Vodka Pasta a la Guido

Vodka Pasta a la Guido

Dick 0

"Penne with a rich, spicy pink sauce. Save it for special occasions. Your family or friends will think you slaved for hours to create it. Increase or decrease the red pepper flakes to your taste."

Ingredients 30 m {{adjustedServings}} servings 878 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 878 kcal
  • 44%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 91.9g
  • 30%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 544 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter in large skillet over medium heat. stir in vodka and red pepper flakes; heat for 2 minutes. Increase heat to high, and add drained tomatoes; cook, stirring to break up tomatoes for 5 minutes. Stir in heavy cream, reduce heat to medium high, and cook, stirring for 5 minutes, or until sauce thickens. Stir in grated Parmesan cheese until blended. Toss with cooked penne until evenly coated.
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Reviews 18

  1. 22 Ratings


I cut this recipe in half and sauteed some chopped onion in olive oil (no butter) along with 3 cloves of garlic. I then added 1/4 tsp. of red pepper flakes. I used a 28 oz. can of crushed tomatoes instead of whole and then added 1 Tbsp. of dried basil, 1/4 tsp. of oregano, and 2 tsp. of sugar to cut the acidity of the tomatoes. I used half and half instead of cream and the sauce thickened up nicely.


Except for the butter, which I didn't use as I didn't feel it was necessary, this is a near classic version of the traditional Italian tomato sauce with vodka and cream. I omitted the red pepper flakes and used tomatoes I had put up from my garden. Simmered the tomatoes for several minutes until slightly reduced and thickened, added the vodka and simmered for another five minutes or so, then stirred in the cream and cooked just until heated through. I served this over breaded veal and farfalle (bowtie) pasta.


i thought this recipe was excellent. i added some garlic and onions the first time i made it, and now i'm going to add some mushrooms. i didn't add as many red pepper flakes as the recipe called for, just sprinkled some in. i couldn't believe how fast and easy this was to make.