How to Make Penne al Vodka
This dish has a real zip to it, as well as an alluring richness, and is perfect for the winter months. Serves six people. Does this Spark an idea?
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Things You'll Need
- 1/2 small onions - peeled and finely chopped
- 2 tbsp. unsalted butter
- saucepans
- 1/2 c. vodka
- 1 (15 oz.) can whole, peeled tomatoes - drained, tomatoes crushed between fingers
- 1 c. freshly grated Parmesan cheeses
- colanders
- 1/4 c. freshly chopped Italian parsleys
- 1 1/2 lbs. penne pastas
- measuring spoons
- stockpots
- 1/2 c. heavy creams
- measuring cups
- 1/8 tsp. red pepper flakes
- 1/4 lb. pancetta - cut into small pieces
- Colanders
- Measuring Cups
- Measuring Spoons
- Saucepans
- Stockpots
- Measuring cups
Instructions
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1
Cook the pasta according to package directions. Drain it and drizzle with a little olive oil to prevent sticking.
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2
Melt the butter in a saucepan over medium heat. Add the pancetta and onion and cook for 4 minutes, stirring.
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3
Add the red pepper flakes and vodka and bring to a boil.
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4
Add the tomatoes and lower heat to medium. Cook the tomatoes for 2 minutes.
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5
Add the heavy cream and simmer for another minute. Add the drained pasta to the pot and stir well to combine.
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6
Serve in large dinner bowls with a generous amount of parmesan and parsley sprinkled on top.
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1
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Comments
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Jan 30, 2006
A more accurate way of making this dish is to saut onions and red pepper flakes in olive oil, then add tomato sauce or crushed tomatoes (no chunks of tomatoes, the sauce should be smooth) and boil. Then, add the cream and then vodka. After that, you are supposed to add Parmesan cheese to the sauce over low heat, stirring until just melted, then serve over Penne pasta, sprinkled with Parmesan cheese. Delicious! This is the way my Italian mother-in-law makes the dish. She does not add panchetta or parsley, and I haven't see it added when I've eaten it in Italy either. -
Jan 30, 2006
A more accurate way of making this dish is to saut onions and red pepper flakes in olive oil, then add tomato sauce or crushed tomatoes (no chunks of tomatoes, the sauce should be smooth) and boil. Then, add the cream and then vodka. After that, you are supposed to add Parmesan cheese to the sauce over low heat, stirring until just melted, then serve over Penne pasta, sprinkled with Parmesan cheese. Delicious! This is the way my Italian mother-in-law makes the dish. She does not add panchetta or parsley, and I haven't see it added when I've eaten it in Italy either.
