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Vodkow Cream Pasta, inspired by love, from Springbrook Kitchen

Part of the pleasure of working at Dairy Distillery is meeting the local makers and residents of Almonte and Mississippi Mills, not to mention the many who travel from far and wide. We 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. The 3rd annual event will take place in Almonte on April 4-5, 2020, at the beautiful and historic Mississippi Valley Textile Museum. Vodkow is proud to support these artists and share samples with the 2,000+ attendees.

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 special Valentine's Day meal. He has shared the beautifully designed recipe card along with helpful tips to help you recreate Vodkow Cream Pasta. We hope you'll give it a go and let Vodkow inspire you in your meal and beverage planning.

Don't forget to share your creations with us and our community.

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

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Vodkow Cream Pasta

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
  • 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.


  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 Vodkow to the pan (3 turns around the pan in a steady stream will equal about 1 cup).
  2. Reduce Vodkow 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.
  3. 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.
  4. 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.

Serving Note

  1. 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.
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