Ingredients
Beef
750g (1.65lb) Lean Beef Mince
1 Tbsp (15ml) Olive Oil
Salt & Cracked Black Pepper
Pasta
350g (12.3oz) Penne
Salted Water for Boiling
Vodka Sauce
1 Brown Onion, Finely Diced
4 Garlic Cloves, Minced
1 tsp (2g) Chilli Flakes
2 Tbsp (30g) Tomato Paste
80ml (1/3 cup) Vodka
400g (14oz) Crushed Tomatoes
200ml (3/4 cup) Thickened Cream
40g (1/2 cup) Parmesan, Finely Grated
Salt & Cracked Black Pepper
To Serve
Extra Parmesan
Fresh Basil Leaves
Chilli Flakes
Cracked Black Pepper
Method
1
Bring a large pot of salted water to the boil and cook penne until just under al dente — 1 minute less than packet instructions. Reserve 250ml (1 cup) of pasta water before draining.
2
Heat olive oil in a large wide pan over high heat. Add beef mince and season with salt and pepper. Do not stir for 2 minutes — let a crust form on the bottom. Break up and cook until moisture has evaporated and mince is caramelised. Push to the side of the pan.
3
Reduce heat to medium. Add onion to the pan alongside the beef and cook for 3 minutes until softened. Add garlic and chilli flakes and cook for 60 seconds until fragrant.
4
Add tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly.
5
Pour in the vodka and stir to deglaze the pan — scrape up all the brown bits from the bottom. Let it reduce for 2–3 minutes.
6
Add crushed tomatoes and bring to a simmer. Cook for 5 minutes until the sauce deepens in colour and flavour.
7
Lower the heat and pour in the cream. Stir to combine and simmer gently for 3 minutes until rich, glossy and slightly thickened.
8
Add pasta and toss to combine, adding splashes of reserved pasta water until the sauce is silky and coats every piece of penne evenly.
9
Remove from heat and stir through parmesan until melted and glossy. Taste and adjust seasoning.
10
Divide evenly across 5 containers and finish with extra parmesan, fresh basil, chilli flakes and cracked black pepper.
Chef's Tips
Cook the tomato paste before adding any liquid — it deepens the flavour and removes the raw tomato taste.
The vodka lifts and balances the tomato flavour while adding depth. Most of the alcohol cooks off as it simmers.
Always reserve pasta water before draining — the starch emulsifies the sauce and gives the pasta a glossy finish.
Storage & Reheating
Store in the fridge for up to 4 days. Cool completely before sealing containers.
Reheat in the microwave with a splash of water and stir well to loosen the sauce back up.
