Vodka Penne

    (362)
    45 minutes

    This pasta recipe is so easy you can make the sauce while you cook the pasta. Sprinkle with Parmesan cheese.


    322 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 800g tinned whole peeled tomatoes
    • 1/2 cup chopped fresh basil
    • salt and pepper to taste
    • 1/4 cup (65ml) vodka
    • 500g penne
    • 400ml thickened cream

    Directions
    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a large frypan over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.
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    Reviews and Ratings
    Global Ratings:
    (362)

    Reviews in English (281)

    by
    199

    Vodka sauces are wonderful and so easy to make! I sauteed some chopped onion in olive oil along with 3 cloves of garlic. I then added 1/4 tsp. of red pepper flakes. I used a 28 oz. can of crushed tomatoes instead of whole and then 2 tsp. of sugar to cut the acidity of the tomatoes. I also added a bit of parmesan cheese along with the cream and the sauce came out very smooth and oh so good over the penne pasta. Great with garlic bread!  -  20 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    188

    I've made several a la vodka sauces before, however most used tomato puree or just canned tomato sauce. The idea of using whole peeled tomatos in this recipe is a good one, however that's the only thing I would do again from this recipe. There is entirely too much heavy cream used in this recipe. The flavor of the tomatos and the spices was great, but once the heavy cream was added this sauce suddenly became very bland. Not only was the sauce bland, but it was very thin. My recommendation would be to cut the heavy cream in half.  -  23 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    163

    I made this for dinner last night - my husband called it "restaurant quality". With the alterations I made, it was closer to another 5-star recipe on this site, "Penne with Spicy Vodka Tomato Cream Sauce", with no meat. I recommend using red pepper flakes, 3/4t. salt, crushed or diced tomatoes (vs. whole) and less cream. I added sliced, fresh mushrooms halfway through - oh yum! Adding the red pepper with some salt will eliminate the blandness that other reviewers mentioned. I will make this again with those changes.  -  27 Oct 2005  (Review from Allrecipes USA and Canada)

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