Penne Russo a La Vodka With Basil Cream Sauce

Total Time
Prep 5 mins
Cook 30 mins

This receipe was adapted from Marianne. It is a rich dinner, elegant enough to be served at a dinner party. I serve it with an individual anti-pasta salad as a first course and crusty french bread.

Ingredients Nutrition


  1. Cook pasta in a large pot of boiling lightly salted water for about 8-10 minutes or until al dente and then drain.
  2. Heat oil in large skillet or wok over medium heat.
  3. Saute garlic, prosciutto, and red pepper flakes for 1 minute.
  4. Stir in tomatoes and tomato paste and cook for 3 minutes.
  5. Stir in vodka and cream and simmer for 15 minutes.
  6. Stir in Parmesan and chopped basil.
  7. Add pasta and toss until evenly coated.
  8. Serve with additional Parmesan cheese if desired.
Most Helpful

This did not work out for me...It had too much of a vodka taste to the sauce...I do not know if I put too much in or did not cook it out long enouph....the vodka taste was too overpowering..I used grey goose vodka but will try again by cutting vodka in half.

CIndytc April 12, 2010

oh yummm. Due to a pork allergy I substituted chicken, still delicious.

gandafinley April 01, 2010

This was pretty tasty, but I also thought it needed a little something else. Maybe onions would be a nice addition. I will definitely try again. I may also try pancetta in place of the proscuitto. Made for Think Pink 2009 Tag Game.

JackieOhNo! October 14, 2009