Baked Penne Alla Vodka Recipe

Overview

This baked penne alla vodka recipe has a creamy tomato sauce, plenty of melted cheese, and pasta that stays pleasantly firm beneath a golden, bubbling top. The vodka helps round out the tomato flavor as the sauce simmers, while heavy cream gives it a smooth, velvety texture.

Boil the penne about two minutes less than the package directions recommend. It will finish cooking in the sauce as the casserole bakes, giving you tender pasta instead of a mushy bake. You can assemble the dish ahead and refrigerate it before baking, making it useful for a weeknight dinner or casual gathering.

Ingredients

• 1 pound (450 g) penne
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 4 garlic cloves, finely chopped
• 1/2 teaspoon red pepper flakes, or less to taste
• 1/2 cup (120 ml) vodka
• 1 can (28 ounces/794 g) crushed tomatoes
• 1 teaspoon kosher salt, plus more for the pasta water
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (120 ml) heavy cream
• 2 tablespoons unsalted butter
• 1/2 cup (45 g) finely grated Parmesan cheese, plus 2 tablespoons for the topping
• 1 1/2 cups (170 g) shredded low-moisture mozzarella
• 2 tablespoons chopped fresh basil, plus more for serving

How to make it

1. Heat the oven and prepare the baking dish. Arrange a rack in the center of the oven and heat it to 400°F (200°C). Lightly grease a 9-by-13-inch baking dish with olive oil or cooking spray.

2. Boil the penne. Bring a large pot of water to a rolling boil and salt it generously. Add the penne and cook for about two minutes less than the shortest time listed on the package. The pasta should be flexible but still noticeably firm in the center. Reserve 1 cup of pasta water, then drain the penne well. Do not rinse it.

3. Start the sauce. While the pasta cooks, warm the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until translucent and soft but not browned. Add the garlic and red pepper flakes and cook for 30 seconds, just until fragrant.

4. Add the vodka and tomatoes. Carefully pour in the vodka. Simmer for 2 to 3 minutes, stirring and scraping the bottom of the pan, until the sharp alcohol smell has faded. Add the crushed tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally. It should look slightly thickened, with no watery liquid pooling around the edges.

5. Finish the vodka sauce. Reduce the heat to low and stir in the heavy cream, butter, and 1/2 cup Parmesan. Warm for 2 to 3 minutes, stirring until the butter and cheese melt into the sauce. Taste and adjust the salt or pepper. If the sauce seems thicker than a loose pasta sauce, stir in 1/4 cup of the reserved pasta water; add more a splash at a time if needed.

6. Combine the pasta and sauce. Add the drained penne and chopped basil to the skillet. Stir until every piece is coated. The mixture should look generously sauced because the pasta will absorb more liquid in the oven. If it looks dry, loosen it with another splash of pasta water.

7. Assemble the bake. Transfer half of the sauced penne to the prepared baking dish. Sprinkle with half of the mozzarella, then add the remaining pasta. Top evenly with the remaining mozzarella and the 2 tablespoons Parmesan.

8. Bake until bubbling. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the cheese has melted. For a more deeply browned top, switch the oven to broil for 1 to 2 minutes, watching closely. The cheese should be golden in spots, not dark or dried out.

9. Rest and serve. Let the baked penne rest for 10 minutes before serving. This gives the sauce time to settle so it clings to the pasta instead of running across the plate. Finish with extra basil and Parmesan if desired.

Expert tips

• Use low-moisture mozzarella. Fresh mozzarella can release enough water to make the casserole loose. If using fresh mozzarella, pat it dry thoroughly and use about 8 ounces (225 g), torn into small pieces.
• Do not overcook the pasta. Pasta that is fully tender before baking will usually become soft in the oven. The center should still offer a firm bite when you drain it.
• The vodka is optional but useful. For a vodka-free version, replace it with 1/2 cup pasta water or low-sodium chicken or vegetable broth. The finished sauce will still be creamy and flavorful, though its taste will be slightly different.
• Make the sauce less rich if needed. Substitute half-and-half for the heavy cream, but keep the sauce at a gentle simmer so it does not separate. Avoid boiling after adding dairy.
• Fix a thick sauce with pasta water. Starchy pasta water loosens the sauce while helping it cling to the penne. Add it gradually rather than pouring in a large amount at once.
• Prevent a dry casserole. If assembling ahead, reserve a little extra sauce or pasta water. The pasta continues absorbing liquid while it sits, especially after refrigeration.
• For a make-ahead bake, assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 20 to 30 minutes while the oven heats, then bake covered with foil for 25 minutes and uncovered for another 15 to 20 minutes, until hot and bubbling. If the top browns too quickly, cover it again.

Serving and storage

Serve the baked penne hot with a green salad, roasted vegetables, or crusty bread for scooping up the sauce. Because the casserole is rich, a sharp or lightly dressed side works especially well.

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat individual portions in the microwave in short intervals, stirring once if possible, or reheat the casserole covered in a 350°F (175°C) oven until hot throughout. Add a tablespoon or two of water before reheating if the sauce has tightened. For best texture, do not leave the casserole at room temperature for more than 2 hours.

Frequently asked questions

Can I make baked penne alla vodka without alcohol?

Yes. Replace the vodka with 1/2 cup reserved pasta water or low-sodium chicken or vegetable broth. Simmer the sauce as directed, then adjust its thickness with additional pasta water if needed.

Why is my baked penne alla vodka dry?

The pasta may have been overcooked before baking, or the sauce may not have been loose enough. Boil the penne two minutes short of tender and make sure it is generously coated before it goes into the dish. Add pasta water to the sauce if it looks thick.

Can I use a different pasta shape?

Yes. Ziti, rigatoni, or another medium tube-shaped pasta works well. Choose a shape with ridges or a hollow center so it holds the creamy sauce, and adjust the boiling time based on the package directions.

Can I freeze baked penne alla vodka?

You can freeze it, although the cream sauce and pasta may be slightly less smooth after thawing. Cool it completely, wrap it tightly, and freeze for up to 2 months. Thaw it overnight in the refrigerator and reheat covered until hot.

How do I keep the cheese topping from burning?

Bake the casserole on the center rack and check it after 20 minutes. If the cheese browns before the center is hot, cover the dish loosely with foil. Broil only briefly at the end, watching continuously.