Baked Penne Alla Vodka

Baked Penne Alla Vodka

Serves: 8-10 people
Prep Time: 30 minutes
Cooking Time: 40 minutes
Baked Penne Alla Vodka


  • 4 tablespoons salted butter
  • 2 garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes
  • ½ cup vodka
  • 1 28-oz can crushed (or whole peeled) tomatoes
  • ½ cup sun-dried tomatoes, packed in oil, drained and chopped
  • Kosher salt
  • Freshly cracked black pepper to taste
  • 1 pound penne
  • 1 cup parmesan
  • ½ cup heavy cream
  • 16-oz whole milk ricotta
  • 8-oz fresh mozzarella
  • Fresh basil, for serving, optional


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A nice way to spice your evening is with penne alla vodka. Adding a heat scent to your pasta with the vodka sauce will be so nice that it will be hard to guess there is any vodka in it. And don't worry you won’t get drunk with this recipe, neither will your guests or diners.

Easy to make a recipe, but it will require more time on making the sauce as it goes through a process with different ingredients in order for it to get the best out of all the ingredients. Serves for a big crowd, again depending on how many you are planning to feed, add another package of pasta and make plenty sauce to make sure you don’t end up with more pasta than sauce.

This recipe uses easy to find ingredients aside from the vodka, you will need butter, garlic and red pepper flakes for the sauce, tomatoes, dried tomatoes, salt and pepper to season. 1 Pound of penne pasta, parmesan cheese, heavy cream, mozzarella, basil and ricotta.

The pasta and the sauce will work well together, and baking it will add another kick to it. The cheese and the heavy cream will make it more creamy than just with the vodka sauce. This is a good recipe to make, as long as you have time to make the sauce and then let it bake.

But it gives you time to make a side dish, garlic bread, a nice salad, or anything else that you feel could go well with this dish. Once baked and golden, you won’t regret the time you spend on the sauce as it will enhance the flavor of the whole dish.

  1. The first thing is making the sauce, cook butter, garlic and red pepper flakes at medium heat in a nice pan. Stir until it is all melted, and smell the garlic and the pepper. Pour the vodka into the sauce and bring to a simmer.
  2. Mix and cook for another 3 more minutes, then add the crushed tomatoes and dried ones. Salt and pepper to season and reduce it so it can cook for another 10 minutes.
  3. While the sauce cooks, start making the pasta al dente, get a saucepan with water and a little salt, once it boils add the pasta and cook it for 6-8 minutes. Drain it and place it under cold water, save some pasta water for later.
  4. Once the vodka sauce has cooked, move it to a colder surface and add everything in a blender, mix it well, until get a smooth puree mix from the ingredients. Add the remaining pasta water to the sauce so it can become more liquid.
  5. Mix the pasta and sauce in a bigger bowl, until well combined and turn on the oven at 425 degrees Fahrenheit. Add heavy cream and ricotta and add it to the pasta, add any remaining pasta and shred the mozzarella cheese and also add it on the top.
  6. Place the baking pan into the oven and let it all cook for 30 to 40 minutes tops. Once fully brown it's ready to go, add some parsley and parmesan cheese for garnish and it will be ready to eat.