Creamy Penne Alla Vodka with Chicken
Today I would like to share with you my Creamy Penne Alla Vodka with Chicken recipe.
Written recipe:
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How to Make PENNE ALLA VODKA Like an Italian
Penne alla vodka was a very popular dish in the 80’s and 90’s and while it’s a little hard to track the true origin, one thing is for sure, it has been completely transformed outside of Italy so my aim is to bring it back to its roots! This creamy pasta dish is my Mums recipe with a small tweak from me – do you think this dish deserves a comeback on Italian menus? Try my authentic version for the OG and let me know what you think – and yes, for once I use CREAM! Ever noticed how many more ingredients are often in a fake recipe? This dish is a reminder of how very unnecessary they are!!
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#pennavodka #penneallavodka #penne
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Penne alla Vodka
1:00 Introduction to Penne alla Vodka
1:42 Ingredients for Penne alla Vodka
2:38 How To Cut the Pancetta
3:07 How to Make the Sauce
7:36 How to Cook the Pasta
8:04 Finish Cooking the Sauce
9:33 Combine the Pasta with the Sauce
12:10 How to Serve Penne alla Vodka
13:10 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!
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Penne Alla Vodka | Vodka Pasta | Gigi Hadid Vodka Pasta | Pasta Recipes | Cookd
Penne Alla Vodka is a flavoursome #vodkapasta. This celeb favourite is made using penne pasta, tomato puree, vodka and heavy cream. Try this utterly delicious #penneallavodka recipe and let us know how you like it!
Penne Alla Vodka Recipe:
For Boiling Pasta:
Water - As Needed
Salt - As Needed
Penne Pasta - 200 grams
Olive Oil - 1 tsp
Other Ingredients:
Olive Oil - 3 tbsp
Garlic (thinly sliced) - 10 Cloves
Red Chilli Flakes - 1 tsp
Onion (finely chopped) - ¼ Cup
Tomato Puree - ½ Cup
Salt - ½ tsp
Sugar - ½ tsp
Paprika powder (optional) - ¼ tsp
Black Pepper Powder - ½ tsp
Vodka - ¼ Cup
Reserved Pasta Water - ½ Cup
Mixed Italian Herbs - 1 tsp
Fresh Cream - ½ Cup
Mozzarella Cheese (grated) - ½ Cup
Cooking Instructions:
1. Bring a large pot of boiling water. Season with salt and add the pasta. Boil for 7-8 minutes or as per package instructions.
2. Reserve some of the water for using later in the sauce. Strain the pasta, toss with oil, and set aside.
3. Heat olive oil in a pan. On medium heat, saute sliced garlic and red chilli flakes until the garlic starts to brown slightly.
4. Add onion and saute until translucent. Add the vodka, stir well and allow it to evaporate.
5. Add the tomato puree, salt, red chilli powder, and black pepper powder. Cook for 5 minutes, stirring regularly.
6. Add the reserved pasta water and Italian herbs. Bring it to a simmer.
7. Add the fresh cream and stir. Add the pasta and the grated Mozzarella cheese. Stir well and serve!
Cooking Tips:
1. Take care while adding the vodka to the pan. Keep the pan facing away from yourself, and remove any flammable liquids such as oil from near the pan.
2. This is a fun way to entertain diners and show off your cooking skills. However, if you do not want a flame, turn the heat to low and then add the vodka.
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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.
Italian Grandma Makes Penne with Vodka Sauce
PENNE with VODKA SAUCE
4 ounces (1 stick) butter
½ cup onion, chopped
2-3 cloves garlic, minced
½ cup Vodka
1 quart peeled tomatoes
1 quart tomato purée
½ teaspoon hot crushed red pepper
1½ pounds Penne Pasta
1 cup heavy (or light) cream
1 cup Pecorino Romano Cheese, grated
Fresh Basil
16 ounces sweet green peas, frozen (optional)
Salt
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
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Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
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We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
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