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Creamy pasta vodka recipe card image — penne alla vodka in a white bowl with basil and Parmesan
Linda

Pasta Vodka Recipe (Penne alla Vodka)

This pasta vodka recipe is the ultimate creamy, silky, slightly spicy Italian-American comfort dish. Made with caramelized tomato paste, heavy cream, vodka, and freshly grated Parmesan, this penne alla vodka comes together in just 30 minutes and tastes like something straight from a restaurant kitchen. Whether you go classic, try the viral Gigi Hadid vodka pasta version, or spice things up with rigatoni — this sauce is deeply satisfying, crowd-pleasing, and absolutely unforgettable.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 400 g penne pasta or rigatoni for a heartier variation
  • 1 tsp salt for the pasta water — it should taste like the sea
Vodka Cream Sauce
  • 3 tbsp unsalted butter
  • 1 shallot finely chopped
  • 4 garlic cloves finely chopped
  • 3 tbsp tomato paste do not substitute with crushed tomatoes for this recipe
  • 60 ml vodka ¼ cup — use any neutral mid-range vodka, avoid flavored varieties
  • 180 ml heavy cream ¾ cup — do not substitute with half-and-half
  • ½ tsp red pepper flakes adjust to taste — double for a spicy rigatoni variation
  • salt and black pepper to taste
To Finish
  • 50 g Parmesan cheese freshly grated — do not use pre-grated; it won't melt smoothly
  • 1 cup reserved pasta water saved before draining — essential for achieving a silky sauce
  • fresh basil or parsley to garnish
  • extra Parmesan to serve
  • drizzle of extra virgin olive oil optional, to finish

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Wooden spoon
  • Colander
  • Measuring Cups and Spoons
  • Box grater or Microplane
  • Ladle or heatproof cup (for pasta water)

Method
 

  1. Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the penne according to package instructions until just al dente — usually 1–2 minutes less than the package says. Before draining, scoop out about 1 cup of pasta water and set it aside. Drain the pasta and set aside.
  2. Sauté the aromatics. In a large pan over medium heat, melt the butter. Add the shallot and cook for 2–3 minutes until softened and translucent. Add the garlic and red pepper flakes and cook for another minute, stirring constantly so nothing burns.
  3. Caramelize the tomato paste. Stir in the tomato paste and cook for 2–3 minutes, stirring constantly. You're looking for it to deepen in color slightly and smell slightly caramelized. This is the most important step — it's where the sauce gets all of its depth and richness. Do not rush it.
  4. Add the vodka. Pour in the vodka and stir to combine. Let it cook for 2–3 minutes, allowing the alcohol to evaporate. You'll notice the sauce thickens slightly and the sharp alcohol smell fades. This is what you want.
  5. Add the cream. Reduce the heat to low and pour in the heavy cream. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it thickens and turns a beautiful orange-pink color. Never let it boil aggressively — the cream can split if it gets too hot.
  6. Combine pasta and sauce. Add the drained penne directly into the sauce. Toss everything together well, adding reserved pasta water a small splash at a time until the sauce is glossy and coats every piece of pasta perfectly. Stir in the freshly grated Parmesan.
  7. Season and serve. Taste and adjust salt and black pepper as needed. Plate immediately, topped with extra Parmesan, a drizzle of olive oil, and fresh basil or parsley. This pasta is best served hot and fresh — enjoy!

Notes

  • Don't skip the pasta water. It's starchy and silky, and it's the secret to getting the sauce to cling to the pasta beautifully. Add it a splash at a time — not all at once.
  • Cook the tomato paste properly. Letting it caramelize in butter for 2–3 minutes before adding the vodka is the single biggest flavor secret in this recipe.
  • Don't rush the cream. Simmer it low and slow. Boiling it aggressively risks splitting the sauce.
  • Grate your own Parmesan. Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
  • Serve immediately. The sauce thickens as it sits. If it gets too thick, loosen with a small splash of hot water before serving.
  • Alcohol-free version: Substitute the vodka with white grape juice or extra pasta water. The sauce won't be identical but will still be delicious — this is actually what Gigi Hadid did in her original version.
  • Spicy rigatoni variation: Swap penne for rigatoni and double the red pepper flakes. Add a pinch of cayenne and finish with chili oil for a bold, restaurant-style version.
  • Add protein: Grilled chicken, shrimp, or crispy pancetta are all excellent additions. Add cooked protein at the end when tossing the pasta in the sauce.
  • Make ahead: The sauce keeps in the refrigerator for up to 2 days. Cook the pasta fresh and combine just before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a small splash of water or cream.