Pasta with spicy vodka tomato cream sauce

    25 min

    Sausages, tomatoes, vodka and cream are simmered together to make this rich, meaty pasta sauce.

    4 people made this

    Serves: 8 

    • 450g penne pasta
    • 4 tablespoons extra virgin olive oil
    • 200g Italian sausages
    • 4 cloves garlic, minced
    • 1/2 teaspoon chilli flakes
    • 800g passata or sieved tomatoes
    • 3/4 teaspoon salt
    • 2 tablespoons vodka
    • 120ml double cream
    • 1/2 bunch fresh parsley, chopped

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In large frying pan, heat oil over moderate heat. Remove casing from sausage and add to frying pan. Cook, breaking up the sausage meat, until brown. Add garlic and chilli flakes and cook, stirring until garlic is golden brown.
    3. Add tomatoes and salt; bring to the boil. Reduce heat and simmer 15 minutes.
    4. Add vodka and cream and bring to the boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

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    Reviews & ratings
    Average global rating:

    Reviews in English (1088)


    If I could give this recipe more than five stars I truly would. It is restaurant quality, in fact it is just as good as the Vodka tomato sauce I adore at Maggiano’s restaurants in Chicago and Naperville. I did make a few changes, not because the recipe required it, but basically to allow for my own pantry ingredients. I used chopped diced tomatoes, not crushed and used Gnocchi as my pasta of choice. I also used a griddle to cook the sausage so managed to cut out the ¼ cup of olive oil, once cooked I added the sausage, garlic, tomatoes, red pepper flakes to a dry skilled and followed the rest of the recipe as written. This really was one tasty meal. Thank you for sharing!!!  -  12 Jan 2013


    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 everything else. I also upped the vodka quantity to 1/4 of a cup and upped the heavy cream to 3/4 of a cup. I completely omitted the salt. I used Contadina crushed tomatos with roasted garlic. The meal was definitely "restaurant quality"  -  11 Nov 2002  (Review from Allrecipes US | Canada)


    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 different way by making it a lowfat dish. I substituted turkey sausage, and instead of heavy cream, I used half and half blended with 1 tsp. of corn starch. It was a fantastic lower fat variation and tasted just as good as the original.  -  05 Dec 2006  (Review from Allrecipes US | Canada)