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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 405.1
  • Total Fat: 19.2 g
  • Cholesterol: 41.7 mg
  • Sodium: 410.1 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 8.1 g

View full nutritional breakdown of Penne alla Vodka calories by ingredient
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Penne alla Vodka

Submitted by: CHEFGIRL00

Introduction

by Cooks Illustrated by Cooks Illustrated
Number of Servings: 4

Ingredients

    1 28-oz can whole tomatoes, drained, liquid reserved
    2T olive oil
    1/2 small onion, minced - about 1/4 cup
    1T tomato paste
    2 cloves garlic
    1/4 tsp hot red pepper flakes
    dash of salt
    1/3 cup vodka
    1/2 cup heavy cream
    1 pound penne pasta
    Fresh basil
    Grated parmesan cheese, for serving

Directions

Puree half tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2 inch pieces, discarding cores. Combine in liquid measuring cup (about 1 2/3 cups). Add reserved liquid to make 2 cups.

Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

Stir in tomatoes and dash of salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8-10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.

Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add dash of salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1-2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEFGIRL00.






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