RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5441
| View Recipe |
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| Recipe Name: |
Penne in a Creamy Tomato-Vodka Sauce - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
Meat |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.04
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
NULL |
| Comments: |
This is also great over gnocchi.
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Ingredients:
1.5 Tablespoons oil, olive divided
1 Tablespoon parsley, flat-leaf chopped
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Directions:
Heat 1 tablespoon of the olive oil in a large non-stick sauté pan over medium-high heat. Add the pancetta and cook until crispy, about 5 minutes. Remove the pancetta and set aside. Spoon the excess fat from the pan.
Add the remaining olive oil and heat over medium-high heat. Add the shallots and cook until soft, about 3 minutes. Add the vodka, being careful to add away from the stove when cooking on gas.
Bring to boil and cook until reduced by half, about 5 minutes. Add the marinara sauce and bring to a boil. Lower the heat, add the pancetta and the cream and keep the sauce warm while cooking the pasta.
Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain. Toss with the sauce. Transfer to a serving platter and sprinkle with the parmesan and parsley. |
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| Nutrition per Serving: |
| Calories: |
682 |
Total Carbs: |
85.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
39.1 |
Fat: |
22.0 |
Protein: |
22.00 |
| Fiber: |
4.03 |
Sodium: |
522.75 |
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