Vodka Pasta a la Guido

Vodka Pasta a la Guido

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"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

30 m servings 878 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 878 kcal
  • 44%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 91.9g
  • 30%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 544 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18
  1. 22 Ratings

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Most helpful positive review

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 toma...

Most helpful critical review

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.

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 toma...

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...

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 call...

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 de...

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.

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 ...

We loved this