Bertolli Vodka Sauce Penne Recipe: Creamy Tomato Pasta with a Kick

This penne dish brings together the richness of vodka sauce with perfectly al dente pasta for a creamy, satisfying meal. The sauce balances tangy tomatoes with smooth cream, creating a luxurious texture that clings to every bite.

Using Bertolli’s signature sauce simplifies the process while delivering restaurant-quality flavor. With just a few additional ingredients and 20 minutes, you’ll have a dish that feels indulgent without the fuss.

Ingredients for Bertolli Vodka Sauce Penne

Quality ingredients create this luxurious pasta dish with minimal effort and maximum flavor.

The Bertolli sauce is non-negotiable here—grab the 24 oz jar from the pasta aisle at any major grocery chain. The pasta should be bronze-cut penne for optimal sauce cling; Barilla or De Cecco are consistently excellent. For the cream, avoid ultra-pasteurized if possible—Organic Valley or local dairy brands offer superior texture for sauce applications.

No dry white wine? Substitute with chicken or vegetable stock plus a splash of lemon juice. The Parmesan can be swapped for Pecorino Romano at half the quantity for a sharper bite. Fresh basil not available? Flat-leaf parsley works in a pinch—though the anise notes won’t be the same. For a vegetarian boost, fold in sautéed mushrooms (cremini for meaty texture) with the aromatics.

Cooked pasta holds 4-5 days in the fridge, though the sauce may thicken—loosen with a splash of pasta water when reheating. The dish freezes well for 2-3 months; portion before freezing for easy weeknight meals. Always undercook pasta by 1 minute if planning to freeze.

Step-by-Step Instructions for Bertolli Vodka Sauce Penne

Master the technique for restaurant-quality pasta with rich, velvety sauce and perfect al dente texture.

Step 1: Prepare the Pasta and Aromatics

Bring a large pot of water to a rolling boil and salt it generously with the 1 tsp Kosher Salt. Add the 12 oz Penne Pasta and cook until 1 minute shy of al dente—about 9-10 minutes for most brands. You want the pasta slightly underdone because it will finish cooking in the sauce.

Meanwhile, finely dice the 1 whole Shallot and mince the 3 cloves Garlic Cloves. Heat the 1 tbsp Extra-Virgin Olive Oil in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes until translucent but not browned. Stir in the garlic and 0.5 tsp Red Pepper Flakes, cooking for 30 seconds until fragrant.

Step 2: Deglaze and Build the Sauce Base

Pour in the 0.25 cup Dry White Wine to deglaze the pan, using a wooden spoon to scrape up any browned bits. Let it simmer for 2-3 minutes until the liquid reduces by half. This step intensifies the flavor and removes any raw wine taste.

Add the 1 jar Bertolli Vodka Sauce and stir to combine with the shallot-garlic mixture. Reduce the heat to medium-low and let it simmer gently for 5 minutes, stirring occasionally. The sauce should thicken slightly and deepen in color.

Step 3: Enrich with Cream and Butter

Pour in the 0.5 cup Heavy Cream and add the 2 tbsp Unsalted Butter. Stir until the butter melts completely and the sauce becomes smooth and glossy. This addition transforms the sauce into a luxurious, creamy consistency that clings beautifully to the pasta.

Let the sauce simmer for another 3-4 minutes on low heat. Taste and adjust seasoning with a pinch of Kosher Salt or Freshly Ground Black Pepper if needed, though the Bertolli sauce is typically well-seasoned.

Step 4: Combine Pasta and Sauce

Using a slotted spoon or pasta fork, transfer the cooked penne directly from the pot to the skillet with the sauce. Add ¼ cup of the pasta cooking water to the skillet—this starchy liquid helps the sauce adhere to the pasta. Toss everything together gently for 1-2 minutes over medium-low heat.

The pasta should absorb some of the sauce while maintaining its shape. If the mixture seems too thick, add another splash of pasta water. You want the sauce to coat the penne evenly without pooling at the bottom of the pan.

Step 5: Finish and Serve

Remove the skillet from heat and stir in the 0.5 cup Parmesan Cheese until fully melted. The cheese should create a silky, cohesive sauce that clings to each piece of pasta. Toss in the 0.25 cup Fresh Basil Leaves and combine gently.

Divide the pasta among serving plates, garnishing with additional Parmesan and a sprinkle of Freshly Ground Black Pepper if desired. Serve immediately while the sauce is at its creamiest and the pasta is perfectly al dente. The final dish should have a rich, velvety texture with a subtle kick from the red pepper flakes.

Storing and Reheating This Dish

Refrigerator Storage

Let this dish cool for no more than 2 hours before transferring to airtight containers. I use glass containers with snap-tight lids for best results. Store in the fridge at 40°F or below for up to 4 days. ❄️

Freezer Storage

This pasta freezes beautifully for up to 3 months without losing quality. Use flat freezer bags to save space and lay them flat to freeze. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.

Stovetop Reheating

My preferred method: heat in a skillet over medium-low heat with a splash of water or milk. Stir frequently for 5-7 minutes until heated through. The sauce will loosen and regain its creamy texture.

Microwave Reheating

For quick meals, microwave covered portions on 70% power for 2-3 minutes. Stir halfway through and add a splash of water if needed. Always check that the internal temperature reaches 165°F. 🔥

Make-Ahead Tips

Assemble the dish completely but undercook pasta by 1 minute if planning to store. When ready to serve, reheat with a splash of pasta water to restore the perfect texture. The flavors actually deepen overnight.

Frequently Asked Questions