-
-
My review
Penne with Spicy Vodka Tomato Cream Sauce
Star Pooley
"A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 435 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
- Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
- Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 435 calories; 18.4 g fat; 52.7 g carbohydrates; 13.3 g protein; 29 mg cholesterol; 544 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 10681580 Ratings
-
-
-
-
-
Most helpful positive review
11/11/2002
I think a good start to any a la vodka sauce is the pancetta. I started this recipe by browning 6 slices of pancetta without any oil and adding the sausage to the drippings, then launched into e...
Most helpful critical review
7/30/2007
In spite of the good reviews this recipe gets, neither DH nor I was a big fan. Maybe we just don't like vodka sauce. Had only had it once before (the jarred stuff from Trader Joe's), but still...
Most helpful
Most positive
Least positive
Newest
11/11/2002
I think a good start to any a la vodka sauce is the pancetta. I started this recipe by browning 6 slices of pancetta without any oil and adding the sausage to the drippings, then launched into e...
12/5/2006
This recipe is top-notch and would rival any Penne a la Vodka that you'd order in an Italian restaurant. I prepared it almost to the letter, and it was perfect. I have also tried this a differ...
1/15/2006
I changed this recipe. 3 tablespoons of white wine instead of vodka, added spinach, tomato sauce and extra red pepper flakes, simmered the sauce 30 minutes and melted parmesean and feta cheese. ...
5/19/2008
I frequently do a sausage pasta with a fresh sauce but never occurred to me to do a vodka cream version. Great! My only alteration is in the pasta choice. Pardon, but I am a particular snob i...
6/28/2000
This was good although I have had better sauces but I must say I liked the addition of the sausage. It actually tasted better the next day. I would make it again. The ony thing is I reduced the ...
5/4/2003
All the signs of greatness: Tastes really good, is fast and easy, and also pretty darn inexpensive! I went a little easy on the crushed red pepper (it was still nice and spicy), and topped eac...
12/10/2009
I browned the sausage separately and then added it to the sauce. For the sauce I sauteed some onion, used 1/4 c. of vodka, 1 c. of whipping cream, and added some fresh basil. Overall, I think ...
8/13/2007
My family loved this. I thought it was very similar to Bowties w/Sausage, Tomatoes & Cream (also on this site) and may consider using that recipe as my base vodka sauce. I followed the direction...