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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% | |
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: Cooks4_6
On Jul 6, 2009
This recipe is fabulous! My BFFs and I made it for dinner last night for 16 people while on vacation! Quick, easy and tasty! We used 1/2 and 1/2 and added a bit of parmesan cheese. Also used dried parsley because the grocery store was out of fresh. Even the kids liked this one! Thanks for posting a winner of a recipe!
From: mamat2u
On May 16, 2009
I LOVED this recipe! and so did my guest of 8. I did however add 1 tbsp pepper flakes, 2 tbsp sugar, 1/2 C parm cheese, then I cooked all as stated but then I put in blender to chop fine after all was cooked, a little extra work I know, but it seemed to really make onions and tomato blend well in sauce. Everyone had seconds. I cooked 3 lbs of pasta and there was enough sauce for all. I also recommend keeping warm in crock pot not on stove, just my thoughts. With cheese you can burn this and cream sauce gets cold quick.You will love this!
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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