Easy & Creamy Penne alla Vodka with Prosciutto: A Classic Italian Pasta Recipe

Penne alla Vodka is more than just a pasta dish; it’s a beloved culinary experience, a testament to the magic of simple, quality ingredients coming together. This iconic Italian-American creation, known for its luscious, blush-pink sauce, features perfectly cooked penne pasta enveloped in a rich, creamy vodka-infused tomato sauce, often elevated with the savory notes of prosciutto. The unique blend of sweet tomatoes, aromatic herbs, a hint of vodka, and the luxurious touch of cream creates an irresistible flavor profile that appeals to nearly everyone. It’s truly a dish that captures hearts and palates alike, making it a staple in countless kitchens worldwide.

Creamy penne alla vodka in large skillet with wooden spoon.

This particular recipe holds a special place in my heart, passed down through my family. I have cherished it since childhood, and now I am absolutely thrilled to share this treasured version with you. It brings back wonderful memories of family gatherings and comforting meals, and I hope it creates new ones for you and your loved ones.

You’ll be utterly captivated by the rich, velvety sauce that clings to every single piece of penne, ensuring a burst of flavor in each mouthful. The addition of finely diced prosciutto isn’t just an extra ingredient; it introduces a delightful salty, smoky depth that transforms the sauce, adding a layer of complexity and savory goodness that makes each bite truly extraordinary and satisfying. This harmonious combination is what makes this dish a true standout.

One of the many reasons this dish is a weeknight hero is its incredible speed and ease of preparation. In today’s fast-paced world, finding a meal that is both delicious and efficient is a treasure, and this recipe delivers on both fronts. With just a handful of readily available ingredients and a mere 30 minutes from start to finish, you can effortlessly create a gourmet-quality meal that will impress the whole family and earn you rave reviews. It’s the perfect solution for those busy evenings when you crave something special without spending hours in the kitchen.

Penne with vodka sauce topped served topped with grated parmesan.

For more fantastic quick and easy pasta recipes that can become your go-to meals, be sure to explore my Shrimp Scampi, a zesty and garlicky seafood delight, and my incredibly convenient One Pot Chicken Spinach Pasta, which simplifies cleanup without sacrificing flavor.

Penne with Vodka Sauce Ingredients: A Closer Look

This section offers detailed insights into each ingredient, including their purpose, helpful notes, and practical substitution options. All precise measurements, comprehensive ingredient lists, and step-by-step instructions are available in the printable recipe card located at the very end of this post.

Butter – Whether you opt for salted or unsalted butter, both will work beautifully to create the initial rich base for your sauce. The fat content helps carry flavors. If you’re looking for a dairy-free alternative or a slightly different flavor profile, extra-virgin olive oil can be used as a suitable substitute.
Onion – A finely chopped medium yellow onion provides a foundational sweetness and aromatic depth to the sauce. While yellow onions are standard, I’ve successfully made this vodka sauce with sweet onions as well. Use whichever variety you have readily available; the goal is to build a complex flavor.
Prosciutto – This cured Italian ham adds a wonderful salty, savory, and slightly smoky dimension that truly elevates the dish. For variations, you can easily substitute prosciutto with pancetta (another Italian cured pork belly, often diced), ham, or crispy bacon if desired. If you’re aiming for a vegetarian version, simply omit the prosciutto entirely, or replace it with sautéed mushrooms for an umami boost.
Tomatoes – The quality of your tomatoes significantly impacts the final taste. For the best, most authentic flavor and texture, use a can of crushed San Marzano tomatoes. San Marzano tomatoes are known for their sweet, less acidic taste. Alternatively, you can purchase a can of whole tomatoes (preferably San Marzano) and crush them yourself for a rustic texture. For an exceptionally smooth sauce, pureed tomatoes can also be used.
Parmesan – Freshly grated Parmesan cheese is a non-negotiable for this recipe. Its sharp, nutty, and salty notes are essential for the sauce’s creaminess and flavor. Pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly. Grate the Parmesan as finely as possible; this ensures it incorporates seamlessly into the hot sauce, creating a silky texture without clumps.
Vodka – Any brand of unflavored vodka will suffice. The alcohol in the vodka helps to emulsify the tomato and cream, bringing out deeper flavors from the tomatoes that are otherwise locked away in water-based cooking. Don’t worry about the alcohol content; most of it cooks out during the simmering process, leaving only a subtle, delightful complexity.
Oregano and Basil – Fresh herbs make a world of difference. I strongly recommend using fresh basil for its vibrant, aromatic punch – chiffonade it just before adding. While fresh oregano is wonderful, dried oregano is perfectly acceptable and readily available for this recipe. The combination of these herbs infuses the sauce with classic Italian flavors.
Penne – While penne pasta is the traditional and classic choice, its tube shape and ridged surface are perfect for holding onto the creamy vodka sauce. However, feel free to experiment with other tube-shaped pasta varieties such as rigatoni, ziti, or even cavatappi. These alternatives also have excellent sauce-catching capabilities.

How to Make Vodka Sauce: Step-by-Step Perfection

This section guides you through the process of creating this delectable dish with clear, step-by-step photos and detailed instructions. For the complete printable recipe, including exact measurements and nutritional information, please refer to the recipe card found at the bottom of this post.

Four image collage of how to make vodka pasta sauce. Image 1: onions, prosciutto, and garlic in skillet; 2: red tomato-based sauce in skillet; 3: pink sauce after heavy cream and cheese are added; 4: pasta coated in the creamy vodka sauce.

Cook Base: Begin by melting the butter in a large skillet or Dutch oven over medium heat. Once shimmering, add the finely chopped onion and prosciutto. Sauté them, stirring occasionally, for 2-3 minutes until the onions begin to soften and the prosciutto renders some of its fat and becomes fragrant. Then, stir in the minced garlic and continue to sauté for about 30 seconds, just until it becomes aromatic but without browning, to avoid any bitterness.
Simmer Sauce: Pour in the crushed tomatoes, followed by the vodka, salt, and black pepper. Stir all the ingredients well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the sauce to simmer for at least 15 minutes, stirring periodically to prevent sticking. This crucial step allows the flavors to meld beautifully and for the alcohol to cook off, leaving behind a rich, concentrated tomato base.
Finish Sauce: Off the heat (or on very low), stir in the freshly grated Parmesan cheese, heavy cream, fresh basil, and dried oregano. Stir continuously until the cheese has completely melted into the sauce, creating a smooth, velvety, and beautifully pink consistency, which should take about 1 minute. The sauce should be luxuriously creamy.
Combine: While the sauce simmers, ensure your penne pasta is cooked al dente according to package directions in a separate pot of well-salted boiling water. Once drained, immediately add the cooked pasta to the finished vodka sauce. Toss thoroughly to ensure every piece of pasta is generously coated. If the sauce appears too thick for your liking, gradually add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.

Pro Tip for Perfect Sauce Consistency:

When you drain your cooked pasta, always make sure to reserve at least ½ to 1 cup of the starchy pasta water. This liquid is your secret weapon for achieving the perfect sauce consistency. The starch in the water helps the sauce emulsify and cling better to the pasta. While we personally prefer a thicker, richer sauce and often skip this step initially, it’s entirely up to your preference. If your sauce ever feels too dense, a splash of this reserved pasta water will effortlessly thin it out. An added bonus: reserved pasta water can also be refrigerated and used to revitalize and thin the sauce when reheating leftovers, bringing it back to its original glory.

Serving Suggestions for a Complete Meal

To transform your Penne alla Vodka into a truly complete and balanced meal, consider pairing it with a few thoughtfully chosen sides. A crisp, fresh side salad, lightly dressed with a simple vinaigrette, provides a refreshing counterpoint to the richness of the pasta. My personal favorite is this easy copycat Olive Garden house salad recipe, which perfectly complements Italian flavors. For an essential addition, crispy garlic bread is always an excellent choice; it’s perfect for soaking up every last drop of that creamy, decadent vodka sauce. And, of course, don’t forget to offer extra grated Parmesan cheese at the table – a generous sprinkle on top adds another layer of cheesy goodness and flavor, enhancing the overall experience.

Storage and Reheating Tips

Proper storage ensures your delicious Penne alla Vodka remains fresh and flavorful for future enjoyment. Here’s how to handle leftovers:

Refrigerator: To maintain optimal freshness, store any leftover Penne alla Vodka in an airtight container. Place it in the refrigerator promptly after cooling. It will keep well for up to 3 days. Beyond this, the pasta can start to absorb too much sauce and become mushy.

Freezer: For longer storage, the vodka sauce itself can be frozen separately for up to 3 months. Once cooled completely, transfer the sauce to a freezer-safe, airtight container. When you’re ready to enjoy it, thaw the sauce overnight in the refrigerator before reheating. It’s generally best to cook fresh pasta when serving with previously frozen sauce to avoid mushy textures.

Reheating: For the best results when reheating leftovers, I highly recommend using the stovetop. Transfer the pasta and sauce to a saucepan over medium-low heat. Add a small knob of butter and a splash of water (or, ideally, some reserved pasta water if you have it) to help rehydrate the sauce and bring back its creamy consistency. Stir gently until heated through. If you’re short on time, the microwave is a convenient alternative; heat in short intervals, stirring in between, until warmed to your liking.

Essential Tips for the Best Vodka Sauce Every Time

Use San Marzano Tomatoes: This is a game-changer! San Marzano tomatoes, with their naturally sweet flavor and lower acidity, provide the best base for your vodka sauce. They contribute to a richer, more balanced flavor profile that elevates the entire dish.
Cook Pasta Al Dente: Always cook your penne (or chosen pasta) to a perfect al dente texture. This means it should be firm to the bite. Since the pasta will continue to cook slightly when tossed with the hot sauce, al dente ensures it retains a pleasant chewiness and doesn’t become mushy.
Finely Chop Onions and Garlic: For a truly smooth and evenly flavored sauce, take the time to finely mince your onions and garlic. This allows them to melt into the sauce, distributing their aromatics without leaving large, chunky pieces.
Reserve Pasta Water: As highlighted in our Pro Tip, always set aside some of that starchy pasta water. It’s invaluable for adjusting the sauce’s consistency, helping it to emulsify beautifully and cling perfectly to the pasta.
Simmer Sauce Gently: Patience is key. Allow the sauce to simmer gently for the recommended time. This low and slow cooking process enables all the flavors to fully meld together, deepens the tomato flavor, and ensures the vodka’s sharp edges mellow out, leaving only its complex essence. Avoid boiling vigorously, which can lead to burning or uneven cooking.
Grate Parmesan Freshly: Use freshly grated Parmesan, not the pre-shredded kind. Freshly grated cheese melts much more smoothly and has a superior flavor, preventing a gritty or clumpy sauce.
High-Quality Prosciutto: While optional, a good quality prosciutto adds incredible depth. Its savory, slightly salty notes infuse the sauce with an unparalleled richness.

Exciting Additions and Creative Variations

This classic Penne alla Vodka recipe is wonderfully versatile, offering plenty of room for customization to suit your taste or dietary needs. Here are some fantastic ideas to get you started:

Spicy Kick: If you love a little heat, add ¼ to ½ teaspoon of red pepper flakes to the sauce when you’re sautéing the garlic and onions. This will infuse a delightful warmth throughout the dish.
Chicken Penne alla Vodka: Transform this side dish into a heartier main course by stirring in 2 cups of cooked, shredded, or diced chicken breast. Add the chicken when you incorporate the Parmesan cheese and cream to ensure it warms through evenly.
Vegetarian Version: Easily make this dish meat-free by replacing the prosciutto with an equal amount of sautéed mushrooms (cremini or button work well) or sun-dried tomatoes. Both add a lovely umami flavor and satisfying texture. You can also add other vegetables like spinach or roasted red peppers.
Shrimp or Seafood: For a luxurious twist, add cooked shrimp, scallops, or a medley of your favorite seafood to the sauce in the final minutes of cooking, just until warmed through.
Different Cheeses: Experiment with other Italian cheeses. A touch of Pecorino Romano can add a sharper, saltier kick, or a blend of Parmesan and a milder cheese like Fontina could offer a different creamy texture.

Thick, creamy vodka sauce with prosciutto.

Frequently Asked Questions About Penne alla Vodka

Does the alcohol cook out of penne alla vodka?

Yes, the vast majority of the alcohol in penne alla vodka cooks out as the sauce simmers. While it’s nearly impossible to remove 100% of the alcohol in home cooking, the long simmering process significantly reduces it, leaving behind a rich, deep flavor and contributing to the sauce’s unique emulsified texture. The final dish contains only a small, trace amount of alcohol, making it safe for most people, though individuals with alcohol sensitivities or those preparing it for children may prefer an alcohol-free variation.

What does vodka do in vodka sauce?

Vodka plays a crucial role beyond just flavor. It acts as an emulsifier, helping to stabilize the rich mixture of tomatoes and cream, preventing the sauce from separating. It also enhances and unlocks aromatic compounds in the tomatoes, deepening their flavor in a way that water cannot. The alcohol itself mostly evaporates, leaving behind a subtle sharpness and complexity that balances the richness of the cream and sweetness of the tomatoes.

Can I make Penne alla Vodka without vodka?

While vodka adds a unique depth and helps emulsify the sauce, you can certainly make a delicious version without it. For an alcohol-free alternative, you can substitute the vodka with an equal amount of chicken broth, vegetable broth, or even a splash of unsweetened white grape juice or lemon juice to mimic the acidity. The sauce won’t have the exact same complexity or emulsification properties, but it will still be wonderfully creamy and flavorful.

Why is my vodka sauce separating?

Sauce separation typically occurs when cream is added to a very hot or acidic base too quickly, causing the fat to curdle. To prevent this, ensure your sauce is at a gentle simmer (not a rolling boil) before adding the heavy cream and Parmesan cheese. Stir them in slowly and continuously until fully incorporated. Using full-fat heavy cream and freshly grated Parmesan also helps, as lower-fat dairy products are more prone to separation.

More Irresistible Pasta Recipes to Try

Pizza Pasta Casserole: A family-friendly bake that combines two favorites!
Crockpot Garlic Parmesan Chicken Pasta: Effortless comfort food for busy days.
Beef Enchilada Pasta: A Tex-Mex inspired pasta dish bursting with flavor.
Taco Pasta Casserole: All the flavors of your favorite tacos in a hearty pasta bake.

Recipe

Recipe

3 from 1 vote

Penne alla Vodka

Author: Jaclyn

Prep:

5 minutes

Cook:

25 minutes

Total:

30 minutes

The best Penne alla Vodka recipe! A classic Italian pasta dish featuring a rich and creamy vodka sauce with prosciutto.

Servings:
6

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Ingredients

▢

16
ounces
penne
▢

3
Tablespoons
butter
▢

1
medium yellow onion
finely chopped
▢

2
garlic cloves
minced
▢

3
Tablespoons
chopped prosciutto
▢

28
ounces
crushed tomatoes
preferably san marzano tomatoes
▢

½
cup
vodka
▢

¼
teaspoon
salt
or more to taste
▢

¼
teaspoon
black pepper
or more to taste
▢

1
cup
grated parmesan cheese
plus more for serving
▢

¾
cup
heavy cream
▢

1
Tablespoon
chopped fresh basil
plus more for garnish
▢

2
teaspoons
dried oregano

Instructions

Melt butter in a large saucepan or dutch oven over medium heat. Add onion and prosciutto. Saute, stirring occasionally, for 2-3 minutes until the onion softens and prosciutto starts to crisp. Add garlic and saute, stirring, for about 30 seconds or until fragrant, being careful not to burn it.
Add crushed tomatoes, vodka, salt, and black pepper to the skillet. Stir well to combine all ingredients. Bring the sauce to a gentle simmer, then reduce the heat to low. Allow the sauce to simmer for 15 minutes, stirring occasionally, to let the flavors deepen and the alcohol to cook off.
Meanwhile, while the sauce is simmering, bring a large pot of heavily salted water to a rolling boil. Add the penne pasta and cook it al dente according to the package directions. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta thoroughly.
Remove the sauce from the heat (or keep on very low). Stir in the grated parmesan cheese, heavy cream, fresh chopped basil, and dried oregano. Mix until all ingredients are well combined and the cheese has completely melted, forming a smooth, creamy, and beautifully pink sauce. This usually takes about 1 minute.
Add the hot, cooked pasta directly into the prepared vodka sauce. Toss everything together vigorously until the pasta is thoroughly coated with the rich sauce. If the sauce appears too thick, gradually add small amounts of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished generously with extra grated Parmesan cheese and fresh basil leaves, if desired, for an extra touch of freshness and flavor.

Nutrition

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We hope you enjoy making and savoring this incredible Penne alla Vodka recipe as much as we do. It’s a timeless dish that’s perfect for any occasion, promising comfort, flavor, and a touch of Italian culinary magic. Don’t hesitate to experiment with the variations, and feel free to leave a comment or rate the recipe below once you’ve tried it. Happy cooking!