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
sharingourfoodadventure.com
Penne alla Vodka
(courtesy of Saveur magazine)
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
- 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).
- 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).
- 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.
- Drain pasta well, and tip into the pan with the sauce. Toss pasta with the sauce until evenly coated.
- Transfer to big pasta bowls and sprinkle liberally with parsley and slivers of more parmesan or pecorino cheese. Enjoy.
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 Method
https://sharingourfoodadventures.com/recipe-penne-vodka/
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