The Sauciest Pasta Alla Vodka in 30 Minutes or Less | Eric Kim | NYT Cooking
Penne alla vodka has been a staple of many Italian American menus, and for good reason: The alcohol is said to enhance the sharp heat and deep savory flavors of the dish and to help fat disperse more evenly, keeping the sauce glossy and creamy.
Eric Kim is showing us his take on the dish: Ricotta Pasta Alla Vodka, in which he adds a few dollops of ricotta on top to finish it off. The inspiration came from the creamy tomato soup that used to grace the menus of the now-closed Caffe Falai in Manhattan’s NoLIta neighborhood. The ricotta lends coolness both in temperature and in flavor, lending relief between bites of spicy booziness.
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How to Make Classic Penne alla Vodka
Learn how to make the BEST Penne alla Vodka that is a delicious dish that any pasta lover will enjoy! Adding vodka to the tomato-based sauce is a nice twist to a rather simple pasta dish.
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
INGREDIENTS FOR PENNE ALLA VODKA RECIPE:
16 ounces penne pasta
2 tablespoons butter
1 sweet onion
4 cloves garlic
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
28 ounce can San Marzano whole tomatoes
1/3 cup vodka
1 cup heavy cream
1 cup grated parmesan cheese
Salt and pepper to taste
Basil leaves
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►Italian Dried Herbs:
►San Marzano Tomatoes:
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SPICY (VODKA) PASTA AND GARLIC BREAD DINNER | SAM THE COOKING GUY
We're cooking a spicy (vodka) pasta and spicy garlic bread dinner - what else do you need in life?!
00:00 Intro
00:49 Making garlic butter
3:08 Prepping the bread
3:46 Building garlic bread
5:12 Making vodka sauce
7:07 Making bread crumb topping
8:19 Boiling pasta
9:13 Combining
10:30 Adding cheese
11:45 Cutting garlic bread
12:10 Pasta finishing touches
12:48 First Bite - garlic bread
13:00 First Bite - pasta
13:38 Outro
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Penne alla Vodka with Sausage
Penne alla vodka with sausage is the creamiest, most deliciously decadent pasta you’ve ever eaten. The crispy crumbled Italian sausage pairs beautifully with the rich pink sauce to create the perfect date night dish. Bonus — it’s ready in just 20 minutes! Full recipe at:
The Real King of Pantry Pasta (Pasta alla Vodka)
Pasta alla vodka is one of THE MOST flavorful pastas and you probably have what you need to make it in your pantry right now. If you don't I'll give you options. Click and sign up for ButcherBox to get one 10-14 lb Turkey FREE in your first box (through Nov 13, 2022)
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10 CHEFS KNIFE:
6.75qt LE CREUSET DUTCH OVEN:
-- RECIPE --
▪20g 5-6 cloves garlic, minced/pressed
▪75g or 3-4 shallots, minced
▪30-40g or 1Tbsp canned calabrian chile, chopped
▪Olive oil
▪salt
▪2-3g or 1.5tsp chile flake
▪170g or 1 small can tomato paste
▪100mL or just under 1/2c vodka (sub in white wine if you don’t have vodka on hand)
▪350g or 1.5c heavy cream (if you don’t have cream on hand, use evaporated milk + additional butter and parmesan)
▪60-100g/2-4oz pasta water or hot water
▪1lb/.5kg fusilli or pasta of choice
▪75g or 5Tbsp butter
▪50-75g or 1.5c grated aged parmesan
Bring large pot of water to a boil. Preheat large, heavy-bottomed pot over medium.
Add 40g or 1/4c olive oil to the heavy bottomed pot over medium, followed by shallots, garlic, and a pinch of salt. Stir and sweat for 1-2 minutes. When translucent, add chile flake and calabrian chiles. Stir to bloom for about a minute. Add tomato paste, stir and fry off raw flavor for about 2 minutes, stirring frequently. Add vodka. Stir and cook off alcohol. Once thickened and vodka has mostly evaporated, add cream. Reduce heat to low and stir in hot water.
When pot of water is boiling, add two large handfuls of salt followed by pasta. Stir and cook to al dente, somewhere around 8-10min. When done, drain water from pasta, reserving 1-2 cups to adjust sauce consistency if needed.
Add drained pasta to vodka sauce, followed by butter and around 1/2c or 120g pasta cooking liquid. Gently stir to melt butter and combine. Once butter is melted in, add an additional 1/2c pasta cooking liquid followed by parm. Remove from heat and stir to combine. If needed, adjust sauce consistency by adding more pasta water to thin it out or more cheese and/or butter to thicken sauce. Taste for seasoning and add salt if needed.
Plate up and garnish with a sprinkle of parm, black pepper, a sprinkle of chile flakes, a drizzle of olive oil, and fresh basil if you have it.
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CHAPTERS
0:00 Intro
0:19 Prep
1:25 Making the vodka sauce
4:44 Boiling pasta
5:27 ButcherBox ad
6:27 Drain the pasta
6:51 Finishing the vodka sauce
7:54 Plate up
9:05 Let’s eat this thing
#pastavodka #pantrypasta #easypasta
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