Penne alla Vodka

Penne alla Vodka

This recipe is adapted from Rachel Ray's 'You Won't Be Single For Long Vodka Cream Pasta'. Despite her incredibly stupid name for this dish, it's really delicious and is one of our favorite pasta dinners. Easily doubles for a crowd.
  • Prep: 30 min
  • Cook: 15 min
  • Total: 45 min
  • Serves 4-6
Penne alla Vodka

Carbohydrate Counts

Carbs-per-gram ratio: 0.2122

Serving Size 215g (about 45g carbs)

Carb calculations Weight Carbs
Green onions (2g)
Crushed tomatoes 32oz (40g)
Penne pasta 16oz (316g)
Heavy cream (8g)
Net Weight 1725g (366g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 2 green onions, minced
  • Heat a medium or large dutch oven over moderate heat. Add oil, butter, garlic and shallots and sauté until fragrant, about 3 to 5 minutes.
  • 1 cup vodka
  • While stirring, slowly pour vodka into skillet. Cook until vodka is reduced by half, about 2 or 3 minutes.
  • 1 cup chicken stock
  • 32oz / 32 ounces crushed tomatoes
  • ½ teaspoon sea salt, or to taste
  • ½ teaspoon pepper, or to taste
  • Add chicken stock, tomatoes, salt, and pepper. Bring sauce to a light boil and reduce heat to low to simmer.
  • 4 quarts water
  • While sauce simmers, heat water in a large stock pot.
  • 16oz / 16 ounces penne pasta
  • 1 tablespoon salt
  • Cook pasta in salted boiling water until cooked to al dente, about 8 to 10 minutes.
  • ½ cup heavy cream
  • Stir cream into sauce. When sauce returns to a bubble, remove it from heat.
  • 20 leaves fresh basil, shredded or torn
  • Drain pasta. Toss hot pasta with sauce and basil leaves. Serve with salad and bread.
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