Penne Pasta Alla Vodka
There are evenings when nothing sounds better than a generous bowl of pasta. Maybe the day has been long, maybe you don’t feel like making dinner into an event, or perhaps you simply want something warm and comforting that you can enjoy without thinking too much about it. Penne Pasta Alla Vodka fits perfectly into those moments while still feeling a little more indulgent than an everyday pasta dinner.
There’s something particularly satisfying about a creamy tomato sauce wrapped around every piece of penne. This version brings together tomato, chilli and a smooth cashew cream, creating a sauce that feels rich while still having a little warmth and brightness running through it. It has that lovely quality where the first few bites tend to happen before anyone says very much because everyone is too busy enjoying what’s in front of them.
What I like most about a pasta like this is that it doesn’t need a reason. It can be the bowl you curl up with at the end of a quiet day, the quick centrepiece of a casual dinner with friends, or the meal everyone keeps spooning more of from the serving bowl. Sometimes the best dinners are simply the ones that make you feel comfortable, satisfied, and very glad there’s still a little sauce left in the pan.
Ingredients
What Makes This Dish Great?
- Brown Onion: Creates a sweet and savoury flavour base for the sauce.
- Garlic: Adds depth and a familiar aromatic flavour to the tomato sauce.
- Olive Oil: Helps gently cook the onion and garlic while bringing richness to the sauce.
- Tomato Puree: Forms the tomato base and gives the sauce its rich colour and flavour.
- Chilli: Adds warmth and a little heat to balance the creaminess.
- Vodka: Adds depth to the sauce as it cooks together with the tomato.
- Penne: Its short tube shape is excellent for catching the creamy sauce.
- Raw Cashews: Blend into a smooth plant-based cream that gives the sauce its richness.
- Filtered Water: Helps the cashews blend into a pourable cream.
- Lemon Juice: Adds brightness to the cashew cream.
- Salt: Brings all the flavours together.
How to Make This Recipe
Step 1: Prepare the Onion and Garlic
Finely chop the brown onion and crush the garlic cloves.
Step 2: Cook the Aromatics
Heat the olive oil in a saucepan. Add the onion and garlic and sauté until they become soft and translucent.
Step 3: Build the Tomato Sauce
Add the tomato puree and finely chopped chilli, followed by the vodka and salt. Stir everything together.
Step 4: Simmer the Sauce
Allow the sauce to simmer over medium heat for approximately 20 minutes.
Step 5: Prepare the Cashews
For the smoothest cashew cream, the recipe recommends soaking the cashews overnight or boiling them until soft.
Step 6: Make the Cashew Cream
Place the softened cashews into a blender with the filtered water, lemon juice and salt. Blend until smooth and creamy.
Step 7: Combine the Sauces
After the tomato sauce has cooked for 20 minutes, stir in the cashew cream.
Step 8: Finish the Sauce
Allow everything to simmer together for another 5–8 minutes.
Step 9: Cook the Penne
Cook the penne until al dente.
Step 10: Combine and Serve
Drain the pasta and toss it through the creamy vodka sauce until every piece is well coated.
Penne Pasta Alla Vodka
Ingredients
- 1 small brown onion
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 can tomato puree
- 1 chili
- 3/4 cup vodka
- 1 packet of penne
- 1 cup raw cashews
- 1 cup filtered water
- 2 tablespoons lemon juice
- 1 teaspoon salt
Cashew Cream
Method
- Chop onion finely and crush garlic.
- Heat olive oil in a saucepan and sauté onion and garlic until it becomes translucent.
- Add the canned tomato puree, salt, and the vodka, along with the chili finely chopped.
- Simmer on medium heat for 20 minutes
- Meanwhile, make your cashew cream. It’s best to soak the cashew nuts overnight or boil them until soft.
- Blend cashews, water, lemon juice, and salt until you make a cream.
- Add cashew cream to the sauce once the tomato has cooked for 20 minutes. Mix through and simmer for another 5 – 8 minutes.
- Cook penne pasta until al dente and toss through your creamy vodka sauce.
Recipe Notes
Things Needed:
- Medium or large saucepan
- Pot for cooking pasta
- Blender
- Sharp knife
- Chopping board
- Wooden spoon
- Colander
- Measuring cups and spoons
Five Things to Love About Penne Pasta Alla Vodka
1. It Turns an Ordinary Pasta Night Into Something More
You can sit down expecting a comforting bowl of pasta, but the creamy tomato sauce makes it feel a little more special than the usual weeknight dinner. It has that restaurant-style quality while still feeling familiar.
2. That First Creamy Bite Is the Moment
The cashew cream changes the tomato sauce into something smooth and rich, while the chilli adds just enough warmth in the background. It’s the kind of combination that makes you slow down for the first few bites.
3. The Sauce Finds Its Way Into Every Piece of Penne
Penne has a way of holding onto a creamy sauce rather than letting it sit at the bottom of the bowl. That means you’re not chasing the best bites—they’re there from beginning to end.
4. It Feels Like Comfort Food Without Being Predictable
Everyone understands the appeal of creamy pasta, but the vodka, chilli and cashew cream give this one its own personality. It feels comforting without tasting like something you’ve had a hundred times before.
5. It’s the Sort of Bowl People Eat Quietly at First
You know a pasta is going well when conversation disappears for the first few minutes because everyone is busy eating. This feels like one of those dishes.
Frequently Asked Questions
Why does the vodka sauce need to cook before the cashew cream is added?
Allowing the tomato, vodka, chilli and aromatics to cook together first gives the sauce time to develop before the creamy element is introduced. The cashew cream is added toward the end so it can blend into the finished sauce without needing a long cooking time.
Why isn't my cashew cream completely smooth?
The most common reason is that the cashews haven't softened enough or the blender needs more time. The recipe recommends either soaking the cashews overnight or boiling them until soft before blending.
Can the sauce become too thick after adding the cashew cream?
Yes. Cashew cream naturally thickens the sauce. If the finished sauce becomes thicker than you like, a small amount of pasta cooking water can be used to loosen it while you're tossing it through the penne.
Why does the recipe use penne rather than a long pasta?
Penne works especially well with a creamy sauce because it catches sauce inside the tubes as well as around the outside, giving you more sauce with each bite.
Can I make the vodka sauce in advance?
Yes. The sauce can be prepared ahead and refrigerated. When reheating, do it gently and stir well because creamy sauces can thicken considerably once chilled.
What should I do if the sauce tastes too sharp or tomato-heavy?
Give it enough time to complete the simmering stage before judging the flavour. The addition of the cashew cream also softens the acidity and changes the balance of the finished sauce.
