San Marzano Penne Vodka
"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."
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vodka | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) package penne pasta
- 12 ounces canned San Marzano-style peeled plum tomatoes
- 1 (8 ounce) can tomato sauce
- 1/2 cup vodka
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch salt and ground black pepper
- 1 cup heavy whipping cream
- 1/4 cup grated Parmesan cheese, or to taste