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Emeril's Penne a La Vodka Casserole Recipe

Looking for an easy Emeril's Penne A La Vodka Casserole recipe? Learn how to make Emeril's Penne A La Vodka Casserole using healthy ingredients.


Submitted by sereneosl

Makes 10 servings



Made it at Bjorn's dinner. Really tasty, even though we left out the heavy cream.

Recipe Ingredients for Emeril's Penne A La Vodka Casserole

4 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, cut crosswise into 1-inch slices
1 pound hot Italian sausage, cut crosswise into 1-inch slices
4 cups thinly sliced onions
1 3/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil leaves
1 tablespoon minced garlic
1/2 cup vodka
32 ounce tomatoes, with their juice
1/4 tsp rosemary
1 tablespoon olive oil
1 pound penne pasta
15 ounces ricotta
1 cup grated Parmesan
1 1/2 cups grated mozzarella

Recipe Directions for Emeril's Penne A La Vodka Casserole

  1. Directions

  2. Preheat the oven to 350 degrees F.

  3. Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 teaspoon salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add the Essence and heavy cream, stir to mix, and simmer for 5 minutes. Remove from the heat.

  4. To cook the pasta, combine 4 quarts water, the 1 tablespoon olive oil, and the remaining 1 teaspoon salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, 12 to 14 minutes. Remove from the heat and drain well. Combine half of the ricotta cheese and half of the Parmigiano-Reggiano with the remaining 2 tablespoons extra-virgin olive oil in a large mixing bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmigiano-Reggiano and mix well.

  5. Transfer the mixture to a 9 by 13-inch baking dish. Sprinkle with the mozzarella. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve warm with crusty bread.

  6. 2 1/2 tablespoons paprika

  7. 2 tablespoons salt

  8. 2 tablespoons garlic powder

  9. 1 tablespoon black pepper

  10. 1 tablespoon onion powder

  11. 1 tablespoon cayenne pepper

  12. 1 tablespoon dried oregano

  13. 1 tablespoon dried thyme

  14. Combine all ingredients thoroughly.

  15. Yield: 2/3 cup

  16. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Categories

Pasta, Main Dish

Nutrition Facts
Serving Size 362.8g
Amount Per Serving
Calories
627
Calories from Fat
309
% Daily Value*
Total Fat
34.3g
53%
Saturated Fat
12.7g
63%
Trans Fat
0.1g
Cholesterol
116mg
39%
Sodium
1320mg
55%
Potassium
674mg
19%
Total Carbohydrates
37.3g
12%
Dietary Fiber
2.0g
8%
Sugars
4.7g
Protein
35.8g
Vitamin A 23% Vitamin C 26%
Calcium 40% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sugar
  •   Bad points
  • Contains alcohol
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