Christina's Cucina

An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm.

Penne alla Vodka Recipe (Best EVER) by Zia Francesca

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This penne alla vodka recipe is a super quick and easy pasta dish that you’ll make over and over again, with Zia Francesca’s stamp of approval!

penne alla vodka with cheese in a plate

Originally published June 3, 2013.

 

My Zia (Aunt) Francesca adores Italy more than anyone I know.

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TO SKIP THE STORY, SCROLL DOWN TO THE PRINTABLE RECIPE CARD,
BUT YOU’LL MISS THE STEP BY STEP PHOTOS

No, really–I am being completely serious. She was born in Italy, but it’s more than a love for one’s country as her passion exceeds that 100 times over. Heaven help you if you say anything slightly derogatory about anything or anyone, even remotely Italian, as she will promptly ensure that you are enlightened as to why you are wrong.

An Alitalia flight attendent once gave her a bottle of champagne mid-flight solely because she was so pro-Italia!

zia francesca

She lives in Toronto—the Italian part, of course—where they often speak “Italese”, which is Italian and Inglese (English) mixed together. It is not uncommon to hear phrases like, “I’m going to pick up la cake,” or “mehttele raynd eeh garbeege” (pronounced “gahr-BEEGE”) which is partially dialect, and translates to “put it in the garbage.”

Once, when I was visiting my aunt, she asked me if I wanted an espresso, as everyone was having coffee. I told her,

“Zia, remember, I don’t like coffee?”

Well, that was the wrong answer! She then exclaimed,

“CREEES-teee-NAH! How can you be eetalian if you don’t dreenk coffee? Am gonna make one for you, and you’re gonna like it!”

(Cue the aunt from My Big Fat Greek Wedding, “What do you mean he don’t eat no meat? That’s okay, I make lamb.”)

My lamb recipe 😂

lamb chops on a plate with red pepper sauce and rosemary

So Zia Franca made me an espresso, and I liked it. Truly, I did actually enjoy it because she put about five teaspoons of whipped sugar into it (it reminded me of coffee ice-cream, which I love because it’s so sweet)!

Zia Francesca in a purple dress
At my wedding, in a dress she probably made in 20 minutes!

Besides going to bat for Italy, and all things Italian, Zia Francesca is a seamstress who can whip out a set of fancy curtains, or a gorgeous wedding dress from her sewing machine before you’ve even decided on the fabric.

Her house is always perfectly clean (no maid, she does it all), and oh, did I mention she’s also does hair? So it probably won’t surprise you, when I tell you that she’s also a frickin’ sensational cook. Zia Francesca is the chef’s equivalent to a gardener with ten green thumbs–yes, she’s that good! Anything she makes is “over-the-top delicious” and it’s really, really difficult not to overeat at her house.

Zia’s 24 hour Crema di Limoncello recipe (Creamy Limoncello)

glass of crema di limoncello

So years ago, when Zia Francesca told me to make her penne alla vodka recipe, I should have listened the very first time! She kept telling me how fabulous it was and would tell me how she made it, but I would always forget to try it.

One evening, I finally made her penne alla vodka recipe, but it was probably after the sixth time she had described it to me, and I’m telling you, I could have kicked myself. Not only was it so incredibly tasty, but the vodka sauce was ready before the pasta was even finished cooking! HELLO?  What more could anyone ask for?

penne alla vodka with cheese and parsley

 

I now make Zia Francesca’s penne alla vodka recipe for a quick and easy weeknight meal, or when I when I have guests for dinner and want rave reviews, and want to make something I know everyone will love. It’s also easy to turn this into a vegetarian meal by omitting the pancetta, or a celiac-friendly meal by using gluten-free pasta.

What I’m trying to tell you is that you need to make this pasta recipe! Even if you’re not a multi-talented, super-seamstress, top chef, hairstyling Italian zealot, who has the cleanest house in the neighborhood, you can still make this delicious pasta and impress your family and friends. Hey, you never know, the other skills may follow (insert maniacal laughter here). 😂

penne alla vodka with cheese and parsley

*This blog post won 2nd Place at the 2013 Orange County Fair! Zia is very happy! (7/13)

TIPS ~ (See also FAQs Below)

1. Use top quality ingredients for the best results in the flavor of the final dish.

2. Use enough salt! If you have used all the correct ingredients, but it doesn’t taste great, I’d be 99% sure you haven’t added enough salt; use enough, without over-salting.

3. Zia and I don’t measure the ingredients. This recipe is a basic guide, but we’re not baking so the amounts aren’t critical. Don’t skimp on the oil, but use the amounts listed as a reference point, adding a little more (or less) vodka and cream if you like! :)


 

penne alla vodka with cheese and parsley

Zia Francesca’s Penne Alla Vodka

Recipe by Francesca Martucci          serves 5 

Ingredients

  • 6 Tbsp good quality extra virgin olive oil
  • 4 or 5 cloves of garlic, smashed with the flat part of a knife blade
  • 1 or 2 oz (1/3 cup) pancetta, cut into small pieces (omit for vegetarian)
  • small bunch of Italian parsley, chopped 
  • 24 to 28 oz good quality Italian tomato puree
  • Kosher or sea salt, to taste
  • 2 oz (1/4 cup) good quality vodka 
  • 2 oz heavy cream, preferably organic
  • 5 or 6 leaves of fresh basil
  • 1 lb good quality pasta (the brand of pasta is an example of good quality pasta)

In a large pot, cook the penne according to the instructions on the box. It is important to use enough water, and to add the pasta only when the water is boiling. Stir often to avoid the pasta sticking
(do not add oil to the water as it is unnecessary.)

While the pasta is cooking, heat the olive oil over medium to med-high heat in a very large, deep saute pan, then add the pancetta (if using) and cook for a minute or two, then add the garlic.

cooking garlic and pancetta for vodka sauce

When the garlic just starts to brown, add the chopped parsley, and turn the burner up to high. After a minute or so (when the pan is very hot), add the tomato puree and have the lid ready in case it bubbles out of the pan, then stir quickly with a wooden spoon.

adding tomato puree for penne alla vodka sauce

Do not cook the sauce with the lid on, lower the heat, but cook the sauce so it is briskly simmering (this is a quick sauce, not one which simmers low and long.)

Add salt and continue to stir often, making sure it doesn’t dry up.

making penne alla vodka sauce

After approximately 7 or 8 minutes, when the sauce has started to thicken, check for salt, then add the vodka and stir well.

adding vodka to sauce for penne

Add the cream, and stir well. Once it comes to a simmer, turn off the heat.

adding cream to the vodka sauce in pan
I just love my new mini OXO measuring cups!

Last, but not least, stir in the chopped basil.

adding basil to vodka sauce in pan

When the pasta is ready (make sure it is al dente), drain it in a colander, but reserve some pasta water. Add the pasta to the vodka sauce and stir well. After one taste you’ll agree that this is the best penne alla vodka recipe, ever!

penne alla vodka with cheese and parsley

If this is a weeknight meal, I just serve it from the pot, and add a little sauce to each plate. If you are serving to guests, prepare a large pasta bowl, by warming it with very hot water, then add the pasta with sauce, and top with more sauce a sprig of basil, or some chopped Italian parsley and grated Parmesan cheese.
penne alla vodka in a serving bowl

BUON APPETITO!  🇮🇹

 

Frequently Asked Questions about Penne Alla Vodka~
  1. Can kids eat vodka sauce? YES! First of all, in this recipe, the alcohol is minimal, but even if you add more, the alcohol evaporates from the cooking process so children can eat this dish, too. They love it!
  2. What can I substitute for vodka in penne alla vodka sauce? You can substitue anything you like, just know it won’t be “penne alla vodka” anymore. If you can’t/don’t use alcohol, just make a creamy tomato sauce by omitting the vodka.
  3. What vodka do you use for vodka sauce? I always use good quality ingredients in my cooking and baking, and this also applies to the vodka. I currently have Grey Goose vodka in my kitchen, but also use Belvedere or Ketel One. 
  4. Is there alcohol in penne alla vodka? As noted in the first question, no, the alcohol is cooked out.

 

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Zia Francesca's Penne alla Vodka

Zia Francesca's Penne alla Vodka

Yield: 5
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

One of the easiest, but tastiest pasta recipes you'll ever make. Get ready for rave reviews.

Ingredients

  • 6 Tbsp good quality extra virgin olive oil
  • 4 or 5 cloves of garlic, smashed with the flat part of a knife blade
  • 1 or 2 oz (1/3 cup) pancetta, cut into small pieces (omit for vegetarian)
  • small bunch of Italian parsley, chopped 
  • 24 to 28 oz good quality Italian tomato puree
  • Kosher or sea salt, to taste
  • 2 oz (1/4 cup) good quality vodka 
  • 2 oz heavy cream, preferably organic
  • 5 or 6 leaves of fresh basil
  • 1 lb good quality pasta (the brand of pasta is an example of good quality pasta)

Instructions

  1. In a large pot, cook the penne according to the instructions on the box. It is important to use enough water, and to add the pasta only when the water is boiling; stir often to avoid the pasta sticking (do not add oil to the water, it is unecessary.)
  2. While the pasta is cooking, heat the olive oil over medium to med-high heat in a very large, deep sauté pan, then add the pancetta and cook for a minute or two, then add the garlic.
  3. When the garlic just begins to brown, add the chopped parsley, and turn the burner up to high. After a minute or so (when the pan is very hot), add the tomato puree and have the lid ready in case it bubbles out of the pan, then stir quickly with a wooden spoon.
  4. Do not cook the sauce with the lid on, lower the heat, but cook the sauce so it is briskly simmering (this is a quick sauce, not one which simmers low and long.)
  5. Add salt and continue to stir often, making sure it doesn't dry up.
  6. After approximately 7 or 8 minutes, when the sauce has started to thicken, check for salt, then add the vodka and stir well.
  7. Add the cream, and stir well. Once it comes to a simmer, turn off the heat.
  8. Last, but not least, stir in the chopped basil.
  9. When the pasta is ready (make sure it is al dente), drain it in a colander, but reserve some pasta water. Add the pasta to the vodka sauce and stir well.
  10. If this is a weeknight meal, I just serve it from the pot, and add a little sauce to each plate. If you are serving to guests, prepare a large pasta bowl, by warming it with very hot water, then add the pasta with sauce, and top with more sauce and a sprig of basil, or some chopped Italian parsley and grated Parmesan cheese.
Nutrition Information:
Yield: 5 Serving Size: 1 bowl
Amount Per Serving:Calories: 589Total Fat: 26gCholesterol: 0mgSodium: 0mgCarbohydrates: 76gFiber: 0gSugar: 0gProtein: 23g

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

© Francesca M.
Cuisine: Italian / Category: Pasta

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Reader Interactions

73 Responses

  3. Wow! I have to make this recipe after reading this post because this is looking like a tasty recipe. Thanks for sharing this recipe

    Reply

  4. Looks absolutely fantastic — and I can easily use shallots in place of the garlic. We are eating a ton of pasta these days — some dried, some freshly made in my kitchen! Coincidentally, I even found where I had hidden the vodka! (It was buried in the freezer!) Thanks for sharing your zia’s recipe!

    Reply

  5. Great recipe! And I can say that from experience, since coincidentally this is exactly how I make penna alla vodka, too, except for the pancetta, which I’ve never used but now I’m kind of curious to try…

    Your Zia Francesca sounds like a real hoot. We all need a Zia like that in our lives. :-)

    Reply

  13. We just had it for dinner and it’s the best Penne alla Vodka I’ve ever made or eaten. Even my youngest son who isn’t a fan of tomato based pasta sauces, went back for seconds, thirds and fourths… until it was all gone.

    Reply

  14. Good morning Christina,
    My younger son just loves penne alla vodka.
    This recipe looks super easy and delicious!
    He is coming on Thursday, and I think I’ll surprise him with this.
    Thanks for giving us a little history of your Zia Francesca. She must be a gem!
    Does she live in Little Italy on College St. or on St. Clair and Dufferin or either in Maple or Woodbridge?
    There are quite a few of us in the city and outskirts!
    You definitely have to come to tea and or lunch or dinner when you next come to visit your Zia and of course bring her along too!!
    My pizza dough is almost done and I am going to make one with sauce and the other with potato.
    If I have any dough left, I’ll try your fried bread too!
    Thanks for your hard work, gorgeous pictures and easy step by step instructions!
    They are much appreciated!
    Salute!!!
    Luisa from Woodbridge, Ontario, Canada.

    Reply

  16. is there anyway you could include a printable version of the recipe with this post. Something similar to how you did the Steak Pie with peas, mashed potatoes and gravy. Of course, if you wanted to do a printable version with a picture of the finished dish that would be even better. Otherwise it’s 13 pages to print…..Thanks. I just found your website and can’t wait to try this and the Steak Pie.

    Reply

    • Absolutely, Kelly! I have tons of recipe to update with a printable recipe, so if you ever find one that doesn’t have it, you can just message me as you did now. Give me until this evening and check back and I’ll have it up for you! You’ll love the steak pie!! :) Thanks so much! Btw, I can’t include the photo on the printable recipe, sorry! :(

      Reply

          • HI Christina,
            Thank you for the delicious recipe! I will thank your Zia personally! When I saw her picture I recognized her right away! I am her hygienist! One on my favorite patients! She is a beautiful person inside and out! She always tells me she has family in California. Keep posting the delicious recipes!
            Thanks from Canada!

  17. I came across you recipe and am very excited to try it. I have a question. Can I make this and can it? I bought 2 bushels of tomatoes and will be making a ton of sauce for the year. I wanted to try a new recipe and since I love vodka sauce I thought I would try this. Would I need to leave out the heavy cream if I can it?

    Reply

    • Hi Rachel, I’m sure you could as long as you processed the jars, and yes, I’d leave out the cream and just add it at the last minute before serving. I would try a just a few jars and see how it turns out before making 2 bushels of it the first time :) Let me know how it turns out! :) Good luck!

      Reply

    • Not safe because of the meat, unless you pressure can it. I use my tomatoes to make and can plain sauce and then can process in water bath.

      Reply

  19. Oh my – your Aunt Francesca sounds Fabulous (note the capital)! You had me in stitches (sorry for the pun) on the part where she even got you to drink coffee! Quite a lady. Now I understand what you were talking about with the Italese, Christina. You’ll have to teach me. And this pasta looks great – even better when it’s so quick and easy to make. Perfetto!

    Reply

  24. I had a good giggle reading your post about your Zia Francesca! It reminded me so much of my mum Carmelina, who would never allow any criticism of her beloved Italy or anything Italian, even though she hadn’t lived there for over 45 years! And of course anything made in Italy was absolutely the best, from food to shoes and clothing ( and I probably secretly agreed with her but would never admit it!). She was an amazing cook, and her house was so spotless that we teased her about being able to eat off the floor!
    Thank you for bringing back happy memories and for writing such an entertaining blog. And for the great recipes!

    Reply

    • Thanks for your lovely note, Ingrid! Yes, your Mum and my Zia would have got on very well together, I’m sure! I actually just saw her in Italy as we were there at the same time about 2 weeks ago! I’m glad you enjoyed my post and my recipes! Keep in touch!

      Reply

  25. I made this sauce last night to serve over lobster ravioli. We had been out sailing for 3 hours and I had to do something quick and easy. It was fantastic! A perfect (and may I say romantic) ending to a beautiful summer day! Thank you for sharing the recipe!

    Reply

  29. Made Zia Francesca’s Penne alla Vodka last week for friends and they LOVED it. I showed them the recipe and pictures and the comment was “It looked just like the pictures!” In fact one got the recipe and cooked it for her family at the weekend.

    Reply

    • OMG, I had no idea! Ma tu scrivi per bene! Io non parla o scrivi per bene…sempre faccio i sbagli! :( I’m sure there’s one in that, too! How are you learning?

      Reply

  43. Christina,

    It was so nice to meet you at Camp Blogaway. This recipe looks incredible – I’ve been looking for a good Vodka Sauce and surely your Zia can be trusted ;)

    Angela

    Reply

    • Same here, Angela-lovely to meet you in person! Yes, you won’t make any other vodka sauce recipe once you make this one…I’m craving it again already! Thanks for stopping by ;)

      Reply

  44. I love your Aunt, she reminds me of so many of my Italian relatives, I’m dying “you don’t eat meat, I’ll make you lamb” LOL! She is a treasure and the penne looks so delicious! Great post!

    Reply

  45. Over the last 2 months I have been living a low carb high fat diet (LCHF), and I have not craved pasta once….until now! This look FANTASTIC!! I am definitly ‘pinning’ this recipe for the future :)

    Reply

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