One of my favorites! I always (I was going to say often, but it really is always) the spiciest smoked sausage I can find. During hatch chili season, penne and vodka sauce are my favorite way to enjoy it.

Sounds good. I almost never use a recipe, but I have some ”washing vodka” (cheap but respectable). I should try it.

food, yes, Nick & Toni’s from chef Joe Realmuto. I know what you mean about the cream!🥴 This particular version rivals another favorite from an Italian place we like here. Theirs includes the mushrooms I mentioned.👍🏻

It's not the same, of course, but evaporated whole milk, half and half, goat's milk, liquid tofu, coconut cream, cashew cream... Some are just as much fat as cream, but non-dairy. Some are less fat and dairy. Some both less fat and non-dairy.

I came to terms with cream while making ice cream, and more recently, because I had cream that never made it to ice cream, in other cooking as well. We have a Western local (we have big spaces) dairy with excellent organic milk and cream which hasn't been killed and is packaged in paper cartons. Cream isn't worth it if you don't have really good cream. :) If you can work up your courage to use the cream, just don't put butter, pancetta or other animal fats elsewhere in the meal,

Though, as written, there's 107.2g of animal fat as written, not including the parm for serving, and nearly double the 56g of olive oil. Maybe I won't make it after all...

Oh I like prosciutto on mine!

The thing I love about a vodka sauce is that it can be made in a short amount of time. Saute garlic in olive oil, add crushed tomatoes, red pepper flakes, S&P, lots of fresh basil. Simmer down. Add vodka, then just enough cream to turn pink.

Judi, I agree about the short amount of time. If I plan ahead, the oven time in this recipe is worth it.

I've never made a pasta sauce with vodka. What does the vodka bring to the party?

A bit of unresolved history and some taste tests:

https://www.seriouseats.com/ask-the-food-lab-does-vodka-sauce-really-need-vodka

Good article, food. I think they nailed it with the “bit of heat and bite that helps balance the cream and tomatoes.” It’s definitely smooth and tasty.

Gotta love Kenji and the scientific method! And it explains a lot about my past encounters with sauce a la vodka. ;) Thanks, FOAS!

IC, it's a specific recipe. One can also buy it pre-made, but that's just a basic milky tomato sauce. The Kenji article explains why.

Thank you. Great article! I have some vodka in the garage that needs using.

It sounds tasty but I’d be reluctant to use the oven for 1 1/2 hours just for a pasta sauce, so I'd probably go for the stove top version. Maybe if I was doing other things in the oven at the same time ...

i was rereading this thread. I don't know that I have ever had a Vodka Sauce. The 1 1/2 hours in the oven seems a long time. What would be the differernce in flavor in doing it in the oven or on stovetop?

Kate, for me the slow roasting in the oven just develops even more flavor. It definitely takes longer but is pretty much hands off time. YMMV since you can certainly make a nice vodka sauce stovetop. Someone gave me a basket of goodies at Christmas that included a jar of Rao’s Vodka Sauce I still haven’t used. I do use their marinara on occasion but am guessing the vodka sauce won’t taste like the one I make myself.

CA Kate z9, this is the first I've heard of oven roasting. Totally not necessary. Simmer stovetop. Be sure to use lots of fresh basil. I have a vase of rooted Thai basil on the counter. Bought cream today and will make a vodka sauce on Sunday.

It’s not the time in the oven per se that puts me off. It’s the amount of electricity used.

Floral.....good point! Electricity here in CA is ridiculous, and anyway I can save, I do.

But one question I still have on using the oven is the 375º for 1 1/2 hours. I could understand maybe 325º for that long.

Clloebud, is there a lid on? is it reduced a lot? Having never made it I would like to know for when I do.... and I will. Sorry to be a pest.

Kate, not a pest at all! I was only giving my own experience with the recipe I find to be very good. I’ve made lots of vodka sauces stovetop, too. Always good but this version has enhanced flavor for me. Yes, a lid goes on and it does reduce. Here’s a link with the recipe and a video if you’re interested. As I posted with the recipe, I use a 350 oven for this, but 325 would work, too. Even the first time I made it I used 350.

https://www.foodnetwork.com/recipes/ina-garten/nick-and-tonis-penne-alla-vecchia-bettola-recipe-1949812

BTW, I do inderstand about both our electricity and gas bills here in CA!

Sorry, chloe. I don't know where the 375º came from. I can understand the sauce cooked for a long time in the oven being a bit stronger/tastier/roasted. Also, burning the bottom of the pan is a little harder in the oven than on top of the stove. I wonder if I could do this in my -smaller - counter-top oven instead of the big one. ?

Kate, 375 is the temp given in the original recipe. I just used 350 from the get-go thinking it would be enough…or even 325. I do think your countertop oven would work fine.👍🏻