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Donal's vodka penne pork ragu

It’s an unlikely food combination, but trust us it works! You may have heard of vodka pasta, but you won’t have had it the Donal way. His version boosts the creamy tomato sauce with flavours of fennel and chunks of pork sausage- the perfect weekend comfort food! 

Donal’s vodka penne pork ragu

Serves: 4


1 tbsp olive oil

550g pork and fennel sausage, skin removed

2 tsp fennel seeds, crushed

2 garlic cloves

4 tbsp vodka

1 x 400g tin finely chopped tomatoes

2 tbsp tomato puree

250ml double cream

350g penne pasta

25g Parmesan, finely grated

Large handful of flat leaf parsley, roughly chopped

Sea salt and freshly ground black pepper


1. Heat the oil in a large saute pan over a medium heat.

2. Add the sausage and, using a wooden spoon, break it up into smaller pieces. Fry for 6-8 minutes or until golden brown. Add the fennel seeds and the garlic.

3. Add the tomato puree and stir through. Next add the vodka followed by the tomatoes, and cream. Stir to combine. Proceed to simmer for 20-25 minutes or until the sauce has reduced a little. Season to taste.

4. Bring a large pot of water to boil. Season and, once boiling, add the penne. Cook according to pack instructions. 

5. Once the pasta has cooked, stir it through the sauce.

6. Serve in bowls topped with the Parmesan, parsley, and black pepper.

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