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Donal Skehan
Vodka Penne Pork Ragu | DonalSkehan.com
  • recipes

Vodka Penne Pork Ragu

April 07

This is one of my absolute favourite weeknight pasta dishes, its Vodka Penne with a bit of a twist. I’ve added some pork sausage to give the creamy sauce a meaty ragu and it really is the ultimate comfort food.

  • time 45 mins
  • serves Serves 4
  • video
Method
  1. Heat the oil in a large sauté pan over a medium heat. Add the sausage and using a wooden spoon break it up into smaller pieces, fry for 6-8 minutes until golden brown. Add the fennel seeds to this along with the garlic.
  2. Add the vodka followed by the tomatoes, tomato purée and cream, stir to combine. Simmer for 20-25 minutes until the sauce has reduced a little. Season to taste.
  3. Bring a large pot of water to the boil. Season and once boiled add the penne. Cook according to packed instructions. Once the pasta has cooked stir it through the sauce. Serve in bowls topped with the parmesan, parsley, and black pepper.

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Ingredients

1 tbsp olive oil 

1 ¼ lbs pork and fennel sausage removed from skin

2 tsp fennel seeds, crushed 

2 garlic cloves, sliced 

4 tbsp vodka 

14.5oz tin finely chopped tomatoes 

2 tbsp Tomato purée 

1 cup double cream  

1 & ½  cups penne pasta

2 tbsp parmesan, finely grated 

Large handful flat leaf parsley, roughly chopped 

Sea salt and freshly ground black pepper

1 tbsp olive oil 

550g pork and fennel sausage removed from skin

2 tsp fennel seeds, crushed 

2 garlic cloves, sliced 

4 tbsp vodka 

1 x 400g tin finely chopped tomatoes 

2 tbsp Tomato purée 

250ml double cream  

350g  cups penne pasta

25g parmesan, finely grated 

Large handful flat leaf parsley, roughly chopped 

Sea salt and freshly ground black pepper

5
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photo
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