The easiest and healthiest vodka sauce ever… WHAT?! My unique spin on everyone’s favorite pasta dish has officially arrived. Admittedly this joyful rendition takes a few liberties, but there’s one integral component that isn’t going anywhere: the booze, LOL.

This recipe started as a fun experiment in my kitchen, when I was on the hunt for a way to lighten up the traditional version without losing that signature rich indulgence and flavor. After a few trial runs, I had a lightbulb moment—why not swap the heavy cream and butter for something healthier, yet equally indulgent? Enter ricotta and hummus! The ricotta cheese adds a creamy, velvety texture, while the hummus (a garlic-flavored one is my preference) gives it a subtle, savory punch with extra nutrition. Plus, the entire recipe comes together in a single casserole pan!

This lightened-up version of an Italian classic is a one-and-done meal that’s fun, flavorful, and totally feisty.

This recipe’s a hit!

Loved it as I watched you make it…loved it when I made it. The hummus adds a delightful bit of unexpected punch! After my Mom’s signature sauce, this is my favorite!

Gigi
(4.86 stars) 21 ratings
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A penne for your thoughts? Please leave a review below!

Looking for something booze-free? Try my Penne Alla Hummus!

(4.86 stars) 21 ratings

Baked Penne Alla Vodka

The entire sauce comes together in a single casserole dish and is full of velvety flavor and crave-worthy goodness.
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
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Ingredients
 

  • 2 pints cherry tomatoes, 4 cups
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoons garlic powder, or 4 minced cloves
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes, optional for heat
  • 1 cup plain or garlic-flavored hummus
  • ½ cup part-skim ricotta cheese
  • ¼ cup vodka*
  • ½ cup grated Parmesan
  • 1 (14-ounce) box penne, cooked and drained
  • Optional garnish: additional Parmesan, chopped herbs, crushed red pepper flakes

Instructions
 

  • Preheat oven to 375℉.
  • Add cherry tomatoes to a 9 x 13 casserole dish. Drizzle on oil and toss to coat. Mix in garlic powder, onion powders, salt, pepper, and optional red pepper flakes. Push tomatoes to outer perimeter, creating a well in middle.
  • Add hummus and ricotta cheese to center. Drizzle vodka evenly over the outer tomatoes.
  • Bake in oven for 30 to 35 minutes, or until tomatoes are looking puckered and juicy.
  • Remove from oven and, using the back of a large spoon, smash all tomatoes, letting out juices and pulverizing skin into smaller pieces (the juice will be scorching hot, so be careful not to let it splatter on you).
  • Mix everything together to create a rich, creamy sauce. Mix in Parm. Add cooked penne to dish; stir to combine. Garnish with optional herbs, extra Parm and crushed red pepper flakes.

Notes

*The vodka elevates the flavor and aroma of this classic dish and acts as an emulsifier, making the sauce creamy. But you can choose to omit it completely or swap in the same amount (¼ cup) of broth. And if you don’t have vodka in the house, you can easily swap in ¼ cup red or white wine, too. The alcohol cooks off in the oven so you don’t have to worry about getting tipsy—or serving this to your kids!
• I love using whole-grain or legume-based pasta to increase the fiber and nutrition. I went with Barilla Protein Plus here, which is reflected in the nutrition.
• Be sure to use a 14oz box of pasta (or a box that holds less than 14oz). That’s because if you add more than 14oz of cooked pasta it may not be saucy enough—and it may be too much penne to fit in the casserole dish.
• Add fresh herbs of choice to give it your own signature flavor.
• Feel free to change up the flavor of your hummus— roasted garlic or plain work beautifully!
• You can choose to add all the Parmesan into the saucy mixture before adding the pasta, as written below in the directions. Or, you can save ¼ cup Parm to sprinkle on top of your finished dish and then place it back in the oven for about 5 more minutes to create a cheesy finish.
• This will last in an air-tight container for 3-4 days in fridge.
Author: Joy Bauer, MS, RDN, CDN
Course: Main Course
Cuisine: American

Nutrition Information per serving

Serving Size: 2 cupsCalories: 430Carbohydrates: 58gProtein: 20gTotal Fat: 13g— Unsaturated Fat: 10g— Saturated Fat: 3gCholesterol: 15mgSodium: 490mgPotassium: 418mgFiber: 7gTotal Sugar: 7g— Natural Sugar: 7g— Added Sugar: 0gVitamin C: 20mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!