Penne alla Vodka
This is more an American-Italian recipe than an Italian-American one. I found myself making this innovative dish, which always charmed our customers, quite a bit in the early 1970s. As simple a dish as this is, I have had requests for it in all my restaurants as far back as I can remember: I like the sauce a little feisty, so I'm generous with the crushed red pepper. You can add as much — or as little — as you like. Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the same, or use olive oil to finish the sauce. I prefer olive oil, but I probably don't have to tell you that by now.
This is more an American-Italian recipe than an Italian-American one. I found myself making this innovative dish, which always charmed our customers, quite a bit in the early 1970s. As simple a dish as this is, I have had requests for it in all my restaurants as far back as I can remember: I like the sauce a little feisty, so I'm generous with the crushed red pepper. You can add as much — or as little — as you like. Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the same, or use olive oil to finish the sauce. I prefer olive oil, but I probably don't have to tell you that by now.
- 1/4 cup extra-virgin olive oil
- salt
- 1/2 cup heavy cream
- 1/4 cup vodka
- one 35-ounce can italian plum tomatoes (preferably san marzano) with their liquid
- 1 pound penne
- 10 cloves garlic, peeled
- crushed hot red pepper
- 2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
- 2 to 3 tablespoons chopped fresh italian parsley
- 3/4 cup freshly grated parmigiano-reggiano, plus more for passing if you like
- Carbohydrate 66 g(22%)
- Cholesterol 47 mg(16%)
- Fat 25 g(39%)
- Fiber 5 g(18%)
- Protein 17 g(34%)
- Saturated Fat 11 g(54%)
- Sodium 708 mg(30%)
- Calories 577
Step-by-step
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)
- Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
- Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
- Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.
A Classic Comfort Food: Penne alla Vodka
As a busy working mom, I need meals that are quick, delicious, and satisfying. Penne alla vodka fits the bill perfectly. It's a dish that always impresses, yet is surprisingly simple to make. The creamy, slightly spicy sauce coats the perfectly cooked penne, creating a symphony of flavors that's both comforting and exciting. It’s a far cry from the instant noodles I used to rely on when I was younger and had even less time, but the extra effort is well worth the result.
This recipe isn't just about speed; it’s about creating a moment of deliciousness in the midst of a chaotic week. The aroma alone, as the garlic sizzles in the olive oil and the tomatoes simmer with vodka and a touch of red pepper, is enough to transform a stressful evening. The vibrant red sauce, speckled with flecks of garlic and parsley, is a feast for the eyes, and the rich, creamy texture is a treat for the palate. It's the type of dish that makes you feel like you're indulging in a fine-dining experience without the hassle or expense.
I often adapt this recipe to suit my mood and what I have on hand. Sometimes I'll add a sprinkle of sun-dried tomatoes for extra depth of flavor, or a handful of spinach for a boost of nutrients. Other times, I'll use different types of pasta, like rigatoni or farfalle, depending on what’s in my pantry. The beauty of Penne alla Vodka is its versatility. It's a blank canvas onto which you can paint your own culinary masterpiece.
One of the secrets to a truly fantastic Penne alla Vodka is using high-quality ingredients. I always opt for San Marzano tomatoes – their sweetness and delicate flavor elevate the entire dish. Freshly grated Parmesan cheese is also essential – it adds a salty, sharp counterpoint to the creaminess of the sauce. And don’t be afraid to experiment with the amount of crushed red pepper. A little goes a long way, but I like to add a generous pinch for that extra kick of spice.
This isn't just a weeknight meal; it's a dish that can easily transition to a weekend gathering. Imagine a table laden with this delicious pasta, surrounded by family and friends, sharing laughter and stories. The aroma of garlic and tomatoes would fill the air, creating a warm and inviting atmosphere. And the shared pleasure of enjoying this simple yet sophisticated dish would create memories to last a lifetime.
So, whether you're a busy professional juggling work and family or simply looking for a quick and easy meal that doesn't compromise on flavor, Penne alla Vodka is a perfect choice. It’s a dish that's both incredibly satisfying and surprisingly easy to prepare. It’s become a staple in our home, and I hope it will become one in yours, too. Give it a try – I guarantee you won’t be disappointed.
