Connecticut Pasta With Vodka Sauce Recipe

Name: Connecticut Pasta With Vodka Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb penne pasta, cooked and drained or 1 lb ziti pasta, cooked and drained, reserving a bit of the cooking liquid; 1 (28 ounce) can crushed tomatoes (I prefer Muir Glen brand); ¼ cup extra virgin olive oil; ¼ teaspoon crushed red pepper flakes (to taste); 4 fresh garlic cloves, minced; ¼ cup vodka; 1 cup half-and-half; fresh parsley, garnish; fresh parmesan cheese, to taste; 14-½ teaspoon salt, to taste (or more as needed); ⅛ teaspoon pepper, to taste (either black or cayenne if you like it zesty) (optional)

Servings: persons

1 lb penne pasta, cooked and drained or 1 lb ziti pasta, cooked and drained, reserving a bit of the cooking liquid
1 (28 ounce) can crushed tomatoes (I prefer Muir Glen brand)
¼ cup extra virgin olive oil
¼ teaspoon crushed red pepper flakes (to taste)
4 fresh garlic cloves, minced
¼ cup vodka
1 cup half-and-half
fresh parsley, garnish
fresh parmesan cheese, to taste
14-½ teaspoon salt, to taste (or more as needed)
⅛ teaspoon pepper, to taste (either black or cayenne if you like it zesty) (optional)

1
Saute 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).
2
Add the tomatoes, season to taste with some salt & pepper,and cook 30 minutes, lowering the heat some to keep from burning.
3
Add vodka and heat 2 minutes.
4
Add cooked pasta to the sauce and toss.
5
Stir in the half and half and heat through, just a few minutes.
6
Give 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).
7
Toss 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.
9
).

707

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb penne pasta, cooked and drained or 1 lb ziti pasta, cooked and drained, reserving a bit of the cooking liquid, 1 (28 ounce) can crushed tomatoes (I prefer Muir Glen brand), ¼ cup extra virgin olive oil, ¼ teaspoon crushed red pepper flakes (to taste), and more.

Yes, Connecticut Pasta With Vodka Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Connecticut Pasta With Vodka Sauce

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