Penne and Vodka Sauce Recipe

I wanted to reduce calories without sacrificing flavor in this recipe, so I substituted fat-free half and half for the heavy cream - no discernable difference in taste and greatly reduced the fat!! Also added a generous amount of freshly gorund black pepper. It was a huge hit!

This was a hit with the bf. Substitutions and additions: I used Tinkada gluten-free rice Penne, cooked for 15 minutes instead of regular Penne. Tito's vodka was awesome in it and less pricey than Goose. Full fat heavy cream and Boar's Head Pancetta. For extra flavor, I added to the recipe 2 cloves of garlic, one small onion and half a small, red bell pepper, all minced together in a food processor. I added these ingredients after reducing the vodka and pancetta mixture. I also added about 2 cups of frozen jumbo peeled shrimp: defrosted in a pyrex in the sink with cold running water for about 15 minutes and then strained, placed back into pyrex and flash cooked in boiling water (just pour over them) until cooked through. Since the shrimp will float out of the container unless weighted, I keep a small sieve over them to keep them in the pyrex and keep the h2O flowing. Add the cooked shrimp and sauce to the Penne and cook 5 more minutes to allow flavors to meld. Sprinkled individual servings with fresh-grated parmegiano-regiano and fresh-ground black pepper. I served this with a spinach salad with toasted pecans, chevre and homemade shallot/red wine vinaigrette, and a nice Red Zinfandel.

Very good sauce as is. Have made the following changes with success when in a pinch- bacon in place of panchetta, 16oz Tomato sauce, 14.5 oz diced tomatoes, 1 cup heavy cream, 1tsp minced garlic, 3 Tbls butter, parsley garnish. Brown bacon, drain. Add butter and cook garlic one minute. Add vodka as listed, reduce slightly, add tomatoes and simmer about 5 minutes, add cream and gently simmer 10 - 20 minutes

Great base recipe - lacked a bit in flavor (kinda tasted like tomato paste and pancetta, but no depth)- added 1t garlic pwdr, 2t italian seasoning and at least 1/3c. more vodka to the sauce after cream and tomato (let it simmer 15 more minutes) = hubby LOVED!

I made this recipe two times. The first time was excellent but I added too red pepper flakes (advice from another recipe). This time I made the following changes: 1. Used 3/4 cup vodka infused with 1/4 tsp red pepper flakes. The first time I used a tsp and way too much because I didn't strain out the flakes before adding to sauce. This time 1/4 tsp didn't add enough kick, so I added two or three pinches to the final sauce and that proved to be just right. 2. I fried the pancetta with two shallots minced and two cloves of minced garlic. 3. I added freshly grated Parmesan cheese (about 1/2 cup) after sauce had simmered. 4. I added fresh basil leaves (about five or six leaves) torn into smaller pieces. This in my opinion adds an immense amount of flavor. 5. I used plum tomatoes flavored with basil the first time. This time I used crushed tomatoes and added three small fresh vine tomatoes coarsely chopped. We like the texture of the sauce with chunky tomatoes. I simmer my sauce longer (about 30 - 45 minutes) to get full flavor.

I really liked this recipe. I added a chicken breast with salt pepper and garlic powder to the pan after the pancetta and used tricolor veggie penne. I took the chicken out of pan after it was golden brown and put back the pancetta, then finished the recipe as directed. I also added fresh spinach when I mixed everything together. Then sliced the chicken and put it on top of the pasta followed by shredded Parmigiano Reggiano. It was great!

Very good staple to keep in your recipe collection. I stirred in a cup of frozen peas to add a touch of color!

This recipe is a great starter! I added shallots and 2 cloves of fresh garlic until fragrant just before adding the vodka, as well as a bit of chopped fresh basil and oregano for last 10 mins. Fresh ground pepper and a bit of red pepper flake (as always), and I stirred in most of the parmesan in the last 5 minutes, saving a bit to sprinkle on top along with fresh garlic chives. Served with grilled chicken breast. Practically licked the plate.

You will not find a better vodka sauce that's easier to make...you might not find a better vodka sauce, period. We prefer chunks of pancetta (or prosciutto) to thin-sliced, and our local Acme sells Daniele brand diced pancetta in 4oz. containers; we use one container per batch. Note: when using pre-diced meat, the fat is not trimmed; cut down on the butter by half or it'll get greasy. If you're dicing your own meat, trim off the fat and keep the butter, or keep a little fat for flavor and adjust the butter accordingly. A 1/2 cup of diced red onion (per batch) goes in with the pancetta, and Rao's marinara is the sauce of choice. Smirnoff vodka. Heavy cream. Parmesan goes right into the pot after the sauce is finished simmering, and some shaved Parmesan goes on top along with lots of fresh Italian parsley or basil. We always triple the recipe and freeze what we don't eat so it's ready to go the next time the craving hits. Because the craving always returns!! Thanks, Rick!

I combined this recipe and the "Tomato Vodka Sauce" recipe and it was as good as the sauce at my favorite little Italian place. Seperately, both of these recipes are OKAY but missing something. Comibing them did the trick. I made my own sauce with a 28oz can of chunky crushed tomatoes and a smaller can of diced tomatoes. I added chicken (2 breasts) and cooked it in 2TBSP of butter with 1T olive oil, one small onion diced, and 1 garlic clove finely chopped until the chicken was brown on the outisde and the pancetta was browning. I added the Vodka (1/2C) and after a few minutes the tomato products and whipping cream. I used more than 1/2C because I used more ingredients and wanted more sauce. I simmered it and topped it with Parm to serve.

I've been making this sauce for years. I've used several different pastas - penne, tortellini, raviolis, any pasta that "holds" the sauce, b/c its so delish (oh, long fusilli works very well too!) I tried it this time with the pancetta as recipe stated and it was good, but I prefer prosciutto (what mom & nana used). I also add minced onion to the prosciutto while sauteing' & 1 tbls butter; also, I (not nana) use fat-free half & half, which makes absolutely no difference! It's also great sans prosciutto/pancetta. In lieu of the shrimp, you can also try grilled chicken strips (my fav!)

I didn't read some of the updates until halfway through, so I quickly put some onion powder, garlic powder, and italian seasoning. It needed it, and truthfully, next time I'd use fresh onion and garlic. As a basic recipe, however, it was pretty good. We'll make again with the fresh.

Tried it today — epic success.

Made as written, next time will halve the pasta for moooore sauce! YUM!

It was good but because there weren't any onions or garlic it tasted a bit bland.

New family favorite!!!

This was an easy and really delicious recipe. It comes together quickly. Loved the addition of Pancetta. Don’t skip it. It gives the dish an extra smoky wonderful taste!!

Delicious and easy! I added minced garlic, hot pepper flakes, and I used regular bacon I had leftover. It was a hit. I live alone so I'll be taking leftovers to work for the rest of the week. I will definitely make again!

Very good. I had a 15oz can of tomato sauce I used ... rather than the 12 oz amount the recipe called fo. The recipe tasted great, but I used 25% more tomatoe sauce.

Used Ragu Traditional sauce, added onion and garlic as others suggested. Sauce was velvety and delicious, we will definitely make again. Note: if you use plain tomato sauce this dish will be very bland.