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Penne in Tomato Vodka Sauce

Course: Main Course


  • 750 gms penne
  • 4 tbsp olive oil
  • 1 pack 375gms skinless sausage/footy franks; sliced
  • 3 shallots; sliced
  • 3 medium garlic cloves; crushed
  • ¾ cup tomato paste
  • ¼ tsp sugar
  • ¼ cup vodka
  • Salt to season
  • Black pepper; to season
  • Chilli flakes; as much as you wish
  • 300 ml heavy cream
  • 4 tbsp unsalted butter
  • 2 tbsp fresh parsley; finely chopped
  • Parmesan; grated for garnish


  • Cook the penne in salted boiling water as per packet instructions; drain (but reserve water) and keep aside.
  • Heat 2 tbsp oil and add the sliced sausages; fry lightly for 1-2 minutes, drain and keep aside.
  • Heat the remaining oil and add the garlic and shallots; sauté till softened.
  • Next add the tomato paste and sugar; cook on low heat for 2 minutes or till the paste turns a vibrant brick red.
  • Then add the vodka and continue to cook on low heat for another 2 minutes (it’s important to cook for 2 minutes so that all the alcohol evaporates leaving behind only the flavour)
  • Next add the cream followed by the pasta and fried sausages; season with salt, pepper and chilli flakes.
  • Add the butter and enough pasta water to get a rich, creamy sauce like consistency.
  • Serve warm with grated parmesan and fresh parsley.