Pasta alla vodka, with pork and sprouts

Name: Pasta alla vodka, with pork and sprouts
Yield: 2 servings
Cuisine: British
Ingredients: half onion, finely chopped (or one banana shallot); 3 garlic cloves, crushed; 1/4 tsp chilli flakes; 100 g tomato purée; 5 tbsp vodka; 100 ml single cream (or double cream); 225 g penne or rigatoni pasta; 30 g grated parmesan; small handful of basil - a mix of chopped and whole leaves; 4 pork sausages, cut into chunks; Pack Brussels sprouts, chopped and shredded

Matthew J Williams @matt

Bristol, UK

Sorry if this recipe is poorly written. I had to re-write it after Cookpad discarded my first version. Very very annoying. It looks like we're no longer able to write the recipe text on desktop, and then switch to phone to add photos to it.

Matthew J Williams @matt

Saved

Ingredients

2 servings

For the sauce
halfonion, finely chopped (or one banana shallot)
3garlic cloves, crushed
1/4 tspchilli flakes
100 gtomato purée
5 tbspvodka
100 mlsingle cream (or double cream)
The rest
225 gpenne or rigatoni pasta
30 ggrated parmesan
small handful of basil - a mix of chopped and whole leaves
4pork sausages, cut into chunks
Pack Brussels sprouts, chopped and shredded

Saved

Steps

1

Here are some ingredients.
2

[Sausages and sprouts]
Do this step in parallel with the other tasks.
Heat oil on a frying pan and begin frying the sausage meat. After 5 minutes, add the sprouts. Then cook all together for another 10 minutes.
3

[The sauce]
Heat the oil in a large sauce pan. Add the onions and a large pinch of salt. Gently fry over a low heat for 10 mins or until softened and translucent.
4

[The pasta]
Cook the pasta in salted water following pack instructions. Depending on the pasta, this will take 8 to 15 minutes.
5

[The sauce]
Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Cook long enough to burn away the alcohol taste.
Quickly stir through the cream to combine, then remove from the heat.
6

[Combine]
Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it’s a little dry). Season to taste.
Add the sausage and sprout mix.
7

[Serve]
Serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

Saved

Cooksnaps

Saved

Matthew J Williams @matt

on July 18, 2025 08:04

Bristol, UK

Comments

Genna @genlato_

July 18, 2025 16:23

Hey Matthew! Genna from the Cookpad Team here: I'm really sorry about this experience! I've flagged it with our team so we can figure out what went wrong. Thanks for letting us know!

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