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Penne alla Vodka Recipe

It’s extremely windy on the East Coast of Yorkshire at the moment, splintered and broken trees are littering the road like demented ninepins and it’s very, very dark.  I am feeling in need of ‘comfort’ food, and decided to have a look through my books and on the computer.  What to have for tonight’s meal?  What’s comforting and tasty and, more important, what have we in our kitchen cupboards, because I don’t fancy venturing out on this scary winter’s night?

Then I came across this picture in Saveur magazine for Penne alla Vodka which, after I did some quick calculations and opened a few cupboard doors, fulfilled all those ‘wants’ and questions.  And it sounded a bit exotic!

Penne alla Vodka Recipe

Comforting Penne with Vodka

sharingourfoodadventure.com
Penne alla Vodka
(courtesy of Saveur magazine)

Recipe for Penne alla Vodka

Cook/Chill Time: 25 minutes

Yield: Serves 4 - 6

This is a great recipe, but take care with the garlic if you don't like too much. With 12 cloves of garlic, it can dominate the dish too much. It needs some, but I would tend to use 4 at the most. It's up to you. But this recipe for Penne alla Vodka calls out for a strong leaved dark green salad, made of Wild Rocket, Mustard Leaves and Baby Spinach.

Ingredients

  • Salt
  • 1 lb / 450g Penne
  • 1/4 cup / 60ml olive oil
  • 1 tsp crushed red chilli flakes
  • 12 cloves garlic, thinly sliced lengthwise
  • 32-oz can whole peeled tomatoes in juice, crushed with wooden spoon
  • 1/4 cup / 60ml vodka
  • 3/4 cup / 180ml double cream
  • 1 cup / 170g Parmesan or Pecorino cheese, grated
  • Freshly ground black pepper to taste
  • Lots of parsley, finely chopped, to garnish

Method

  1. Bring a large pot of salted water to a boil over a high heat. Add penne, and cook, stirring occasionally, until al dente (about 11 minutes).
  2. Meanwhile, heat oil in a large saucepan (big enough to take the sauce plus the drained pasta) over a medium heat. Add the chilli flakes and garlic, and stir until soft and lightly browned (about 3 minutes).
  3. Add crushed tomatoes and vodka, and cook, stirring until slightly reduced (about 5 minutes). Stir in cream and cheese, season with salt and pepper to taste, and stir until smooth.
  4. Drain pasta well, and tip into the pan with the sauce. Toss pasta with the sauce until evenly coated.
  5. Transfer to big pasta bowls and sprinkle liberally with parsley and slivers of more parmesan or pecorino cheese. Enjoy.
https://sharingourfoodadventures.com/recipe-penne-vodka/

 

Recipe for Penne alla Vodka

Cook/Chill Time: 25 minutes

Yield: Serves 4 - 6

This is a great recipe, but take care with the garlic if you don't like too much. With 12 cloves of garlic, it can dominate the dish too much. It needs some, but I would tend to use 4 at the most. It's up to you. But this recipe for Penne alla Vodka calls out for a strong leaved dark green salad, made of Wild Rocket, Mustard Leaves and Baby Spinach.

Ingredients

  • Salt
  • 1 lb / 450g Penne
  • 1/4 cup / 60ml olive oil
  • 1 tsp crushed red chilli flakes
  • 12 cloves garlic, thinly sliced lengthwise
  • 32-oz can whole peeled tomatoes in juice, crushed with wooden spoon
  • 1/4 cup / 60ml vodka
  • 3/4 cup / 180ml double cream
  • 1 cup / 170g Parmesan or Pecorino cheese, grated
  • Freshly ground black pepper to taste
  • Lots of parsley, finely chopped, to garnish

Method

  1. Bring a large pot of salted water to a boil over a high heat. Add penne, and cook, stirring occasionally, until al dente (about 11 minutes).
  2. Meanwhile, heat oil in a large saucepan (big enough to take the sauce plus the drained pasta) over a medium heat. Add the chilli flakes and garlic, and stir until soft and lightly browned (about 3 minutes).
  3. Add crushed tomatoes and vodka, and cook, stirring until slightly reduced (about 5 minutes). Stir in cream and cheese, season with salt and pepper to taste, and stir until smooth.
  4. Drain pasta well, and tip into the pan with the sauce. Toss pasta with the sauce until evenly coated.
  5. Transfer to big pasta bowls and sprinkle liberally with parsley and slivers of more parmesan or pecorino cheese. Enjoy.
https://sharingourfoodadventures.com/recipe-penne-vodka/
 So right now I’m off downstairs – Erik has just shouted up to me that he has lit our log burner, and it’s blazing away.  Time to get warm, then forage through the cupboards, and put together this Penne alla Vodka.  Looking forward to it.

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