njmom12/13/10




I would travel extra to get to eat a good penne alla vodka. I tried many versions and this one is my favorite. I freeze the sauce right before I add the cheese. I then defrost it the day I need it and re-warm the sauce with the cheese. You can replace half of the cheese with parmesan cheese, but then its expensive for a weekday dinner.






  • SERVING/YIELD
    4 servings


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Unknown


  • RECIPE
    #415

























INGREDIENTS













  • 1 lb penne pasta










  • 1 small onion, minced










  • 4 cloves fresh garlic, crushed










  • ½ tsp crushed red pepper flakes










  • 5 Tbsp butter










  • ½ cup vodka










  • 1 (28 oz) can crushed tomatoes










  • 1 cup heavy cream










  • 1 tsp salt










  • 2 cup shredded cheese










  • - parmesan cheese, as a garnish










  1. Cook pasta according to box directions. Drain.




  2. Meanwhile, saute the onion, garlic and red pepper flakes in the butter until onions are soft and translucent.



  3. Stir in the vodka and cook for 5 minutes.



  4. Add the can of crushed tomatoes and cook for 15 minutes.



  5. Add the heavy cream and salt. Cook for an additional 10 minutes.



  6. Stir in the cheese until it melts.



  7. Mix the drained pasta with the sauce. Sprinkle on fresh parmesan cheese and enjoy!















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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
5.0   (1)
 
 
Rating:
 
5.0
Reviewed by frosting
January 16, 2011
 

Penne Alla Vodka was always a favorite milchig dinner here because its so good and so easy. this recipe called for shredded cheese which made this dish so much better! a real winner!

 
 
 
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