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5 from 1 vote

Secret Recipe Club December

Vodka Tomato cream sauce with penne pasta 1 tsp fresh parsley 1 tbsp fresh basil 2 tbsp greek yogurt (coconut or cow - soy tends to give a bad aftertaste)
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Cuisine: Italian
Servings: 6
Author: Angela Roberts


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 onion diced
  • 2 32 ounce cans whole San Marzano tomatoes
  • 1/2 cup vodka
  • handful fresh parsley
  • few fresh basil leaves if you have it, don't use dried
  • 1 cup heavy cream
  • 1 cup parmesan cheese freshly grated
  • 1/2 teaspoon crushed red pepper
  • 1 pound of penne pasta


  • Heat olive oil in sauce pan. Put in onion and garlic until onion is softened, but don't let garlic burn.
  • Chop tomatoes and add tomatoes and juice into pot.
  • Add in fresh herbs such as parsley and basil (remove later)
  • Cook for twenty minutes.
  • Add in vodka and cream.
  • Stir, simmering on low for twenty more minutes.
  • Stir in a 1/4 cup freshly grated parmesan cheese
  • Add in crushed red pepper
  • Cook pasta to a few minutes before pasta is done.
  • Drain pasta reserving 1/3 cup of pasta water.
  • Add pasta to sauce. You might also add in pasta water if needed.
  • Finish cooking pasta in the sauce.
  • Serve with more parmesan cheese