Penne pasta in vodka blush sauce

Penne with Vodka-Blush Sauce


Ingredients for 2 portions:

1/2 cup whipping cream,
1 cup pomodoro sauce,
30 ml. vodka,
3 slices smoked salmon,
1 tsp. salmon (or lumpfish) roe,
1 tbsp. finely chopped onion,
1 tbsp. capers,
salt and pepper to taste,
1 tbsp. butter,
250 gr. dry penne pasta.


1. Heat the butter in a medium frying pan and sauté the onion.

2. Add the diced smoked salmon, and after 1 minute add the vodka, while keeping your face at a safe distance, just in case the pan catches fire.

3. Add the pomodoro sauce, the cream and the capers, and reduce the sauce to almost half.

4. In the meantime, boil the penne according to package instructions and toss it with the sauce.

5. Toss well in order to coat the pasta with the sauce.

6. Taste, and if needed add some salt before serving.

7. Sprinkle with chopped parsley if desired.

8. Garnish with the salmon roe and fresh thyme.

Tip: Fresh, diced salmon filet works perfectly for this recipe, in place of smoked salmon.

This recipe will taste fine even if you skip the vodka, or just have the vodka "on the side".

By the way, I used to order all kinds of cooking alcohols and they were much cheaper than buying them from the liqueor store. If you are Chef in a restaurant, or the owner, it is worth it to research this online, especially if you use a lot of coffee liqueor for tiramisu, vodka for vodka sauce, etc.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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