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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 643.8
  • Total Fat: 32.8 g
  • Cholesterol: 59.6 mg
  • Sodium: 673.3 mg
  • Total Carbs: 56.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 11.2 g

View full nutritional breakdown of pennoni and vodka sauce calories by ingredient
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pennoni and vodka sauce

Submitted by: KORY82202

Introduction

vegetarian if take out prosciutto vegetarian if take out prosciutto
Number of Servings: 8

Ingredients

    Butter, salted, 3 tbsp(remove)
    *Extra Virgin Olive Oil, 8 tbsp(remove)
    Shallots, 4 tbsp chopped(remove)
    Garlic, 5 cloves(remove)
    Basil, 5 leaves(remove)
    canned crushed tomatoes with basil, 6.5 cup(remove)
    Vodka, 8 fl oz(remove)
    Parmesan Cheese, grated, .5 cup(remove)
    shoprite pennoni, 8 serving(remove)
    *Prosciutto, 1 oz(remove)
    Heavy Whipping Cream, 1 cup, fluid

Directions

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor. Add salt and pepper to taste.

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Add Prosciutto and stir. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.



Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user KORY82202.






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