Vodka Penne Pasta is an Italian-American dish, but is still much loved, not only because of its comfort-food vibe, but because of its ease of preparation. It's great paired with shrimp, but is satisfying eaten alone. Purchase a vodka you would drink. I personally prefer a good quality, extruded pasta (ridges on it will grab the sauce). Don't stress over ridged pasta. Just use what you have in the pantry. Do use freshly grated Parmesan.
Ingredients
16 ounce box penne pasta
1 tablespoon salt
1 tablespoon olive oil
6 garlic cloves, minced
Pinch of crushed red pepper (to taste)
28-ounce can of good quality canned whole tomatoes
1/4 cup vodka
1 tablespoon sugar
1/2 cup heavy cream
Salt and pepper to taste
Grated Parmesan cheese
Fresh basil or oregano for garnish
Preparation
Prepare pasta water in stockpot, adding salt.
Heat large skillet (large enough to hold sauce and pasta). Add oil. Give oil a few seconds to heat, then add garlic. Allow garlic to cook slightly, (when you can smell it cooking) then add red pepper and cook just long enough to release the flavor. (Do not brown garlic. It causes it to become bitter.)
Add tomatoes and break apart in pan (kitchen shears work nicely for this). When tomatoes are simmering , add vodka, and sugar. Stir well, then allow to reduce down to a nice consistency for sauce, Add salt and pepper to taste. Have cream ready, but do not add until right before adding pasta. Lower heat if necessary until pasta is ready.
Meanwhile, as sauce is reducing, fill pot to recommended water volume per pasta manufacturer's directions, add salt, and bring water to a rolling boil. Add pasta and cook about 1-2 minutes less than recommended on box.. (Be sure and stir pasta once or twice after adding to pot to prevent it from sticking to bottom of pot.) Drain.
Add cream to sauce as pasta is draining and stir until well heated, but not cooked. (Overcooking the cream will cause it to separate.) Add pasta and mix well, allowing pasta to absorb some of the sauce's liquid and until pasta is al dente. Stir in cheese, reserving some for topping.
Serve immediately in pasta bowls, sprinkle with cheese, and garnish, if desired, with basil or oregano leaves.
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