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Penne Alla Vodka

This Penne Alla Vodka is a restaurant-quality pasta dish that's surprisingly easy to make at home with everyday ingredients. Tender penne is coated in a rich, silky vodka tomato cream sauce made with tomato paste, garlic, savory prosciutto, Parmesan, and a splash of vodka that deepens the flavor without overpowering the dish. Every bite is creamy, comforting, and packed with authentic Italian-inspired taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, pasta
Cuisine: American, Italian
Calories: 665
Ingredients Method Notes

Ingredients
  

For the Pasta and Sauce
  • 1 tablespoon olive oil
  • 4 ounces ¼ pound prosciutto, chopped into bite-sized pieces
  • ¾ cup vodka
  • 3 tablespoons unsalted butter
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • ¼ cup chicken broth
  • 1 chicken bouillon cube crumbled
  • 1 teaspoon honey
  • 1 teaspoon hot sauce
  • 1 28-ounce can crushed tomatoes
  • 1 cup heavy cream
  • 1 pound penne pasta
  • 1 cup reserved pasta cooking water use as needed
  • ½ cup freshly grated Parmesan cheese plus extra for serving
Seasonings
  • ¾ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
Optional for Serving
  • 1 tablespoon cold unsalted butter for an extra glossy, silky sauce
  • Fresh basil or parsley chopped
  • Additional grated Parmesan cheese

Method
 

Prep the Ingredients
  1. Gather and measure all of your ingredients before you begin cooking. Having everything ready makes the process quick and stress-free.
  2. Place a measuring cup inside your pasta colander as a reminder to reserve some of the pasta cooking water before draining. This starchy water helps create a silky, restaurant-style sauce.
Cook the Prosciutto
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped prosciutto and cook for 2–3 minutes, or until lightly crisp and golden.
  3. Transfer it to a plate. Once cool enough to handle, chop it into smaller pieces if needed.
Deglaze the Pan
  1. Turn off the heat and carefully pour the vodka into the skillet.
  2. Return the pan to medium heat, scraping up any flavorful browned bits from the bottom with a silicone spatula.
  3. Let the vodka simmer until reduced by about half, about 4–5 minutes, or until the strong alcohol aroma has disappeared.
Build the Vodka Sauce
  1. Stir in the butter and minced garlic, cooking for 1–2 minutes until fragrant.
  2. Add the tomato paste, chicken broth, crumbled bouillon, honey, hot sauce, dried basil, oregano, red pepper flakes, and the cooked prosciutto. Stir until everything is evenly combined.
  3. Pour in the crushed tomatoes and bring the sauce to a gentle boil.
  4. Reduce the heat to low and let the sauce simmer, partially covered, while you cook the pasta.

Cook the Pasta

  1. Bring a large pot of generously salted water to a boil.
  2. Cook the penne until it is 1 minute less than al dente, according to the package directions.
  3. Before draining, reserve about 1 cup of the pasta cooking water, then drain the pasta.
Finish the Dish
  1. Lower the heat under the sauce and stir in the heavy cream until smooth and creamy.
  2. Add the cooked penne and freshly grated Parmesan cheese, tossing until every piece of pasta is coated.
  3. Add reserved pasta water a little at a time until the sauce reaches your desired consistency. The starchy water helps the sauce cling beautifully to the pasta and creates a silky finish.
Serve
  1. For an extra-rich, glossy sauce, swirl in 1 tablespoon of cold butter just before serving (optional but highly recommended).
  2. Garnish with extra freshly grated Parmesan and chopped fresh basil or parsley, then serve immediately while hot. Enjoy with garlic bread or a crisp green salad for a complete meal.

Notes

Helpful Recipe Tips

  • Build More Flavor: Crispy prosciutto creates flavorful browned bits in the pan that enrich the vodka sauce. If you don't have prosciutto, pancetta is the best substitute. Thick-cut bacon or diced ham also works well for a smoky, savory twist.
  • Choose the Right Pasta: Both Penne Lisce (smooth) and Penne Rigate (ridged) are excellent choices. Smooth penne offers a classic presentation, while ridged penne holds onto more of the creamy sauce.
  • Use Tomato Paste in a Tube: Tomato paste tubes are perfect when you only need a small amount. They're easy to store in the refrigerator and help reduce food waste.
  • Fresh Parmesan Is Best: For the smoothest, creamiest sauce, grate Parmesan from a block. Freshly grated cheese melts better and delivers a richer flavor than pre-shredded varieties.
  • Trust the Honey and Hot Sauce: These ingredients don't make the sauce noticeably sweet or spicy. Instead, they balance the acidity of the tomatoes and add subtle depth that makes the sauce taste more complex.
  • Customize Your Pasta: Feel free to stir in sautéed mushrooms, baby spinach, diced tomatoes, fresh basil, or a pinch of crushed red pepper flakes to make the recipe your own.
  • Perfect Side Dishes: This creamy pasta pairs wonderfully with garlic bread, cheesy garlic bread, Caesar salad, roasted vegetables, or homemade meatballs.
  • Vegetarian Version: Skip the prosciutto and replace the chicken broth and bouillon with vegetable broth and vegetable bouillon for an equally delicious meat-free meal.

Storage & Make-Ahead

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze for up to 3 months in a freezer-safe container.
  • Reheat gently on the stovetop or in the microwave, adding a splash of cream, milk, or broth if the sauce has thickened.
  • For the best texture, avoid overcooking the pasta during the initial cooking.
  • If making ahead, freeze the vodka sauce separately and cook fresh pasta when you're ready to serve for the best restaurant-quality results.