How To make Pasta with Vodka
1 lb Penne or other
Tubular pasta 5 tb Unsalted butter
2/3 c Vodka, preferable
Polish or Russian 1/4 ts Hot red pepper flakes
Or more to taste 16 oz Italian plum tomatoes,
Drained, seeded And pureed-(can use 3/4 c Ponni crushed
Drained tomatoes) 1/2 ts Salt
3/4 c Parmesan cheese, grated
until al dente (tender but firm) for 8 to 10 minutes. Meanwhile, melt the butter in a large noncorrodible skillet over moderate heat. Add the vodka and hot pepper and simmer for 2 minutes. Add the pureed tomatoes and cream and simmer 5 minutes longer. Season with salt. When the pasta is al dente, drain well and pour into the skillet with the hot sauce. Reduce the heat to low, ad the cheese and mix thoroughly. Voila! Serve with a salad and good bread (it's pretty rich and very potent). Serve 4 to 6. Walt MM
How To make Pasta with Vodka's Videos
Pasta Alla Vodka
Ingredients
3 tbsp butter
1 shallot, minced
2 gloves garlic, minced
1/2 cup tomato paste
1/2 tsp crushed red pepper
1 shot of vodka
salt to taste
1 lb. tubed pasta, such as penne or rigatoni
1/2 cup heavy cream
1/2 cup grated Parmesan, plus more for serving
Basil for serving
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Cook pasta. Reserve cup of pasta water. Fry shallot and garlic in a skillet over medium heat with butter. Add tomato paste and red pepper flakes and cook until fully coated. Add vodka, 1/3 cup of pasta water and heavy cream and combine. Add half the Parmesan and stir until melted. Turn off heat and add cooked pasta. Fold in remaining Parmesan, pasta water if needed and salt. Serve topped with more Parmesan and basil.
This Penne All Vodka Made Me Fall in Love with Pasta
This incredibly easy-to-prepare Penne Alla Vodka is one of the most flavorful kinds of pasta with penne pasta tossed in a tomato-vodka cream sauce. You will be blown away at these delicious this dish is.
Penne alla vodka is a pasta dish featuring penne pasta tossed in a tomato and cream-based sauce with vodka in it. This pasta is the dish that made me fall in love with pasta. Since I was a kid, I only had spaghetti and meatballs to this point. This recipe has a few variations depending on where you are eating it and who is making it. Classically there will be pancetta, onions, and chiles in the sauce.
The origins of this pasta are contested by a couple of different sources who claim they created the dish. First, Orsini restaurant in New York City claims they invented the dish in the 1970s. Second, a Columbia University graduate also said he made it in the 1980s. Then, finally, in Italy, there are two cookbooks written by Italian authors who say they created the vodka sauce. Regardless of where it came from, I can assure you, that you are in for a treat.
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Ingredients for this recipe:
• 2 tablespoons olive oil
• ¼ pound large diced pancetta
• 1 peeled and small diced yellow onion
• 1 seeded and small diced Fresno pepper
• ¼ cup vodka
• 28 ounces whole peeled tomatoes, crushed by hand
• 1 cup heavy whipping cream
• ½ cup shredded pecorino Romano cheese + more for garnish
• 4 torn fresh basil leaves
• 1 pound dry penne rigate
• sea salt and pepper to taste
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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 Recipe #shorts
Savor the Bold and Creamy Perfection of Penne all Vodka.
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Does Vodka actually make Pasta taste better?
Does vodka actually make pasta taste better? Is there an ideal ratio of vodka to pasta sauce? Is vodka even the best-tasting liquor for pasta alla vodka? These are all questions I set out to answer in today's video. Hope you enjoy ????
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???? Videos & Sources mentioned:
▪ McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen:
▪ Kenji’s Vodka Sauce Experiments:
▪ Vodka Sauce Origin Stories:
▪ Why does alcohol “burn”? (SciShow Video):
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⏱ TIMESTAMPS:
0:00 Intro
1:32 How can alcohol impact the flavor of food?
2:53 Exp #1: Does vodka have to be cooked to enhance the sauce?
8:23 Debrief ➡️ How does ethanol work?
12:44 Exp #2: Is there an ideal ratio of vodka to sauce after cooking?
18:58 Debrief ➡️ Does it vodka actually make the sauce taste better?
20:54 Exp #3: Do other liquors taste better than vodka for the pasta sauce?
29:55 Conclusions + Outro
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.