The Single Chef - Penne ala Vodka
Matt Skollar, The Single Chef, cooks up a quick and simple Penne pasta with a Vodka Pick Sauce on this episode.
Penne alla Vodka - Classic Italian Recipe
Penne alla Vodka recipe. Pasta, vodka, cream! Nothing better.
What do the Russians, Italian celebrities and 1980s discotheques have in common? Penne all Vodka of course!
While vodka itself does not provide any additional flavors on its own, it is a potent emulsifier and used with Penne all Vodka, helps bind all the fats and oils with water-based ingredients which enhances flavor of the ingredients enormously. This recipe was invented in during the 70s-80s and there are a few variations of it. The recipe shown in this video became heavily popularized and is now recognized as the mainstream Penne all Vodka.
Recipe for penne alla vodka:
Let’s start with sizzling some pancetta in extra virgin olive oil, then add some white onions and now pour a glass of vodka, raise your flame to medium and smoke it out!
Add the tomatoes and let it cook for 15 mins now pour the heavy cream and simmer for another 5 mins and don’t forget to salt it!
Toss the pasta and mix with passion
Useful tip:
Be gorgeous while cooking. It makes it taste better.
My Best Italian Penne alla Vodka | How Tasty Channel
Penne alla Vodka is a pasta dish very popular in Italy in the 80's. The main ingredients for Vodka Sauce are tomatoes, cream and Vodka but it was pretty popular the addition of Pancetta or smoked salmon.
This recipe is very unconventional because cream is not used in traditional italian pasta dishes, above all it's never used with tomatoes! For this reason Vodka is needful to emulsify the cream with tomatoes.
Now the recipe is still pretty popular in the United States and became an icon of the italian-american cuisine.
► SMOKED SALMON SUBSTITUTIONS: You can just skip it, or you can substitute it with Pancetta or Bacon. I've used Smoked Salmon because I think is the best match for this sauce (it was the most popular version in the 80's) and for embrace the international spirit of this recipe.
► ORIGINAL SPAGHETTI CARBONARA:
► ORIGINAL SPAGHETTI AMATRICIANA:
► PASTA PESTO:
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INGREDIENTS
Make 4 servings:
8 g (1/2 tbsp) unsalted butter
80 g (about 2 slices) smoked salmon*
80 ml (1/3 cup) Vodka
500 g (1 pound) peeled canned whole tomatoes
200 g (3/4 cup + 2 tbsp) cream (35% fat), room temperature
salt to taste
400 g penne pasta
Parmigiano Reggiano cheese, or Parmesan cheese, grated
fresh parsley, chopped
*You can skip it or substitute it with Pancetta or Bacon.
INSTRUCTIONS:
1. Cut smoked salmon in medium size pieces and set aside.
2. Finely chop peeled canned tomatoes or puree it if you prefer a smoother sauce (is not needful to puree).
3. Place in a medium size bowl chopped tomatoes and the water tomatoes in the can (if your tomatoes haven't water in the can, add about 1/2 cup of water). set aside.
4. In a large pan melt the butter at medium heat until very warm.
5. Add chopped salmon and stir. Cook about 2-3 minutes over medium heat until almost done but stil pink, soft and not brown.
6. If your heat is too high, low the heat and add Vodka (you can also turn off the heat when you add Vodka to avoid that alcool inflame if it touches the flame; not needful if you have an induction cooktop).
7. Reduce over medium heat for few time (about 2 minutes).
8. Add tomatoes, low the heat, cover with a lid and cook until become thick (for about 25 minutes).
9. Add cream and stir until well combined.
10. Reduce over low-medium heat for few minutes (the sauce will be creamy and runny, not too thick).
11. Cook pasta in salted boiling water.
12. Drain pasta when is very al dente and reserve its cooking water.
13. Add immediately drained hot pasta to the sauce and mix over medium heat.
14. Add some hot pasta's cooking water to the sauce and mix until get the desired creamy consistency: the sauce will be not too runny, not watery, but not too thick.
15. Serve in a dish and top with some grated Parmigiano cheese and parsley.
16. Serve immediately when very hot.
Creamy One-Pan Smoked Salmon Pasta | Quick & Easy 20 Minute Recipe
EPISODE 714 - How to Make Creamy One-Pan Smoked Salmon Pasta | Quick & Easy 20 Minute Recipe
FULL RECIPE HERE:
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Salmon Pasta in a Creamy Dill Sauce
This Salmon Pasta is THE perfect date night dinner which is so darn easy to make. Enjoy! Chris x
FULL RECIPE POST:
SALMON PASTA IN A CREAMY DILL SAUCE | Serves 2
????INGREDIENTS????
2 Salmon Fillets, at room temp (skinned & deboned)
7oz / 200g Spaghetti (or long cut pasta of choice)
3/4 cup / 180ml Heavy/Double Cream, at room temp
1/3 cup / 80ml Dry White Wine
2 sprigs of Fresh Dill
1 tsp Fresh Dill, finely diced
1 heaped tbsp Fresh Parsley, finely diced + extra for serving
2 small Shallots, very finely diced
2 cloves Garlic, minced
1 heaped tbsp Unsalted Butter
small pinch of Chilli Flakes (optional)
Lemon Juice, to taste (see notes)
Freshly Grated Parmesan, to serve
Salt & Black Pepper, to taste
Olive Oil, as needed
????METHOD????
Generously season all sides of your salmon with salt and pepper.
Fry over medium-high heat in a small drizzle of olive oil. Once golden on one side, flip over and place a sprig of dill on top of each fillet. Melt 1 heaped tbsp butter into the pan and baste the salmon (see video). Fry the 2 other sides of the salmon then place to one side and rest.
Cook your pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed.
Lower to medium heat and fry your shallots in the leftover browned butter until softened, then fry garlic for a further minute or so until lightly browned.
Pour in 1/3cup/80ml wine, deglazing the pan as necessary, and leave to simmer for a few minutes to reduce. It's important to reduce the wine so it burns off the alcohol and doesn't end up too bitter. Once reduced by at least half, stir in 3/4cup/180ml heavy/double cream.
Add 1 tsp finely diced dill, 1 heaped tbsp finely diced parsley (or to preference), a small pinch of chilli flakes (optional) and a small squeeze of lemon juice to taste (careful, you won't need much). Season with salt and pepper.
Shred your salmon or cut to bite sized chunks then add to your sauce. Use a splash of starchy pasta water to thin out the sauce if you need to.
Toss through your pasta then serve with an extra sprinkle of parsley and a good grating of parmesan.
As always, for full nutrition, guidance and recipe notes head to the full blog post
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Penne alla Vodka ???? —2 RICETTE: Pancetta e Salmone
Penne alla Vodka e Pancetta e Penne alla Vodka con Salmone in salsa rosé. Due ricette Favolose, Facili e Veloci con FLAVIA DIAMANTE
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Penne alla Vodka - 2 Ricette: Pancetta e Salmone
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Un classico degli anni 70' e 80' ma sempre verde! Ricette di Flavia Diamante
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INGREDIENTI
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INDICE
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0:00 intro
0:44 penne alla vodka con pancetta
10:51 penne alla vodka con salmone in salsa rosé
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