Penne alla Vodka
Wouldn’t you know it. One of the top five pasta dishes of all time is a concoction for which the USA and Russia can take credit. Mixing cream and tomato sauce isn’t normally something anyone, especially an Italian, would attempt. The acidic tomato sauce causes the fats in the cream to separate. The result is neither tasty nor visually attractive. But adding a swig or so of vodka to the sauce, which New York restaurant owner Luigi Franzese did quite by accident one night, magically prevents the sauce from separating and coaxes some otherwise hidden flavor from the tomatoes. The fusion has created a recipe for the ages.
Ingredients
- Kosher salt plus more to taste
- 1 lb penne pasta
- 1/4 cup olive oil
- 1 tsp red pepper flakes crushed
- 12 cloves garlic thinly sliced lengthwise
- 1 can canned peeled tomatoes in juice, crushed by hand (32-oz.)
- 1/4 cup vodka
- 3/4 cup heavy cream (36-38%)
- 1 cup Parmesan cheese
- black pepper Freshly ground, to taste
- parsley Finely chopped, to garnish
Instructions
- Bring a large pot of salted water to a boil over high heat; add penne, and cook, stirring, until al dente, about 11 minutes.
- Meanwhile, heat oil in a 6-qt. saucepan over medium heat; add chile flakes and garlic, and cook, stirring, until soft and lightly browned, about 3 minutes.
- Add tomatoes and vodka, and cook, stirring, until slightly reduced, about 5 minutes. Stir in cream and cheese, season with salt and pepper, and stir until smooth.
- Drain pasta, and transfer to pan with sauce; toss pasta with sauce until evenly coated. Transfer to a serving platter and sprinkle with parsley.
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