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. 27 cooks on www.spendwithpennies.com rate it 4.9★.
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 (cooked al dente) |
| 28 g | 2 tablespoons butter |
| 12 g | 4 cloves garlic (minced) |
| 113 g | 4 ounces pancetta (chopped) |
| 74 g | 1/3 cup vodka |
| 794 g | 28 ounces whole Italian tomatoes (with juices) |
| 1 g | 1/2 teaspoon red pepper flakes |
| 159 g | 2/3 cup heavy whipping cream |
| 75 g | 3/4 cup grated Parmesan cheese (divided) |
| 19 g | 3 tablespoons chopped fresh parsley |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this on a whim and we loved it. My husband just let me know that he has eaten the last of it and is begging for more. I followed the recipe exactly except had only plain whole tomatoes so I generously added Italian seasoning to them. Worked great. Just be” — a cook, 5★
“Pancetta was crazy expensive so ended up using bacon instead. Didn’t have Italian tomatoes so added Italian seasoning to regular canned tomatoes. Everyone in the house LOVED it and kids asked if we could make it again and again.” — a cook