Drawing from my family’s recipe collection, this rendition of penne alla vodka captures the essence of New Jersey Italian American cooking. Here, a blend of simple ingredients — tomatoes, vodka, heavy cream, and Parmesan cheese — makes this creamy red sauce irresistible. But, the secret to the best vodka sauce? Using both whole peeled San Marzano tomatoes and double concentrated tomato paste from a tube. Together, they create a rich, flavorful base unmatched by using either one alone.

Even if you’re not a fan of vodka, you’ll love this sauce. It subtly enhances the overall dish, bringing out so much flavor in the tomatoes. My adaptation pays homage to the silky sauce that has become a staple in countless Italian restaurants — and now it can be a staple in your home too.

Why you’ll love this recipe

My homemade vodka sauce rivals anything you can order from a restaurant. It’s perfectly creamy (thanks to plenty of cream!) and has just the right texture, thanks to the whole peeled tomatoes.

It comes together quickly! Prep is minimal and cook time is less than 30 minutes.

Key ingredients in penne alla vodka

With just a few key ingredients, it’s important to pick the best.

Tomatoes: Whole peeled tomatoes thicken and extend the sauce so each bite of penne is nicely coated, while the tomato paste adds a rich, fruity depth of flavor that you can’t get with whole peeled tomatoes alone.

Vodka: Enhances the natural richness of the tomatoes. Opt for a high-quality vodka — the kind you’d enjoy in a classic martini. Cheaper opinions have a harsher flavor, which will come through in the sauce.

Heavy cream: A generous amount of heavy cream is a must for vodka sauce. It’s what gives the sauce balance and its signature rich and velvety texture, so don’t skimp here.

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