Vodka Cream Pasta Sauce

    30 minutes

    This pasta sauce is pink and creamy and delightfully spicy. You can adjust the amount of chilli to your own taste, of course.

    22 people made this

    Serves: 8 

    • 1 kg penne
    • 125g butter
    • 1 1/3 cups (330ml) vodka
    • 2 teaspoons chilli flakes
    • 2 (800g) tins whole peeled tomatoes, drained
    • 2 cups heavy cream
    • 1 cup grated Parmesan cheese

    Preparation:5min  ›  Cook:25min  ›  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. Melt butter in large frypan over medium heat. Stir in vodka and chilli flakes; heat for 2 minutes. Increase heat to high and add drained tomatoes; cook, stirring to break up tomatoes for 5 minutes. Stir in heavy cream, reduce heat to medium high and cook, stirring for 5 minutes or until sauce thickens. Stir in grated Parmesan cheese until blended. Toss with cooked penne until evenly coated.

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    Reviews in English (18)


    I cut this recipe in half and sauteed some chopped onion in olive oil (no butter) 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 added 1 Tbsp. of dried basil, 1/4 tsp. of oregano, and 2 tsp. of sugar to cut the acidity of the tomatoes. I used half and half instead of cream and the sauce thickened up nicely.  -  27 Aug 2009  (Review from Allrecipes USA and Canada)


    Except for the butter, which I didn't use as I didn't feel it was necessary, this is a near classic version of the traditional Italian tomato sauce with vodka and cream. I omitted the red pepper flakes and used tomatoes I had put up from my garden. Simmered the tomatoes for several minutes until slightly reduced and thickened, added the vodka and simmered for another five minutes or so, then stirred in the cream and cooked just until heated through. I served this over breaded veal and farfalle (bowtie) pasta.  -  12 Oct 2010  (Review from Allrecipes USA and Canada)


    i thought this recipe was excellent. i added some garlic and onions the first time i made it, and now i'm going to add some mushrooms. i didn't add as many red pepper flakes as the recipe called for, just sprinkled some in. i couldn't believe how fast and easy this was to make.  -  17 Mar 2002  (Review from Allrecipes USA and Canada)