Penne pasta vodka is a penne dish made with tomato and cream sauce, vodka, and sometimes small meats and vegetables such as sausage, pancetta, or peas. Other pasta shapes are used. The alcohol is said to intensify and accentuate the flavors in the dish.

The guidelines became very admired in Italy and the United States when they were offered to discothèque customers. 

The guidelines thus became a symbol of the fashionable cuisine of the time, which preferred the use of cream in first courses. Penne pasta vodka remains popular in Italian-American cuisine.

The first use of vodka in a pasta dish recorded in a cookbook is attested around 1974 when the Italian actor published the cookbook L’Abbuffone means ‘the bouffe-men’.  

It is described as a sort of pasta, made with ½ kg of penne, ½ kg of fresh peeled tomatoes, a shot of vodka, chili pepper, oil, garlic, and bay leaves.

Also suggested is that the fresh chili pepper can be gone if using a Polish vodka with chili is formidable, tremendous, very strong, very hot, or deadly.

There have been numerous, often conflicting, claims about the invention and times gone by of the dish; one writer claims that it was invented at Dante, a restaurant in Bologna. 

They claim that penne pasta vodka was invented by a Roman chef for a vodka company that wanted to popularize its product in Italy. The dish may have been common in Italy before becoming popular in America.

How to Make Penne Pasta Vodka

Simple steps and tips for making the best penne pasta vodka:  

• According to culinary producer and recipe creator Nicole McLaughlin, skip the pancetta to make this a meatless meal. However, if you want to go in the opposite direction, Italian sausage would also work.

• Do not skip the tomato paste. It mixes a deep, rich flavor that makes this penne pasta vodka not possible to resist. Ensure to cook it until it takes on a brownish color.

• Nicole uses whole canned and peeled tomatoes because she finds they have better flavor than pre-crushed tomatoes.

What to Serve With Penne Pasta Vodka

You can  pair your penne pasta vodka with one of these side dishes:

• Classic Restaurant Caesar Salad

• Italian Leafy Green Salad

• Prosciutto-Wrapped Asparagus

• Roasted Garlic Lemon Broccoli

• Toasted Garlic Bread

How to Store Penne Pasta Vodka

You can store the leftover penne pasta vodka in a low, airtight container in the refrigerator for up to four days. Freezing may not be recommended for this dish, as the pasta will become mushy.

Penne Pasta Vodka Ingredients

1 (28 ounces) can of whole peeled tomatoes (preferably San Marzano)

2 tablespoons olive oil

3 ounces pancetta, diced

½ cup finely chopped onion

2 cloves garlic, finely minced

¼ teaspoon crushed red pepper, or more to taste

1 teaspoon kosher salt, plus more to taste

3 tablespoons tomato paste

⅔ cup vodka

1 pound rigatoni or penne pasta

1 cup heavy cream

¼ teaspoon pepper, plus more to taste

⅔ cup freshly grated Parmesan cheese

2 tablespoons finely chopped parsley

3 tablespoons chopped fresh basil

Directions

Gather all ingredients.

Put a large pot of salted water over high heat to bring to a boil. Pour tomatoes into an average bowl and crush them with your hands in a food processor.

Prepare the sauce, heat oil, and pancetta in a saucepan or deep skillet over medium-high heat. Cook, stirring frequently until pancetta is crisp, about 5 minutes. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper and cook for 1 minute.

Add tomato paste and cook, stirring often, until the tomato paste has taken on a slight brownish color, 2 to 3 minutes. Mix vodka and cook until reduced by at least half.

Stir in reserved tomatoes and juices and bring the mixture to a simmer. Reduce heat and simmer until thickened about 10 minutes.  While sauce reduces, mix pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.

Once the sauce is reduced, stir in heavy cream and pepper and cook for 3 minutes, stirring often. Stir in 1/3 cup cheese, parsley, basil, and pasta until well combined. Season with additional salt and pepper if desired.

Sprinkle with remaining cheese and more herbs if desired.

Serve and enjoy.

Bottom Line

This penne Pasta vodka recipe is quick and easy to make from the start with tomato and vodka sauce that’s so flavorsome for an elegant Italian meal on your table in less than half an hour.

Penne pasta vodka is a timeless dish that delivers both comfort and elegance in every bite. Its rich, creamy sauce, balanced by the acidity of tomatoes and the smoothness of vodka, makes it a favorite for casual meals and special occasions alike.

Whether you’re cooking for yourself or a crowd, this dish is sure to impress with its simplicity and unforgettable flavor.