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Nutrition Facts
Serving Size 1 (238g) Recipe makes 4 servings
Calories 699
Calories from Fat 203		(29%)
Amount Per Serving		%DV
	Total Fat 22.6g	34%
	Saturated Fat 6.7g	33%
	Monounsaturated Fat 12.2g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 256mg		10%
Potassium 357mg		10%
Total Carbohydrate 89.0g		29%
	Dietary Fiber 4.5g	17%
	Sugars 3.7g
Protein 18.3g		36%
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Linguine with Vodka Cream Sauce

Recipe #20577 | 30 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: William (Uncle Bill) Anatooskin
Feb 24, 2002

A delightful, quick and easy to prepare recipe. Many have thoroughly enjoyed this recipe as a side dish with chicken.

SERVES 4 -6 (change servings and units)

Ingredients

16 ounces linguine, dry or fresh
4 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
1/2 teaspoon crushed hot red pepper flakes
1/2 cup vodka
19 fluid ounces plum tomatoes, drained,crush tomatoes
1/4 cup grated parmesan cheese
1/4 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

1
Cook dry linguine in a large cooking pot according to package instructions.
2
If using fresh linguine, bring water to a rolling boil, add linguine and boil for about 6 to 8 minutes or until el'dente.
3
In a large frying pan, heat olive oil over medium-high heat.
4
Add garlic and hot red pepper flakes and saute' for 1 minute.
5
Add Vodka and cook until mixture is reduced 25%.
6
Add crushed tomatoes and bring to boil.
7
Reduce heat and simmer for 15 minutes.
8
Add parmesan cheese, heavy cream, salt and pepper, stir to mix well and cook for 1 minute.
9
Drain cooked linguine and add to a large mixing bowl.
10
Pour sauce over, toss to coat well.
11
Serve immediately.

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Featured Reviews for This Recipe

From: irishtwinsny

On Sep 23, 2009

I also used a 28 oz can of tomatoes, and increased the amounts of other ingredients. Absolutely fantastic! I ate it over spaghetti squash, while the rest of the family had the linguine. We reheated the leftovers the next day, and the sauce really held up. I've had vodka sauces that separate after a night in the fridge, but this was equally good the next day.

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From: CharleneApril

On May 11, 2009

We (my Husband and I) really enjoyed this! I made it a tad different. I used tri-color rotini pasta and a can of ready-cut diced tomatoes. I made sure to drain the tomatoes and dry them by soaking up any additional liquid using a paper towel before adding. I also added some fresh Italian herbs at the end! WONDERFUL!!! I will make this again and again. PERFECT for us!!! Thanks so much for posting this recipe!

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From: Kristen in Chicago

On Feb 21, 2004

I made this tonight and everyone LOVED it! I don't care for pasta sauce, but I really liked this one. It had a special zing that everyone liked. The only thing I changed was I used half and half instead of heavy whipping cream because that is what I had in the fridge. Thank you Uncle Bill for posting this wonderful recipe. It will definatly be going in my cook book!

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From: vap

On Jul 25, 2006

This is really really good. I used a 28 oz can of crushed tomatoes which worked OK--added a bit more of the other stuff and more crushed red pepper. Yummy. We've had this several times already.

1 person found this review helpful

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