Penne Pasta in Creamy Vodka Tomato Sauce with Mushrooms

Ingredients

• 15 mlolive oil
• ½ mediumonion, diced
• 4 clovesgarlic, minced
• 397 gtinned tomatoes
• 180 mlvodka
• ½ teaspooncrushed red pepper
• 1 teaspoonbasil; use more if using fresh basil
• ½ teaspoonoregano
• 120 mlmushrooms, sliced
• 120 mldouble cream
• 120 mlhalf-and-half
• ¾ teaspoonsalt, or more to taste
• 227 gpenne pasta (use gluten-free brown rice penne for a gluten-free version)
• 25 gParmesan, freshly shredded

Instructions

1. 1

   Soften the aromatics

   Heat the olive oil in a large frying pan over a medium heat. Add the onion and garlic and sauté until the onion softens.

2. 2

   Mix the sauce

   Take the pan off the heat and add the tomatoes, vodka, crushed red pepper, basil and oregano. Break up the tomatoes if needed, then mix everything together.

3. 3

   Simmer the sauce

   Bring the mixture gently to a medium heat, then lower the heat and simmer, covered, for about 20 minutes, stirring occasionally, until the sauce thickens. During the final 10 minutes, add the mushrooms and continue simmering.

4. 4

   Stir in cream

   Keep the sauce over a low heat and stir in the double cream and half-and-half until evenly combined. Season with ¾ teaspoon of salt, or more to taste.

5. 5

   Cook the pasta

   Meanwhile, cook the pasta according to the packet instructions. Rinse it under cold water and drain to stop it cooking and help prevent it becoming too soft. Add the pasta to the sauce and warm everything through over a low heat.

6. 6

   Finish with Parmesan

   Serve the pasta in individual portions, topped with freshly grated Parmesan.

What is vodka sauce?

Vodka sauce is a creamy tomato sauce associated with Italian-American cooking. In this version, tomatoes simmer with vodka and herbs before cream is stirred in.

Mushrooms add another savoury element, while penne catches the sauce in its ridges and hollow centres. The result is a comforting pasta that can be made in about 30 minutes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 13g protein, 55g carbs, 20g fat.

The penne provides most of the carbohydrates, while the cream, half-and-half, olive oil and Parmesan contribute much of the fat. The pasta and Parmesan also contribute protein. For a more balanced plate, serve a generous side of green vegetables or salad with each portion.

Build the tomato base

Aromatics: soften the diced onion and garlic in olive oil first, so they become tender before the liquid ingredients go in.

Tomatoes and herbs: break up the tinned tomatoes if needed, then mix them with the vodka, basil, oregano and crushed red pepper before simmering.

Simmer gently

Low heat: once the sauce reaches a gentle simmer, keep it covered and stir from time to time as it thickens. A steady, gentle simmer helps the sauce reduce without catching.

Mushrooms: add them for the final 10 minutes of the roughly 20-minute simmer, as directed, so they cook in the sauce without being added at the start.

Finish with cream

Cream: stir in the double cream and half-and-half over a low heat, mixing until the sauce looks even. Season with the stated ¾ teaspoon of salt, then taste and add more if needed.

Keep the sauce at a low heat after adding the dairy; the recipe calls for warming it through rather than bringing it to a boil.

Cook the penne

Pasta water: cook the penne according to its packet, since cooking times can vary by brand. Drain and rinse it with cold water as specified in the method.

Final warming: add the rinsed pasta to the sauce and reheat gently until everything is hot. Finish each serving with freshly grated Parmesan.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the creamy sauce. Serve them alongside rather than mixing them into the pasta.

If you want another side, warm bread is useful for scooping up any sauce left on the plate.

Recipe notes & tips

• Dice the onion and mince the garlic before heating the oil so they can be added together.
• Keep the covered sauce at a gentle simmer and stir it occasionally as it thickens.
• Add the mushrooms during the final 10 minutes of simmering, as directed.
• Rinse and drain the cooked pasta before adding it to the sauce to follow the recipe's method.
• Grate the Parmesan just before serving for a fresh finish.

Variations

• Gluten-free penne: use gluten-free brown rice penne as suggested in the ingredient list.
• Fresh basil: use more fresh basil than the dried amount, as noted in the recipe.
• Milder sauce: reduce the crushed red pepper to suit your preference.
• Extra mushrooms: add more sliced mushrooms if you would like them to be more prominent.
• Herb finish: scatter a little extra basil over the pasta when serving.

Common mistakes to avoid

• High simmer: a vigorous boil can make the sauce catch; keep it gently simmering over low heat.
• Skipping the stir: the sauce can settle as it reduces; stir it occasionally while covered.
• Adding mushrooms too early: they are intended for the final 10 minutes of simmering.
• Boiling after adding cream: keep the sauce over low heat and warm it through gently.
• Overcooking the pasta: follow the packet timing, then rinse and drain it as directed.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan or microwave until piping hot; add a small splash of water if the sauce has thickened.

Frequently asked questions