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Penne alla Vodka Sauce Recipe

Penne alla Vodka Sauce Recipe

"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
TOTAL TIME: Prep: 10 min. Cook: 45 min. YIELD:10 servings

Ingredients

  • 1/2 cup butter, cubed
  • 4 ounces sliced pancetta, chopped
  • 8 cans (8 ounces each) no-salt-added tomato sauce
  • 1/3 cup vodka
  • 1 cup heavy whipping cream
  • Hot cooked penne pasta
  • Shredded Parmesan cheese

Directions

  • 1. In a large skillet, melt butter over medium heat. Add pancetta; cook and stir until slightly crisp. Stir in tomato sauce and vodka.
  • 2. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened, stirring occasionally. Add cream and heat through. Serve sauce with pasta; sprinkle with Parmesan cheese. Yield: 7-1/2 cups.

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.

Reviews for Penne alla Vodka Sauce

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MY REVIEW
Reviewed Dec. 17, 2014

"Very good recipe, very easy to make. My husband and I loved it!"

MY REVIEW
Reviewed Jan. 2, 2012

"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."

MY REVIEW
Reviewed Sep. 12, 2011

"What can I subtitute for the pancetta? I can't get that without driving quite a distance to the city."

MY REVIEW
Reviewed Sep. 11, 2011

"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. :-)"

MY REVIEW
Reviewed Sep. 10, 2011

"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."

MY REVIEW
Reviewed Sep. 10, 2011

"I used Shrimp, very good."

MY REVIEW
Reviewed Sep. 10, 2011

"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!!"

MY REVIEW
Reviewed Sep. 10, 2011

"A friend gave me this recipe years ago but she added shrimp and/or scallops. Delicious."

MY REVIEW
Reviewed Sep. 10, 2011

"Just saw Pioneer Woman make this dish on FoodTV. It was almost the identical recipe. Haven't tried it but definitely will."

MY REVIEW
Reviewed Sep. 10, 2011

"<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>"

MY REVIEW
Reviewed Sep. 10, 2011

"1 lb"

MY REVIEW
Reviewed Sep. 10, 2011

"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?"

MY REVIEW
Reviewed Sep. 10, 2011

"I'd love to try this, but it would be kinda nice if we knew how much penne to use?"

MY REVIEW
Reviewed Nov. 29, 2010

"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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