Cheesy Baked Penne alla Vodka
- Chef Rigatoni
- Mar 16
- 3 min read
Updated: Mar 18
Golden, crispy, and loaded with gooey mozzarella — this Baked Penne alla Vodka is comfort food at its finest.
The creamy vodka sauce wraps around every piece of pasta, while the crispy breadcrumb topping adds that irresistible crunch. It's rich, cheesy, and pure Italian comfort — perfect for weeknight dinners or impressing guests.
Ingredients
For the Pasta & Sauce:
1 lb penne pasta
2 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1/2 tsp red pepper flakes (optional for a spicy kick)
1 cup vodka
1 can (28 oz) crushed tomatoes (San Marzano preferred)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt & pepper to taste
1/2 cup fresh basil, chopped
For the Bake:
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan
1/2 cup seasoned breadcrumbs
1 tbsp butter, melted
Step-by-Step Instructions
1. Cook the Penne
Bring a large pot of salted water to a boil.
Cook the penne until al dente (about 1-2 minutes less than the package suggests since it will finish cooking in the oven).
Drain and set aside.
2. Make the Vodka Sauce
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the garlic and red pepper flakes and cook for 30 seconds.
Pour in the vodka and let it simmer for 3-4 minutes until the alcohol cooks off.
Add the crushed tomatoes and season with salt and pepper.
Simmer on low heat for 15 minutes to develop flavor.
Stir in the heavy cream and grated Parmesan, cooking for another 2-3 minutes until creamy and rich.
Toss in the fresh basil for a fragrant finish.
3. Combine the Pasta and Sauce
Add the cooked penne to the sauce and toss until well coated.
4. Assemble the Bake
Preheat your oven to 400°F (200°C).
Spread half of the pasta mixture into a greased baking dish.
Sprinkle half of the mozzarella on top.
Add the remaining pasta and top with the rest of the mozzarella and Parmesan.
In a small bowl, mix the breadcrumbs with melted butter, then sprinkle over the top for that golden, crispy finish.
5. Bake to Perfection
Bake uncovered for 20-25 minutes or until the top is golden and bubbly.
For extra crispiness, switch the oven to broil for the last 2-3 minutes (watch closely to avoid burning).
6. Serve and Enjoy
Garnish with extra fresh basil and grated Parmesan before serving.
Dig in while it’s hot and gooey!
Pro Tips for the Best Baked Penne alla Vodka
✅ Use San Marzano tomatoes for the richest, most flavorful sauce.
✅ For a spicy kick, add extra red pepper flakes.
✅ Don’t skip the vodka — it enhances the tomato flavor and adds depth to the sauce (don’t worry, the alcohol cooks off!).
✅ For an extra cheesy finish, add a sprinkle of grated Pecorino Romano before baking.
✅ Use panko breadcrumbs for an even crispier topping.
🚫 Avoid overcooking the pasta before baking — it should be firm so it doesn’t turn mushy in the oven.
What to Serve with It
This rich and cheesy baked pasta pairs beautifully with:
A crisp Caesar salad or arugula salad with lemon vinaigrette.
Garlic bread for soaking up every last bit of that creamy vodka sauce.
A glass of Chianti, Barbera, or even a lightly chilled Pinot Noir to balance the richness.
Wine Type | Region | Recommended Brands |
Chianti Classico | Tuscany, Italy | Castello di Ama, Fèlsina Berardenga |
Barbera d’Asti | Piedmont, Italy | Vietti, Braida |
Pinot Noir | California, USA | Meiomi, La Crema |
Why You’ll Love This Recipe
It’s rich, creamy, and packed with cheesy goodness — but that crispy topping takes it to the next level. Whether you're cooking for family dinner, a cozy date night, or meal prepping for the week, this Cheesy Baked Penne alla Vodka is guaranteed to be a hit.
Comentarios