12 Creamy Penne a la Vodka Delights

There’s something undeniably comforting about a bowl of creamy penne a la vodka, especially when you’re craving a quick yet indulgent dinner. Whether it’s a chilly evening or you’re simply in the mood for some pasta perfection, our roundup of 12 creamy delights promises to satisfy. From classic recipes to creative twists, get ready to find your next favorite dish. Let’s dive into the deliciousness!

Classic Penne a la Vodka with Fresh Basil

Revered for its creamy texture and vibrant flavor, Classic Penne a la Vodka with Fresh Basil is a dish that marries simplicity with sophistication, perfect for both weeknight dinners and special occasions alike.

Ingredients

• 1 lb penne pasta, al dente
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup high-quality vodka
• 1 can (28 oz) San Marzano tomatoes, crushed by hand
• 1 cup heavy cream, velvety smooth
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced
• Salt, to season

Instructions

1. In a large pot of boiling salted water, cook the penne pasta until al dente, about 11 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Carefully add the vodka to the skillet, stirring to combine. Allow the mixture to simmer for 2 minutes to cook off the alcohol.
4. Stir in the crushed San Marzano tomatoes and bring the sauce to a gentle simmer. Cook for 10 minutes, stirring occasionally.
5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
6. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce. If needed, add reserved pasta water a little at a time to reach the desired consistency.
7. Season with salt to taste and garnish with fresh basil before serving.

Zesty and indulgent, this dish boasts a perfect balance of creamy and tangy flavors, with the fresh basil adding a bright finish. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a truly memorable meal.

Spicy Penne a la Vodka with Chili Flakes

Yearning for a dish that marries the boldness of spice with the creamy elegance of a classic vodka sauce? This Spicy Penne a la Vodka with Chili Flakes is a harmonious blend of fiery heat and velvety richness, perfect for those who appreciate a little adventure in their comfort food.

Ingredients

• 1 lb penne pasta, preferably bronze-cut for superior texture
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to a fragrant paste
• 1/2 tsp crushed red chili flakes, for a vibrant kick
• 1 cup high-quality vodka
• 1 can (28 oz) San Marzano tomatoes, crushed by hand for rustic texture
• 1 cup heavy cream, luxuriously thick
• 1/2 cup freshly grated Parmesan cheese, for a salty depth
• Salt, to season
• Fresh basil leaves, torn, for a bright finish

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente, about 9 minutes, stirring occasionally to prevent sticking.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, sautéing until fragrant, about 30 seconds, being careful not to burn the garlic.
3. Pour in the vodka, allowing it to simmer until reduced by half, about 3 minutes, which will cook off the alcohol while retaining its sharp flavor.
4. Add the crushed tomatoes, stirring to combine. Simmer the sauce on low heat for 10 minutes, allowing the flavors to meld beautifully.
5. Stir in the heavy cream and Parmesan cheese, cooking for an additional 2 minutes until the sauce is velvety and cohesive.
6. Drain the pasta, reserving 1/2 cup of the cooking water. Toss the penne with the sauce, adding reserved water as needed to achieve the perfect consistency.
7. Garnish with torn basil leaves before serving, adding a fresh contrast to the rich sauce.

This dish boasts a luscious texture, with the penne perfectly coated in a sauce that’s both fiery and smooth. Serve it with a crisp green salad and a glass of the remaining vodka for an effortlessly chic dinner.

Penne a la Vodka with Grilled Chicken

Delightfully creamy with a hint of sophistication, Penne a la Vodka with Grilled Chicken marries the robustness of grilled poultry with the velvety embrace of a tomato-vodka sauce, creating a dish that’s as indulgent as it is comforting.

Ingredients

• 1 lb penne pasta
• 2 boneless, skinless chicken breasts, evenly pounded
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup high-quality vodka
• 1 cup heavy cream
• 1 can (28 oz) San Marzano tomatoes, crushed by hand
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil, thinly sliced
• Salt and finely ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the penne according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. In the same skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Carefully add the vodka, simmering for 2 minutes to allow the alcohol to cook off.
5. Stir in the crushed tomatoes and heavy cream, bringing the mixture to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
6. Add the cooked penne and sliced chicken to the sauce, tossing to coat evenly. Sprinkle with Parmesan cheese and fresh basil before serving.

Velvety and rich, this dish offers a perfect balance of tangy tomato and creamy sauce, with the grilled chicken adding a smoky depth. Serve it with a crisp green salad and a glass of chilled white wine for an effortlessly elegant meal.

Vegetarian Penne a la Vodka with Spinach

Nothing elevates a simple weeknight dinner quite like a plate of Vegetarian Penne a la Vodka with Spinach, where the creamy tomato sauce clings to every al dente tube, and the fresh spinach adds a vibrant touch of green.

Ingredients

• 1 lb penne pasta, with ridges to hold the sauce
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to release their aromatic oils
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 1/4 cup vodka, for a smooth depth of flavor
• 1 can (28 oz) whole San Marzano tomatoes, hand-crushed for a rustic texture
• 1/2 cup heavy cream, for luxurious richness
• 2 cups fresh baby spinach leaves, tender and bright
• 1/2 cup freshly grated Parmesan cheese, for a salty, nutty finish
• Salt, to enhance all the flavors

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne and cook until al dente, about 11 minutes, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 30 seconds, being careful not to burn the garlic.
3. Pour in the vodka, stirring to combine, and let it simmer for 2 minutes to cook off the alcohol while leaving the flavor.
4. Add the crushed tomatoes to the skillet, stirring well. Reduce the heat to low and let the sauce simmer for 10 minutes, allowing the flavors to meld.
5. Stir in the heavy cream and spinach, cooking just until the spinach wilts, about 2 minutes. Season with salt to taste.
6. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
7. Remove from heat and sprinkle with the grated Parmesan cheese, tossing once more to combine.

Enjoy this dish where the creamy sauce perfectly coats each piece of pasta, with the spinach adding a fresh contrast. For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a few basil leaves on top.

Penne a la Vodka with Shrimp and Garlic

Few dishes marry the richness of Italian cuisine with the boldness of American flavors quite like this Penne a la Vodka with Shrimp and Garlic. Perfectly al dente pasta swirled in a velvety, tomato-infused vodka sauce, punctuated by succulent shrimp and a whisper of garlic, promises a meal that’s as indulgent as it is comforting.

Ingredients

• 12 oz penne pasta
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1/2 cup vodka
• 1 cup heavy cream
• 1 can (28 oz) crushed San Marzano tomatoes
• 1/2 tsp crushed red pepper flakes
• 1/4 cup freshly grated Parmesan cheese
• Salt to taste
• Freshly chopped basil for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook until al dente, about 11 minutes, stirring occasionally. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Pour in the vodka, stirring to deglaze the pan, and let it simmer until reduced by half, about 3 minutes.
5. Add the crushed tomatoes and bring to a simmer. Cook for 10 minutes, allowing the flavors to meld.
6. Stir in the heavy cream and Parmesan cheese, cooking for an additional 2 minutes until the sauce is creamy and well combined. Tip: For a smoother sauce, blend half of it before adding the cream.
7. Return the shrimp to the skillet, along with the cooked penne, tossing gently to coat everything in the sauce. Cook for another 2 minutes to heat through. Tip: If the sauce is too thick, a splash of pasta water can loosen it to the perfect consistency.
8. Season with salt to taste and garnish with freshly chopped basil before serving.

Best enjoyed immediately, this dish offers a harmonious blend of creamy, tangy, and slightly spicy flavors, with the shrimp adding a delightful sweetness. Serve it with a crisp green salad and a glass of chilled white wine for an effortlessly elegant dinner.

Creamy Penne a la Vodka with Mushrooms

Elegance meets comfort in this creamy Penne a la Vodka with Mushrooms, a dish that weaves together the velvety richness of tomato cream sauce with the earthy depth of sautéed mushrooms, all enveloping perfectly al dente penne.

Ingredients

• 8 oz penne pasta
• 2 tbsp rich extra virgin olive oil
• 1 cup finely chopped cremini mushrooms
• 2 cloves garlic, minced
• 1/4 cup high-quality vodka
• 1 cup heavy cream
• 1 cup crushed San Marzano tomatoes
• 1/4 cup freshly grated Parmesan cheese
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp chopped fresh basil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook for 11 minutes, or until al dente. Drain and set aside.
2. Heat the extra virgin olive oil in a large skillet over medium heat. Add the cremini mushrooms and sauté for 5 minutes, until golden and tender.
3. Stir in the minced garlic and cook for 1 minute, until fragrant. Tip: Ensure the garlic does not burn to avoid bitterness.
4. Carefully pour in the vodka, stirring continuously, and let it simmer for 2 minutes to allow the alcohol to cook off.
5. Reduce the heat to low and add the heavy cream, crushed tomatoes, Parmesan cheese, black pepper, and sea salt. Stir well to combine and simmer for 5 minutes, until the sauce thickens slightly. Tip: Constant stirring prevents the cream from curdling.
6. Add the cooked penne to the skillet, tossing gently to coat the pasta evenly with the sauce. Cook for an additional 2 minutes to allow the flavors to meld.
7. Garnish with chopped fresh basil before serving. Tip: Fresh basil adds a bright contrast to the rich sauce.

Offering a luxurious texture and a harmonious blend of flavors, this dish shines when served with a crisp green salad and a glass of chilled white wine, elevating a simple weeknight dinner into a memorable culinary experience.

Penne a la Vodka with Pancetta and Peas

Lusciously creamy and boldly flavored, this Penne a la Vodka with Pancetta and Peas is a dish that marries the richness of Italian cuisine with the comfort of a home-cooked meal. Perfect for a sophisticated dinner or a cozy night in, its vibrant sauce and al dente pasta promise a delightful culinary experience.

Ingredients

• 8 oz penne pasta
• 4 oz diced pancetta, crisp and golden
• 1 cup heavy cream, velvety and rich
• 1/4 cup vodka, smooth and clear
• 1 cup tomato sauce, vibrant and tangy
• 1/2 cup frozen peas, sweet and tender
• 2 cloves garlic, minced and aromatic
• 1/4 tsp crushed red pepper flakes, for a subtle heat
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, for a silky finish
• Salt, to season
• Freshly ground black pepper, for depth

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the penne pasta until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining.
2. In a large skillet over medium heat, cook the diced pancetta until crisp and golden, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the minced garlic and crushed red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Pour in the vodka, stirring to deglaze the pan, and let it simmer until reduced by half, about 2 minutes. This step enhances the sauce’s depth of flavor.
5. Add the tomato sauce and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
6. Stir in the cooked pancetta, frozen peas, and cooked penne, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
7. Remove from heat and stir in the grated Parmesan cheese and unsalted butter until the sauce is smooth and glossy. Tip: Adding butter off the heat prevents the sauce from breaking.
8. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Parmesan if desired.

Rich in texture and flavor, this dish offers a perfect balance of creamy sauce, salty pancetta, and sweet peas. For an extra touch of elegance, serve with a sprinkle of fresh basil or a side of crusty bread to soak up the delectable sauce.

Gluten-Free Penne a la Vodka

Perfectly al dente gluten-free penne meets a luxuriously smooth vodka sauce in this dish that promises to delight the senses without compromising on dietary needs.

Ingredients

• 8 oz gluten-free penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup high-quality vodka
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil, thinly sliced
• 1 tsp sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the gluten-free penne and cook for 7-9 minutes, stirring occasionally, until al dente. Drain and set aside.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for 1 minute until fragrant.
3. Carefully pour in the vodka, stirring constantly, and let it simmer for 2 minutes to allow the alcohol to cook off.
4. Reduce the heat to low and stir in the heavy cream, simmering gently for 3 minutes until the sauce begins to thicken.
5. Add the cooked penne to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese, sea salt, and black pepper, stirring until the cheese is melted and the pasta is well coated.
6. Garnish with fresh basil before serving.

Best enjoyed immediately, this Gluten-Free Penne a la Vodka boasts a creamy texture with a subtle kick from the red pepper flakes, while the fresh basil adds a bright, herbaceous finish. Serve with a side of crusty gluten-free bread to soak up every last drop of the decadent sauce.

Penne a la Vodka with Sun-Dried Tomatoes

Elevating the classic penne a la vodka, this version incorporates sun-dried tomatoes for a tangy depth that beautifully contrasts the creamy, tomato-infused vodka sauce. Perfect for a sophisticated weeknight dinner or entertaining guests, it’s a dish that promises to delight with every forkful.

Ingredients

• 8 oz penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1/4 tsp crushed red pepper flakes
• 1/4 cup high-quality vodka
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Stir in the sun-dried tomatoes and red pepper flakes, cooking for another minute to release their flavors.
4. Carefully add the vodka to the skillet, stirring to combine. Allow the mixture to simmer for 2 minutes to cook off the alcohol.
5. Reduce the heat to low and pour in the heavy cream, stirring constantly to create a smooth sauce. Simmer gently for 3 minutes to thicken slightly.
6. Add the cooked penne to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese and basil, tossing again until the cheese is melted and the pasta is well coated.
7. Season with salt as needed and serve immediately.

Garnished with additional basil and Parmesan, this penne a la vodka boasts a luxurious texture and a harmonious blend of creamy, tangy, and slightly spicy flavors. For an extra touch of elegance, serve alongside a crisp, green salad and a glass of chilled white wine.

Penne a la Vodka with Ricotta and Lemon Zest

Amidst the bustling culinary scene, Penne a la Vodka with Ricotta and Lemon Zest stands out as a dish that marries creamy richness with a bright, citrusy finish, offering a delightful twist on the classic Italian favorite.

Ingredients

• 1 lb penne pasta, al dente
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, finely minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup high-quality vodka
• 1 cup heavy cream, velvety and smooth
• 1 cup tomato puree, vibrant and tangy
• 1/2 cup whole milk ricotta, creamy and fresh
• 1 tbsp lemon zest, finely grated
• 1/4 cup fresh basil leaves, thinly sliced
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the penne until al dente, about 11 minutes, then drain, reserving 1/2 cup of pasta water.
2. In a large skillet over medium heat, warm the olive oil and sauté the garlic and red pepper flakes until fragrant, about 1 minute, being careful not to burn the garlic.
3. Carefully add the vodka to the skillet, let it simmer for 2 minutes to cook off the alcohol, stirring occasionally.
4. Stir in the tomato puree and heavy cream, bringing the mixture to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.
5. Fold in the cooked penne, tossing to coat evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
6. Remove from heat and gently stir in the ricotta and lemon zest, ensuring the ricotta is evenly distributed but still slightly chunky for texture.
7. Season with salt to taste and garnish with fresh basil before serving.

Unveil a dish where the creamy ricotta contrasts beautifully with the zesty lemon, creating a harmonious blend of flavors. Serve this vibrant pasta with a crisp white wine to elevate the dining experience, making it perfect for both weeknight dinners and special occasions.

Penne a la Vodka with Sausage and Peppers

Gracefully blending the robust flavors of Italian cuisine with a touch of American flair, this dish is a symphony of savory sausage, sweet peppers, and a velvety vodka sauce that clings lovingly to every forkful of al dente penne.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 2 cups penne pasta, uncooked
• 1 cup heavy cream, luxuriously thick
• 1/2 cup vodka, premium quality
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, freshly minced
• 1 medium onion, finely diced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 can (28 oz) crushed tomatoes, San Marzano preferred
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 1/2 cup freshly grated Parmesan cheese, for garnish
• Salt and finely ground black pepper, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add the sweet Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in the finely diced onion and freshly minced garlic, sautéing until translucent, about 3 minutes.
4. Add the thinly sliced red and yellow bell peppers, cooking until softened, about 5 minutes.
5. Pour in the premium vodka, allowing it to reduce by half, about 2 minutes, scraping up any browned bits from the pan.
6. Stir in the crushed tomatoes and crushed red pepper flakes, simmering the sauce for 10 minutes to meld the flavors.
7. Meanwhile, cook the penne pasta in boiling salted water until al dente, about 11 minutes, then drain.
8. Reduce the heat to low and stir the luxuriously thick heavy cream into the sauce, warming through without boiling.
9. Toss the drained penne with the sauce until evenly coated, seasoning with salt and finely ground black pepper to taste.
10. Serve garnished with freshly grated Parmesan cheese.

Velvety and rich, the sauce envelops each piece of pasta, while the sausage and peppers add a delightful contrast in texture and sweetness. For an extra touch of elegance, serve with a sprinkle of fresh basil or a side of crusty bread to soak up every last drop of sauce.

Penne a la Vodka with Roasted Garlic and Parmesan

Velvety and vibrant, this Penne a la Vodka with Roasted Garlic and Parmesan is a symphony of flavors that dances on the palate, offering a luxurious twist on a classic Italian favorite. The roasted garlic infuses the sauce with a deep, caramelized sweetness, while the Parmesan adds a nutty, salty finish that elevates the dish to new heights.

Ingredients

• 1 lb penne pasta
• 2 tbsp rich extra virgin olive oil
• 4 cloves roasted garlic, mashed into a paste
• 1/2 cup high-quality vodka
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• Salt to taste
• Freshly chopped parsley for garnish

Instructions

1. Preheat your oven to 400°F. Wrap the garlic cloves in foil with a drizzle of olive oil and roast for 30 minutes until soft and golden. Mash into a paste.
2. Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 11 minutes. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat the olive oil over medium heat. Add the roasted garlic paste and red pepper flakes, sautéing for 1 minute until fragrant.
4. Carefully add the vodka to the skillet, stirring constantly, and let it simmer for 2 minutes to cook off the alcohol.
5. Reduce the heat to low and stir in the heavy cream, allowing the sauce to thicken slightly, about 3 minutes.
6. Add the cooked penne to the skillet, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
7. Remove from heat and stir in the Parmesan cheese until melted and creamy.
8. Garnish with freshly chopped parsley before serving.

Generously portioned, this dish boasts a creamy texture with a hint of spice and a robust garlic undertone. Serve it alongside a crisp, green salad or with a slice of crusty bread to soak up every last drop of the delectable sauce.

Conclusion

Absolutely delightful! Our roundup of 12 Creamy Penne a la Vodka recipes offers a treasure trove of flavors to explore. Whether you’re craving classic comfort or a twist on tradition, there’s a dish here to satisfy. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!