1/1 Photo of Connecticut Pasta With Vodka Sauce
When we lived in North Haven, CT, we were surrounded by so many Italian restaurants. It was the first time I had ever been introduced to Vodka sauce. This recipe came from the community cookbook I got while living in North Haven and it is my husband's favorite version. I measure most of this "by taste" seasonings wise, so please do not be afraid to add as much salt, pepper, cheese, and chili as your taste buds desire. I do however measure the tomatoes, cream and vodka and 4 nice big juicy cloves of garlic is usually just plenty for us. I have updated the recipe to give appproximate measures for the salt and black pepper.
My Private Note
Units: US | Metric
- 453.59 g penne pasta, cooked and drained or 453.59 g ziti pasta, cooked and drained, reserving a bit of the cooking liquid
- 793.78 g can crushed tomatoes (I prefer Muir Glen brand)
- 59.14 ml extra virgin olive oil
- 1.23 ml crushed red pepper flakes (to taste)
- 4 fresh garlic cloves, minced
- 59.14 ml vodka
- 236.59 ml half-and-half
- fresh parsley, garnish
- fresh parmesan cheese, to taste
- 1.23-2.46 ml salt, to taste (or more as needed)
- 0.59 ml pepper, to taste (either black or cayenne if you like it zesty) (optional)
- 1Saute olive oil, crushed red pepper and garlic in a large pan over medium heat to lightly brown the garlic (be careful not to burn it).
- 2Add the tomatoes, season to taste with some salt & pepper,and cook 30 minutes, lowering the heat some to keep from burning.
- 3Add vodka and heat 2 minutes.
- 4Add cooked pasta to the sauce and toss.
- 5Stir in the half and half and heat through, just a few minutes.
- 6Give the sauce a taste and depending upon how you like the consistency, you might wish to add a little bit of the pasta cooking liquid, then taste again and add as much salt (to taste) as you feel it needs and pepper as well (to taste),if you feel pepper is needed for a bit more kick (I find a dash of black pepper and the red chili flakes are plenty for heat).
- 7Toss with parsley, sprinkle with additional red pepper flakes if desired and a hearty grating of fresh parmesan cheese.
- 8(TIP:I also sprinkle a small amount of a German seasoning called Fondor, just a pinch.you could use Accent if you like or omit.).
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Nutritional Facts for Connecticut Pasta With Vodka Sauce
Serving Size: 1 (273 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 692.6
- Calories from Fat 208
- Total Fat 23.1 g
- Saturated Fat 6.5 g
- Cholesterol 22.3 mg
- Sodium 599.8 mg
- Total Carbohydrate 106.3 g
- Dietary Fiber 15.3 g
- Sugars 7.4 g
- Protein 12.0 g