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Penne with Spicy Vodka Tomato Cream Sauce

Rated as 4.66 out of 5 Stars

"A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors."
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Ingredients

25 m servings 435 cals
Original recipe yields 8 servings

Directions

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  • Prep

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  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 large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
  3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
  4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 435 calories; 18.4 g fat; 52.7 g carbohydrates; 13.3 g protein; 29 mg cholesterol; 544 mg sodium. Full nutrition

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Reviews

Read all reviews 1066
  1. 1578 Ratings

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Most helpful positive review

I think a good start to any a la vodka sauce is the pancetta. I started this recipe by browning 6 slices of pancetta without any oil and adding the sausage to the drippings, then launched into e...

Most helpful critical review

In spite of the good reviews this recipe gets, neither DH nor I was a big fan. Maybe we just don't like vodka sauce. Had only had it once before (the jarred stuff from Trader Joe's), but still...

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I think a good start to any a la vodka sauce is the pancetta. I started this recipe by browning 6 slices of pancetta without any oil and adding the sausage to the drippings, then launched into e...

This recipe is top-notch and would rival any Penne a la Vodka that you'd order in an Italian restaurant. I prepared it almost to the letter, and it was perfect. I have also tried this a differ...

I changed this recipe. 3 tablespoons of white wine instead of vodka, added spinach, tomato sauce and extra red pepper flakes, simmered the sauce 30 minutes and melted parmesean and feta cheese. ...

I frequently do a sausage pasta with a fresh sauce but never occurred to me to do a vodka cream version. Great! My only alteration is in the pasta choice. Pardon, but I am a particular snob i...

This was good although I have had better sauces but I must say I liked the addition of the sausage. It actually tasted better the next day. I would make it again. The ony thing is I reduced the ...

All the signs of greatness: Tastes really good, is fast and easy, and also pretty darn inexpensive! I went a little easy on the crushed red pepper (it was still nice and spicy), and topped eac...

I browned the sausage separately and then added it to the sauce. For the sauce I sauteed some onion, used 1/4 c. of vodka, 1 c. of whipping cream, and added some fresh basil. Overall, I think ...

My family loved this. I thought it was very similar to Bowties w/Sausage, Tomatoes & Cream (also on this site) and may consider using that recipe as my base vodka sauce. I followed the direction...

This was wonderful and so quick and easy!! I did drain the sausage and also added the cream after bringing the vodka to a boil (wasn't sure about cream boiling and curdling). I only had hot it...