Vodka-Infused Penne alla Vodka with Sundried Tomatoes

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A smooth and creamy penne pasta tossed in a tangy tomato vodka sauce accented with sundried tomatoes and fresh basil. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs penne pasta, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 12 oz penne pasta
• 3 tbsp extra virgin olive oil
• 4, minced garlic cloves
• 2, finely chopped shallots
• 1/4 cup vodka
• 28 oz can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup, chopped sundried tomatoes
• 1/4 tsp red pepper flakes
• 1/4 cup, chopped fresh basil leaves
• 1/2 cup, grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook 12 oz penne pasta for 10-12 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 2 finely chopped shallots, sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Carefully add 1/4 cup vodka to the skillet and cook for 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
4. Step 4: Stir in 28 oz crushed tomatoes, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce over low heat for 10 minutes until thickened.
5. Step 5: Lower the heat and stir in 1/2 cup heavy cream and 1/4 cup chopped sundried tomatoes, cooking for 2 more minutes until the sauce is creamy and smooth.
6. Step 6: Add the drained penne pasta and 1/4 cup chopped fresh basil to the skillet, tossing gently. If the sauce is too thick, add reserved pasta water, 2 tbsp at a time, until desired consistency is reached.
7. Step 7: Remove from heat and sprinkle 1/2 cup grated Parmesan cheese over the pasta, tossing once more to combine before serving.