If you’re craving a pasta dish that hits all the right notes—creamy, tangy, and just a little bit spicy—then look no further than this Sun-Dried Tomato Penne alla Vodka. This recipe transforms simple ingredients into a luscious sauce that clings to perfectly cooked penne, creating a comforting meal you’ll want to make again and again. The sun-dried tomatoes add a burst of concentrated flavor without overpowering the dish, while the hint of red pepper flakes gives it a subtle kick. Plus, it’s quick enough for a weeknight dinner yet elegant enough to impress guests.

Why It Deserves a Spot

There’s something incredibly satisfying about a classic alla vodka pasta, and this version elevates it with the vibrant, tangy essence of sun-dried tomatoes. It’s a fantastic alternative when you want to shake up your pasta routine without complicated steps or hard-to-find ingredients. The creamy sauce is rich but balanced by the acidity of the tomatoes and broth, making every bite deeply flavorful and comforting.

Whether you’re a seasoned cook or just getting started in the kitchen, this recipe’s straightforward process and pantry-friendly ingredients make it a reliable go-to. Plus, it pairs beautifully with fresh basil for a pop of color and aroma, rounding out a dish that’s as visually appealing as it is delicious.

What We’re Using

12 oz penne pasta: The perfect shape to catch the creamy sauce and bits of tomato.
1 cup sun-dried tomatoes, chopped: Adds a deep, sweet, and tangy flavor punch.
1 cup heavy cream: Creates a rich, velvety sauce that coats every noodle.
1/2 cup chicken broth: Balances the cream with savory depth and lightness.
1/2 cup grated Parmesan cheese: Provides a salty, nutty finish to the sauce.
3 cloves garlic, minced: Infuses the dish with aromatic warmth.
1 tsp red pepper flakes: Adds a gentle heat that awakens the palate.
2 tbsp olive oil: For sautéing and flavor richness.
Salt and pepper to taste: Essential for enhancing all the flavors.
Fresh basil, for garnish: Brightens the dish with fresh herbal notes.

Equipment at a Glance

Large pot: For boiling the penne pasta to al dente perfection.
Large sauté pan: To simmer the sauce and meld the ingredients.
Colander: For draining the pasta quickly and easily.
Wooden spoon or silicone spatula: To stir the sauce without scratching your cookware.
Measuring cups and spoons: For precise ingredient amounts.
Grater: To freshly grate Parmesan cheese.

Step-by-Step: Sun-Dried Tomato Penne alla Vodka

Step 1: Cook the Penne

Bring a large pot of salted water to a boil. Add the 12 oz penne pasta and cook according to package instructions until al dente—usually about 10-12 minutes. Once cooked, reserve 1/2 cup of pasta water, then drain the pasta using a colander. Set aside.

Step 2: Sauté Garlic and Sun-Dried Tomatoes

In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Stir in the 1 cup chopped sun-dried tomatoes and red pepper flakes. Let the tomatoes warm through and release their flavor for 2-3 minutes.

Step 3: Build the Sauce

Pour in the 1/2 cup chicken broth and bring to a simmer, scraping up any bits stuck to the pan. Then, reduce the heat to low and stir in 1 cup heavy cream. Let the sauce simmer gently for 5 minutes, stirring occasionally, until it thickens slightly.

Step 4: Add Cheese and Seasoning

Remove the pan from heat and stir in 1/2 cup grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Step 5: Combine Pasta and Sauce

Add the drained penne pasta directly into the pan with the sauce. Toss until every piece is evenly coated and heated through. If you want to add protein or extra veggies, now is a great time (check out recipes like Mediterranean Chicken Pasta With Sun Dried Tomatoes or Creamy Sun Dried Tomato Turkey Sausage Pasta for inspiration).

Step 6: Garnish and Serve

Divide the pasta among plates or bowls. Finish with a sprinkle of fresh basil leaves for an aromatic touch and extra color. Serve immediately and enjoy the comforting flavors of your homemade Sun-Dried Tomato Penne alla Vodka.

Variations for Dietary Needs

Dairy-Free: Substitute heavy cream with coconut cream or cashew cream, and use a vegan Parmesan alternative.
Vegetarian: This recipe is naturally vegetarian. For added protein, toss in sautéed mushrooms or grilled tofu.
Lower Fat: Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
Gluten-Free: Swap regular penne for gluten-free pasta to accommodate gluten sensitivities.

Behind-the-Scenes Notes

Sun-dried tomatoes can vary in saltiness depending on the brand, so be sure to taste before adding extra salt.
If you prefer a smoother sauce, you can blend the sun-dried tomatoes with the cream before combining with the pasta.
The red pepper flakes add a mild heat; adjust the amount to suit your spice tolerance.
For an extra layer of flavor, try finishing the dish with a drizzle of good quality olive oil or a squeeze of fresh lemon juice.

Store, Freeze & Reheat

This Sun-Dried Tomato Penne alla Vodka keeps well in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce as it warms. Freezing is possible, but the texture of the cream sauce may change slightly upon thawing. If freezing, transfer to a freezer-safe container and consume within 1 month. Thaw overnight in the fridge before reheating.

Ask the Chef

Can I use jarred sun-dried tomatoes in oil?

Absolutely! Just be sure to drain them well before chopping to avoid excess oil in the sauce. Using oil-packed sun-dried tomatoes also adds a lovely richness, so adjust the olive oil in the recipe accordingly.

Is there a way to make this sauce lighter?

Yes! You can substitute the heavy cream for half-and-half or even whole milk, although the sauce will be less rich and creamy. To prevent curdling, add dairy slowly over low heat and avoid boiling.

Can I add protein to make this a complete meal?

Definitely. Grilled chicken, shrimp, or even turkey sausage work beautifully with this pasta. For a vegetarian option, sautéed mushrooms or chickpeas add substance and flavor. If you want recipe ideas, check out the Sun Dried Tomato Tuscan Chicken Penne for inspiration.

How can I make this dish more vibrant in color?

Fresh basil is your best friend here. Adding it just before serving brightens the dish visually and enhances the flavor. A sprinkle of freshly cracked black pepper and a little extra Parmesan can also elevate the presentation.

Quick Weeknight Wins

Mediterranean Chicken Pasta With Sun Dried Tomatoes – A protein-packed twist with Mediterranean flavors that’s just as simple to make.
Creamy Sun Dried Tomato Turkey Sausage Pasta – Adds a savory sausage component for a hearty weeknight meal.
Sun Dried Tomato Tuscan Chicken Penne – A rustic, flavorful option that combines creamy sauce with tender chicken and sun-dried tomatoes.

Time to Try It

There’s no better moment than now to bring this Sun-Dried Tomato Penne alla Vodka to your dinner table. With creamy sauce, a hint of spice, and the unmistakable tang of sun-dried tomatoes, it’s a dish that feels indulgent without being complicated. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to become a favorite. So grab your ingredients, heat up the stove, and enjoy the delicious comfort of this pasta classic with a sun-dried tomato twist.

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