Vodka-Infused Spicy Tomato Penne Pasta

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 drafted and published.

Al dente penne pasta tossed in a spicy tomato cream sauce enriched with vodka and fresh basil. This Italian pasta recipe, ready in about 35 minutes, pairs penne pasta, salt, and extra virgin olive oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 480 cal/serving

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Ingredients

12 oz penne pasta
1 tbsp for pasta water salt
2 tbsp extra virgin olive oil
4 cloves minced garlic
1/2 tsp red pepper flakes
28 oz crushed canned tomatoes
1/4 cup vodka
1/2 cup heavy cream
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan cheese
to taste black pepper

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Instructions

Step 1: Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: While pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
Step 3: Pour in 28 oz crushed canned tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
Step 4: Add 1/4 cup vodka to the tomato sauce and simmer for 5 minutes to cook off the alcohol and deepen flavor.
Step 5: Stir in 1/2 cup heavy cream and 1/4 cup chopped fresh basil leaves. Let the sauce cook for another 3 minutes until slightly thickened.
Step 6: Add the drained penne pasta to the sauce along with 1/2 cup grated Parmesan cheese and 1/4 cup reserved pasta water. Toss everything together over low heat until the sauce coats the pasta evenly. Season with black pepper to taste and serve warm.