Vodka-Infused Penne alla Vodka with Roasted Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant pasta dish featuring penne tossed in a silky tomato vodka sauce with sweet roasted cherry tomatoes and fresh basil. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs penne pasta, extra virgin olive oil, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz penne pasta
3 tbsp extra virgin olive oil
2 cups cherry tomatoes
4 garlic cloves, minced
1/4 tsp red pepper flakes
1/3 cup vodka
28 oz can whole peeled tomatoes, crushed
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped
1/2 cup grated Parmesan cheese
to taste salt
to taste black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 15 minutes until blistered and softened.
Step 2: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-11 minutes until al dente. Drain, reserving 1/2 cup pasta water.
Step 3: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant.
Step 4: Carefully add 1/3 cup vodka to the skillet and cook for 2 minutes to reduce and cook off alcohol.
Step 5: Stir in 28 oz crushed whole peeled tomatoes and bring to a simmer. Let sauce cook for 8 minutes until slightly thickened.
Step 6: Reduce heat to low, stir in 1/2 cup heavy cream, and season with salt and black pepper to taste. Add roasted cherry tomatoes and gently fold in.
Step 7: Toss the drained penne into the sauce along with 1/4 cup chopped fresh basil and reserved pasta water as needed to loosen sauce.
Step 8: Serve immediately, topped with 1/2 cup grated Parmesan cheese.