Kate’s Best Penne with Spicy Vodka Sauce Recipe
This penne with spicy vodka sauce recipe is a fun change from your standard pasta with tomato sauce recipe. This pasta with a sharp flavor from the vodka and red pepper flakes all in a silky cream sauce makes any occasion feel special.
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I originally published this recipe in 2023 and have since added additional success tips.
I’ve always loved a little spice in my meals, which is why this spicy vodka pasta sauce is a personal favorite. Runner up is my vegan bolognese, which I add copious amounts of chile flakes to.
Italian dishes are my go-to comfort food, and when I want something easy yet delicious to share with family or friends, this recipe is always at the top of my list. With roots in both New York City and Italy, vodka sauce has become a beloved staple in Italian-American kitchens for its simplicity and rich, irresistible flavor.
I usually whip up this sauce for cozy family dinners, but it’s the perfect date night recipe or for small gatherings with close friends.
What is Vodka Sauce?
Like spaghetti and meatballs, vodka sauce is a classic Italian-American favorite, made with tomato sauce, a splash of vodka, Italian herbs, and rich heavy cream—giving it that signature orange hue. It features everyday ingredients like olive oil, kosher salt, parmesan cheese, and fresh basil, making it easy to whip up in any kitchen.
Although vodka is used, the alcohol cooks off as the sauce simmers, so it’s perfectly family-friendly and great for sharing with kids, friends, or at family get-togethers. Ready in under 40 minutes, it’s quick, easy, and utterly delicious.
Ingredients
This pasta dish makes a tasty accessible weekend treat with a handful of pantry staples and some spices. Put together it makes a savory meal to share with loved ones!
- Olive oil. It’s important to use good quality olive oil. I like California Olive Ranch olive oil.
- Shallots are my favorite type of onion to use here, but yellow onion would also work
- Kosher salt. I always use Morton kosher salt, unless otherwise specified.
- Red Chile flakes. These Calabrian chili peppers are the best!
- Double concentrate tomato paste or regular tomato paste.
- Canned crushed tomatoes. Look for San Marzano crushed tomatoes.
- Dried oregano. For a hint of herbs that add complexity.
- Penne or rigatoni pasta
- Heavy cream for an extra-luxurious creamy sauce
- Vodka. You don’t need anything super fancy, a decent vodka is fine. We like Grey Goose for cocktails, so that’s what I use.
- Grated parmesan cheese adds to the creamy tomato sauce and for sprinkling on top.
- Fresh basil is a great addition sprinkled over the top for garnish as well.
How To Make It!
step one
Warm olive oil in a large pan or large skillet over medium heat. Add in shallots, salt and chile flakes (these Calabrian chilis are my favorite) and cook. Make sure to stir occasionally until shallots are tender but not fully browned for about 7 minutes.
step two
Add in tomato paste then cook, be sure to stir the tomato paste into the shallots until it melts into a golden brown, which usually takes around 2-3 minutes.
step three
Stir in crushed tomatoes and oregano then reduce heat to low. Let it cook, uncovered, stirring frequently until the flavors have melded and the sauce becomes really thick, almost a paste, this takes about 30 minutes. Stir, scraping the bottom of the pan frequently. Don’t worry if it seems too thick, the vodka and cream will make it saucy again.
step four
While the sauce is cooking, bring a large pot of heavily salted water to a boil. Cook pasta for about 1-2 minutes shy of al dente. Reserve a cup of the pasta water then drain pasta.
step five
Once the sauce has cooked down stir the vodka and cream into the sauce with a wooden spoon. Taste it and add more salt or chile flakes if needed.
step six
Stir the cooked pasta into the sauce and cook over low heat until the pasta is well coated and warm. If the sauce seems too thick add some of the reserved pasta water a little at a time until it is nice and saucy. I don’t typically add butter but you could stir in a pat of butter here too for a little extra indulgence.
step seven
Serve the pasta in big bowls and sprinkle with parmesan and basil leaves. Enjoy!
What Makes This The Best Penne with Vodka Sauce?
I think this is one of the best homemade vodka sauce recipes because:
- Easy with few steps and is much more accessible than other recipes.
- Spice level is your choice! You can add extra or even no chile flakes depending on how much spice you prefer.
- Just like with my cheesy ground turkey casserole, most of the ingredients to make this spicy vodka sauce recipe can already be found in your pantry, and if not then it won’t take longer than a 20 minute grocery run to find them.
- Even makes good leftovers! If you still have some left in the pan, it can be easily stored in the fridge in an airtight container and enjoyed later.
- Highly adaptable! Add cooked chicken, your favorite cooked vegetables like broccoli, asparagus or zucchini, or even browned pancetta or bacon.
Vodka Sauce FAQ’s
What is so special about vodka sauce? In the sauce, the vodka acts as a flavor enhancer, boosting the sweet tanginess of the tomatoes as well as giving the sauce a luscious mouthfeel.
Can vodka sauce get you drunk? No it cannot. When the sauce is simmering, all of the alcohol from the vodka evaporates which makes it kid friendly. In this particular recipe, the vodka does not cook too long to preserve its flavor. If you are concerned about the alcohol level, make sure the sauce comes back to a simmer for a few minutes before adding the pasta in.
What pasta goes well with vodka sauce? This sauce is most typically served with shaped pasta instead of noodles. The most popular pasta to pair with vodka sauce is penne pasta, although you can use rigatoni pasta as well.
How is vodka sauce different from marinara? It is different because of the basis of the ingredients used. Marinara sauce has tomatoes, garlic, olive oil, and herbs whereas in vodka sauce there’s vodka, cream, and some form of onion in addition to the tomatoes.
What To Serve With It
If you are making this for a simple weeknight dinner, you don’t really need to make any sides to complete the meal—plenty of grated parmesan and fresh basil will do just fine. But if you’d like to make this for a dinner party or just want something more serve with:
- A crunchy romaine salad with walnuts and orange vinaigrette
- Perfectly delicious sautéed broccolini
- Roasted cauliflower with pickled cherry peppers and garlicky breadcrumbs
More Pasta Recipes You’ll Love!
- Whole Wheat Pasta Salad with Cherry Tomatoes
- Kate’s Best Spaghetti and Meatballs
- One Pot Pasta with Sausage and Fresh Tomatoes
- Spicy Zinfandel Spaghetti
- Chicken Artichoke Angel Hair Pasta
- Chicken Puttanesca Meatballs with Pasta
- Ham & Broccoli Pasta Salad with Creamy Yogurt Dressing
Ready to Fall In Love?
Because that’s what will happen when you make this spicy vodka sauce recipe. It’s a red sauce for the ages. When you try it, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
PASTA WITH SPICY VODKA SAUCE
Ingredients
- 3 tablespoons olive oil
- 3 shallots minced (about 1 1/2 cups)
- 1 teaspoon kosher salt, plus more for seasoning
- 1-1 1/2 teaspoons red chile flakes, depending on how spicy you want it
- 1/4 cup double concentrate tomato paste or 1/2 cup regular tomato paste
- 15-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 pound penne or rigatoni pasta
- 1 cup heavy cream
- 1/3 cup vodka
Instructions
- Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 3 minced shallots, 1 teaspoon kosher salt, and 1-2 teaspoons chile flakes and cook, stirring occasionally until shallots are tender but not browned, about 7 minutes.
- Add 1/4 cup tomato paste and cook, stirring the tomato paste into the shallots until it is melted and has turned from bright red to a brownish color, about 3 minutes. Add 15-ounces can of crushed tomatoes and 1 teaspoon dried oregano and reduce heat to low. Cook, uncovered, stirring frequently, until the sauce is thick and the flavors have melded, about 30 minutes. The sauce should be barely simmering. It will be very thick, almost a paste. This is fine, it will turn back into a sauce when you add the vodka and cream.
- Meanwhile bring a large pot of heavily salted water to a boil. Once boiling add the pound of pasta and cook about 1-2 minutes shy of al dente. Save about a cup of the pasta water. Drain pasta.
- Once pasta is cooked and the sauce is thick, stir the 1/3 cup vodka and 1 cup cream into the sauce. Taste and add more salt and chile flakes if needed.
- Add the pasta to the sauce and cook over low heat, stirring until the pasta is well coated and everything is warm. Add a bit of the reserved pasta water, a little at a time, if it seems too thick.
- Spoon the pasta into bowls and sprinkle with parmesan and basil leaves.
Notes
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Spice Level: Adjust the red chile flakes to taste. Start with 1 teaspoon for mild heat or go up to 1.5 teaspoons for a fiery kick. You can always add more at the end!
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Serving Suggestion: Top with extra basil and a drizzle of good olive oil for a restaurant-quality finish.
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Vegetarian-Friendly: This pasta is naturally vegetarian! If you want to make it vegan, use plant-based cream (like coconut or cashew) and skip the parmesan or use a dairy-free version.
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Vodka Substitute: If you prefer to skip the alcohol, you can use an equal amount of water and a squeeze of lemon for brightness. The flavor will be less sharp but still delicious.
