Published Apr 9th
Prep 10m Cook 35m Additional - Ready In 45m
Servings 6 servings Calories 631.8

This is an easy recipe. The sauce can be made while you cook the pasta. Sprinkle with Parmesan cheese.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (28 ounce) can whole peeled tomatoes
  • ½ cup chopped fresh basil
  • salt and pepper to taste
  • ¼ cup vodka
  • 1 pound penne pasta
  • 1 pint heavy cream

Cooking Directions

  1. 1 In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more.
  2. 2 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.
  3. 3 Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.

Nutrition Facts

  • Calories 631.8
  • Carbohydrate 62.9 g
  • Cholesterol 108.7 mg
  • Fat 35.8 g
  • Fiber 3.9 g
  • Protein 12.9 g
  • Saturated Fat 19.3 g
  • Sodium 221.4 mg
  • Sugar 5.7 g

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  1. Vodka sauces are wonderful and so easy to make! I sauteed some chopped onion in olive oil 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 2 tsp. of sugar to cut the acidity of - Read more ...
  2. Follow this recipe exactly except: Add 1/2 tsp of Red Pepper Flakes to make it slightly spicy that everyone will like... I personally like 1 tsp. Add the cream and simmer for 5 mins then add the sauce to the noodles and simmer until the sauce turns from watery to sticky... just like making mac - Read more ...
  3. This is amazing if you mix it together with the penne and let it all cook together at the end for an extra 10 minutes. The sauce thickens and the flavor really comes out. I also used half the amount of cream and about 3/4 lb of pasta.
  4. I've made several a la vodka sauces before, however most used tomato puree or just canned tomato sauce. The idea of using whole peeled tomatos in this recipe is a good one, however that's the only thing I would do again from this recipe. There is entirely too much heavy cream used in this recipe. - Read more ...
  5. I made this for dinner last night - my husband called it "restaurant quality". With the alterations I made, it was closer to another 5-star recipe on this site, "Penne with Spicy Vodka Tomato Cream Sauce", with no meat. I recommend using red pepper flakes, 3/4t. salt, crushed or diced tomatoes (vs. whole) and less - Read more ...
  6. Wow!! Now I know what to cook for my boyfriend when he comes into town next weekend. I have been experimenting trying to come up with the perfect dinner for him and this one definitely is up to par!! I threw in a dash of red pepper flakes and extra garlic for some heat. I - Read more ...
  7. I have tried countless recipes for vodka sauce. I've also ordered it at restaurants several times. This is the best vodka sauce I've ever had. My husband and everybody I make it for loves it. It's very easy too!
  8. Excellent! I can't recommend this recipe enough. It's easy to make and absolutely delicious. My whole family loved it. I even substituted fat free half and half for the cream and it still tasted wonderful! I probably didn't need to but I also added a dash of red pepper flakes. I can't wait to make - Read more ...
  9. Absolutely amazing. I varied the recipe just a bit by using crushed, not whole, tomatoes, and about 3/4s of a pint of heavy cream - but everyone went back for thirds!