Recipe by Matt and Dave
"Penne in a rose sauce with bacon, deglazed with vodka. Skol!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 large
1 (28 ounce) can
heavy whipping cream
2 fluid ounces
I am a huge pasta lover, and let me say, I was not disappointed with this dish! Substituted Italian pancetta for actual bacon, added in a pinch of Italian seasoning and used rotini spirals since we didn't have any penne, but it never marred the taste a bit, enhanced it if anything. Warning: 12 ounces of pasta makes a lot, so double the amount of water needed.
I only rated this recipe as a three out of confusion. When I made this last week by fiance adored it, and said it was the best vodka sauce he ever had . . . while on the other hand I couldn't even eat one serving of it because all I could taste was bacon, which was gross. I guess that if you love bacon this is a good recipe, because my fiance made me promise not to get rid of the recipe so that I could make it down the road again for him. I DID add some parmesan cheese to the sauce . . . because it really needed a little something extra.
This was my first attempt at an a la vodka sauce and my entire family went back for seconds! I did make some changes, though. After the addition of the chopped tomatoes, I took my immersion blender to the mixture as both my teenage sons won't go near any visible onion or tomato chunks. Once pureed, I knew I'd get it past their lips! I did leave the crushed tomato bits in though. I also added 1/2 tsp. dried basil for a touch of color. I used half & half and ended up using almost 3 cups. Delish! Diane :-)
This was one of the best vodka sauces I have ever tasted. Before I added the pasta, I couldn't stop tasting it! It is great for a crowd since it can be prepared ahead of time.
GREAT dish...one of my favs. I modify a little, sometimes using regular spaghetti sauce instead of crushed tomatoes and a can of diced tomatoes...all the same basic idea. Usually use less onion and never skimp on the garlic. Love this meal with kielbasa sausage or shrimp. Yum!!!
I have tried many many different Penne a la Vodka recipes, and this is by far THE BEST I have yet to encounter! Although I didn't follow the recipe EXACTLY, I would never have thought of making it like this otherwise. I used Center cut bacons (b/c that's what I had in hand, but I realize using regular bacon may be too strong of a flavor, and you cut a lot of fat by using Center cut). I also only use San Marzano Tomato Sauce, or Peeled Tomatoes, because they are less salty and every chef I know recommends them. I also did not use fresh tomatoes because I just happened to miss that part, but it was great nonetheless. As for heavy cream, I never measure the full amount because it's usually too heavy for me, so I just eyeball it for color and my preference in flavor for the heavy cream. Thank you so much for the recipe, I will never have to look up another Penne a la Vodka sauce recipe again!!
This was very good and very rich. The flavor was excellent. Next time, I'll saute the bacon separately so that it will crisp up. Thank you, Matt and Dave!
I LOVED this sauce and so did my family. I was looking for a rose sauce and found this. YUM!! The 1st time I made it I had everything on hand except for the vodka so I left that out and it was still excellent. I think I'll make it for dinner tonight! :o)
* Percent Daily Values are based on a 2,000 calorie diet.
Penne a la Vodka I
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 405
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A tomato and cream sauce flavored with sweet, salty pancetta.
See how to make a classic vodka and tomato cream sauce with a kick.
Sautéed onions and peppers are tossed with penne pasta, fresh basil, and cheese.