Vodka with Caramelized Onions for its creamy texture and deep flavors. It’s a quick, satisfying dish that’s perfect for any night.

Ingredients

• 1 lb penne pasta
• 2 tbsp rich extra virgin olive oil
• 2 large yellow onions, thinly sliced
• 1/4 cup high-quality vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and cook until golden brown, about 15 minutes, stirring occasionally.
2. Add minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
3. Pour in vodka and let it simmer for 2 minutes to reduce slightly.
4. Stir in crushed tomatoes, salt, and black pepper. Simmer for 10 minutes.
5. Meanwhile, cook penne in boiling salted water until al dente, about 11 minutes. Drain.
6. Reduce heat to low. Add heavy cream to the tomato sauce, stirring until well combined.
7. Mix in the cooked penne and Parmesan cheese until the pasta is evenly coated.
8. Serve immediately, garnished with extra Parmesan if desired.

Rich and creamy, this dish balances the sweetness of caramelized onions with the tang of tomatoes. Try topping with fresh basil for a burst of color and flavor.

Penne alla Vodka with Arugula and Lemon Zest

Dive into this vibrant Penne alla Vodka, elevated with peppery arugula and bright lemon zest for a fresh twist on the classic.

Ingredients

• 1 lb penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup high-quality vodka
• 1 can (28 oz) crushed San Marzano tomatoes
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 cups baby arugula
• Zest of 1 lemon
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 11 minutes. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in vodka, simmer until reduced by half, about 3 minutes. Tip: Ensure your kitchen is well-ventilated when cooking with alcohol.
4. Stir in crushed tomatoes, bring to a simmer. Cook for 10 minutes, stirring occasionally.
5. Reduce heat to low, add heavy cream and Parmesan, stirring until cheese melts. Tip: For a smoother sauce, blend half before adding cream.
6. Toss cooked penne into the sauce, adding reserved pasta water as needed to loosen. Tip: The starch in pasta water helps the sauce cling to the noodles.
7. Remove from heat, fold in arugula and lemon zest until just wilted. Season with salt.

Outstanding for its creamy texture and zesty kick, this dish shines when served immediately, garnished with extra arugula and a sprinkle of lemon zest for a pop of color.

Conclusion

You’ve just discovered a treasure trove of 18 creamy Penne alla Vodka recipes that promise to spice up your dinner routine! Whether you’re craving classic comfort or a twist on tradition, there’s a dish here for every palate. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin this article to your Pinterest board for your next pasta night inspiration. Happy cooking!

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