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Fresh Tomato Basil Penne alla Vodka is rich, creamy, and so flavorful! The vodka sauce is made with olive oil, a bounty of fresh cherry tomatoes, plenty of garlic, and just a touch of crushed red pepper flakes - plus vodka, cream, and tons of fresh basil! This restaurant quality penne alla vodka recipe is sure to become a family favorite!

Fresh Tomato Basil Penne alla Vodka

Ashley Manila
Fresh Tomato Basil Penne alla Vodka is rich, creamy, and so flavorful! The vodka sauce is made with olive oil, a bounty of fresh cherry tomatoes, plenty of garlic, and just a touch of crushed red pepper flakes - plus vodka, cream, and tons of fresh basil! This restaurant quality penne alla vodka recipe is sure to become a family favorite!
5 from 5 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 4 servings

Ingredients
 

  • 12 ounces penne pasta
  • 1/3 cup olive oil
  • 8 large garlic cloves, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes (use less if you don't like spice)
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon granulated sugar
  • 4 pints cherry tomatoes (any large cherry tomatoes should be cut in half)
  • 1/2 cup (113 grams) vodka (use 2/3 cup for a more vodka dominant sauce)
  • 3/4 cup (170 grams) heavy cream
  • 1 cup fresh basil, coarsely chopped
  • Freshly grated Parmesan (for serving)

Instructions
 

  • Place a large pot of water over medium-high heat and bring to a boil. Add in a dash of salt, then add in the pasta and cook for 7 to 8 minutes, or until al dente. Reserve a 1/2 cup of pasta water, then drain the penne and place into a bowl until needed. 
  • In the meantime, heat oil in a 12" skillet or large saucepan over medium-heat. Add garlic and cook for about 30 seconds, or until fragrant. Then stir in the salt, red pepper flakes, black pepper, and sugar, and cook for another 30 seconds.
  • Add in the tomatoes and stir to coat. Cook the tomatoes, stirring occasionally, until the tomatoes burst and release their juices to form a sauce, about 10 t0 12 minutes. If any tomatoes don't burst, lightly press on the with a spoon to help them along.  
  • Remove pan from heat, and stir in the vodka. Then stir in the heavy cream. Return to stovetop and stir in the basil. 
  • Toss pasta with with tomato sauce and let simmer for 2 minutes. Then remove from heat and serve warm, with freshly grated parmesan cheese. 

Notes

If you have a gas stove, remove pan from heat and be very careful when adding the vodka, as it could cause flames to flare up.
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