Grammy's Kitchen · Penne alla Vodka · Baked Penne Alla Vodka
One of 37 penne alla vodka recipes we measured
from alexandracooks.com
It ranks #1 of 37 for noodle texture among the penne alla vodka recipes we compared. 3 cooks on alexandracooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| fat | 13% | 6% |
| protein add | 72% | 10% |
| dairy | 126% | 35% |
| aromatics | 1% | 34% |
| vegetables and beans | 202% | 175% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 4 tablespoons salted butter |
| 6 g | 2 garlic cloves, minced |
| 1 g | 1/2 teaspoon crushed red pepper flakes |
| 1/2 cup vodka | |
| 794 g | 1 28-oz can crushed (or whole peeled) tomatoes |
| 121 g | 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped |
| kosher salt | |
| freshly cracked black pepper to taste | |
| 454 g | 1 pound penne |
| 100 g | 1 cup parmesan |
| 119 g | 1/2 cup heavy cream |
| 454 g | 16-oz whole milk ricotta |
| 227 g | 8-oz fresh mozzarella |
| fresh basil, for serving, optional |
Method: 6 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last night, chopped the sundried tomatoes very finely and used crushed tomatoes. I skipped the puree step, never added cooking liquid, and it turned out incredible.” — a cook, 5.0★
“AAAHhhh the tasted of that sauce is amazing! But I've sneaked in a big zucchini. Chopped it really fine and put is in the pan with the garlic. A bit more vege for the kids :)” — a cook, 4.0★