Grammy's Kitchen · Penne alla Vodka · Penne alla Vodka
One of 67 penne alla vodka recipes we measured
It ranks #1 of 67 for brightness among the penne alla vodka recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound dry penne rigate |
| 40 g | 3 tablespoons extra virgin olive oil |
| 24 g | 8 large garlic cloves, finely chopped (about 1/4 cup) |
| 1 g | 1/4 teaspoon kosher salt, plus more for pasta water |
| 1 g | 1/4 teaspoon crushed red pepper flakes |
| 0 g | 1/8 teaspoon freshly ground black pepper |
| 166 g | 3/4 cup vodka |
| 411 g | 1 (14.5-ounce) can crushed tomatoes |
| 28 g | 2 tablespoons unsalted butter |
| 159 g | 2/3 cup heavy cream |
| 28 g | 1/4 cup grated Pecorino Romano cheese, plus more for serving |
| 25 g | 1/4 cup finely chopped basil leaves (about 15 large leaves) |
| 12 g | 2 tablespoons finely chopped parsley |
Method: 5 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was fantastic! I wish I could have found panchetta. Used a bit of bacon. Really worth the time.” — a cook