Penne a la Vodka



1 lb penne pasta, cooked

Red sauce:
2 tablespoons unsalted margarine
2 tablespoons extra virgin olive oil
½ chopped onion
1 teaspoon dried sweet basil
1 teaspoon dried oregano
1 teaspoon crushed garlic
¾ cup canned crushed tomatoes or canned tomato sauce
Salt and pepper to taste

White sauce:
1 ½ cups heavy cream
1 clove garlic, crushed
½ cup grated parmesan cheese
2 tablespoons vodka (optional)


Prepare the red sauce first. In a large saucepan over medium-high heat, sauté onions in margarine and olive oil until translucent. Add basil, oregano and garlic to the onions. Mix well with a wooden spoon and cover pan. Allow onions to simmer in the spices for about 3 minutes. Uncover pan and add canned tomatoes. Add salt and pepper to taste. Mix well, lower heat and partially cover pot. Allow the red sauce to simmer for about 35-40 minutes.

Optional: when the red sauce has finished cooking, use a hand blender and blend the onions and tomatoes until smooth.

To prepare the white sauce, place the heavy cream in a large saucepan over medium-high heat. Allow the cream to come to a boil. Reduce heat and add the garlic and parmesan cheese. Allow to simmer for about 5 minutes until it thickens slightly. If you would like a thicker sauce, add more parmesan cheese.

For the pink sauce: When the white sauce has finished simmering, raise the heat to medium-high. Add red sauce to white sauce. Using a wooden spoon, stir the two sauce together until you get a very pink sauce. Add the vodka and let sauce simmer for another 3-5 minutes. Remove from heat and pour over hot penne pasta. Mix pasta with the sauce until well coated. Serve with extra parmesan cheese and sprinkle basil on top.

Makes 4 servings

4 thoughts on “Penne a la Vodka

  1. This recipe is fantastic. I served it Shavuos and my guest couldn’t get enough. What’s great is that red sauce and the cream sauce are great on their own, as well. My kids were licking the bowl!!! They already begged me to make it again. Definately a keeper!!!

  2. i loved this recipe! it’s way better than a restaurant’s! i would definitely recommend it!