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"This was the first Italian dish I made for my husband and the kids. Not being Italian like them, I was a little nervous. I passed the test! This is now a family-favorite recipe that I usually double for entertaining." Kathy Kochiss Mongillo, Trumball, Connecticut
Nutritional Facts 3/4 cup (calculated without pasta and cheese) equals 265 calories, 22 g fat (12 g saturated fat), 66 mg cholesterol, 1,117 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Penne alla Vodka Sauce in Taste of Home August/September 2010
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 02, 2012 by justmbeth
Recipe did make way too much and I only made 1/2 recipe. I usually love vodka sauce but this one didn't do it for me.
Reviewed on Sep. 12, 2011 by iteach5
What can I subtitute for the pancetta? I can't get that without driving quite a distance to the city.
Reviewed on Sep. 11, 2011 by Toni51
Thanks for the helpful hints about how much penne to use. I can see that this recipe makes about 9 cups of sauce, for 10 servings. A pound of penne serves 8, according to the box. So, whatever, maybe we will have some great leftover sauce. :-)
Reviewed on Sep. 10, 2011 by avidcookGA
The ingredients are similar to Pioneer Woman's but the proportions are quite different. PW uses 3/4 cup of vodka to 14 ounces of tomato sauce.
Reviewed on Sep. 10, 2011 by Black Lady
I used Shrimp, very good.
Reviewed on Sep. 10, 2011 by cafeheaven2
Just to simplfy a little; 8 oz is one cup, so that would be 8 cups of any basic sauce you have, whether jarred, homemade, or whatever (I didn't use all tomato sauce from a can, and why open 8 small cans, unless it's all you have on-hand; two large 28 oz can, plus a little more would work). Plus, someone posted a question of how much pasta to use? This recipe is for a sauce, doesn't involve any specific amount of pasta. You just cook the amount of pasta you want, and pour the sauce over it. All in all, I'd say this recipe is practically fool-proof; it'll be delicious every time! Mine was (used 8 cups of homemade sauce). Thanks!!
Reviewed on Sep. 10, 2011 by Spinmom
A friend gave me this recipe years ago but she added shrimp and/or scallops. Delicious.
Reviewed on Sep. 10, 2011 by mhisrael
Just saw Pioneer Woman make this dish on FoodTV. It was almost the identical recipe. Haven't tried it but definitely will.
Reviewed on Sep. 10, 2011 by maley001
<p>This recipe sounds delicious....will have to put on the bucket recipe list. The amount of pasta a sauce is served over is usually a personal preference. Would recommend a cooked pound of penne to start...serve, and if you need more penne prepare accordingly.</p>
Reviewed on Sep. 10, 2011 by Starnnino77
1 lb
Reviewed on Sep. 10, 2011 by buncogranny
Haven't tried it yet but is similiar to those I have tasted. The amount of penne should be in conjuction with the amount of sauce. Yeilds 7 1/2 cups that should be the clue how much penne do you usually use for a cup of any sauce?
Reviewed on Sep. 10, 2011 by Toni51
I'd love to try this, but it would be kinda nice if we knew how much penne to use?
Reviewed on Nov. 29, 2010 by aug2295
I used prosciutto instead of the pancetta because I happened to have it on hand, halved the butter and used crushed tomatoes instead of sauce. This came out really nice, my husband had thirds.
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