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Penne with Tomato Vodka Sauce
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Recipe Information


  • 2 Tbsp (30 ml). olive oil
  • 4 cloves garlic
  • 6 ounces sliced prosciutto or Canadian bacon
  • 3 green onions, trimmed, thinly sliced
  • 1/2 tsp (2 ml). cayenne pepper
  • 1/4 cup (60 ml) vodka
  • 1 29 oz (812 grm). can crushed tomatoes
  • 3/4 cup (175 ml) heavy cream
  • 1 tsp (5 ml) salt
  • 1 lb (.5 kg). penne pasta or any heavier tube-type
  • Heat oil in medium-size saucepan over low heat.
  • Add garlic; cook, stirring occasionally, for 8 minutes, making sure garlic doesn't burn.
  • Add prosciutto, green onion, cayenne pepper and vodka; cook for 4 minutes over medium heat.
  • Add tomatoes; cook, stirring occasionally, for 15 minutes.
  • Add cream and salt; cook 3 more minutes.
  • Meanwhile, cook penne in a large pot of lightly salted water until al dente, firm but tender. Drain well.
  • Toss sauce and pasta to coat evenly.
We really enjoyed this. Tried it one time with condensed milk instead of the heavy cream. Don't--it really needs the cream to get the right consistancy in the sauce. I was trying to cut the fat calories. If you like it plan to cut the calories somewhere else.

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