Grammy's Kitchen · Penne alla Vodka · Penne alla Vodka
One of 37 penne alla vodka recipes we measured
from www.culinaryhill.com
It ranks #1 of 37 for noodle texture 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 37.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 6% |
| protein add | 22% | 10% |
| dairy | 52% | 35% |
| aromatics | 9% | 34% |
| vegetables and beans | 91% | 175% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Salt | |
| 454 g | 1 pound rigatoni pasta (or other small pasta (see note 1)) |
| 28 g | 2 tablespoons butter |
| 27 g | 2 tablespoons olive oil |
| 9 g | 3 cloves garlic (minced) |
| 1/2 teaspoon red chili flakes (or to taste (see note 2)) | |
| 411 g | 1 (14.5-ounce) can crushed tomatoes |
| 33 g | 2 tablespoons tomato paste |
| 238 g | 1 cup heavy cream |
| 1/4 cup vodka ((see note 3)) | |
| 100 g | 1 cup grated Parmesan cheese (plus more for garnish) |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.