Penne with Mozzarella Vodka Sauce

    30 minutes

    This vodka sauce is a little different through the addition of melted mozzarella. If you're not feeding so many you can halve the ingredients.

    80 people made this

    Serves: 7 

    • 500g penne pasta
    • 5 tablespoons butter
    • 2 cloves garlic, crushed
    • 1 cup (250ml) vodka
    • 2 (800g) tins crushed tomatoes
    • 1 cup mozzarella cheese, grated
    • 2 cups (500ml) thickened cream

    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.
    2. In a large frypan, saute garlic in the butter. Add vodka and cook for 3 minutes. Pour in tomatoes and cheese; stir until cheese melts. Stir in cream and heat thoroughly. Mix sauce into hot pasta.

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    Reviews in English (79)


    Awesome! I cut the recipe in half and sauteed the minced garlic with some finely chopped onion. I also added 1 Tbsp. of basil, 1 tsp. of oregano, and 1/4 tsp. of crushed red pepper flakes along with a couple of teaspoons of sugar to cut the acidity of the tomatoes. I didn't have mozzarella on hand so I used grated parmesan instead. It came out velvety smooth and was very rich - perfect with a side of garlic bread.  -  07 Jun 2010  (Review from Allrecipes USA and Canada)


    This was a super-easy and quick recipe - perfect for a weeknight. It would make a wonderful appearance to serve at a family function. Overall, it was quite tasty and enjoyed by my family. It is quite rich, so eat it in moderation. The only thing I could say should be changed is that the tomatoes should cook down more than 10 minutes to burn-off some of the acid - more like 20-30 minutes before adding the cheese and cream. Since my family prefers something with a little more 'kick', next time I would consider adding a few more spices such as an extra clove or two of garlic, a dash of oregano, some fresh cracked pepper, and a few sprigs of fresh basil - especially to garnish before serving! And possibly add about an extra 1/2 cup to 1 cup of grated romano or parmesan cheese to thicken the rue. Otherwise - it was great!!  -  23 Feb 2001  (Review from Allrecipes USA and Canada)


    update: hadnt made this in a while and kids were requesting so I made it but this time I also added Italian seasonings as per reviewer as well as garlic powder and salt to taste. I also put in fresh mushrooms which was great though next time I would sautee them first as they are a bit soggy. Delicious!!!!!!!!!!!! This was deliciously amazing- like eating in a fancy restaurant! I sauteed three cloves of frosen garlic in olive oil, I used one 28 oz can of crushed tomatoes, 3/4 cup of cream and half a cup of vodka and that was perfect in amount and in taste. This also was soooo quick- it took five minutes.  -  10 Mar 2008  (Review from Allrecipes USA and Canada)