| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 1/2 pound penne
- 2 tablespoon olive oil
- 1 to 3 cloves garlic, minced
- 1/4 cup vodka
- 1 1/2 cups of heavy cream
- 1/2 cup tomato sauce
- Salt and pepper
- Fresh Parmesan cheese, grated
Instructions
- Cook penne according to directions on package. Drain and set aside. In a large skillet heat olive oil. Add garlic and cook for 30 seconds. Add vodka and cook until the flames dissipate. Add cream and bring to a boil. Reduce heat so that cream simmers. Stir until mixture has reduced in volume by half. Add tomato sauce and season with salt and pepper. Add cooked pasta. Stir until coated and heated through. Serve with grated Parmesan cheese.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1242 |
| Total Fat | 81 g |
| Saturated Fat | 43 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 19 g |
| Cholesterol | 245 mg |
| Sodium | 927 mg |
Reviews
HATED this recipe. By the time your sauce thickens the pasta begins to stick to the pot. I was never able to get the sauce as thick as it should have been. Consistency wasn’t pretty and it didn’t taste concentrated enough. Pasta was also overlooked, despite using whole wheat pasta that has a longer cooking time. Absolutely would not make this recipe again (and threw out the leftovers).
where do you people get 13 cloves of garlic…In the recipe I see, it calls for 1 to 3 cloves of garlic
This recipe is a good base to tweak to your own preferences. I dice a package of prosciutto and brown it with the garlic, in a mix of butter and olive oil. Although the instructions don’t actually say to light the vodka on fire after adding, this is an important step and it adds a unique flavor to the finished sauce. I use the full 1.5 cups of heavy cream, and rather than just 1/2 cup of tomato sauce, I use a full 8 oz. can. This avoids an awkward amount of sauce leftover and also tastes just right. I like to mince up some fresh basil leaves to add along with the tomato sauce, as well as a few dashes of red pepper flakes to give it a little kick. I find that salt and pepper aren’t even needed for full flavor. This is a delicious dish served with garlic bread and a light Italian style salad.
This is a real real good pasta. It is excellent and tasty. I would recomend this to everybody! I think you should add to the directions that you should only add the sauce to the pasta right before serving so the texture remains good.
This Penne alla Vodka is outstanding. I used homemade tomato sauce, and the 13 cloves of garlic required. I have made this many times and it never disappoints. Tonight I added shrimp to the sauce. I don’t understand the people who are giving it 2 stars perhaps they are using minced jarred garlic instead of fresh or a less superior tomato sauce. It is very important to light the vodka on fire once added and to reduce the cream (I used half heavy cream and half half and half because I did not have enough heavy cream). This is not bland at all and better then restaurants.
This is the BEST recipe I’ve made in a long time…My family begs me to make this and it’s SO easy. Definitely recommend anyone to try it. Better than what I’ve eaten in restaurants too!!
Its sooo good!! My whole family LOVES it!! I like to use a cheese flavored tomato sauce! It really gives it a nice taste!!
THIS RECIPE IS WAY OFF. SHE MUST HAVE REVERSED THE INGREDIENTS
WHEN WRITING THIS DOWN.MOST RECIPES CALL FOR 1 1/2 CUPS OF
TOMATO SAUCE AND A 1/2 CUP OF CREAM. I USUALLY USE ONION
IN THE REPICE INSTEAD OF GARLIC,AND ADD FRESH BASIL AT THE END.
WHEN WRITING THIS DOWN.MOST RECIPES CALL FOR 1 1/2 CUPS OF
TOMATO SAUCE AND A 1/2 CUP OF CREAM. I USUALLY USE ONION
IN THE REPICE INSTEAD OF GARLIC,AND ADD FRESH BASIL AT THE END.
I disagree with every review here that’s lower than five stars. There’s some common sense required here to get this recipe just right, but when you do its really outstanding. First, the 13 cloves of garlic asked for is NOT a typo. The key is to think average sized cloves. If they’re really big or really small use more or fewer accordingly, but they’re needed. Second, the description of the tomato sauce in the recipe is a bit vague. I use a home made marinara sauce that adds great taste. Third, reducing the cream is key to this one. Once you’ve added your tomato sauce keep cooking on medium-low until the sauce bubbles and looks almost like the top of a perfectly cooked pizza. Now add the parmesean and the penne, then season to taste. We’ve been serving this for about two years and its a favorite of our customers. The proof is in the re-orders!!!!!
Not too tasty.