Penne with vodka and spicy tomato cream sauce from Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy by Patricia Wells

  • heavy cream
  • parsley
  • penne pasta
  • canned tomatoes
  • vodka
  • dried red pepper flakes

Where’s the full recipe - why can I only see the ingredients?

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

  • Running_with_Wools on November 23, 2020

    The best spicy vodka sauce method and recipe I've found. When I make this for company, they always beg for the recipe. I use Rao's marinara sauce as the base, but add garlic and red chile flakes to it.

  • Lepa on November 01, 2016

    This is the recipe I have been using for penne with vodka sauce for years. I've tried many others and always come back to this one.

  • Rinshin on July 06, 2016

    Terrific tasting with robust taste of tomatoes from 20 to 25 min of reduction with garlic and hot pepper flakes. Used fire roasted tomatoes. Just the hint of vodka and richness from cream. Cooked penne al dente and that was perfect for this sauce. Served with steamed asparagus. Certainly repeating this quick but delicious recipe.

  • JKDLady on January 05, 2013

    I'm not sure about this recipe. It was pretty, but I didn't get a strong flavor at all. I didn't get spicy. I suppose I could've added more hot pepper flakes, but it just didn't seem to be going in the direction of spicy; it was more creamy than spicy. I guess I would make it again, but I would alter the recipe significantly, which would really be my own recipe at that point.

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