Easiest Penne Alla Vodka Recipe

This easy penne alla vodka starts with a jar of marinara, then gets upgraded with crispy bacon, heavy cream, Parmesan, and an optional splash of vodka for a rich, creamy pasta that's perfect for busy weeknights. It's an easy shortcut that tastes like you spent much longer in the kitchen.

Course Dinner

Cuisine American

Keyword penna alla vodka, vodka sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 464kcal

Author Jesseca

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.

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