Penne alla Vodka

Pasta tubes with vodka

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

This is a fashionable pasta dish in Rome. It is adapted from an older Italian recipe that was made with grappa. The alcohol is burned off and a pleasantly warm taste remains.


  • 4 tablespoons (4 X 15 ml spoon) olive oil
  • 1 medium-size onion, chopped finely


Heat the oil in a frying pan and sauté the onion and chilli pepper until soft. Add the tomatoes, salt and pepper and the pinch of sugar. Warm the vodka in a small saucepan. Pour the heated vodka into the frying pan and set alight. When the flame dies out, add the cream and stir until the sauce has thickened.

At the same time cook the pasta ‘al dente’, drain and turn into a heated servin