Easy Penne alla Vodka

Discover how to make the best Easy Penne alla Vodka! A rich, 30-minute velvet sauce with fire-roasted tomatoes, heavy cream, and plenty of Parmesan.

Units Scale

Cook Mode Prevent your screen from going dark

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until just al dente. Drain, reserving ½ cup of pasta water, and set aside.
Melt the butter in a large skillet or Dutch oven (paid link) over medium heat. Add the chopped onion and minced garlic. Sauté for 3 to 4 minutes until the onions are soft and translucent.
Sprinkle the all-purpose flour, basil flakes, garlic powder, black pepper, crushed red pepper, and sea salt over the sautéed onions and garlic. Stir constantly for 1 minute to cook.
Pour in the vodka and simmer for 2 to 3 minutes, allowing the alcohol to reduce by half.
Stir in the fire-roasted crushed tomatoes and chicken stock. Bring the mixture to a gentle simmer, reduce the heat to medium-low, and let it cook uncovered for 8 to 10 minutes.
Lower the heat to low. Slowly pour in the heavy whipping cream, stirring continuously. Gradually stir in the grated Parmesan cheese until it is completely melted, smooth, and incorporated into the sauce.
Add the cooked penne directly into the sauce. Toss for 1 to 2 minutes over low heat until the pasta is completely covered with the vodka sauce. If the sauce feels too thick, splash in a little of your reserved pasta water to loosen it up. Serve hot with extra Parmesan sprinkled on top.