Vodka-Infused Penne with Roasted Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Penne pasta bathed in a smooth roasted tomato vodka sauce, enhanced with garlic and fresh basil for an elegant Italian-inspired dish. This italian-inspired pasta ready in about 45 minutes blends penne pasta, vodka, medium, halved roma tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 35 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 6 halved roma tomatoes with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until tomatoes are soft and slightly caramelized.
  2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 11 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1 minute until fragrant.
  4. Step 4: Add the roasted tomatoes to the skillet along with 1/3 cup vodka. Simmer for 5 minutes to reduce the alcohol and develop flavor.
  5. Step 5: Use an immersion blender to puree the sauce until smooth (or transfer to a blender in batches). Return to skillet and stir in 1/2 cup heavy cream, 1/2 tsp black pepper, and 1/2 cup chopped fresh basil. Adjust seasoning with salt.
  6. Step 6: Toss cooked penne pasta into the sauce, adding reserved pasta water a few tablespoons at a time to loosen the sauce until it coats the pasta evenly.
  7. Step 7: Serve topped with 1/2 cup grated Parmesan cheese and extra basil if desired.

Equipment for this recipe

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Frequently asked questions

How long does Vodka-Infused Penne with Roasted Tomato Sauce take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vodka-Infused Penne with Roasted Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vodka-Infused Penne with Roasted Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vodka-Infused Penne with Roasted Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vodka-Infused Penne with Roasted Tomato Sauce?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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