Creamy Penne alla Vodka with Basil

Why You’ll Love This Recipe

• Restaurant-level silkiness made simple for a weeknight.
• Balanced heat: gentle chili warmth without overpowering.
• Tomato paste is bloomed for deep, complex flavor in minutes.
• Glossy, clingy sauce that coats every ridge of penne.

Grocery List

• Produce: Garlic, fresh basil
• Dairy: Unsalted butter, heavy cream, Parmesan
• Pantry: Penne, double-concentrated tomato paste, vodka, crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

Pasta

• 12 oz (340 g) penne
• 4 qt (3.8 L) water
• 2 tbsp Diamond Crystal kosher salt for the boiling water (use 1 tbsp if Morton)

Vodka Sauce

• 3 tbsp (42 g) unsalted butter
• 1/2 cup (130 g) double-concentrated tomato paste
• 3 garlic cloves, minced (about 1 tbsp)
• 1/2 tsp crushed red pepper flakes (reduce to 1/4 tsp for mild)
• 1/2 cup (120 ml) vodka
• 1 cup (240 ml) heavy cream
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Finishing & Garnish

• 3/4 cup (45 g) finely grated Parmesan, plus more for serving
• 1/2 cup loosely packed fresh basil leaves, torn
• Reserved pasta water (up to 1 cup / 240 ml)

Step-by-Step Instructions

Step 1: Boil and salt the pasta water

Bring 4 qt (3.8 L) of water to a rolling boil (about 212°F) in a large pot. Stir in 2 tbsp Diamond Crystal kosher salt (or 1 tbsp Morton). Keep it at a steady boil so pasta cooks evenly.

Step 2: Start the sauce base

In a wide skillet or sauté pan, melt 3 tbsp butter over medium heat. Add the minced garlic and crushed red pepper flakes, stirring constantly for 30 seconds until fragrant. Avoid browning the garlic.

Step 3: Bloom the tomato paste

Stir in the tomato paste. Cook, stirring and scraping, for 3–4 minutes until it darkens to a deep brick red and smells sweet and savory. This blooming step caramelizes sugars in the paste and builds a richer, rounder flavor.

Step 4: Deglaze with vodka (safely)

Take the pan off the heat and pour in the vodka. Return to medium heat and simmer 2–3 minutes, scraping up any bits, until the liquid reduces by about half and the sharp alcohol aroma mellows. If using a gas stove, adding vodka off the heat helps prevent flare-ups.

Step 5: Add cream and gently simmer

Reduce heat to low and stir in the heavy cream. Keep at a gentle simmer (about 190–200°F) for 3–5 minutes, stirring occasionally, until the sauce is glossy and slightly thickened. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper.

Step 6: Cook the penne and reserve pasta water

Add penne to the boiling water and cook until 1–2 minutes shy of al dente (check the package timing). Reserve 1 cup (240 ml) of the starchy pasta water, then drain.

Step 7: Emulsify, finish, and serve

Transfer the drained penne to the sauce. Add 1/2 cup (120 ml) pasta water and toss over medium heat for 1–2 minutes until the sauce is glossy and clings to the pasta. Take off the heat and fold in the Parmesan until melted and smooth. If needed, add splashes of pasta water to loosen to a silky, spoon-coating consistency. Top with torn basil and serve with extra Parmesan.

Pro Tips

• Blooming tomato paste is key: cook it until deep red to unlock sweetness and umami.
• Add vodka off heat to avoid flare-ups; reduce until the boozy edge is gone before adding cream.
• Emulsify like a pro: toss pasta with sauce and a measured splash of pasta water before adding cheese, then finish off heat to prevent clumping.
• Grate Parmesan very fine (Microplane) so it melts seamlessly into the sauce.
• Tear basil by hand just before serving to keep its aroma bright and fresh.

Variations

• Crispy Pancetta: Render 4 oz (115 g) diced pancetta in the pan first, then proceed with butter and sauce steps. Use some pancetta fat in place of butter for extra depth.
• Spicier Vodka Sauce: Double the crushed red pepper to 1 tsp or add 1–2 tsp Calabrian chili paste with the tomato paste.
• Gluten-Free/Dairy-Light: Use gluten-free penne; swap half the cream for whole milk evaporated milk and add 1 tsp cornstarch slurry to maintain body.

Storage & Make-Ahead

For best texture, make the sauce ahead and cook pasta fresh. The sauce (without pasta) keeps 3 days refrigerated; reheat gently on low with a splash of water. Leftover dressed pasta keeps 2–3 days in an airtight container; rewarm over low heat with a splash of water or cream until silky again. Freezing is not ideal for cream sauces, but the sauce alone can be frozen up to 1 month; thaw overnight and re-emulsify with a little water.

Nutrition (per serving)

Approximate values: 635 calories; 20 g protein; 70 g carbohydrates; 28 g fat; 17 g saturated fat; 3 g fiber; 6 g sugars; 890 mg sodium. Values vary by brand and salt level.