Penne al la Vodka?!
Penne al la Vodka?
I got the "Penne" part down, could someone please give me a good "Vodka" sauce recipe for Sunday dinner. Thank- You !
Answers:
Penne alla Vodka Recipe
Ingredients
1/4 pound bacon, diced (can also use pancetta or prosciutto)
1/4 cup extra-virgin olive oil
6 cloves garlicgarlic, peeled and halved
1 medium onion, diced
1/2 cup vodka
2 (28-ounce) cans whole tomatoes, with their juice, pureed in a blender
1 tsp crushed red pepper
Salt, to taste
1 cup heavy cream or 1-1/2 cups evaporated skim milk (for a leaner version)
2 (16-ounce) boxes penne pasta
24 fresh basil leaves, chopped
1-1/2 cups freshly grated Romano cheese
Instructions
Place a large pot of cold, salted water over high heat to come to a boil.
In a large saute pan on medium heat, cook and render fat from the bacon. (If you are using pancetta or prosciutto, skip this step and just saute it with the garlic.) Once the bacon is almost crisp, remove it from the pan and set it aside. Do not clean the pan.
Add the olive oil and, when it is hot, return the bacon to the pan along with the garlic. Saute until the garlic turns light golden brown, then add the onion and saute until it becomes translucent, about 5 minutes. Add the vodka and let it reduce by half, then add the tomatoes, red pepper and salt. Simmer the sauce uncovered for about 30 minutes, stirring occasionally, then add the heavy cream and simmer another 10 minutes.
Once you've aded the cream, put the pasta in the boiling water and cook until al dente according to package directions. Remove the sauce from the heat, add the basil and the cheese, and stir well. Drain the pasta, shock it with a little cold water, and return it to the pot it was cooked in. Pour the sauce over the pasta and mix gently until the pasta is coated completely. Serve immediately.
Yield: 6 to 8 servings
I use a can of tomato paste and thin it down with water to the consistenty I like. Not too thin or thick. Use alittle bit of heavy cream(not much) and poor in some vodka to you taste. You can always poor more in,but you can't take it out. Play with it until you mastered it. It's real easy. Enjoy.
Pennette alla Vodka
1 pound pennette pasta
1 cup milk
1 cup heavy cream
2 tablespoon ketchup
2 shots of Vodka
1/8 teaspoon ground red hot pepper
1/2 cup Parmesan, divided
In a skillet at medium heat add the vodka and red hot pepper. Light the vodka with a match. Be careful! In the meantime prepare the pasta as directed. Once the vodka burns out add the milk, heavy cream and ketchup. Simmer until it thickens, about 15 minutes. Then add 1/4 cup Parmesan. When the pasta is cooked, strain it and add it to the cream, mix well, add the remaining 1/4 cup Parmesan and serve it hot. Serves 4.
Kicked Up Pasta Rags with Vodka Sauce Recipe courtesy Emeril Lagasse, 2001
Show: The Essence of Emeril
Episode: Cooking with Vodka
1/4 pound bacon, cut into 1/2-inch pieces
2 cups finely chopped yellow onions
1/2 teaspoon crushed red pepper
2 tablespoons minced garlic
1 (14-ounce) can crushed tomatoes
1/2 cup fresh or frozen green peas
1 cup vodka
1 cup heavy cream
1/3 cup chopped basil
4 sheets fresh pasta, (about 1 pound) torn into rags about 3-inches by 1-inch each
Grated Parmesan, for serving (optional)
Bring a large pot of salted water to a boil.
In a skillet, cook the bacon over medium-high heat until the fat is rendered and just beginning to brown, about 4 minutes. Add the onions and crushed red pepper and saute until soft and slightly caramelized, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and stir well to combine. Cook for 2 minutes, stirring. Add the vodka and cook until slightly reduced, 3 to 4 minutes. Add the peas and cream, and cook, until thickened, about 2 minutes. Remove from the heat and stir in the basil.
Cook the pasta in the boiling water until just al dente, about 2 minutes. Drain in a colander. Add to the pasta sauce, and toss to combine. Serve immediately with grated Parmesan, if desired.