Grammy's Kitchen · Penne alla Vodka · Vodka Pizza
One of 67 penne alla vodka recipes we measured
from www.seriouseats.com
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 |
|---|
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons extra-virgin olive oil, plus more for drizzling |
| 12 g | 4 medium cloves garlic, minced (about 4 teaspoons) |
| 1 g | 1 teaspoon dried oregano |
| 1 g | 1/2 teaspoon red pepper flakes |
| 794 g | 1 (28-ounce) can whole peeled tomatoes, roughly broken up by hand |
| 238 g | 1 cup heavy cream |
| 74 g | 1/3 cup vodka |
| Kosher salt and freshly ground black pepper | |
| 1 recipe Basic New York Pizza Dough, divided and risen at least 2 hours | |
| 454 g | 1 pound fresh mozzarella (preferably buffalo milk), torn into rough 3/4- to 1-inch chunks and drained in a fine mesh strainer set over a bowl |
| 14 g | 12 to 16 basil leaves |
Method: 5 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hmm... I'm confused as to why you strain it at the end. When I tried to strain it through cheesecloth, all that came out was a watery, unsauce like sauce. Maybe cheesecloth is too fine for this application. But that is the closest I have to a fine mesh straine” — a cook
“Think you merged a few recipes there in the directions... "Place cherry peppers in the work bowl of a food processor. Pulse until finely chopped, 8 to 10 short pulses." and cook until "coppa has started to crisp"” — a cook