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Penne a la Vodka  

Pasta in a vodka, tomato cream sauce.

Cal: 793 Fat: 33g Carbs: 97g Protein: 21g Fiber: 5g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • salt ; to taste
  • 2 fluid ounces vodka
  • 1 pound penne
  • 2 tablespoons olive oil
  • black pepper ; to taste
  • 3 cloves garlic ; minced
  • 1/2 medium onions ; chopped
  • 28 ounces tomatoes ; crushed
  • 1 teaspoon basil
  • 1 pint heavy cream
  • 1/4 cup parmesan cheese
  • In My Kitchen

  • Directions

    In a large skillet cook garlic and onion in olive oil until tender, about 1 or 2 minutes over medium heat. Stir in tomatoes, breaking them up. Stir in basil, pepper and salt, simmering for about 15 minutes. Stir in vodka and cook for 15 minutes more. Stir in cream and parmesan cheese and cook for additional 10 minutes. Combine with hot, cooked pasta. Serve with extra parmesan cheese if desired.

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    (No rating submitted) Anonymous User on 2007-10-15

    I tried this with fat-free half and half instead of heavy cream to cut out some of the fat. It's less creamy that way, but you can add more parmesan cheese to compensate, or possibly cook longer to reduce further.

    (No rating submitted) Anonymous User on 2005-12-04

    I made this with chicken, to make chicken a la vodka. Take about 1.5 lbs of boneless skinless breast cutlets (4 or 5 cutlets), pounded 1/4 inch thick, and dredge with flour. Brown on all sides in a skillet and set aside. Add chicken to vodka sauce mixture for the last 10 minutes of cooking.