Grammy's Kitchen · Penne alla Vodka · Penne alla Vodka
One of 67 penne alla vodka recipes we measured
from therecipecritic.com
It ranks #1 of 67 for brightness among the penne alla vodka recipes we compared. 3 cooks on therecipecritic.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound penne pasta |
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 small diced onion |
| 9 g | 3 cloves minced garlic |
| 111 g | 1/2 cup vodka* |
| 425 g | 1 (15-ounce) can tomato sauce |
| 425 g | 1 (15-ounce) can diced tomatoes, drained |
| 238 g | 1 cup heavy cream |
| salt and pepper (to taste) | |
| chopped basil | |
| parmesan cheese | |
| red pepper flakes |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this years ago, following a similar recipe. However, I left out the cream and put in a blender on high speed. It turns the sauce pink and velvety without the added fat. It tastes the exactly the same.” — a cook
“I have made this twice this month for my in laws and my parents. Everyone loved it. I served it with garlic bread and a salad.” — a cook, 5★