How To make Penne In Vodka Sauce

Love Penne Alla Vodka? This Pasta in Vodka Sauce Recipe Takes It To The Next Level.

Today we are making my favorate alla vodka recipe, a twist on penne vodka aka penne, aka penne with vodka sauce. Penne alla vodka is one of the most sinfully rich pasta sauces tasted. II set out to recreate a version of penne vodka that uses a different fresh pasta.
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0:00 Finished Guacamole beauty shots
0:56 Add butter
1:26 add onion and cook
2:05 Add Garlic
2:40 Add tomato sauce
2:47 Add vodka
3:46 Add cream
5:45 cook pasta
6:53 adding cheese
8:53 Finishing sauce and pasta
9:34 Pasta in vodka sauce beauty shots

How to Make Penne alla Vodka

Boil water: Bring a pot of water to a boil to cook pasta. Season water with salt.
Saute aromatics and prosciutto: Heat oil in a separate large pot over medium heat. Add onion and prosciutto, saute 4 – 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.
Add tomatoes and vodka, simmer: Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes, stirring occasionally.
Cook pasta: Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
Mix cream, herbs and parmesan into sauce: Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.
Toss vodka sauce and penne: Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.

What does Alla vodka sauce taste like?
So what flavor does vodka add to the vodka sauce? Well, since all lot of the alcohol is cooked off you aren’t left with a alcoholic vodka taste, rather it just boosts and intensifies the flavors of the tomatoes.

This easy vodka sauce tastes vibrantly tomatoey, deliciously herby, lightly peppery and faintly smokey if you opt to use pancetta. And with the red pepper flakes it also has an exciting spicy little kick to it on the tip of your tongue.

Then when you finish it with a final enhancement of richly flavored, aged Parmigiano Reggiano and this dish becomes worthy of a fine dining restaurant!

It’s a classic Italian-American recipe that you can perfect at home with just a few easy steps! And this isn’t like a bolognese sauce, no simmering for hours here. You can have this dish ready in about 30 minutes!


penne alla vodka oringins?
he exact origins of penne alla vodka are unclear.
The first use of vodka in a pasta dish is attested to in 1974, when the Italian actor Ugo Tognazzi published the cookbook L'Abbuffone (means the bouffe-men, named after the Tognazzi's movie La Grande Bouffe), which included his recipe of pasta all'infuriata ('furious pasta'), described as a sort of pasta all'arrabbiata, made with ½ kg of penne, ½ kg of fresh peeled tomatoes, a shot of vodka, chili pepper, oil, garlic, and bay leaves. Tognazzi suggested also that, if using a Polish vodka with chilli (formidable, tremendous, very strong, very hot, deadly), the natural chilli pepper can be omitted.
There have been multiple claims to the invention of the dish. According to Pasquale Bruno Jr., author of The Ultimate Pasta Cookbook, penne alla vodka was invented at Dante, a restaurant in Bologna, Italy. Other historians of the culinary arts recognize James Doty, a graduate of Columbia University, as the inventor of penne alla vodka.
The Williams Sonoma Essentials of Italian cookbook states that it was invented in the 1980s by a Roman chef for a vodka company that wanted to popularize its product in Italy. In her book Food for Friends, Barbara Kafka writes the dish was common in Italy before becoming popular in America in the early 1980s.


Penne alla vodka
In the 1980s, another recipe based on penne and vodka, called penne alla moscovita (penne on Moscow style), but made with smoked salmon, cream and caviar (or variant with cream and shrimps), became very popular. Because of the particularity and novelty of the recipe compared to traditional Italian cuisine, it was widespread in the discos of the Emilia-Romagna Riviera with the generic name of penne alla vodka.[citation needed]

#PenneAllaVodka #VodkaSauce #Allavodka

Penne in Vodka Sauce

Classic dish that's easy and all kinds of delicious!

Ingredients:
2 TBS of olive oil
3 slices of pancetta diced ....or 3 or 4 slices of bacon diced
pinch of crushed red pepper (optional)
1 cup of Vodka (let it cook and reduced to at least half)
about 35oz of your favorite Marinara sauce ( here's a link to my recipe )
1 Cup of heavy cream
chopped fresh parsley

Here's a link where you can buy the pan I used in this video:


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