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    You are in: Home / Recipes / Penne Vodka Recipe
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    Penne Vodka

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    chef 998002's Note:

    courtesy giada

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    Ingredients:

    Serves: 6

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
    2. 2
      Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
    3. 3
      In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
    4. 4
      Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
    5. 5
      If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months. 6 serve.

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    Nutritional Facts for Penne Vodka

    Serving Size: 1 (304 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 512.3
     
    Calories from Fat 105
    20%
    Total Fat 11.6 g
    17%
    Saturated Fat 6.2 g
    31%
    Cholesterol 34.5 mg
    11%
    Sodium 993.4 mg
    41%
    Total Carbohydrate 72.9 g
    24%
    Dietary Fiber 10.7 g
    43%
    Sugars 7.0 g
    28%
    Protein 11.4 g
    22%

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