Penne alla Vodka

Catherine Fulvio adds an interesting twist to this pasta dish


  • 1 tblsp olive oil, extra virgin
  • 1 ½ red chilli, finely chopped
  • 2 tblsp tomato puree
  • 4 tblsp water
  • 4 tblsp vodka
  • 250 ml double cream
  • 75 g freshly grated parmesan
  • freshly ground black pepper
  • 300 g penne


  1. Cook pasta according to the package instructions. Add the olive oil to a large frying pan, big enough to also hold the cooked pasta.
  2. Add the chilli, sauté for 1 to 2 minutes and add tomato puree and the 4 tsp of water.
  3. Simmer over low heat for 1-2 minutes stirring frequently with a wooden spoon to prevent it from sticking to the pan and burning. If need be, add more water.
  4. Add the cream to the tomato mixture, stirring. Add the vodka and simmer for about 3 minutes more.
  5. Drain pasta and transfer to pan with sauce, then add the parmesan cheese.
  6. Mix thoroughly, taste for seasoning and transfer to a warm bowl.


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