Penne à la vodka from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on April 16, 2020

    We liked this a lot. I did add half a chilli pepper (not a very hot one) that needed using up, so I can't really comment on how it would have tasted without. Will definitely make it again and I will probably add the chilli again as it worked really well.

  • Charlotte_vandenberg on November 06, 2017

    Superfast and easy dinner. Nice comfort food. This will taste good in every occasion.

  • redjanet on December 27, 2012

    I'd never used vodka in cooking before so I was really intrigued as to how this would taste. It ended up being a very flavourful sauce which went very well with pasta. I didn't have fresh basil unfortunately, but I used dried and added lots of black pepper, which gave it a nice kick. My only minor complaint is that I ended up halving the ingredients as I was only serving my OH and myself and there was still way too much sauce for just the two of us. However, I would definitely make this again as the sauce itself was delicious and it was a quick and easy midweek meal.

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