Vodka Pasta a la Guido Recipe -
Vodka Pasta a la Guido Recipe
  • READY IN 30 mins

Vodka Pasta a la Guido

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter in large skillet over medium heat. stir in vodka and red pepper flakes; heat for 2 minutes. Increase heat to high, and add drained tomatoes; cook, stirring to break up tomatoes for 5 minutes. Stir in heavy cream, reduce heat to medium high, and cook, stirring for 5 minutes, or until sauce thickens. Stir in grated Parmesan cheese until blended. Toss with cooked penne until evenly coated.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2010

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.

Most Helpful Critical Review
Aug 29, 2002

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.

Oct 13, 2010

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.

Sep 20, 2003

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.

Oct 18, 2007

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!

Apr 01, 2007

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.

Nov 08, 2005

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.

Nov 30, 2010

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.


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  • Calories
  • 878 kcal
  • 44%
  • Carbohydrates
  • 91.9 g
  • 30%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 39.4 g
  • 61%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 544 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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