Recipes Meat and Poultry Pork Penne Russo a la Vodka 4.5 (181) 146 Reviews 9 Photos A super quick and tantalizing tomato based recipe that knocks the socks off your friends at a dinner party. Recipe by MARIANNER Published on June 8, 2018 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 9 9 9 9 Prep Time: 5 mins Cook Time: 30 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 (16 ounce) package dry penne pasta 1 teaspoon olive oil 2 cloves garlic, minced ⅛ pound prosciutto, chopped ½ teaspoon red pepper flakes 2 (16 ounce) cans whole peeled tomatoes ½ cup vodka 1 cup heavy cream 1 cup Parmesan cheese ½ cup chopped fresh basil leaves salt to taste Directions 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. Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated. I Made It Print Nutrition Facts (per serving) 866 Calories 36g Fat 94g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 866 % Daily Value * Total Fat 36g 47% Saturated Fat 20g 99% Cholesterol 112mg 37% Sodium 930mg 40% Total Carbohydrate 94g 34% Dietary Fiber 6g 23% Total Sugars 9g Protein 29g Vitamin C 23mg 115% Calcium 366mg 28% Iron 6mg 33% Potassium 730mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved