About This Recipe
Penne alla Vodka has earned its place as one of Canada's most beloved pasta dishes, and honestly, I get it. That glossy, coral-pink sauce clings to every tube of pasta with an almost impossible silkiness, built from San Marzano tomatoes brightened by a splash of vodka that doesn't make it boozy — it just unlocks deeper tomato flavour you wouldn't get otherwise. A whisper of red pepper flakes adds warmth without overwhelming, and the final swirl of cream turns everything into something dangerously comforting. It's the kind of dish that makes weeknight dinners feel special without asking much of you.
Tips for the Best Penne alla Vodka
Salt your pasta water generously — it should taste like the sea. Reserve at least a full cup of that starchy cooking water before draining; it's liquid gold for emulsifying your sauce. Cook the pasta one minute shy of package directions, then finish it directly in the skillet so the noodles absorb the sauce instead of just sitting in it.
What to Serve With It
Serve this straight from the pan with a generous grating of Parmigiano-Reggiano and a handful of torn fresh basil. Crusty sourdough or garlic bread is non-negotiable for mopping up every last drop of sauce. Pair with a crisp Pinot Grigio or a light Chianti, and you've got dinner sorted.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water or milk — the cream will separate if you blast it in the microwave. It's still delicious reheated, though nothing beats it fresh.
