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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (316g) Recipe makes 8 servings |
||
| Calories 417 | ||
| Calories from Fat 118 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.2g | 20% | |
| Saturated Fat 5.8g | 29% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 436mg | 18% | |
| Potassium 707mg | 20% | |
| Total Carbohydrate 60.1g | 20% | |
| Dietary Fiber 9.3g | 37% | |
| Sugars 7.9g | ||
| Protein 6.5g | 13% | |
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Creamy Pink Vodka Sauce with Penne
By: ~Rita~
Nov 11, 2003
Creamy,Rich,and Smooth vodka sauce. Quick and easy!
SERVES 8
Ingredients
- 1 lb penne pasta, cooked aldente
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 4 cloves garlic, crushed and chopped
- 2 (28 ounce) cans crushed tomatoes
- 1 pinch hot pepper flakes
- 3/4 cup vodka
- salt and pepper
- 2 tablespoons fresh parsley, chopped
- 3/4 cup heavy cream
- parmigiano-reggiano cheese
Directions
1
Put the olive oil into the pan and add the onions and garlic.2
Turn on the heat to medium-low and gently cook for a few minutes.3
Add the red pepper flakes cook 1 minute add crushed tomatoes.4
Raise the heat to medium and bring the mixture to a boil.5
Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat.6
Add the cream and lower the heat, add drained pasta and toss in parsley.7
Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater.8
Serve immediately sprinkled with more parmesan, and red pepper flakes.
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Featured Reviews for This Recipe
From: Blue Skies
On Oct 12, 2008
This sauce by itself I also thought was a little bland, I had to tweak it as well. Added a little more cream and parmesan cheese to taste, also 2 dashes italian seasonings, and 4-6 leaves fresh minced italian basil. That did the trick for our tastebuds! Also it tasted much better after simmering with the pasta (I cooked it very al dente before adding) in it for about 30 minutes, all the flavors finally came together. Thanks for the recipe!
From: Eat! Eat! You're skin and bones!
On Oct 7, 2008
Tried this tonight and it was okay. I tweaked the recipe a bit (halved the crushed tomatoes, onions, vodka) but I don't think that affected it too much. Maybe because I don't know how vodka sauce tastes, I was expecting something more. This is an okay sauce, but I will likely stick to either marinara or cream sauce (but not a mix) and will keep the vodka in a cocktail on the side!
From: HollyGolightly
On Oct 6, 2004
This is exactly how I've made my vodka sauce for years (except I use one can of tomatoes and a 1/2 cup each of vodka and cream - which makes PLENTY of sauce!). I always include this in the menu whenever I'm cooking dinner for new friends. It's a sure-fire winner every time. It's just a little bit different than your typical pasta sauce - zesty and bite-y and wonderful!
From: HollyJane
On Feb 18, 2004
Very tasty. I followed the recipe exactly, except that I added a little more garlic. Next time, I may cut this recipe in half since it made A LOT! I served it with No Garlic Garlic Bread (No Garlic Garlic Bread)-- great combination!
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