Delicious Penne Vodka With Fresh Mushrooms, Mozzarella, Olives,

"This is another one of my favorite "go to" simple meals. I threw this together for the first time over 10 years ago and it's been a constant ever since. It's hearty and rustic and is also great for a quickie vegetarian dish or during Lent. I've served this on Holidays as well. Goes great with a nice dinner salad and of course, a loaf of hot, crusty garlic bread! Oh, and a nice glass of Chianti for those who are interested."
photo by BlondieItaliana photo by BlondieItaliana
photo by BlondieItaliana
photo by BlondieItaliana photo by BlondieItaliana
photo by BlondieItaliana photo by BlondieItaliana
Ready In:


  • 1 (8 ounce) package mushrooms (pre-sliced fresh mushrooms)
  • 1 (14 1/2 ounce) can diced tomatoes (drained very well)
  • 1 (3 7/8 ounce) can olives (sliced olives in can, drained)
  • 1 (24 ounce) jar vodka sauce (Bertolli brand preferred)
  • 1 (1 lb) box penne (al dente, I use Barilla brand)
  • 1 (8 ounce) container fresh mozzarella cheese (The Pearlini fresh mozzarella balls, they are pea size, see photos)
  • 1 dash garlic powder (to taste)
  • 4 tablespoons extra virgin olive oil


  • Boil water and cook penne. Also heat vodka sauce in medium sauce pot.
  • Meanwhile, sauté mushrooms over medium-low heat in 2 tablespoons of the olive oil until lightly golden brown then set aside.
  • Drain tomatoes very well then sauté in remaining 2 tablespoons of olive oil and garlic powder to taste over medium heat until heated well through and remaining water cooks out, drain again in colander; set aside.
  • When pasta is cooked, drain well and return to pot. Add sauce, mushrooms and tomatoes, gently stir in olives and fresh mozzarella pearlini.
  • Transfer to large serving bowl and serve immediately.
  • ** Serve with grated parmesan cheese on hand AT TABLE, but not directly on pasta dish as it alters the final taste and it's just so delicious that it really doesn't need it.

Questions & Replies

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  1. Jane from Ohio
    This couldn't be easier and it is delicious. I loved the little mozzeralla balls. They made the dish look very great. Used 8 oz of fresh mushrooms as that is what I had. We had some leftover the next day and I just added a little olive oil and re heated in the microwave. The mozzarella balls melted but it was just as good. We did use some parmasean cheese to top it. Served it with a salad and garlic bread. Thanks for sharing
  2. Mom Mindy 66
    By far this is one of the most wonderful dishes I have ever eaten. The flavor was incredible. It was simple to make. I didn't find thos little mozzarella balls, but I cut up my fresh mozzarella from the deli into tiny chunks about the same size and the dish was the best thing I have ever eaten.
  3. CookingONTheSide
    This is just wonderful and easy to make. It is very flavorful and I love the mini-cheese balls added to this recipe. It is one I will make again. I made this recipe for the 2008 Spring Pick A Chef.
  4. bethyjstar
    Fantastic and so easy! About a minute after we sat down to eat, DH proclaimed that we needed to make this a regular dish. He has never said that before! Thanks for sharing!
  5. Pam Z.
    Low & behold I was browsing "new recipes" and "pasta" recipies and here's one from someone who's recipes I have tried & loved. I needed something non-meat today for Good Friday and this just blew me away! Tastes like something you would order as a special at your favorite Italian joint. This is excellent! Simple too - I like the pre-made vodka sauce also, as it tastes so close to homemade. Thank you again so much.


<p>Born &amp; raised in Northern NJ and now live in the NJ suburbs of New York City. <br /><br />I grew up on all the traditional Italian meals from my Grandmother's kitchen. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. <br /><br />I love to cook everything now. I find it great to experiment &amp; try new recipes. Most of all, I love to entertain &amp; host dinners with family, friends &amp; have Holidays at home with my terrific husband &amp; our four legged furry goofball bulldog! <br /><br />===================================== <br /><br />Spring 2008: I was picked for the Pick-A-Chef Spring 2008 Contest by a wonderful chef: Chef #166642 who made my Recipe #293174 and my Recipe #285517 and lastly, my Recipe #287338 <br /><br />The link to the cookbook from that contest is: <br /><br /><img src= border=0 alt=Photobucket /> <br /><br />===================================== <br /><br />July 2008: I was just Z-mailed that I was picked for My 3 Chefs 2008 Cooking Contest by: Chef #829183 who made my: Recipe #307814 <br /><br />She Z-mailed me the link to the cookbook from that contest: <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><br />=====================================</p>
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