Traditional Penne alla vodka Recipe
2022-11-02
By The Italian Chef
Italian Cuisine
Main Course
Make a delicious pasta dish with this easy recipe for Penne alla vodka. Penne alla vodka is a popular Italian pasta dish that originated in the United States in the 1970s.
The Secret Ingredient
Featuring ingredients such as penne pasta, tomato sauce, cream, and Parmesan cheese create a creamy and flavorful recipe that is perfect for a satisfying meal. The addition of vodka, which is added to the tomato sauce, gives the dish a unique and complex flavor.
Pitfalls on Penne alla Vodka
Choosing the right pasta: Penne pasta is the best choice for Penne alla vodka. It has a sturdy shape that holds up well against the rich and creamy sauce.
Cooking the pasta: Cook the pasta in a large pot of boiling salted water until it is al dente. Be careful not to overcook it, as it will continue to cook in the sauce.
Preparing the sauce: Saute garlic and onions in olive oil until translucent, then add tomato paste and cook for a few minutes to develop flavor. Add vodka and let it cook off for about 5 minutes. Then add crushed tomatoes, cream, and red pepper flakes and let the sauce simmer for 10-15 minutes, stirring occasionally. Give our piece a chance to impress you, The Charm of Italian Sautéing.
Creating a smooth sauce: To create a smooth sauce, use an immersion blender to blend the sauce until smooth and creamy. Be careful not to over-blend, as the sauce can become too thin.
Incorporating the pasta: Drain the pasta and add it to the sauce. Toss the pasta with the sauce until it is evenly coated.
Adding the cheese: Grate Parmesan cheese and stir it into the pasta. The cheese will thicken the sauce and add a savory flavor.
Garnishing and serving: Garnish with fresh basil leaves and serve immediately. This dish pairs well with a green salad and a glass of red wine.
Adjusting the levels of spice: To adjust the level of spiciness, add more or less red pepper flakes to the sauce, depending on your preference.
Ingredients
400g penne pasta
1 onion, finely chopped
2 cloves of garlic, minced
1/2 cup vodka
1 can of tomato puree
1/2 cup heavy cream
1 tbsp basil leaves, chopped
1/2 tsp red pepper flakes
1/4 cup grated Parmesan cheese
Salt and pepper to taste
3 tbsp olive oil
2 tbsp butter
Instructions
Cook the penne pasta in a large pot of salted boiling water until al dente, according to package instructions.
Heat olive oil and butter in a pan over medium heat. Add onion and garlic. Sauté until onion is translucent.
Add vodka to the pan and stir until evaporated.
Add tomato puree and red pepper flakes. Stir to combine.
Reduce heat to low and simmer for 10 minutes.
Stir in heavy cream. Add salt and pepper to taste.
Drain the pasta and add it to the tomato sauce. Mix gently to combine.
Sprinkle with grated Parmesan cheese and chopped basil.
Serve hot.
Preparation Time 10 min
Cook Time 25 min
Total time 35 min
Nutrition Facts
Calories: 400
Fat: 15 g
Saturated Fat: 8 g
Carbohydrates: 45 g
Fiber: 3 g
Sugar: 6 g
Protein: 10 g
Regional Ingredients Variations of Penne alla vodka
Naples, they may use some spicy salami, San Marzano tomatoes, and some red pepper flakes for the sauce, and may finish it with some grated Parmigiano-Reggiano cheese and some fresh basil for a bold and tangy taste. This variation is commonly known as "Penne alla Vodka alla Napoletana."
Rome, they may use some pancetta, cherry tomatoes, and some grated Pecorino Romano cheese for the sauce, and may finish it with some chopped parsley and some black pepper for a simple yet flavorful dish. This variation is commonly known as "Penne alla Vodka alla Romana."
Tuscany, they may use some porcini mushrooms, cream, and some grated Parmigiano-Reggiano cheese for the sauce, and may finish it with some truffle oil and some chopped chives for a luxurious and sophisticated flavor. This variation is commonly known as "Penne alla Vodka ai Funghi porcini alla Toscana."
Calabria, they may use some spicy 'nduja, San Marzano tomatoes, and some red pepper flakes for the sauce, and may finish it with some grated Pecorino Romano cheese and some fresh oregano for a fiery and intense taste. This variation is commonly known as "Penne alla Vodka alla Calabrese."
Sicily, they may use some freshly-caught shrimp, sweet cherry tomatoes, and some grated lemon zest for the sauce, and may finish it with some chopped parsley and some extra-virgin olive oil for a light and zesty flavor. This variation is commonly known as "Penne alla Vodka ai Gamberi alla Siciliana."
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