Comments on: penne alla vodka…

By: Beth

Beth — Mon, 15 Mar 2010 04:05:56 +0000

wonderful dish! I would make this on a Friday so that I could add a bit more vodka!

By: vickscakes

vickscakes — Sat, 13 Mar 2010 19:17:57 +0000

That looks yummy, will defo hav to try it soon. x

By: lors

lors — Sat, 06 Mar 2010 10:39:55 +0000

Hi Karen, it serves 2! Enjoy:)

By: Karen

Karen — Fri, 05 Mar 2010 15:47:00 +0000

This looks lovely. I’m definitely going to cook this one. How many does this recipe serve Lorraine?

By: lors

lors — Wed, 03 Mar 2010 22:55:25 +0000

hahaha Aoife, could you imagine:)

By: lors

lors — Wed, 03 Mar 2010 22:54:58 +0000

AFOS I haven’t a clue but you have me curious now so I’m off to google:)

By: lors

lors — Wed, 03 Mar 2010 22:53:31 +0000

FH me too:)

By: lors

lors — Wed, 03 Mar 2010 22:53:09 +0000

Thanks Dave, never heard of that dish but sounds delicious:)

By: lors

lors — Wed, 03 Mar 2010 22:52:37 +0000

Hi Catherine, I don’t think so. It wouldn’t have the richness….

By: Whidbey Island Food Links - Whidbey Island Life

Whidbey Island Food Links - Whidbey Island Life — Wed, 03 Mar 2010 21:52:23 +0000

[...] foodies brings you a very famous but simple pasta dish called penne alla vodka. LuCucina Limerick says that you shouldn’t be put off by the vodka, this is one of the [...]

By: The Food Hunter

The Food Hunter — Mon, 01 Mar 2010 04:30:36 +0000

I love this dish!

By: Dave Transom

Dave Transom — Mon, 01 Mar 2010 00:42:14 +0000

Mmm, another simple and stunning dish.

The flavour of this one reminds me of a contemporary Indian dish we have in New Zealand called Butter Chicken, which is huuuugely popular here (although I could never find an equivalent in Europe).

Thanks lor

By: catherine

catherine — Sun, 28 Feb 2010 05:00:41 +0000

do you think it would be at all the same substituting the cream for evaporated milk? it isn’t even that i’m worried about my hips, but cream makes me throw up every time i have it! this dish looks so good though!!

By: aforkfulofspaghetti

aforkfulofspaghetti — Sat, 27 Feb 2010 11:03:12 +0000

Do you know what the history behind this dish is? I mean, vodka’s not exactly native to Italy’s shores, is it? Wondering whether it would work similarly with grappa…

By: aoifemc

aoifemc — Fri, 26 Feb 2010 20:17:22 +0000

Looking at the pics, I thought for a second that you were boiling the pasta in a big pot of vodka! Oh dear, I need a rest.

This looks delicious – and I’m glad you just added a dash of vodka to the sauce