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Chef Megan Mitchell

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Penne alla Vodka Sauce

  • Complexity: medium
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Penne alla Vodka Sauce


  • 1 pound penne pasta
  • 2 cups Tomato and Basil Sauce, or your favorite pasta sauce blended smooth
  • 1 cup plain vodka
  • 1 cup heavy cream
  • 1/2 cup chiffonade basil
  • Salt and pepper, to taste


  1. Bring a large stock pot of water to boil. Season with a handful of salt.

  2. In a separate 14-inch skillet, bring the Tomato and Basil Sauce (or your favorite sauce) to a simmer on low. Add in the vodka and simmer, on medium high heat, for 15 minutes or until the sauce is reduced by about 1/3. 

    At this point taste the sauce. If it still has a strong vodka taste to it, continue to cook down to burn off the alcohol. 

  3. While the sauce is simmering, cook the pasta per package directions until al dente. 

    After the sauce has reduced by 1/3, add in the cream and season with salt and pepper. Stir together.

  4. Add the cooked pasta directly into the pan. Stir to combine and cook for another 2-3 minutes to let the sauce coat the pasta. Taste for seasoning and add in the basil.

    Serve immediately. 

    Recipe Courtesy of Megan Mitchell

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