Grammy's Kitchen · Penne alla Vodka · Penne alla Vodka (Best Vodka Sauce!)
One of 37 penne alla vodka recipes we measured
It ranks #1 of 37 for noodle texture among the penne alla vodka recipes we compared. 44 cooks on www.cookingclassy.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 6% |
| protein add | 28% | 10% |
| dairy | 40% | 35% |
| aromatics | 22% | 34% |
| vegetables and beans | 200% | 175% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 794 g | 1 (28 oz) can San Marzano tomatoes, (crushed finely with hands*) |
| 27 g | 2 Tbsp extra virgin olive oil |
| 80 g | 1/2 cup minced yellow onion |
| 85 g | 3 oz. proscuitto (or pancetta, diced (optional)) |
| 8 g | 1 Tbsp minced garlic ((3 cloves)) |
| Salt and freshly ground black pepper | |
| 1/2 cup vodka | |
| 1 g | 1/4 tsp red pepper flakes, (more or less to taste) |
| 159 g | 2/3 cup heavy cream |
| 25 g | 1/4 cup finely shredded parmesan cheese, (plus more for serving) |
| 4 g | 1 Tbsp chopped fresh oregano |
| 25 g | 1/4 cup chopped fresh basil |
| 397 g | 14 oz. penne pasta, (plus reserved pasta water for thinning sauce as needed) |
Method: 6 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! Family loved it. This was a hit and I will make it again! Followed the recipe and instructions, making sure to use fresh ingredients (including parmesan). I did run the tomatoes through the food processor as indicated in the notes. I did not add a” — a cook, 5.0★
“Just tried this recipe, I usually make bolognese sauce and wanted to try something different. After trying a similar dish from my favorite restaurant I decided to try this myself. It came out pretty good my lady liked it not what I was looking for persona” — a cook, 5.0★