Does anyone know how to make an awesome Penne ala Vodka?!
Answers: I have the store bought vodka sauce but it doesn't taste anything like a restaurant sauce for that dish. How can I make it myself from scratch?
This is from Italian Cuisine.
There is a saying: if you wouldn't drink it, don't cook with it.. But I don't drink vodka and like very much this sauce.
Any fine vodkas should work well.
There are many, many variations, with amounts of vodka varying from 3 Tablespoons to 1/4 to 1/3 cups. One recipe uses 1 cup vodka to a quart of tomato sauce. This is a simple recipe that works well for my family. Give it a try.
PENNE WITH VODKA SAUCE
1 lb. penne macaroni
2 tbsp. olive oil
2 cloves garlic, minced
1/2 onion
1 can crushed tomatoes
1 can tomato paste
1/3 c. melted butter
3 oz. vodka
3/4 c. heavy cream
3 leaves fresh basil
Saute garlic and onion in olive oil. Add tomatoes and paste. Simmer for 1 1/2 hours. After 1 1/2 hours, add melted butter, vodka and basil and cook for another 45 minutes. Cook penne. Add heavy cream to sauce and cook for another 15 minutes. Strain penne and pour sauce over and serve.
Penne alla vodka has become quite popular of late. For it to be at all worth while you have to use a good quality vodka that has some taste to it. The cheap stuff that's simply diluted grain alcohol isn't worth the time. Penne alla vodka is quite easy to do, which makes it a good candidate for the end of a hectic day.
To serve 4:
INGREDIENTS:
1/4 cup unsalted butter
1 cup (50 g) grated Parmigiano (buy a chunk and grate it fresh)
3 tablespoons tomato paste, diluted with 1/4 cup hot water
1 hot pepper
1/4 cup or so (maybe a third of a cup) good vodka -- you want something that has a taste to it
1 teaspoon brandy
2/3 cup fresh cream
1 pound rigatoni
PREPARATION:
Bring pasta water to a boil, lightly salt it, add the pasta, and give it a good stir.
In the mean time, melt the butter in a large pot and stir in the tomato paste and the hot pepper. Let the mixture simmer over a low flame for a couple of minutes, then stir in the cream, and when the sauce comes back to a boil, the vodka and brandy.
Fish out and discard the pepper, stir in the grated cheese, and continue stirring gently until the sauce is well amalgamated and creamy.
By now the pasta should be about done -- you want it still somewhat al dente. Drain it, transfer the pasta into the sauce (this is why you need a large pot), and cook over a brisk flame, stirring energetically, for about a minute to help the pasta absorb the sauce.
Serve at once, with a light red wine.
Salt
1 35oz.can crushed tomatoes
1 pound penne
1/4 cup extra virgin olive oil
10 cloves of garlic
crushed hot red pepper
1/4 cup vodka
1/2cup heavy cream
2 tbs.unsalted butter
2-3 tbs.chopped fresh Italian parsley
3/4 cup grated parmigiano-Reggiano
Bring 6 quarts of salted water to a boil
meanwhile,heat the olive oil in a large skillet over med.heat
whack the garlic cloves with the side of a knife and add them to the hot oil sauteing till lightly browned.lowere the heat then add tomatoes,bring to a boil,season lightly with salt,generously with crushed red pepper,boil for 2 mins.Add vodka,butter(remove garlic cloves if desired I leave them in )with a slotted spoon remove pasta and add to the sauce,bring to a slight boil to coat pasta with sauce sprinkle with parsley,cheese Serve immediatly.
This is one of my favorites....ummmm.Hope you enjoy.