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+ servings
penne with vodka sauce


Course Main dish
Cuisine Italian
Keyword penne alla vodka sauce, vodka sauce
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 403kcal
Author Joe Boyle


  • 1/3 cup Extra Virgin Olive Oil
  • 3 garlic cloves , coarsely chopped
  • 1/2 sweet onion , chopped
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper
  • 1/2 cup vodka
  • 2 28 oz . cans peeled whole San Marzano tomatoes , crushed by hand to break up
  • 2 tsp fresh oregano , finely chopped
  • 3/4 cup heavy cream
  • 1 1/2 oz freshly grated Parmesan cheese (1/2 cup, and more for garnish)
  • 1 tsp each salt and black pepper
  • 1 pound penne pasta , cooked al dente according to package instructions


  • Pre heat oven to 375 degrees.
  • In a large, high-sided oven-proof skillet or Dutch oven, heat olive oil on medium and add onions and garlic.
  • Cook slowly 4 or 5 minutes.
  • Add the dried oregano. crushed red pepper, tomatoes and, vodka. (Take care to add vodka without causing a flame). Bring to simmer, 5 minutes.
  • Cover tightly and place in 375 degree oven for 1 1/2 hours.
  • While the sauce is baking, boil the pasta to al dente according to the package instructions. Drain and set aside.
  • Remove the sauce from the oven, add fresh oregano, salt, and pepper.
  • Puree in a blender in batches by removing the filler cap on the lid and hold a kitchen towel over the lid to allow steam to escape. An immersion blender could also be used.
  • Place the sauce back on the stove on medium heat, and stir in the cream and grated Parmesan.
  • Add pasta, stir to combine.
  • Serve hot and garnish with grated Parmesan


  1. You can substitute any other pasta shapes for the penne. Ziti, rotini, fusilli, or rigatoni would be fine.
  2. Recipe adapted from Ina Garten.


Calories: 403kcal