Bec Recipes

The Best Penne alla Vodka

4 servings


5 minutes

active time

20 minutes

total time


8 ounces uncooked penne pasta

1 tablespoon olive oil

2 tablespoons butter

1/2 small onion (chopped finely)

1 clove garlic (minced)

1/4 cup vodka

1/4 cup tomato paste (see note)

3/4 cup heavy/whipping cream

Salt & pepper (to taste)

Fresh basil, sliced thin (optional, to taste)

Freshly grated parmesan cheese (optional, to taste)


Boil a generously salted pot of water for the penne and cook it al dente according to package directions.

Meanwhile, add the oil and butter to a skillet over medium heat. Sauté the onion for about 5 minutes or until softened (ok if it lightly browns).

Stir in the garlic and cook for about 30 seconds.

Add the vodka and let the sauce bubble for 30 seconds or so.

Stir in the tomato paste until you've got a smooth mixture.

Stir in the cream, and reduce heat to medium-low. Let the sauce warm through. I find this sauce thickens up very quickly (within a couple minutes), but feel free to cook it a little longer to thicken it up even more.

Season with salt & pepper as needed. Stir in the fresh basil if using. Toss with the drained pasta (if needed, thin the sauce out a bit with a splash of hot pasta water prior to draining it). Serve with freshly grated parmesan cheese if desired.


Serving Size



500 kcal

Total Fat

27 g

Saturated Fat

15 g

Unsaturated Fat


Trans Fat



76 mg


201 mg

Total Carbohydrate

48 g

Dietary Fiber

3 g

Total Sugars

4 g


9 g

4 servings


5 minutes

active time

20 minutes

total time
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