Recipe by Dick
"Penne with a rich, spicy pink sauce. Save it for special occasions. Your family or friends will think you slaved for hours to create it. Increase or decrease the red pepper flakes to your taste."
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2 (16 ounce) packages
1 1/3 cups
crushed red pepper flakes
2 (28 ounce) cans
whole peeled tomatoes, drained
grated Parmesan cheese
I cut this recipe in half and sauteed some chopped onion in olive oil (no butter) along with 3 cloves of garlic. I then added 1/4 tsp. of red pepper flakes. I used a 28 oz. can of crushed tomatoes instead of whole and then added 1 Tbsp. of dried basil, 1/4 tsp. of oregano, and 2 tsp. of sugar to cut the acidity of the tomatoes. I used half and half instead of cream and the sauce thickened up nicely.
I have had other vodka sauces that I liked better than this recipe. I thought that there was too much vodka in it and it "burned" the sauce.
Except for the butter, which I didn't use as I didn't feel it was necessary, this is a near classic version of the traditional Italian tomato sauce with vodka and cream. I omitted the red pepper flakes and used tomatoes I had put up from my garden. Simmered the tomatoes for several minutes until slightly reduced and thickened, added the vodka and simmered for another five minutes or so, then stirred in the cream and cooked just until heated through. I served this over breaded veal and farfalle (bowtie) pasta.
i thought this recipe was excellent. i added some garlic and onions the first time i made it, and now i'm going to add some mushrooms. i didn't add as many red pepper flakes as the recipe called for, just sprinkled some in. i couldn't believe how fast and easy this was to make.
This was absolutely wonderful! I used cream cheese in place of heavy cream & parmesan cheese. I also added garlic & topped off with parsley. I didn't have penne pasta, so used fettucini. Will definately make again!
This was delicious. We used fat free half and half and it turned out great. I will be making this a lot in the future.
WAY TOO SPICY! Plus the sauce was a little too thin because of the amount of pasta. I'd definitely decrease the amount of red pepper flakes.
Not bad. My sauce was thin, but that's my own fault. I had to make my own cream, because I didn't have any. I used Cavatappi pasta and diced tomatoes, because I didn't have whole peeled ones. I will be making this again, but I'll make sure to have the cream on hand. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Vodka Pasta a la Guido
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 354
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