Penne with Pink Sauce

    (149)
    35 minutes

    Vodka makes this creamy and tantalizing tomato pasta sauce really special. Perfect for dinner parties.


    143 people made this

    Ingredients
    Serves: 4 

    • 500g penne
    • 1 teaspoon olive oil
    • 2 cloves garlic, minced
    • 60g prosciutto, chopped
    • 1/2 teaspoon chilli flakes
    • 2 (400g) tins whole peeled tomatoes
    • 1/2 cup (125ml) vodka
    • 1 cup thickened cream
    • 1 cup Parmesan cheese
    • 1/2 cup chopped fresh basil leaves
    • salt to taste

    Directions
    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    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.
    2. Heat oil in a large frypan or wok over medium heat. Saute garlic, prosciutto and chilli flakes for 1 minute. Stir in tomatoes and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (149)

    Reviews in English (122)

    by
    41

    Great sauce! Vodka sauces are so easy, but taste like you spent hours. I cut the amount of pasta in half and sauteed three cloves of minced garlic along with about 1/4 cup of finely chopped onion in the olive oil. I added 1/4 tsp. of crushed red pepper flakes along with the vodka. Instead of the whole peeled tomatoes I used a 28 oz. can of chunky crushed tomatoes plus an 8 oz. can of tomato sauce. After adding the crushed tomatoes & sauce I added the fresh basil, 1/4 tsp. of oregano, 1 tsp. of parsley, 1/2 tsp. of salt and 2 tsp. of sugar. I used a good vodka and light cream. The grated parmesan made it extra creamy. Instead of the proscuitto, we grilled some chorizo sausage and sliced that up over the penne pasta - poured the sauce over top. Great with a side of garlic bread and a salad!  -  16 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    21

    The whole family gobbled this up! I doubled the prosciutto (wanted to use it up), and omitted the red pepper flakes for fear it would be too spicy for the children. I reduced the tomato mixture quite a bit before adding the vodka and cream (used fat free 1/2&1/2)...probably 15-20 minutes. I also added 2 Tbsp capers and 1/4 frozen peas when I added the vodka and cream. I also made this with whole wheat penne. I did not add the basil as directed because of picky children, so I just topped the adults bowl with a few chopped basil leaves. A definite repeater in this house.  -  21 Jul 2005  (Review from Allrecipes USA and Canada)

    by
    18

    I can see myself making this dish on a regular basis; it so easy and the ingredients so simple. My only problem with this dish was adding the cheese at the end before mixing with the pasta. I found that the melting cheese made my toppings of proscuitto, basil, & mushrooms stick and clump together. So I had clumps of delicious toppings tossed with my pasta. Next time, I'll toss the pasta with the sauce and add the cheese while I'm tossing, so it melts onto the pasta, binding toppings with pasta, and not toppings with each other.  -  18 Jan 2007  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 6 collections