Penne Alla Vodka
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This easy penne alla vodka recipe has become one of my favorite weeknight dinners. I tested a few different versions before landing on this one, and the winner started with a jar of marinara. The first thing I did after taking a bite was hand my husband a fork. I needed someone else to tell me I wasn’t imagining how good it was. Turns out, I wasn’t.
Why You’ll Love This Penne Alla Vodka Recipe
Traditional penne alla vodka is absolutely worth making, but it isn’t always realistic on a busy weeknight. This version delivers the same rich, creamy flavor by starting with a jar of marinara and building from there.
- Starts with jarred marinara. Skip making the sauce from scratch without sacrificing flavor.
- Ready in about 30 minutes. Perfect for busy nights when you still want a homemade dinner.
- Rich, creamy, and full of flavor. Bacon, heavy cream, Parmesan, and a splash of vodka take an ordinary pasta sauce to the next level.
- Vodka is completely optional. You’ll still end up with a delicious, creamy sauce if you leave it out.
After testing a few different variations, this is the recipe I keep coming back to. It’s simple enough for a Tuesday night but tastes like you spent a lot more time on dinner than you actually did.
Jesseca’s Recipe Review
This shortcut vodka sauce recipe is one that I am completely obsessed with. It still gives you that classic vodka sauce flavor but it’s easy enough to make on a weekday. Starting with a good jar of marinara cuts out so much work, and I honestly don’t miss it. The bacon adds just enough smoky richness, the cream makes the sauce silky, and the Parmesan pulls everything together. It feels like a little cheat code for getting a tasty dinner on the table fast.
Tip from Jesseca:
Don’t forget to reserve some pasta water before draining the penne. A splash or two is the easiest way to loosen the sauce if it thickens too much, and the starch helps it cling to every piece of pasta instead of pooling in the bottom of the bowl.
Vodka Pasta Recipe Ingredients
There isn’t anything fancy here, which is exactly why I love this recipe. Most of these ingredients are probably already in your kitchen, and the rest are easy to find at any grocery store. A good jar of marinara is the real star, so choose one you’d happily eat on its own.
- Bacon: Adds a little smoky richness that makes the sauce taste like you spent a lot more time on it.
- Vodka: Traditional in vodka sauce, but completely optional if you don’t have it on hand.
- Jarred marinara: Use your favorite brand since it’s the foundation of the sauce.
- Heavy cream: Gives the sauce its signature creamy texture.
- Black pepper: Freshly cracked adds the best flavor, but use what you have.
- Penne: The classic choice, though rigatoni or ziti work just as well.
- Parmesan: Freshly grated melts much more smoothly than the shelf-stable kind.
- Reserved pasta water: A splash at the end helps the sauce coat every piece of pasta.
Recipe Variations
This recipe is delicious as written, but it’s also easy to customize based on what you have in the kitchen.
- Use pancetta instead of bacon. If you want a more traditional penne alla vodka, swap the bacon for an equal amount of diced pancetta.
- Add onion or shallot. Sauté ½ cup diced onion or 1 minced shallot in the bacon fat until softened before adding the vodka.
- Make it spicy. Stir in ¼ to ½ teaspoon crushed red pepper flakes with the marinara.
- Add protein. Grilled chicken, Italian sausage, or even shredded rotisserie chicken all work well.
- Swap the pasta. Penne is classic, but rigatoni, ziti, or mezzi rigatoni hold the sauce just as well.
- Finish with fresh basil. A handful of chopped basil adds freshness and brightens the rich sauce.
Can You Skip the Vodka?
Yes! While vodka is the classic ingredient that gives penne alla vodka its name, you can absolutely leave it out. The sauce will still be rich, creamy, and full of flavor thanks to the marinara, bacon, heavy cream, and Parmesan.
If you do use the vodka, let it simmer for 2 to 3 minutes before adding the marinara. This cooks off most of the alcohol while leaving behind the subtle flavor that makes vodka sauce unique.
Whether you include it or not, you’ll end up with a delicious pasta dinner. If you’re serving young kids or simply don’t keep vodka in the house, don’t let that stop you from making this recipe.
The Best Jarred Marinara for Vodka Sauce
Since this recipe starts with jarred marinara, the sauce you choose really does matter. You don’t need anything fancy, but I do recommend picking one you’d happily eat over a bowl of plain pasta.
When shopping, look for a marinara that:
- Has a smooth texture.
- Uses simple ingredients.
- Has a flavor you already enjoy.
- Isn’t loaded with extra vegetables or bold seasonings.
Some great options include Rao’s, Victoria, Carbone, or even your favorite store brand. The bacon, heavy cream, Parmesan, and black pepper do the rest of the work, so starting with a good marinara is the easiest way to end up with an incredible vodka sauce.
Frequently Asked Questions
Yes! Simply skip it. The sauce will still be creamy, rich, and flavorful. The vodka adds subtle depth, but it’s still delicious without it.
No. After simmering for a few minutes, the alcohol flavor mellows considerably. What you’re left with is a richer, more balanced sauce, not one that tastes boozy.
Absolutely. Rigatoni, ziti, mezzi rigatoni, or even fusilli all work well. Choose a pasta with ridges or curves that can hold onto the creamy sauce.
Yes. The vodka simmers for several minutes before the other ingredients are added, which cooks off much of the alcohol. The small amount that’s left isn’t enough to make the sauce taste like alcohol or have an intoxicating effect.
If you prefer not to cook with alcohol at all, simply leave the vodka out. The sauce will still be rich, creamy, and delicious.
Heavy cream gives the smoothest, richest sauce and is less likely to separate. Half-and-half can work, but the sauce won’t be quite as creamy.
Storage and Reheating Instructions
This pasta stores well, making it a great option for lunches or an easy dinner the next day.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: For the best texture, freeze the sauce separately from the pasta for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring occasionally. If the sauce has thickened, add a splash of milk, heavy cream, or reserved pasta water until it reaches your desired consistency.
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Easiest Penne Alla Vodka Recipe
Ingredients
- 6 slices bacon (chopped)
- ½ cup vodka ((optional))
- 1 (24oz) jar marinara sauce
- ½ cup heavy cream
- Salt and freshly ground black pepper (to taste)
- 16 ounces penne pasta
- ½ cup freshly grated Parmesan cheese
- Reserved pasta water (as needed)
Instructions
- Bring a large pot of generously salted water to a boil. Cook the penne according to the package directions until al dente. Before draining, reserve 1 cup of the pasta water, then drain the pasta and set aside.
- While the pasta cooks, add the chopped bacon to a large skillet over medium heat. Cook until crisp, about 5 to 8 minutes. Transfer the bacon to a paper towel-lined plate if desired, or leave it in the skillet. Drain off all but about 1 tablespoon of the bacon grease.
- Carefully pour the vodka into the skillet and let it simmer for 2 to 3 minutes, stirring occasionally, until slightly reduced.
- Stir in the marinara sauce, heavy cream, and a few generous cracks of black pepper. Bring to a gentle simmer and cook for 5 to 10 minutes, stirring occasionally.
- Add the cooked penne and Parmesan cheese. Toss until the cheese has melted and the pasta is evenly coated. If the sauce is too thick, stir in reserved pasta water a little at a time until it reaches your desired consistency.
- Serve immediately with extra Parmesan and fresh basil, if desired.
Notes
- Want even more flavor? After cooking the bacon, sauté ½ cup diced onion in the bacon fat until softened, about 4 to 5 minutes. Stir in 2 minced garlic cloves and cook for 30 seconds before adding the vodka.
- Skip the vodka if needed. The sauce is still rich, creamy, and delicious without it.
- Use freshly grated Parmesan. It melts more smoothly and gives the sauce the best texture.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
