“This is one of my favorite recipes to make. I worked at a authentic Italian restaurant and my boss showed me how to make this. I have been making it now for 8 years and I can not get enough of it! This sauce is not sweet, just so you know. Some people prefer it sweet but that's not how this recipe is. Also I recommend putting a teaspoon of sugar in the sauce to reduce the acidity of the tomatoes.” - by Brianna
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Transfer to a serving dish.
- Pour canned tomatoes into skillet over medium heat; stir in tomato sauce, vodka, garlic, oregano, basil, salt, and pepper. Simmer sauce, stirring occasionally, until alcohol is completely cooked off, 15 to 20 minutes. Stir in cream and simmer until heated through, about 5 more minutes. Remove sauce from heat.
- Pour sauce over penne pasta; toss to coat. Sprinkle with Parmesan cheese.
Nutrition
Amount Per Serving (6 total)
- Calories
- 486 cal
- 24%
- Fat
- 17.5 g
- 27%
- Carbs
- 60.5 g
- 20%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Terrific. I loved it and so did my girlfriend. - I added about a teaspoon of red pepper flakes for a little extra spice, - I used angel hair pasta b/c that's what I had on hand - I added a teaspoon o..." See moref sugar as suggested Otherwise left as is. Really tasty. Thanks, Brianna!"
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