Penne alla Vodka

    (74)
    35 mins

    Not completely authentic, but it's a simple recipe and delicious nonetheless. A generous measure of vodka is cooked down with prosciutto and vegetables. Tomatoes and cream are added to make a rich sauce for pasta.


    74 people made this

    Ingredients
    Serves: 6 

    • 1 onion, chopped
    • 2 sticks celery, chopped
    • 3 cloves garlic, crushed
    • 4 tablespoons (60ml) olive oil
    • 125g thinly sliced prosciutto
    • 200ml (3/4 cup) vodka
    • 700g Italian passata
    • 1/4 teaspoon dried oregano
    • handful chopped fresh parsley
    • 1 tablespoon dried Italian basil
    • 1/4 teaspoon dried crushed chillies
    • 300ml (2/3 cup) whipping cream
    • 500g penne pasta

    Directions
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large frying pan, heat oil over medium heat. Add onion, celery and garlic and cook until soft. Add prosciutto and vodka. Simmer until almost all liquid has evaporated.
    2. Add passata, herbs and chillies and simmer for 10 minutes.
    3. Stir in cream and heat for 3 minutes.
    4. Meanwhile, cook pasta in boiling salted water until al dente. Drain. Toss penne with sauce and serve immediately.

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    Reviews and ratings
    Global ratings:
    (74)

    Reviews in English (53)

    by
    37

    Excellent sauce! Vodka sauce is one of the simplest dishes ever and tastes like you spent hours. I cut the amount of olive oil in half and didn't use any celery (never saw a vodka sauce that called for it before and didn't want to ruin this), I used 1/4 tsp. of red pepper flakes vs. cayenne pepper and added a couple of tsp. of sugar to cut the acidity of the tomatoes. This was smooth, creamy and delicious - excellent over penne pasta topped with a little shredded parmesan. Serve with a side of garlic bread and you have a meal in no time at all.  -  01 May 2010  (Review from Allrecipes US | Canada)

    by
    20

    This is not a true pasta in vodka sauce although it is a nice variation it is not one that would be found in most Italian restaurants in Italy or in this country. the real one is much easier and has a true classical taste.  -  18 Oct 2001  (Review from Allrecipes US | Canada)

    by
    17

    I followed the recipe exactly and it tasted great.  -  30 Aug 2002  (Review from Allrecipes US | Canada)

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