[[ recipeID=recipe-8kh2gu8a5, title=Vodkow Cream Pasta ]]

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Vodkow Cream Pasta

Vodkow had the pleasure of a visit from Almonte locals Eileen Hennemann and Allan Stanley who are partners in life and in work at Hennemann Stanley Design. Eileen is also a talented artist and part of The Ten Collective that brings together 10 Canadian artists of diverse backgrounds to show their latest work. 

Following their distillery tour and armed with a bottle of Vodkow as inspiration, Allan took his 15-year passion for cooking with local ingredients and got to work in his Springbrook kitchen to create a pasta dish!

We thank Allan for lovingly incorporating Vodkow into a perfect date night meal.

Servings: 4


  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hours 0 mins




  • 4 tbsp extra-virgin olive oil, once around the pan in a slow stream
  • 1 tbsp butter
  • 2 cloves, garlic, minced
  • 2 shallots, minced
  • 1 cup Vodkow Vodka
  • 1 cup chicken stock
  • 1 can crushed tomatoes (32 oz can)
  • *coarse sea salt and pepper
  • 16 oz pasta, such as penne rigate
  • ½ cup heavy cream
  • 20 leaves fresh basil, shredded or torn
  • Fresh Parmigiano-Reggiano (block)
  • Crusty bread or rolls
  • Additions: Chicken or shrimp can be added to this recipe. Slices of briney black olives would also be a delicious flavour addition.


Step one

  1. Heat large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté shallots for 3-5 minutes to develop their sweetness (careful not to colour the shallots). Add Vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup).

Step two

  1. Reduce Vodkow Vodka by half, this will take 2-3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble then reduce heat to simmer. *Season with salt and pepper. Taste after each addition.

Step three

  1. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Step four

  1. Stir cream into sauce. When sauce returns to a bubbling simmer, remove it from heat. Drain pasta. Toss hot pasta with half of the sauce and basil leaves. After plating, top pasta with 2-3 tbsp of sauce and fresh grated Parmigiano-Reggiano. Serve with crusty bread or rolls.

Springbrook Extras

  1. Create a nice crunchy topping for any dish by lightly cooking minced garlic in a little olive oil and then adding Panko Japanese breadcrumbs, stirring to incorporate all ingredients. Stir constantly until the breadcrumbs acquire a “mahogany” patina. Remove from pan to stop cooking (store in fridge when not using). Sprinkle a teaspoon on top of pasta when adding freshly grated Parmiggiano-Reggiano.


This recipe will make enough for four people. If you plan a romantic evening just for two, reserve half the sauce to freeze for another dinner before the addition of basil, and only cook ½ to ⅔ pound of penne rigate.