"A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors." — Star Pooley
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uncooked penne pasta
extra virgin olive oil
crushed red pepper flakes
1 (28 ounce) can
heavy whipping cream
chopped fresh parsley
2 (3.5 ounce) links
sweet Italian sausage
I think a good start to any a la vodka sauce is the pancetta. I started this recipe by browning 6 slices of pancetta without any oil and adding the sausage to the drippings, then launched into everything else. I also upped the vodka quantity to 1/4 of a cup and upped the heavy cream to 3/4 of a cup. I completely omitted the salt. I used Contadina crushed tomatos with roasted garlic. The meal was definitely "restaurant quality"
In spite of the good reviews this recipe gets, neither DH nor I was a big fan. Maybe we just don't like vodka sauce. Had only had it once before (the jarred stuff from Trader Joe's), but still wasn't that enthralled with it from scratch. I halved the amount of EVOO; used spicy Italian sausage, so halved the red pepper flakes; also halved the salt based on other reviewers' comments, and halved the amount of pasta for just two of us (still had leftovers). Used fire-roasted crushed tomatoes, and threw in a bit of prosciutto with the sausage for some additional flavor. Served with shredded parmesan and whole wheat sourdough rolls. Thanks for sharing your recipe, Star!
This recipe is top-notch and would rival any Penne a la Vodka that you'd order in an Italian restaurant. I prepared it almost to the letter, and it was perfect. I have also tried this a different way by making it a lowfat dish. I substituted turkey sausage, and instead of heavy cream, I used half and half blended with 1 tsp. of corn starch. It was a fantastic lower fat variation and tasted just as good as the original.
I changed this recipe. 3 tablespoons of white wine instead of vodka, added spinach, tomato sauce and extra red pepper flakes, simmered the sauce 30 minutes and melted parmesean and feta cheese. made for a large group. got rave reviews, tasted just like penne rosa from noodles and company!
I frequently do a sausage pasta with a fresh sauce but never occurred to me to do a vodka cream version. Great! My only alteration is in the pasta choice. Pardon, but I am a particular snob in this area. For a sauce like this one with roll-away chunks, a more appropriate pasta choice is one that snuggles the sauce - in this case I go for an egg noodle or at least the widest fettuccine you can find. Tubed pasta work better on thinner sauces that need a little traveling compartment.
This was good although I have had better sauces but I must say I liked the addition of the sausage. It actually tasted better the next day. I would make it again. The ony thing is I reduced the oil and the salt I felt the amounts given were high.
All the signs of greatness: Tastes really good, is fast and easy, and also pretty darn inexpensive! I went a little easy on the crushed red pepper (it was still nice and spicy), and topped each serving with a little shredded fresh Romano. SERIOUS YUM, especially with a glass of red wine...
I browned the sausage separately and then added it to the sauce. For the sauce I sauteed some onion, used 1/4 c. of vodka, 1 c. of whipping cream, and added some fresh basil. Overall, I think the sauce is better without the sausage.
* Percent Daily Values are based on a 2,000 calorie diet.
Penne with Spicy Vodka Tomato Cream Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 166
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