20 Creamy Penne alla Vodka Recipes Delight

Dive into the creamy, dreamy world of Penne alla Vodka, where each forkful is a perfect blend of rich tomato sauce, a splash of vodka, and just the right amount of cream. Whether you’re craving a quick weeknight dinner or a comforting meal to savor, our roundup of 20 delectable recipes promises to inspire your next kitchen adventure. Let’s get cooking!

Creamy Penne alla Vodka with Pancetta

There’s something irresistibly comforting about a bowl of creamy Penne alla Vodka, especially when it’s jazzed up with crispy pancetta for that extra punch of flavor.

Ingredients

• 8 oz penne pasta
• 4 oz pancetta, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup vodka
• 1 cup tomato sauce
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, cook the pancetta in olive oil until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the garlic and red pepper flakes, sautéing for 1 minute until fragrant. Carefully pour in the vodka and let it simmer for 2 minutes to reduce slightly.
4. Stir in the tomato sauce and bring to a simmer. Lower the heat and add the heavy cream, stirring until the sauce is smooth and heated through.
5. Add the cooked penne and pancetta to the skillet, tossing to coat evenly in the sauce. Sprinkle with Parmesan cheese and season with salt and pepper to taste.
6. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the vodka’s ability to unlock the tomatoes’ depth, creating a sauce that’s rich yet perfectly balanced with the cream’s silkiness.

Tip: For an extra layer of flavor, reserve a bit of the pancetta to sprinkle on top just before serving.

Spicy Penne alla Vodka with Chili Flakes

Get ready to spice up your pasta night with this Spicy Penne alla Vodka, featuring a kick of chili flakes that’ll warm you right up.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red chili flakes
• 1/2 cup vodka
• 1 can (28 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/2 tsp red chili flakes, sautéing for 1 minute until fragrant.
3. Carefully pour in 1/2 cup vodka, stirring to combine. Let it simmer for 2 minutes to reduce slightly.
4. Add the crushed tomatoes to the skillet. Season with salt and pepper to taste. Simmer for 10 minutes, stirring occasionally.
5. Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese until the sauce is smooth and creamy.
6. Add the cooked penne to the skillet, tossing to coat the pasta evenly in the sauce. Cook for an additional 2 minutes to let the flavors meld.
7. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the vodka’s ability to enhance the tomatoes’ sweetness, while the chili flakes add just the right amount of heat.

Tip: For an extra spicy kick, add an additional 1/4 tsp of chili flakes when sautéing the garlic.

Penne alla Vodka with Grilled Chicken

Nothing beats the creamy, tangy kick of Penne alla Vodka, especially when paired with juicy grilled chicken for that extra protein punch. It’s a weeknight winner that feels anything but ordinary.

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup vodka
• 1 cup tomato sauce
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Grill for 6-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
3. In the same skillet, sauté the garlic for 30 seconds until fragrant. Carefully add the vodka and simmer for 2 minutes to reduce.
4. Stir in the tomato sauce, heavy cream, and red pepper flakes. Bring to a simmer and cook for 5 minutes until slightly thickened.
5. Add the cooked penne and sliced chicken to the skillet, tossing to coat in the sauce. Sprinkle with Parmesan cheese and garnish with fresh basil before serving.

The vodka not only adds a unique depth of flavor but also helps to emulsify the sauce, creating a luxuriously smooth texture that clings perfectly to every noodle.

Tip: For an extra smoky flavor, grill the chicken over charcoal or wood chips before adding it to the pasta.

Vegetarian Penne alla Vodka with Spinach

This Vegetarian Penne alla Vodka with Spinach is a creamy, comforting dish that brings a touch of elegance to your weeknight dinner table, without any meat in sight.

Ingredients

• 12 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup vodka
• 1 can (28 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Pour in the vodka and let it simmer for 2 minutes, allowing the alcohol to cook off.
4. Stir in the crushed tomatoes, heavy cream, salt, and black pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
5. Add the fresh spinach to the sauce, stirring until wilted, about 2 minutes.
6. Toss the cooked penne pasta with the sauce until evenly coated. Serve hot, sprinkled with grated Parmesan cheese.

The secret to this dish’s depth of flavor lies in the vodka, which enhances the tomatoes’ sweetness without overpowering the dish. It’s a sophisticated twist on pasta night that’s surprisingly simple to pull off.

Tip: For an extra creamy texture, reserve a cup of pasta water before draining and stir it into the sauce as needed to reach your desired consistency.

Penne alla Vodka with Shrimp and Garlic

Bring a touch of Italian elegance to your weeknight dinner with this creamy Penne alla Vodka, jazzed up with succulent shrimp and a punch of garlic.

Ingredients

• 8 oz penne pasta
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/4 cup vodka
• 1 cup heavy cream
• 1/2 cup tomato sauce
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2 minutes per side until pink. Remove and set aside.
3. In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
4. Pour in vodka and let it simmer for 2 minutes to reduce slightly.
5. Stir in tomato sauce, heavy cream, salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes.
6. Return the shrimp to the skillet and add the cooked penne. Toss everything together and cook for another 2 minutes until heated through.
7. Sprinkle with Parmesan cheese and fresh basil before serving.

The vodka not only adds a subtle kick but also helps to emulsify the sauce, creating a luxuriously smooth texture that clings perfectly to every noodle and shrimp.

Tip: For an extra layer of flavor, toast the penne in the skillet for a minute before adding the sauce.

Penne alla Vodka with Mushrooms and Peas

This Penne alla Vodka with Mushrooms and Peas is a creamy, comforting dish that brings a touch of elegance to your weeknight dinner rotation.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 cup sliced mushrooms
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup vodka
• 1 cup tomato sauce
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden, about 5 minutes.
3. Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in vodka and simmer until reduced by half, about 3 minutes.
5. Add tomato sauce and peas, bringing to a gentle simmer. Cook for 5 minutes.
6. Reduce heat to low and stir in heavy cream and Parmesan cheese until smooth. Season with salt and pepper.
7. Add the cooked penne to the skillet, tossing to coat evenly in the sauce.
8. Garnish with fresh basil before serving.

The vodka not only adds a subtle kick but also helps to emulsify the sauce, creating a luxuriously smooth texture that clings perfectly to every noodle.

Tip: For an extra layer of flavor, try sautéing the mushrooms with a splash of balsamic vinegar before adding the garlic.

Penne alla Vodka with Sun-Dried Tomatoes

This Penne alla Vodka with Sun-Dried Tomatoes is a creamy, tangy twist on the classic that’s sure to become a weeknight favorite.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 tsp red pepper flakes
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic, 1/2 cup chopped sun-dried tomatoes, and 1/4 tsp red pepper flakes. Cook for 2 minutes until fragrant.
3. Pour in 1/2 cup vodka and simmer for 3 minutes to reduce slightly.
4. Stir in 1 cup heavy cream, 1/2 cup grated Parmesan, 1/4 cup fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
5. Add the cooked penne to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes to let the flavors meld.

The sun-dried tomatoes add a delightful chewiness and burst of flavor that pairs perfectly with the creamy vodka sauce.

Tip: For an extra touch of richness, stir in a tablespoon of butter at the end before serving.

Penne alla Vodka with Italian Sausage

There’s something irresistibly comforting about Penne alla Vodka with Italian Sausage—its creamy tomato sauce and spicy sausage make it a weeknight winner.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1/2 lb Italian sausage, casings removed
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup vodka
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. 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 Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in vodka, simmering for 3 minutes to reduce slightly.
5. Add crushed tomatoes, bring to a simmer, and cook for 10 minutes, stirring occasionally.
6. Reduce heat to low, stir in heavy cream and Parmesan cheese until smooth. Season with salt and pepper.
7. Add the cooked penne to the skillet, tossing to coat evenly in the sauce. Garnish with fresh basil before serving.

The vodka not only adds a subtle sharpness but also helps to emulsify the sauce, giving it that signature velvety texture.

Tip: For an extra kick, use hot Italian sausage instead of mild.

Penne alla Vodka with Roasted Red Peppers

There’s something irresistibly comforting about Penne alla Vodka, especially when roasted red peppers add a sweet, smoky depth to the creamy tomato sauce.

Ingredients

• 12 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup vodka
• 1 cup roasted red peppers, chopped
• 1 can (28 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. 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 sauté for 1 minute until fragrant.
3. Pour in vodka and let simmer for 2 minutes to reduce slightly.
4. Add roasted red peppers and crushed tomatoes, stirring to combine. Simmer for 10 minutes.
5. Stir in heavy cream, red pepper flakes, and salt. Cook for another 5 minutes until the sauce thickens.
6. Add the cooked penne to the skillet, tossing to coat evenly with the sauce.
7. Garnish with fresh basil and Parmesan cheese before serving.

The roasted red peppers not only add a vibrant color but also a layer of sweetness that balances the vodka’s sharpness perfectly.

Tip: For an extra smoky flavor, char the red peppers over an open flame before chopping.

Penne alla Vodka with Fresh Basil and Parmesan

There’s something irresistibly comforting about Penne alla Vodka, especially when it’s garnished with fresh basil and a generous sprinkle of Parmesan. This version is creamy, slightly spicy, and utterly satisfying.

Ingredients

• 1 pound penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 cup vodka
• 1 can (28 ounces) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Carefully pour in the vodka, stirring to combine. Simmer for 3 minutes to allow the alcohol to cook off.
4. Stir in the crushed tomatoes and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
6. Add the cooked penne to the skillet, tossing to coat the pasta evenly in the sauce. Cook for an additional 2 minutes to heat through.
7. Remove from heat and stir in the chopped basil. Serve immediately with extra Parmesan on top.

The magic of this dish lies in the vodka, which doesn’t just add a kick but also helps to emulsify the sauce, giving it a silky texture that clings beautifully to every noodle.

Tip: For an extra layer of flavor, toast the penne in the skillet for a minute before adding the sauce. It adds a delightful nuttiness to the dish.

Penne alla Vodka with Artichokes and Olives

Elevate your pasta night with this Penne alla Vodka, jazzed up with artichokes and olives for a delightful twist on the classic.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup tomato sauce
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinated artichoke hearts, chopped
• 1/4 cup kalamata olives, sliced
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
3. Carefully pour in 1/2 cup vodka and let it simmer for 2 minutes to reduce slightly.
4. Stir in 1 cup heavy cream, 1/2 cup tomato sauce, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 5 minutes.
5. Add the chopped artichoke hearts and sliced olives to the sauce, stirring to combine.
6. Toss the cooked penne in the sauce until evenly coated. Sprinkle with 1/4 cup grated Parmesan cheese and 2 tbsp fresh basil before serving.

The briny olives and tender artichokes add a Mediterranean flair to the creamy vodka sauce, making every bite a little adventure.

Tip: For an extra kick, add a splash more vodka just before serving—it’ll bring out the sauce’s depth without overpowering the dish.

Penne alla Vodka with Crispy Prosciutto

This Penne alla Vodka with Crispy Prosciutto is a luxurious twist on the classic, combining creamy tomato sauce with the salty crunch of prosciutto for a dish that’s sure to impress.

Ingredients

• 8 oz penne pasta
• 4 oz prosciutto, thinly sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup vodka
• 1 can (28 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 400°F. Lay prosciutto slices on a baking sheet in a single layer. Bake for 10-12 minutes until crispy. Let cool, then crumble.
2. Cook penne according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Carefully add vodka, simmering for 3 minutes to reduce slightly. Stir in crushed tomatoes, heavy cream, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Add cooked penne to the skillet, tossing to coat in the sauce. Stir in Parmesan cheese until melted.
6. Serve topped with crumbled prosciutto and fresh basil leaves.

The crispy prosciutto adds a delightful texture contrast to the creamy, velvety sauce, making every bite a perfect balance of flavors and textures.

Tip: For an extra layer of flavor, reserve a little pasta water to adjust the sauce’s consistency if needed.

Penne alla Vodka with Zucchini and Squash

This Penne alla Vodka with Zucchini and Squash is a vibrant twist on the classic, offering a fresh take with seasonal veggies that soak up the creamy tomato sauce beautifully.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup vodka
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add zucchini and squash, sautéing for 5 minutes until slightly softened.
3. Stir in 3 cloves minced garlic and 1/4 tsp red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in 1/2 cup vodka, letting it simmer for 2 minutes to reduce slightly.
5. Add 1 can crushed tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes, stirring occasionally.
6. Reduce heat to low and stir in 1/2 cup heavy cream. Add the cooked penne, tossing to coat evenly.
7. Sprinkle with 1/4 cup grated Parmesan cheese and garnish with fresh basil leaves before serving.

The zucchini and squash add a delightful crunch and sweetness, balancing the richness of the vodka sauce in every bite.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes with the garlic.

Penne alla Vodka with Ricotta and Lemon Zest

This Penne alla Vodka with Ricotta and Lemon Zest is a creamy, tangy twist on the classic that’s sure to brighten up your dinner routine.

Ingredients

• 12 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup vodka
• 1 (28 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup ricotta cheese
• 1 tbsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

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 and simmer for 2 minutes, allowing the alcohol to cook off.
4. Stir in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
5. Reduce heat to low and add heavy cream, ricotta, lemon zest, salt, and black pepper. Stir until ricotta is fully incorporated and the sauce is creamy.
6. Add the cooked penne to the skillet, tossing to coat in the sauce. Cook for an additional 2 minutes to let the flavors meld.
7. Garnish with fresh basil before serving.

The lemon zest and ricotta add a refreshing lightness to the rich vodka sauce, making this dish a standout. Tip: For an extra creamy texture, reserve a cup of pasta water to adjust the sauce consistency if needed.

Penne alla Vodka with Arugula and Pine Nuts

Elevate your pasta night with this vibrant Penne alla Vodka, tossed with peppery arugula and crunchy pine nuts for a delightful texture contrast.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups arugula
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Carefully pour in 1/2 cup vodka, simmering for 2 minutes to reduce slightly.
4. Stir in 1 cup heavy cream and bring to a gentle simmer. Cook for 3 minutes, then add the cooked penne, tossing to coat evenly.
5. Remove from heat and stir in 1/2 cup grated Parmesan until melted. Fold in 2 cups arugula and 1/4 cup toasted pine nuts. Season with salt and pepper to taste.

The creamy vodka sauce clings beautifully to each penne, while the arugula adds a fresh bite and pine nuts bring a buttery crunch.

Tip: Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking frequently, to unlock their nutty aroma.

Penne alla Vodka with Smoked Salmon

Elevate your pasta night with this luxurious Penne alla Vodka, featuring smoky salmon for a twist on the classic that’s sure to impress.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup tomato sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz smoked salmon, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Carefully add vodka, simmering for 2 minutes to reduce slightly.
4. Stir in heavy cream, tomato sauce, salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
5. Add the cooked penne and smoked salmon to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes to warm through.
6. Remove from heat and stir in parsley and Parmesan cheese.

The smoky salmon adds a rich depth to the creamy vodka sauce, making this dish a standout for special occasions or when you’re craving something indulgent.

Tip: For an extra touch of elegance, garnish with additional smoked salmon slices and a sprinkle of fresh dill before serving.

Penne alla Vodka with Roasted Garlic and Herbs

There’s something irresistibly comforting about a bowl of Penne alla Vodka, especially when it’s infused with the deep flavors of roasted garlic and fresh herbs. This version is a weeknight winner that feels a bit fancy without any fuss.

Ingredients

• 1 head garlic, top sliced off to expose cloves
• 2 tbsp olive oil, divided
• 1 lb penne pasta
• 1/2 cup vodka
• 1 can (28 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Drizzle the exposed garlic cloves with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft. Let cool, then squeeze out the cloves.
2. Cook penne according to package directions until al dente. Drain and set aside.
3. In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add roasted garlic, mashing into the oil. Pour in vodka and simmer for 2 minutes.
4. Stir in crushed tomatoes, heavy cream, basil, parsley, salt, black pepper, and red pepper flakes. Simmer for 10 minutes until slightly thickened.
5. Toss the cooked penne with the sauce and half the Parmesan. Serve topped with remaining Parmesan.

The roasted garlic melts into the sauce, creating a rich, mellow base that perfectly balances the vodka’s sharpness. It’s a dish that’s as satisfying to make as it is to eat.

Tip: For an extra herbaceous kick, stir in a handful of arugula just before serving.

Penne alla Vodka with Butternut Squash

This Penne alla Vodka with Butternut Squash is a creamy, dreamy twist on the classic, adding a sweet, nutty depth that’s perfect for cozy nights in.

Ingredients

• 1 lb penne pasta
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Cook the penne according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Pour in the vodka, simmering for 2 minutes to reduce slightly. Stir in the heavy cream, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a gentle simmer.
5. Add the roasted butternut squash and cooked penne to the skillet, tossing to coat in the sauce. Sprinkle with Parmesan cheese and basil, stirring until the cheese is melted and everything is well combined.

The roasted butternut squash melts into the sauce, creating a velvety texture that clings beautifully to every noodle.

Tip: For an extra touch of luxury, finish with a drizzle of truffle oil before serving.

Penne alla Vodka with Caramelized Onions

Elevate your pasta night with this Penne alla Vodka, where sweet caramelized onions add a depth of flavor that’s simply irresistible.

Ingredients

• 1 lb penne pasta
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup vodka
• 1 can (28 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the onion, salt, and black pepper, cooking for 15 minutes until golden and caramelized.
2. Add garlic and cook for 1 minute until fragrant. Carefully pour in vodka, simmering for 2 minutes to reduce.
3. Stir in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
4. Meanwhile, cook penne according to package instructions until al dente. Drain and set aside.
5. Reduce heat to low and stir in heavy cream and Parmesan cheese until well combined. Add the cooked penne, tossing to coat evenly.
6. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the slow-cooked onions, which meld beautifully with the creamy tomato sauce for a pasta that’s rich yet balanced.

Tip: For an extra touch of luxury, finish with a drizzle of truffle oil.

Penne alla Vodka with Fresh Tomatoes and Mozzarella

There’s something irresistibly comforting about a creamy Penne alla Vodka, especially when it’s dotted with juicy fresh tomatoes and melted mozzarella. This version is a weeknight hero, ready in just about 30 minutes.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced fresh tomatoes
• 1/2 cup shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Carefully pour in 1/2 cup vodka, simmering for 3 minutes to reduce slightly.
4. Stir in 1 cup heavy cream, 1/2 cup grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until the sauce begins to thicken.
5. Add the cooked penne to the skillet, tossing to coat in the sauce. Fold in 1 cup diced fresh tomatoes and 1/2 cup shredded mozzarella, cooking for another 2 minutes until the cheese starts to melt.
6. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the vodka’s ability to unlock the tomatoes’ sweetness, creating a sauce that’s rich yet surprisingly light. Perfect for when you crave something indulgent without the heaviness.

Tip: For an extra layer of flavor, toast the penne in the skillet for a minute before adding the sauce.

Conclusion

We hope this roundup of 20 Creamy Penne alla Vodka Recipes inspires your next kitchen adventure! Each dish promises a delightful blend of flavors perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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