Ina Garten Italian Penne alla Vodka

This creamy, rich Ina Garten Italian Penne alla Vodka is made with crushed tomatoes, heavy cream, and sharp parmesan, ready in 1 hour and 45 minutes. The sauce turns a beautiful pale orange as the cream hits the hot roasted tomato base. I always look forward to serving this directly from the skillet to my guests.

Why This Classic Works

I used to simmer vodka sauce on the stove, but roasting the tomato and vodka mixture in the oven changes everything. The heat concentrates the tomatoes and mellows the harsh alcohol into a deep, savory base. It completely transforms the final dish.

You get a much richer flavor without standing over a hot stove stirring constantly. It frees up your hands while the oven does the heavy lifting. I was surprised at how much easier entertaining became once I learned this roasting method.

Ina Garten Italian Penne alla Vodka Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 cup vodka
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh oregano, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 pound penne pasta
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

How To Make Ina Garten Italian Penne alla Vodka

1. Sauté the Aromatics: Heat olive oil in an oven-proof pan over medium heat, add the onions, and cook for 5 minutes until translucent. Stir in the garlic and red pepper flakes, cooking for one more minute.
2. Add Tomatoes and Vodka: Pour in the vodka and crushed tomatoes, seasoning with salt and pepper. Bring the mixture to a gentle simmer on the stove.
3. Roast the Sauce: Transfer the pan to a 375F oven and roast uncovered for 1 hour, allowing the flavors to concentrate.
4. Cook the Pasta: While the sauce roasts, boil the penne in a large pot of salted water until al dente, then drain well.
5. Finish the Sauce: Remove the pan from the oven and carefully stir in the heavy cream, Parmesan, and fresh oregano.
6. Combine and Serve: Toss the hot drained pasta into the creamy sauce until well coated, then serve immediately.

Recipe Tips

• Use quality tomatoes: The sauce relies heavily on the tomatoes, so choose a high-quality canned brand for the best flavor.
• Do not skip the oven: Roasting caramelizes the tomatoes and evaporates the harsh alcohol bite perfectly.
• Save pasta water: Keep a splash of starchy pasta water to thin the sauce if it becomes too thick after tossing.

What To Serve With Penne alla Vodka

A crisp Caesar salad cuts right through the richness of the creamy tomato sauce. Serve it alongside warm garlic bread to soak up every last drop left in the bowl.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water or cream to revive the sauce. Freezing is not recommended as the cream may separate when thawed.

FAQs

Can I use gluten-free pasta?

Yes, you can substitute your favorite gluten-free penne. Just be sure to cook it strictly to the package directions so it holds up in the sauce.

Does the alcohol cook out?

Most of the alcohol evaporates during the long roasting time, leaving only the flavor behind. However, a small trace amount may remain in the final dish.

Can I make the sauce ahead of time?

You can roast the tomato and vodka base a day ahead. Reheat it on the stove and stir in the cream and cheese just before serving.

Nutrition

• Calories: 520 kcal
• Total Fat: 22 g
• Saturated Fat: 10 g
• Cholesterol: 45 mg
• Sodium: 480 mg
• Total Carbohydrate: 65 g
• Protein: 16 g

Try More Recipes:

• Gordon Ramsay Italian Lasagne
• Gordon Ramsay Italian Penne alla Vodka Recipe
• Homemade Italian Potato Gnocchi Pasta Recipe

Ina Garten Italian Penne alla Vodka

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

10

minutes

Total time

2

hours 

25

minutes

Creamy, rich Ina Garten Italian Penne alla Vodka combines slow-roasted tomatoes, heavy cream, and sharp parmesan for an unforgettable meal. Ready in 1 hour and 45 minutes, it is a brilliant hands-off dinner for weekend entertaining.

Ingredients

• 2 tablespoons olive oil

• 1 large yellow onion, chopped

• 3 cloves garlic, minced

• 1/2 cup vodka

• 1 (28-ounce) can crushed tomatoes

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1 teaspoon fresh oregano, chopped

• 1/2 teaspoon crushed red pepper flakes

• 1 pound penne pasta

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Directions

• 1. Sauté the Aromatics: Heat olive oil in an oven-proof pan over medium heat, add the onions, and cook for 5 minutes until translucent. Stir in the garlic and red pepper flakes, cooking for one more minute.
• 2. Add Tomatoes and Vodka: Pour in the vodka and crushed tomatoes, seasoning with salt and pepper. Bring the mixture to a gentle simmer on the stove.
• 3. Roast the Sauce: Transfer the pan to a 375F oven and roast uncovered for 1 hour, allowing the flavors to concentrate.
• 4. Cook the Pasta: While the sauce roasts, boil the penne in a large pot of salted water until al dente, then drain well.
• 5. Finish the Sauce: Remove the pan from the oven and carefully stir in the heavy cream, Parmesan, and fresh oregano.
• 6. Combine and Serve: Toss the hot drained pasta into the creamy sauce until well coated, then serve immediately.