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Pennette Ala Vodka Recipe

Pennette Ala Vodka

Recipe courtesy Chef Carla Pelligrino of Rao's in Las Vegas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • on April 24, 2013

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    I made this pasta for my daughter's graduation party and had tested it out a few times previously. It makes huge servings if you go by the recipe. I would say 2 pounds of pasta should feed 10-12 people. The vodka adds a tang to the sauce and the creamy texture is really wonderful. I used Prego spaghetti sauce for the tomato sauce. I have frozen and reheated the leftovers successfully also.

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  • on February 04, 2013

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    I worked in an Italian restaurant and their vodka sauce was the best I ever had. This is the closest I have ever come to theirs. It is very, very good and never disappoints my dinner guests. It is very rich, so when serving a dessert also, I would advise to go with something light.

    Excellent Vodka Sauce!

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  • on December 31, 2012

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    Though time consuming, it is the best white sauce I have ever made or tasted!
    I made a few changes. I used Italian chicken sausage and basil. I added a chopped shallot & fennel to the onion mixture. I also used 1 pint fat free half and half and 1 pint cream.
    It was amazing! Thank you for the recipe!

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  • on April 12, 2012

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    Total Hit!!!! Peeeeerrrrfect Dish!

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  • on March 23, 2012

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    This recipe is awesome!! I'm upset tho, made it for a friend who in turn was going to make me dinner and so far has not. When I asked her why she said " I can't compete with the dinner you made" ;-

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  • on December 15, 2011

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    PERFECTTTTTTTTT!!!

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  • on December 05, 2011

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    takes a long time BUT worth it. it was delicious and 'reducing the cream' does take a while so start this process first and then begin the rest of the preparations

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  • on June 26, 2011

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    Delicious !! Definitely on the make again list. Reduced vodka to 1/2 cup and added 1 tsp crushed garlic.

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  • on March 22, 2011

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    I've made this recipe multiple times and each time it seems to get better and better. Reducing the cream is important like other reviewers have said, it definitely brings the disk to a higher level of flavor. I ended up reducing the sauce for an after after everything was added together. It was well worth the wait.

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  • on January 22, 2011

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    My husband requested this dish this weekend. I considered making one by Giada which I did years ago but wanted to try something different. All the reviews were high so I figured I'd give it a try. Also, I love Rao's marinara sauce.

    This recipe was a keeper! Be forwarned!!!! The cream reduction definitely takes time. Glad other reviewers mentioned it. I really think it takes the dish to a different level. We didn't even miss having freshly grated parm.

    Some additions -
    Garlic
    Crushed Red Pepper
    Fresh Basil for garnishing
    Freshly grated nutmeg in the reduced cream

    I served this with a simple salad of tomato, red onion and shiitake bacon, dressing was a red wine vinaigrette.

    Made Emeril's infused garlic to baste onto some multigrain Italian bread and used a grill pan to toast it up.

    Made an Apple Rosemary galette (free formed tart for dessert.

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