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Penne rigate alla vodka
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50g unsalted butter
100g cooked ham, sliced
2 tbsp tomato purée
1 tbsp flat leaf parsley, chopped
5 tbsp double cream
3 tbsp vodka
300g penne rigate
1. Melt the butter in a small saucepan over a low-medium heat, add the ham, tomato purée and ½ the parsley, season and cook, stirring occasionally, for about 10 minutes. Stir in the cream and vodka and simmer for about 1-2 minutes, until the alcohol has evaporated.
2. Meanwhile, cook the penne in a large pan of salted, boiling water, until al dente. Drain and transfer to a warm serving dish. Stir in the sauce, scatter with the remaining parsley and serve.
Typical values per serving:
This recipe was first published in August 2015.