My Go-to Weeknight Alla Vodka Pasta
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My Go-to Weeknight Alla Vodka Pasta
This Weeknight Alla Vodka Pasta is creamy, rich, and full of irresistible flavor—perfect for when you want restaurant-quality pasta in under 30 minutes. Made with short-cut pasta like rigatoni or penne, this dish features a velvety tomato-vodka sauce simmered with garlic, butter, and herbs, then finished with heavy cream and parmesan for that luxurious texture. A splash of vodka (or cooking wine) deepens the flavor while keeping it light enough for an easy weeknight meal. Dairy-free, Vegan, Gluten-free, + Freezer option.
Whether you’re cooking for date night, family dinner, or meal prep, this comforting pasta brings the perfect balance of heat, creaminess, and indulgence—no fancy ingredients required. When it comes to making pasta, I seriously get excited because it's one of my favorite dishes. Plus, it always works best for those lazy days when you don't feel like doing too much cooking, but you don't want to compromise enjoying dinner either. So, of course----I had to share My Go-to Weeknight Alla Vodka Pasta because it's such a classic dish and it's something that I can guarantee will be a crowd-pleaser.
OK, so traditionally, vodka pasta features penne, which tends to be a bit thicker in each bite, but I wanted to fully enjoy everything with a nice soak up and switch up, which is why I went with rigatoni. It is type of short cut pasta that really adds a nice twist to this dish. If you love this white sauced pasta, then this Creamy Tuscan Lobster Pasta, Creamy Salmon Alfredo Pasta, Creamy Date Night Broccoli Alfredo Ravioli, and Creamy Jamaican Rasta Pasta is sure to be a real hit in your house.
Alright, let's dive back into this creamy pasta. It's pure comfort in a bowl (or on a plate) with simple steps that you can totally customize. Whether you're into vegan or gluten-free ingredients, want to add some more greens for freshness, or prefer adding meat to the mix, feel free to make it your own. And if you're not strictly vegetarian, go wild with toppings--- like candied bacon. Haha
Why You’ll Love This Weeknight Alla Vodka Pasta
- Quick + easy. Ready in 30 minutes or less, making it perfect for busy weeknights or last-minute dinner plans.
- Restaurant-quality flavor. Rich, creamy, and full of depth thanks to tomato paste, vodka, and parmesan.
- Comfort in a bowl. The ultimate blend of savory, spicy, and creamy that feels indulgent but approachable.
- Simple ingredients. Pantry staples like tomato paste, cream, and pasta come together to create something magical.
- Customizable. Add shrimp, chicken, or veggies for extra protein and texture—or keep it vegetarian with a vegetable stock base.
- Family-approved. It’s mild enough for kids but flavorful enough for adults to crave again and again.
- Make-ahead friendly. The sauce can be made in advance and reheated for quick meals all week.
Pair this pasta with garlic bread and a crisp side salad for a full restaurant-style meal at home!
Jump to:
- Why You’ll Love This Weeknight Alla Vodka Pasta
- What Is Vodka Pasta?
- How to Make Vodka Pasta
- Ingredients
- Tips for the Best Weeknight Alla Vodka Pasta
- Delicious Variations of Alla Vodka Pasta
- Best Pasta Types for Alla Vodka
- Common Q+A's for My Go-to Weeknight Alla Vodka Pasta
- More Weeknight Pasta Recipes to Try
- MADE OUR RECIPE(S)?
- My Go-to Weeknight Alla Vodka Pasta
What Is Vodka Pasta?
Vodka pasta, also known as Penne alla Vodka, is a classic Italian-American dish made with a rich, creamy tomato sauce enhanced by a splash of vodka. The vodka doesn’t make the dish taste alcoholic—it actually helps emulsify the sauce, blending the cream, tomato paste, and butter into one smooth, silky texture that coats the pasta beautifully.
Traditionally, this dish combines garlic, tomato paste, heavy cream, parmesan, and herbs to create a balance of tangy, savory, and slightly spicy flavors. The result is a restaurant-quality sauce that’s both comforting and elegant, perfect for any night of the week.
While the recipe’s origins are debated—some say it was invented in Rome, others credit Italian-American chefs in the 1970s—there’s no denying its popularity. It’s loved for its creamy richness, quick cooking time, and universal appeal, making it one of the most iconic pasta dishes ever created.
Don’t worry—the alcohol cooks off during simmering, leaving behind only depth and flavor. But if you prefer a no-alcohol version, substitute the vodka with white cooking wine or simply skip it—the sauce will still be luscious and full of flavor!
How to Make Vodka Pasta
Making Weeknight Alla Vodka Pasta is easier than it looks—and it comes together in just 30 minutes!
Cook the pasta: Boil your favorite short-cut pasta (like rigatoni or penne) until al dente. Reserve some pasta water before draining.
Build the sauce: In a skillet, sauté garlic in olive oil and butter. Stir in tomato paste and cook until deep red and caramelized.
Add the flavor: Mix in oregano, basil, red pepper flakes, and a splash of vodka (or broth). Simmer to let the alcohol cook off.
Cream it up: Pour in the heavy cream and parmesan, stirring until the sauce is silky and smooth.
Combine + serve: Toss in the cooked pasta, adding a bit of pasta water to help the sauce cling. Serve hot, topped with extra parmesan and herbs.
The key to perfect vodka pasta is patience—let the tomato paste cook long enough to develop its deep, savory flavor before adding cream.
Ingredients
- Short-cut pasta. The base of this dish! Short pastas like rigatoni, penne, or fusilli are ideal for catching the creamy sauce in every bite. Substitutes: long pastas like fettuccine or spaghetti, or gluten-free pasta for a lighter option.
- Extra virgin olive oil. Adds richness and helps build the flavor base when sautéing the garlic and tomato paste. Substitutes: avocado oil or butter for a silkier texture.
- Butter. Gives the sauce its luxurious, velvety texture and buttery depth. Substitutes: vegan butter or ghee for a dairy-free or lactose-free option.
- Garlic. The foundation of Italian flavor! It adds warmth, depth, and aroma to the sauce. Substitutes: garlic paste or roasted garlic for a sweeter, milder flavor.
- Tomato paste. Creates the concentrated tomato flavor that makes alla vodka pasta so rich and savory. Substitutes: double-concentrated tomato paste or crushed tomatoes (just simmer longer to thicken).
- Oregano + Basil. These dried herbs give the sauce classic Italian flavor. Substitutes: use my Tuscan Marry Me Blend for a more robust and balanced herbal taste.
- Red pepper flakes. Add a subtle kick that balances the creamy richness. Substitutes: cayenne pepper or chili oil for a touch of heat, or omit for a milder version.
- Chicken stock. Deepens the flavor and lightens the sauce so it’s not too heavy. Substitutes: vegetable stock or reserved pasta water for a vegetarian-friendly option.
- Vodka. The key to authentic alla vodka! It enhances the tomato flavor and helps emulsify the sauce for extra creaminess. Substitutes: cooking wine, white wine, or omit it entirely—this pasta is still delicious without alcohol.
- Heavy cream. The secret to that silky, restaurant-style texture. Substitutes: coconut cream for a dairy-free version or cashew cream for a vegan option.
- Parmesan cheese. Adds salty, nutty flavor and helps thicken the sauce. Substitutes: pecorino romano, asiago, or nutritional yeast for a dairy-free alternative.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS PASTA!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Weeknight Alla Vodka Pasta recipe. Everything from my fave skillets, wooden spoons, measuring cups, and more. SEE THEM HERE!
Tips for the Best Weeknight Alla Vodka Pasta
- Cook pasta al dente: Since it will simmer briefly in the sauce, cook it just until slightly firm. This ensures it absorbs flavor without turning mushy.
- Toast the tomato paste: Sauté the tomato paste in olive oil and butter until it darkens slightly—this caramelizes the sugars and gives the sauce incredible depth.
- Don’t skip the vodka (if using): Even though the alcohol cooks off, it enhances the tomato’s sweetness and helps create that signature silky sauce texture.
- Use reserved pasta water: A splash of starchy pasta water helps emulsify the sauce, making it cling to every piece of pasta.
- Stir in cream at the end: Add the heavy cream after the sauce has simmered to prevent curdling and to keep it ultra-smooth.
- Grate cheese fresh: Freshly grated parmesan melts more evenly and adds richer flavor compared to pre-shredded.
- Taste and adjust: Balance the sauce at the end with salt, extra red pepper flakes, or a bit more parmesan for the perfect final touch.
- Serve immediately: Alla vodka pasta tastes best hot off the stove while the sauce is at its creamiest.
For an even silkier sauce, blend the tomato base with a splash of cream before adding the pasta—it’s restaurant-level perfection in minutes.
Delicious Variations of Alla Vodka Pasta
One of the best things about alla vodka pasta is how versatile it is. You can easily customize it to match your cravings, diet, or what’s already in your kitchen. Here are some delicious twists to try:
- Spicy Alla Vodka Pasta. Add extra red pepper flakes or a spoonful of Calabrian chili paste for a bold kick.
- Protein-Packed. Stir in cooked shrimp, chicken, or Italian sausage for a heartier version that still feels indulgent.
- Vegetarian Alla Vodka Pasta. Keep it meat-free by adding roasted vegetables like zucchini, mushrooms, or bell peppers.
- Vegan Alla Vodka Pasta. Replace the butter and cream with vegan butter and coconut or cashew cream, and top with dairy-free parmesan.
- Gluten-Free Alla Vodka Pasta. Swap in your favorite gluten-free pasta made from brown rice, lentils, or chickpeas for a lighter alternative.
- Baked Alla Vodka Pasta. After mixing everything together, transfer to a baking dish, top with mozzarella and parmesan, and bake until golden and bubbly.
- Lemon Vodka Pasta. Add a squeeze of fresh lemon juice and zest at the end for brightness and balance.
- Pancetta or Bacon Twist. Add crispy pancetta or bacon bits for a salty, smoky edge that enhances the creamy sauce.
This recipe is the perfect blank canvas—once you master the sauce, you can mix in your favorite proteins, herbs, or even pasta shapes to create your own signature version!
Best Pasta Types for Alla Vodka
Choosing the right pasta shape makes all the difference when it comes to how well the creamy vodka sauce clings to every bite. Here are the best options for this cozy weeknight dish:
- Rigatoni. The top choice for alla vodka! Its ridges and hollow center hold the sauce beautifully, giving you a creamy, flavorful bite every time.
- Penne. Another classic favorite. The tube shape catches the sauce inside, while the slanted edges make each forkful perfectly balanced.
- Fusilli or Rotini. The spirals lock in sauce and cheese for a rich, velvety texture throughout the dish.
- Shells (medium or large). Scoop up bits of sauce, cheese, and herbs in every “shell.” Perfect for families or kids.
- Cavatappi. This curly, tubular pasta adds fun texture and traps extra sauce in its twists.
- Ziti. Smooth and slightly thicker, ziti gives the dish a hearty, satisfying feel.
Gluten-Free Options
Gluten-free pasta made from brown rice, chickpeas, or lentils works beautifully with alla vodka sauce—just cook it al dente so it holds its shape.
Always reserve ½ to 1 cup of pasta water before draining—it’s liquid gold that helps the sauce emulsify and cling to the pasta like a dream.
Common Q+A's for My Go-to Weeknight Alla Vodka Pasta
Yes! Swap the butter for vegan butter or olive oil, use coconut cream or cashew cream instead of heavy cream, and top with dairy-free parmesan or nutritional yeast. The sauce will still be creamy and flavorful.
Absolutely. Use plant-based butter, coconut or cashew cream, and a vegan parmesan substitute. Choose vegetable stock instead of chicken stock to keep it fully plant-based.
Yes! Use your favorite gluten-free short-cut pasta made from chickpeas, brown rice, or lentils. Just be sure to cook it al dente so it holds its shape in the creamy sauce.
Nope! While vodka adds a subtle brightness and enhances the tomato flavor, you can omit it entirely or substitute it with white cooking wine, apple cider vinegar, or a splash of lemon juice.
Absolutely! You can prepare the vodka sauce up to 3 days in advance. Store it in an airtight container in the fridge, then reheat gently on the stove, adding a splash of pasta water or stock to loosen it.
Definitely! Grilled chicken, shrimp, or crispy pancetta all taste amazing in this dish. For a vegetarian boost, try roasted chickpeas or sautéed mushrooms.
Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave with a splash of cream or pasta water to refresh the sauce.
Yes! Freeze the sauce (without the pasta) in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring well before serving.
More Weeknight Pasta Recipes to Try
If you thoroughly enjoyed this Weeknight Alla Vodka Pasta recipe, don't forget to add these delicious creations to your "must-make" list:
- Creamy Shrimp Scampi Pasta
- Creamy Salmon Alfredo Pasta
- Chicken Caesar Pasta Salad
- Lemon Brown Butter Pasta
- Authentic Jerk Chicken Rasta Pasta
- Spicy Vodka Rigatoni Pasta Bake
- Weeknight Creamy Tuscan Chicken Pasta
- Easy Bruschetta Pasta
- Green Goddess Pasta Salad
- Date Night Roasted Garlic Parmesan Bucatini
- The Best Cacio e Pepe Gnocchi
- Creamy Vegan Cajun Pumpkin Alfredo Pasta
- Weeknight Baked Spaghetti
![Overhead shot of Vodka Ravioli [without the Vodka]](https://www.orchidsandsweettea.com/wp-content/uploads/2023/03/Date-Night-Ravioli-6-of-8-720x960.jpg)
MADE OUR RECIPE(S)?
If you tried my Go-to Weeknight Alla Vodka Pasta or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
My Go-to Weeknight Alla Vodka Pasta
Ingredients
ALLA VODKA PASTA:
- 1 (8oz.) package Your favorite short-cut pasta (You can use Penne, Rigatoni, etc.; Read Blog Post for best options)
- 1 tablespoon Extra virgin olive oil
- 3 Tbsps salted butter (You can use unsalted butter if desired---just add 1 teaspoon of salt to sauce)
- 4 garlic cloves, minced
- 6 Tbsps organic tomato paste
- 1 teaspoon dried oregano (For the best taste----you can sub oregano and basil with my Tuscan Marry Me Blend)
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 cup chicken stock, ogranic (You can sub with vegetable stock or pasta water)
- ⅓ cup vodka (You can omit or sub with cooking wine)
- 1 cup organice heavy cream
- ½ cup freshly-grated parmesan cheese
Instructions
BOIL THE PASTA:
- Cook pasta according to packaging. NOTE: most short cut pastas cook about the same time as other pastas, usually 8-12 minutes, depending on brand.
TO MAKE THE ALLA VODKA SAUCE:
- In a medium skillet over medium-high heat, add the olive oil and butter until heated + melted. Add the garlic cloves and sauté for 1 minute or so, until fragrant.
- Reduce the heat to medium-low and add the tomato paste and seasonings, stirring to combine. Slowly add in the chicken stock, heavy cream, and vodka, stirring until combined. Let it slightly bubble for 1-2 minutes before reducing the heat and letting everything simmer for 5-6 minutes.
- Now, add in the grated parmesan, whisking until fully melted and sauce thickens, about 1-2 minutes.
- When the pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to pasta. Add the pasta to prepare plate(s) or bowl(s) and top with additional grated parmesan, if desired. Serve immediately!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, simply microwave your leftover Alla Vodka pasta until warmed through or over the stovetop in a skillet. If you need to, add a splash of heavy cream or veggie or chicken stock to "revive" the creaminess!
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
- DAIRY-FREE, GLUTEN-FREE + OTHER OPTIONS: See FAQ section!
Nutrition
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So good i must say!!