This simple, creamy homemade spicy vodka sauce is baked in the oven and then tossed with penne pasta and mozzarella cheese. Super easy to make, this authentic vodka sauce is the best for a cozy weeknight dinner or a fancy impressive meal for a special occasion or holiday.
Pair this tasty pasta dish with homemade pizza or fluffy rosemary parmesan focaccia bread for the best Italian night in!
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Why You'll Love This Recipe
- A deliciously creamy homemade vodka sauce that only needs 5 main ingredients.
- Once prepped, the sauce bakes in the oven and requires no maintenance.
- An authentic and traditional penne alla vodka sauce with the best kick of spice!
Step by Step Video
What You Need for This Recipe
This simple traditional homemade penne alla vodka recipe only requires 5 main ingredients and I bet you have all of them in your pantry!
Ingredient Notes and Substitutions
- Onion- this recipe calls for a sweet vidalia onion but can be substituted with a yellow or white onion.
- Red pepper flakes- start with the minimum amount of red pepper flakes for a mildly spicy kick, or use the full amount for a very spicy sauce.
- Vodka- it doesn't make a difference which vodka you use for pasta, in fact a cheaper lower quality vodka is perfect for baking in sauces. I typically will choose Vitali, Popov, or New Amsterdam vodka.
- San Marzano whole tomatoes- these tomatoes are thicker and have a stronger, sweeter and less acidic taste compared to regular canned tomatoes.
- Heavy cream- can be substituted with greek yogurt or dairy free yogurt or cream if desired.
- Penne- can be substituted with any medium sized pasta like bow ties, rigatoni, mostaccioli, cavatappi, fusccili or even gnocchi!
Recipe Modifications
This simple, tasty penne alla vodka recipe is basically award winning in my family. We love to add meat to it some nights or just keep it as is for a vegetarian or even vegan dish!
Make this spicy vodka sauce and pair it with:
- Italian sausage
- chicken
- homemade meatballs
- pancetta
Expert Tips
- For the best baked penne alla vodka, prepare the sauce the day before - This is one of those sauces that gets better with age. It is always better the second day so make it ahead of time then bake it with the noodles for an even more flavorful sauce.
- Pay attention to the spice quantity- If you like spice but just a hint of it, definitely go for less pepper flakes. The pepper flakes will be baking with the sauce, so the spice will deepen as it bakes. It's better to start off with less and garnish it with more after baking if you want it spicier.
- Top with fresh basil after baking- garnish the baked pasta with a bit of basil for freshness. Do not add the basil before it bakes or it will wilt and turn black.
- Cover the pasta before baking- covering the penne and sauce in the beginning will keep the pasta from drying out.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: In a large dutch oven or oven safe pot, saute the onion and crushed garlic cloves in the olive oil until translucent, about 10 minutes.
Step 2: Add the red pepper flakes and cook 1 minute more until fragrant. Deglaze the pan with the vodka for 30 seconds, stirring to combine.
Then crush the whole tomatoes with your hands and add them into the pan along with the sauce from the can. Season with salt and pepper, cover and bake at 350 degrees F/177 C for 65-75 minutes until the tomatoes are thick and reduced.
The onions and garlic cooking in a pot. The sauce before baking.
Step 3: Transfer the tomato vodka sauce into a high powered blender.
Step 4: Blend the sauce on high for 30-60 seconds until super smooth and creamy.
The baked sauce before blending. The sauce after blending.
Step 5: Pour the sauce back into the dutch oven or an oven safe baking dish and add the heavy cream. Stir to combine the cream into the sauce. Taste and add more cream if desired. You could use greek yogurt or dairy free cream/yogurt instead.
Step 6: Add the boiled penne pasta to the pan. Toss everything together and then add some sliced fresh mozzarella cheese to the top. Cover with foil and bake for 15 minutes, then take the foil off and bake 10 minutes longer.
The creamy spicy vodka sauce. The penne alla vodka before it is baked.
Storage and Freezing Instructions
Store the finished vodka sauce in a sealed container in the fridge for 3-4 days. The sauce tastes even better after sitting overnight!
Once the sauce is blended, add the cream and allow it to cool completely. Store in a freezer container and take it out to thaw in cold water or in the fridge when you want to use it.
FAQ's
See the Ingredient Notes and Substitutions above.
The vodka adds a touch of heat and sharpness that helps balance out the sweetness from the cream and tomatoes. It also acts as an emulsifier, allowing the tomatoes and cream to stay mixed together instead of separating.
Yes. The penne should be boiled al dente before baking.
You can blend the baked sauce in a food processor, although it will not be as smooth.
More Comfort Food Recipes
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Baked Penne with Spicy Vodka Sauce
Equipment
- dutch oven or oven safe pot
- high powered blender
- baking dish
Ingredients
- 1 yellow onion, chopped about 2 cups chopped
- 5 cloves garlic, smashed
- 2 tablespoon olive oil
- ½-1 teaspoon red pepper flakes
- ¼ cup vodka
- 1-28 oz can san marzano whole tomatoes plus ½ cup of the sauce
- ¼ cup heavy cream or greek yogurt
- 8 oz penne pasta about 3 cups dry
- sliced mozarella to top
- fresh basil to top
Instructions
- Preheat the oven to 350 degrees F/177 degrees C.
- In a dutch oven or saute pan, add the olive oil and heat over medium heat. When the oil is fragrant, add the chopped onion and smashed garlic cloves. Season with salt and cook until the onion is translucent, about 10 minutes.1 yellow onion, chopped, 5 cloves garlic, smashed, 2 tablespoon olive oil
- Add the chili flakes and stir to combine. Cook for 1 minute.½-1 teaspoon red pepper flakes
- Add the vodka and stir to combine.¼ cup vodka
- Remove the whole tomatoes from the can and slowly squeeze and crush them before adding them to the pan. Add ½ cup of the tomato juice to the pan. Stir everything to combine then season with pepper and salt.1-28 oz can san marzano whole tomatoes
- Place a lid on the dutch oven or baking dish and bake for 65-75 minutes, or until the tomatoes are reduced.
- Remove the pot from the oven and transfer the tomato sauce into a blender or food processor. Blend on high for 30 seconds until super smooth. Transfer the sauce back to the baking pan. Add the heavy cream or greek yogurt and stir to combine. Set aside while you boil the noodles.¼ cup heavy cream or greek yogurt
- In a large pot filled with water, boil the penne noodles until al dente, about 7 minutes. Drain the noodles and add them to the baking pan with the sauce. Toss to fully coat the penne.8 oz penne pasta
- Top with sliced or shredded mozzarella and cover with a lid or foil. Bake at 350 degrees F/177 C for 15 minutes, then remove the foil and bake for another 10 minutes.sliced mozarella to top, fresh basil to top
Notes
Recipe Modifications
This tasty spicy vodka sauce recipe is basically award winning in my family. We love to add meat to it some nights or just keep it as is for a vegetarian or even vegan baked penne alla vodka! Make this spicy vodka sauce and pair it with:- Italian sausage
- chicken
- homemade meatballs
- pancetta
Expert Tips
- For the best baked penne alla vodka, prepare the sauce the day before - This is one of those sauces that gets better with age. It is always better the second day so make it ahead of time then bake it with the noodles for an even more flavorful sauce.
- Pay attention to the spice quantity- If you like spice but just a hint of it, definitely go for less pepper flakes. The pepper flakes will be baking with the sauce, so the spice will deepen as it bakes. It's better to start off with less and garnish it with more after baking if you want it spicier.
- Top with fresh basil after baking- garnish the baked pasta with a bit of basil for freshness. Do not add the basil before it bakes or it will wilt and turn black.
- Cover the pasta before baking- covering the penne and sauce in the beginning will keep the pasta from drying out.
Storage and Freezing Instructions
Store the finished vodka sauce in a sealed container in the fridge for 3-4 days. The sauce tastes even better after sitting overnight! Once the sauce is blended, add the cream and allow it to cool completely. Store in a freezer container and take it out to thaw in cold water or in the fridge when you want to use it.The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Adrian says
This is one of my absolute favorite meals EVER! The sauce is sooo creamy and has so much flavor. It was nice and spicy and has turned into an every week meal at my house!
Faith says
Possibly my favorite thing I've ever made! I used plain Greek yogurt. It does have quite a kick if you use a full tsp of pepper flakes, so just be aware, definitely put only a half tsp if you're not a fan of spicy food. I like it with the full teaspoon though, it's a good amount of kick for me! All the ratios in this recipe are perfect, it came out gooey and amazing, sauce on every noodle. Only downside was it took a while to make, but definitely worth it.
cambreabakes says
Hi Faith! Thank you SO much for your review! I am absolutely THRILLED to hear how much you loved this dish, and you're so right, it's one of those labor of love meals 🙂 I appreciate you taking time to make and review my recipe! Best, Cambrea
Esther says
This pasta has become a weeknight staple in our house! The flavor is unbelievable and has easily become everyone's favorite. We tried it the first time with the lesser spice but we like it more with the full amount. So good!!
cambreabakes says
Hi Esther! I am so thrilled to hear how much you all love this dish! It's one of my favorites. Thank you so much for taking the time to leave a comment and review! Best, Cambrea
Andrew R. says
My girlfriend made this for us and i already asked to make it again it was so good. The spice level was perfect for us and it tasted even better the next day