Creamy Penne alla Vodka with Fresh Basil

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Penne alla vodka is a classic Italian‑American pasta dish featuring penne tossed in a smooth, creamy tomato‑vodka sauce, elevated with fresh basil and Parmesan. Its luxurious texture and balanced flavors make it a favorite for both weeknight meals and special occasions.

Why You’ll Love This Recipe

You’ll adore this recipe because it offers restaurant‑quality richness with minimal fuss. The vodka helps emulsify the sauce into a glossy, creamy finish, while the tomato paste and crushed tomatoes provide depth. Fresh basil brightens the dish with aromatic freshness, creating a harmonious balance between indulgence and brightness A Cozy Kitchen+15The Guardian+15Allrecipes+15.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Penne pasta (penne rigate preferred)

• Extra‑virgin olive oil

• Unsalted butter

• Finely chopped onion

• Minced garlic cloves

• Crushed red pepper flakes

• Kosher salt and freshly ground black pepper

• Vodka

• Tomato paste (tube or small can) and/or crushed tomatoes

• Heavy cream

• Grated Parmesan or Pecorino Romano cheese

• Fresh basil leaves, chopped

Directions

1. Bring a large pot of well‑salted water to a boil. Cook the penne until al dente, reserving about ½ to ¾ cup of pasta cooking water before draining.

2. In a skillet over medium heat, warm olive oil and butter together. Add onion and cook until softened (about 3–5 minutes), then stir in garlic and red pepper flakes until fragrant.

3. Remove the pan from heat and stir in the vodka. Wait until the flame is off to avoid flare‑ups. Return to medium heat and simmer until the vodka reduces by roughly half (about 2 minutes) Salt & LavenderLittle Broken+7Simply Recipes+7Serious Eats+7Allrecipes+3Little Broken+3Cooking with Cassandra+3Salt & Lavender+2The Guardian+2Cooking with Cassandra+2Food.com.

4. Add tomato paste (and optionally crushed tomatoes). Stir and simmer for about 5 minutes to cook out acidity.

5. Stir in heavy cream and continue to simmer until the sauce thickens and is velvety smooth, about 2–3 minutes.

6. Add in reserved pasta water to loosen the sauce if needed.

7. Toss the drained penne directly into the skillet so the pasta absorbs the sauce. Stir in grated cheese and chopped fresh basil. Season to taste with salt and pepper.

8. Serve immediately, garnished with extra Parmesan and basil as desired.

Servings and timing

This recipe yields approximately 4 to 6 servings.

• Prep time: ~7–10 minutes

• Cook time: ~18–20 minutes

• Total time: ~25–30 minutes Glamour+15Simply Recipes+15Simply Recipes+15101 Cookbooks

Variations

• Add protein: Stir in cooked pancetta, prosciutto, shrimp, or roasted chicken near the end.

• Spicy version: Increase crushed red pepper or add cayenne.

• Fresh tomato version: Use fresh cherry tomatoes sautéed until bursting instead of canned tomatoes for a brighter flavor, along with lots of basil Baker by Nature.

• Dairy‑free adaptation: Replace heavy cream with cashew milk, almond milk cream cheese, or puréed white beans—results remain creamy and satisfying Little Broken+14Pamela Salzman+14Glamour+14.

Storage/reheating

• Refrigerate leftover sauce or pasta in an airtight container for up to 3–5 days.

• To reheat: warm gently in a skillet with a splash of water or cream, stirring until saucy.

• The sauce without pasta can be frozen for up to 2 months; thaw overnight and reheat gently before mixing with freshly cooked pasta Pamela Salzman.

FAQs

What type of pasta works best?

Traditional penne rigate is ideal—its ridges capture the creamy sauce perfectly. Rigatoni or ziti are also excellent choices.

Can I omit the vodka?

Yes—omitting vodka still produces a tasty sauce. The vodka enhances emulsification and aroma, but the dish remains flavorful without it Pamela Salzman+1The Guardian+1.

How much alcohol remains in the finished dish?

Alcohol content is minimal; most cooks off during simmering. The dish safely contains less than 1 % alcohol after proper reduction.

Is tomato paste necessary?

Yes—tomato paste adds umami depth and a velvety texture that crushed tomatoes alone may lack Pamela Salzman.

Can I make this gluten‑free or vegan?

Use gluten‑free penne and substitute cream with dairy‑free options like cashew or almond milk blends. Omit cheese or use vegan Parmesan.

Can I prepare sauce ahead of time?

Absolutely. Sauce can be made up to 5 days in advance and refrigerated. Reheat with some water or cream to loosen.

Can I freeze the sauce?

Yes—store in a freezer‑safe container for up to 2 months. Thaw and reheat gently before using.

How do I prevent the sauce from separating?

Slowly add cream and stir gently. The vodka helps stabilize the emulsion between fat and tomato base.

What cheese pairs best?

Grated Parmesan or Pecorino Romano works wonderfully. Stir some into the sauce and sprinkle more on top when serving.

How to make it extra creamy?

Finish by stirring in an additional pat of cold butter or extra cream off the heat for richness.

Conclusion

Creamy Penne alla Vodka with Fresh Basil marries simplicity and elegance. In under half an hour, you can serve a dish that’s rich, comforting, and vibrant—perfect for both everyday dinners and special gatherings. Enjoy the smooth, flavorful sauce clinging to each penne, punctuated by fresh basil and cheese. It’s pasta perfection.

A rich, comforting one‑pot pasta dish featuring tender orzo simmered in a luscious tomato‑cream sauce, studded with chickpeas for plant‑based protein and brightened with fresh spinach.

Why You’ll Love This Recipe

This dish combines savory tomato flavors, velvety creaminess, and hearty chickpeas—all in just one pot. It’s ready in about 30 minutes, minimal fuss, and perfect for satisfying meatless dinners. The spinach adds a fresh, nutritious finishing touch, and it reheats beautifully. Food & Wine+2Nora Cooks+2Half Baked Harvest+2

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• olive oil

• garlic (minced)

• dried oregano

• red chili flakes (optional)

• salt and black pepper

• tomato paste

• vegetable broth

• vegan or dairy cream

• uncooked orzo pasta

• canned chickpeas (drained and rinsed)

• baby spinach (sliced)

• fresh basil (chopped)

• vegan or Parmesan‑style cheese (optional) Georgina BurgessGimme Some OvenNora Cooks+1Gimme Some Oven+1

directions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant. Stir in oregano, chili flakes (if using), salt, pepper, and tomato paste. Nora Cooks

2. Pour in vegetable broth and cream, stirring to combine. Add orzo and chickpeas. Bring to a simmer, then reduce heat and cook until orzo is al dente and sauce has thickened—about 15 minutes—stirring occasionally. Nora Cooks

3. Stir in spinach until wilted. Remove from heat and fold in basil. If desired, sprinkle with grated vegan or dairy Parmesan. Serve hot. Nora Cooks

Servings and timing

• Servings: 4

• Prep time: approx. 15 minutes

• Cook time: approx. 15 minutes

• Total time: around 30 minutes Nora Cooks

Variations

• Add sun‑dried tomatoes for deeper flavor. Crumbs & Caramel+10Gimme Some Oven+10EatingWell+10

• Mix in zucchini or roasted cherry tomatoes for extra vegetables. Running on Real FoodBarley & Sage

• Use coconut milk or cashew cream to keep it vegan. Nora Cooks+1Georgina Burgess+1

• Substitute orzo with ditalini, acini de pepe, quinoa or rice. Nora Cooks

storage/reheating

Once cooled, transfer leftovers to airtight containers. Store in the fridge for 3–4 days. To reheat, warm gently on the stovetop or microwave with a splash of broth or cream to restore creaminess. Nora Cooks+1The Recipe Rebel+1

FAQs

What can I substitute for vegan cream?

Cashew cream, full‑fat coconut milk, or even heavy dairy cream all work well depending on dietary preference. Kalejunkie

Can I make this gluten‑free?

Yes—use a gluten‑free orzo or swap orzo for quinoa for a gluten‑free version.

Is it possible to bake this dish?

While designed for stovetop, you could transfer to a baking dish—top with cheese and bake briefly until bubbly for a casserole‑style finish.

Can I freeze leftovers?

Yes—store cooled leftovers in freezer‑safe containers for up to 2 months. Thaw overnight and reheat with added liquid.

How can I add more protein?

Add tofu cubes, shredded vegan chicken, or cooked legumes like white beans for extra protein.

Can I reduce the sodium content?

Use low‑sodium vegetable broth, omit added salt, and adjust seasoning to taste.

Is this dish spicy?

Only if you include chili flakes—omit or reduce them for a milder flavour.

What should I serve with it?

Serve with garlic bread or a simple green salad for a complete meal.

Can I use fresh tomatoes instead of paste?

Yes—use chopped fresh tomatoes or diced canned tomatoes, but reduce broth accordingly to maintain creaminess.

Can I double the recipe?

Absolutely—just use a large enough pot, and adjust cooking time slightly for even simmering.

Conclusion

This Creamy Tomato Orzo with Chickpeas and Spinach is a simple yet flavorful one‑pot meal that’s quick to make, satisfying, and adaptable. It’s ideal for busy weeknights yet special enough for cozy dinners. Whether vegan or with dairy, it delivers creamy tomato goodness in every bite—and leftovers are just as good.

Penne pasta tossed in a silky tomato‑vodka cream sauce, finished with fresh basil and grated Parmesan.

Why You’ll Love This Recipe

This pasta is indulgent yet approachable. Smooth, slightly sharp tomato‑vodka sauce enriched by cream and brightened with basil creates a decadent dish that tastes gourmet with minimal effort.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Penne pasta

• Canned crushed tomatoes or tomato puree

• Vodka

• Heavy cream or half‑and‑half

• Olive oil or butter

• Onion, garlic

• Fresh basil leaves

• Grated Parmesan or Pecorino

• Salt and pepper

Directions

1. Cook penne until al dente; drain and reserve some pasta water.

2. In a skillet, sauté onion and garlic in oil until softened.

3. Add vodka and simmer briefly to reduce alcohol.

4. Stir in tomatoes and simmer 5–10 minutes.

5. Lower heat and stir in cream until sauce is smooth and thickened.

6. Add pasta and toss with sauce, adding reserved pasta water if needed.

7. Stir in chopped basil and serve with grated cheese.

Servings and timing

Serves about 4. Prep time: 10 minutes. Cook time: 20 minutes. Total time: ~30 minutes.

Variations

• Add cooked sausage or pancetta for savory richness.

• Stir in red pepper flakes for a spicy kick.

• Use coconut or cashew cream for a dairy‑free version.

• Add seafood (shrimp or scallops) for an elegant twist.

Storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet, adding a splash of cream or water to revive the sauce.

FAQs

Do I really need vodka?

Yes—it helps release flavorful compounds in tomatoes, giving a smoother, more complex sauce. Minimal alcohol remains after cooking.

Can I omit cream?

You can, but the texture will be thinner and less rich.

Is this dish vegetarian?

Yes—omit meat or add vegetarian substitutes.

Can I freeze it?

Freezing isn’t ideal; sauce may separate. Better to consume within a few days.

How can I make it spicier?

Add crushed red pepper during sauté or garnish with chili flakes.

Can I make it gluten‑free?

Use gluten‑free pasta and check ingredients in vodka and tomato products.

How do I keep sauce from clearing out?

Simmer gently; rapid boiling after adding cream may cause separation.

Should I use fresh or dried basil?

Fresh basil adds bright flavor—dried works in a pinch but tastes different.

What cheese works best?

Parmigiano‑Reggiano or Pecorino Romano are ideal.

What can I serve alongside?

Serve with garlic bread, a crisp salad, or sautéed greens.

Conclusion

Creamy Penne alla Vodka is a luxurious yet easy pasta dish. With a velvety tomato‑vodka sauce, fragrant basil, and optional additions, it’s a sophisticated meal for any dinner.

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