This recipe became very popular in Italy between the end of the 70s and throughout the 80s.
I often ate it when I was a guest at school friends’ houses, while my mother never made it.
I still like them a lot, perhaps because they remind me of my childhood, but without the smoked bacon.

Penne alla Vodka

  • Preparation time: 20 minutes
  • For 4 people
  • Difficulty: Easy recipe

  • Ingredients
  • 400 g of penne 
  • 1 white onion 
  • 1 piece of fresh chili pepper 
  • 50 ml of vodka 
  • 330 g of peeled tomatoes 
  • 100 g of double cream 
  • Extra virgin olive oil to taste 
  • Salt to taste 
  • Parsley to taste
  1. Instructions
  2. Wash and finely chop the onion.
  3. Wash, dry and finely chop the parsley.
  4. Pass the peeled tomatoes through a food mill.
  5. Boil the water in a saucepan and salt the boiling water and toss the pasta.
  6. In a large pan with oil, sautéed the onion and chili pepper over low heat for ten minutes. Remove the chili pepper and deglaze with vodka.
  7. As soon as the alcohol has evaporated, add the pureed tomato pulp and cook for another ten minutes.
  8. Add the double cream and season.
  9. Drain the penne “al dente” and pour them into the pan with the sauce. If necessary, stir in some pasta cooking water. Salt if necessary.
  10. Serve with the chopped parsley.

Tips to ensure the success of the dish:

  • The onion must be sautéed over low heat and for a long time to ensure it is easily digestible. Cover for the first few minutes so that it releases its water, and then uncovered. If it starts to sizzle too soon, you can add some water.
  •  To best cook the pasta, 1 US quart of water must be considered for every serving
  • The cream should be added only at the end.