Penne in Creamy Vodka Sauce

    (58)
    30 minutes

    Such an easy sauce to make, and it impresses everyone. The sauce can made a day in advance, which really brings out all the flavours.


    52 people made this

    Ingredients
    Serves: 6 

    • 500g penne
    • 125g butter
    • 3/4 cup (185ml) vodka
    • 1/2 teaspoon chilli flakes
    • 1/4 teaspoon Worcestershire sauce
    • 125g tomato pasta sauce (passata)
    • 90g tomato paste
    • 1 cup (250ml) thickened cream
    • salt and pepper to taste
    • 1/4 cup grated Parmesan cheese

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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 and reserve.
    2. In a large saucepan melt butter over medium low heat; add vodka, chilli flakes and Worcestershire sauce. Stir well and simmer for 5 minutes.
    3. Blend in tomato sauce, tomato paste and cream; increase heat to bring to a boil. Simmer for 5 minutes or until sauce has slightly thickened; season with salt and pepper to taste.
    4. Reduce heat to very low and stir in cheese; add cooked pasta and more cheese, if desired. Serve.

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    Reviews and Ratings
    Global Ratings:
    (58)

    Reviews in English (43)

    by
    11

    Hi this is Dawn, if your meal tasted too much like vodka, chances are you did not simmer it long enough. The vodka taste burns off! Enjoy  -  23 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    11

    WOW..Thats the 1st word that popped into my head once I made & tried this recipe. Put it this way, now at every famiy function it is my duty to make this. I scaled it to 25 people & had it for a christening & a 50th bday party. Very rich & so tasty. I added some parsley for a lil extra taste. But I make this at least once a month for my family. My niece eats it for breakfast! Enough said...  -  10 Sep 2003  (Review from Allrecipes USA and Canada)

    by
    8

    This was delicious!! Everyone loved it and I can't thank you enough for sharing such a great recipe!!  -  23 Aug 2002  (Review from Allrecipes USA and Canada)

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