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Penne alla Vodka

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5 from 9 reviews


    • 450g rigatoni pasta
    • 2 tablespoons butter
    • 1 large shallot, minced
    • 2 large garlic cloves, minced
    • 1tsp chilli flakes
    • 2tbsp tomato puree
    • 1 tin crushed tomatoes (I like Mutti)
    • 75ml vodka
    • 150ml double cream
    • 100g grated parmesan cheese plus more for serving
    • salt and pepper to taste
    • chopped basil to taste


  1. In a large pan of boiling salted water, cook the pasta according to the pack instructions.
  2. In a large frying pan melt the butter over a medium heat. Add the minced shallot, garlic and chilli flakes and cook for 3 minutes, stirring often.
  3. Add the tomato puree to the pan and cook for 2minutes. Add the crushed tomatoes and vodka to the pan and stir everything to combine. Simmer for 10 minutes.
  4. Stir in the double cream and parmesan and simmer for another 5 minutes. Season the sauce to taste.
  5. Drain the pasta, reserving a some of the pasta water and stir the pasta through the sauce. Add a little of the pasta water to loosen the sauce if needed.
  6. Top with grated parmesan cheese, chopped basil and more crushed chilli flakes if desired.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: entrées
  • Method: Stove Top
  • Cuisine: Italian