What to Serve with Penne Alla Vodka? 13 Best Side Dishes

Who knew penne alla vodka needed a sidekick? Well, we're here to shake things up, and talk sides that play well with this saucy star.

Picture this: penne coated in creamy vodka sauce (a tomato-and-cream sauce often finished with vodka), just begging for a tasty companion.

We've tried all the combos, so you don't have to. Think crispy munchies, something green and roasted, or even cheesy delights.

Maybe you've got your own tried-and-true side, but are you ready for an upgrade?

Roll up your sleeves and let's find that perfect side dish to make your next dinner a hit. With a little insight from us, penne alla vodka is about to hit a whole new level of yum.

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Top 13 Side Dishes for Penne Alla Vodka

Here are our top picks for sides that go well with penne alla vodka:

1 - Garlic Breadsticks

Time for some epic carb action with garlic breadsticks! They're crusty, chewy, and truly a carb-lover's dream.

Garlic butter (made from softened butter and minced garlic) makes them shine with each bite. A hint of herbs adds a fancy twist.

Perfect for soaking up all that saucy goodness and pairs well with garlic butter shrimp side ideas.

Serve them piping hot. Trust us, they're worth the carb coma.

Enjoy these little sticks of happiness alongside your meal. Simple, yet unforgettable.

2 - Caprese Salad

Caprese salad? It's all about freshness.

We're pairing tomatoes with mozzarella and basil and it also complements caprese chicken side pairings.

A splash of balsamic gives it zing. We can't get more classic.

Think red, white, green for Italy in a bowl. Basil (Ocimum basilicum) smells amazing too.

Pro tip: use ripe tomatoes. They sweeten everything.

Mingle these in minutes. It's a quick assemble.

Every bite juicy and creamy. Tomatoes pop with olive oil.

This dish never fails to make us happy.

3 - Parmesan Crusted Zucchini

We roast them till they get that golden finish with a hint of cheesy flair and they work well alongside eggplant parmesan side options.

They're addictive little bites. The trick?

Slice them evenly and sprinkle loads of cheese (about ⅓ cup grated Parmesan per 2 zucchini).

We've got a soft spot for how they turn crunchy yet soft inside. Roasted zucchini has a way of flipping flavors.

Try your hand at pepper and herbs for some zing. Kids will chow down like no one's business.

4 - Balsamic Glazed Roasted Vegetables

Roasted veggies rock! We glaze them with balsamic for a tangy kick.

Crunchy, sweet bites-an instant favorite. Caramelization transforms the veggies.

We love them as a quick side.

Balsamic (from Modena, Italy) works magic on flavors. Use whatever veggies you like.

Cut pieces the same size for even cooking. Easy, fun dish!

Keeps meals exciting.

Try with carrots, bell peppers, or broccoli, which also pair nicely with honey glazed salmon side pairings.

Charring adds depth. Simple, yet packed with taste.

5 - Lemon Arugula Salad

We rate arugula (Eruca sativa) for its peppery zing. Pair it with lemon for a refreshing salad.

Takes five minutes, tops.

Toss and you're done.

Salty parmesan amps it up. We go a bit heavy with it.

Try pine nuts for a crunch.

Olive oil brings smoothness. Use a drizzle.

Focus on fresh ingredients. They make a difference.

Arugula's bite keeps it exciting. It's our go-to side for comforting pasta.

Simple yet satisfying.

6 - Grilled Shrimp Skewers

Grilled shrimp skewers, how cool are they? We grill them to get a smoky taste.

Juicy inside, crispy outside. Simple to prepare, skewer them and grill away.

Season with herbs and lemon.

Adds a nice zest.

Shrimp are protein-packed (about 20g protein per 100g). Quick 10-minute cook.

Want variety? Toss different spices. Served hot.

Easy to devour. An upgrade from plain shrimp.

Best side for pasta or salad and also pairs with grilled salmon side pairings.

Not fussy. Just pure deliciousness with minimal effort.

7 - Sautéed Spinach with Garlic

Spinach, meet garlic-best buddies in the greens category. We sauté these to get the most flavor.

Toss them in a pan. Garlic adds a spicy hint.

Spinach softens but keeps its fire. A bit of olive oil makes them shine.

Finish with a pinch of salt. We like adding red pepper flakes for warmth.

Spinach shrinks fast, watch it vanish. Good use for quick iron intake (cooked spinach provides roughly 3.6 mg iron per 100 g).

Nutritious and fast on flavor.

This dish shines on its own or as a side.

8 - Roasted Cherry Tomatoes

Roasted cherry tomatoes? They pop with flavor.

They balance sweet and tangy just right, especially in sweet cherry tomato varieties which caramelize quickly.

Throw them in the oven. Magic happens at high temperatures.

Tomatoes burst and caramelize.

A sprinkle of olive oil works wonders. Don't hold back on the salt and pepper.

Herbs improve them further. Basil and thyme work well.

We eat them fresh out of the oven.

Always a winner on the plate. They complement any main dish.

Quick and straightforward, just how we like it.

9 - Italian Herb Focaccia

Focaccia, meet herbs-a duo that's all about that flavor rush. We're crazy about the mix of rosemary, thyme, and oregano dancing on that dough.

Oven-baked to get that crisp edge while keeping the middle soft.

Flour, water, and oil work wonders together. Sea salt sprinkled on top (coarse flakes like Maldon) is the real MVP.

Dipping it in olive oil? Next level.

This bread knows how to soak up flavors. Forget plain bread; herb focaccia is where it's at.

10 - Burrata with Basil and Olive Oil

Burrata (a fresh Italian cheese from Puglia) is the superstar of side dishes. Creamy center and smooth texture, what's not to enjoy?

Basil offers freshness and olive oil brings richness. We can't resist slicing it open and watching it ooze.

Burrata knows how to bring everyone to the table. Serve it room temperature to get the best flavor experience.

Basil awakens the senses. Olive oil ties everything together with flair.

Simple ingredients, big impact.

Just grab a loaf to scoop up every bite.

11 - Grilled Asparagus with Lemon Zest

Grilled asparagus struts onto the scene, fresh and sizzling. We dig it for the zingy lemon zest twist.

Crisp spears hold their own. They're grilling champs, perfect with olive oil.

Keep them on the heat till charred a bit. Lemon zest pops up those tastes (use zest from one lemon for a full tray).

Salt and pepper tick the fresh note. Asparagus sticks stick with us.

Fork needed optional.

Short grill time for more bright green.

Pairs up nicely, spread some flair. Pop the spears in your mouth.

12 - Creamy Polenta

Polenta isn't just a side dish; it's a hug on a plate. Made from simple cornmeal (coarse-ground yellow cornmeal), this dish morphs into a creamy delight.

It goes well with rich sauces or roasted veggies.

Cooking it low and slow gives it a silky texture. Stir constantly to avoid lumps.

We prefer adding butter and cheese to amp up flavor. Cheese adds that necessary ooze and richness.

Polenta is budget-friendly and versatile.

Try serving it as a base for proteins. It's our go-to comfort option.

13 - Prosciutto Wrapped Melon

Prosciutto wrapped melon: simple elegance in one bite. Salty-sweet combo is seriously addictive.

Melon stays cool, prosciutto (air-dried Italian ham) brings the flavor.

Cut melon thick, wrap prosciutto tight. Juicy and savory make a classic partnership.

We're keen on a drizzle of balsamic vinegar for a tangy touch. We share these at parties, always a hit.

Melon's freshness shines with thin-sliced prosciutto. It's a no-cook wonder for warm days.

Easy prep, maximum taste.

Keep it fresh, keep it simple.