Grammy's Kitchen · Penne alla Vodka · Penne alla Vodka
One of 37 penne alla vodka recipes we measured
from www.skinnytaste.com
It ranks #1 of 37 for brightness among the penne alla vodka recipes we compared. 7 cooks on www.skinnytaste.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 6% |
| protein add | 0% | 10% |
| dairy | 0% | 35% |
| aromatics | 4% | 34% |
| vegetables and beans | 350% | 175% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 oz uncooked penne pasta |
| 10 g | 2 tsp butter |
| 15 g | 5 cloves garlic (minced) |
| 3 shallots (minced) | |
| 85 g | 3 oz prosciutto (chopped) |
| 0 g | 1/8 tsp red pepper flakes |
| 794 g | 28 oz can crushed tomatoes |
| 397 g | 14 oz can diced tomatoes |
| 1/2 cup vodka | |
| salt and pepper | |
| 121 g | 1/2 cup half and half |
| 25 g | 1/4 cup fresh basil (chopped) |
Method: 8 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“What makes this recipe go from okay to EXCELLENT (and the issue that I think some other people had) is that you need to simmer the tomato mixture step for about 30-40 minutes UNCOVERED, not 20 minutes covered as the recipe states. This allows the water to evap” — a cook, 5.0★
“I liked this sauce and made it with the chicken parm, however, adding the pasta to the sauce caused it to continue cooking and I didn't realize that would happen. It became mushy. My tip is to keep the pasta separate from the sauce unless you are eating it all” — a cook, 4.0★