Penne alla Vodka
I absolutely loved the ‘80s! The music was awesome, the clothing was elegant and original – (think of the TV show Dallas) – the people were respectful (it’s seems like it’s almost obsolete these days), and the movies were innovative. When it comes to food as well as drinks, they were so delicious and fun! It seemed like each country opened up to the world so everyone could enjoy the flavor of their own culture!
What comes to mind is Seven Layer Chip Dip and Pumpernickel Spinach Dip, Potato Skins, Rillettes or Baked Brie, Pasta Salad, Beef Stroganoff, Chicken Kiev, Pizza Rolls and Barbecue Chicken Pizza, Chicken Française as well as Chicken Marbella, Chicken Pot Pie, Veal Tonnato, Sloppy Joes, Swedish Meatballs, some Asian dishes like Sushi, Chicken Satay with Peanut Sauce, or a flair of Cajun/Creole cuisine with Blackened Fish, and let’s not forget Pesto, Tiramisu (remember Sleepless in Seattle?), Vol-au-vents, Bagels, Plum Torte & Twinkies, Frozen Yogurt, Sex on the Beach, Wine Coolers, Blue Lagoon Cocktail, Poppy Seed and Ranch Dressing, Quiche, Bran Muffins, and so on… can you tell I’m from that era?
Penne alla Vodka was a favorite from that period as well. I remember ordering it the first time and wondering where all the “vodka” flavor was. After ordering it a few times at restaurants and still not being satisfied with the taste, I decided to duplicate it. I’m so happy I did… This dish is made with pancetta, onions and garlic in a nice tomato sauce along with herbs, spices and vodka (not just a little, but lots of it). For the finishing touch I add some heavy cream and Parmesan cheese. It’s so easy to make but my version is packed with much more flavor!
As I mentioned above, I use a lot of Vodka because… well isn’t it supposed to be a creamy “vodka” sauce? Most recipes call for 1 ounce of it… you might as well not add any with such a small amount. When dealing with tomatoes, if you want to taste anything else along with them, you have to increase the volume. After I sauté my vegetables, add some seasoning like my Italian one and red pepper flakes, this is when I pour in the vodka. I reduce it to a third before adding my homemade Marinara Sauce and tomato paste. A little cream is added then pasta, cheese and voilà, Penne alla Vodka is done!
Although penne is the preferred choice for this dish, if I have some rigatoni on hand, I’ll go for it. Ziti, helix or paccheri are other delicious options. I always have Grana Padano cheese in the refrigerator but feel free to use Parmesan or Parmigiano-Reggiano cheese instead.
If you were old enough to experience the 80s, you know that it was a fabulous decade! With all the amazing dishes we enjoyed, Penne alla Vodka was on the top of almost everyone’s list. Try my version of it and you’ll see how incredibly flavorful mine is without tasting “boozy” but still enjoying the vodka in the background…
Bon Appétit!
Here are more tasty pasta recipes for you to try…
– Zucchini Pork Penne
– Lady Athena’s Rockin’ Crab Shell Pasta
– Frankie’s Macaroni Casserole
– Italian Stuffed Pasta Shells
– Pastitsio
– Spaghetti alla Carbonara
and for even more pasta recipes, click on this link… Recipe Category • Pasta & Pizza
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Penne alla Vodka
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. butter
- 1 cup pancetta (substitute bacon), cubed
- 1 cup white onions, finely chopped
- 1/2 tbsp. pressed garlic
- 1/2 tbsp. Italian seasoning see Recipe
- 1/4 tsp. red pepper flakes, or to taste
- 3/4 cup unflavored Vodka
- 4 cups marinara sauce see Recipe
- 2 tbsp. tomato paste tips & tricks
- 1 cup 35% heavy cream
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 lb. penne or rigatoni, cooked
- 1/2 cup Grana Padano cheese (substitute Parmesan), grated plus more for serving
- basil leaves, for garnish tips & tricks
Directions
- In a large skillet over medium heat, add oil and butter. When hot, add pancetta and sauté until almost cooked, about 7 minutes.
- Add onions and cook for 2 minutes. Add pressed garlic, Italian seasoning and red pepper flakes; sauté for 30 seconds.
- Add vodka and cook until reduced by a third, about 3-4 minutes. Add marinara sauce and tomato paste, cover and cook for 5 minutes.
- Add heavy cream and black pepper; stir well. Add pasta and gently fold it in until coated; stir in cheese. Transfer to serving plates and garnish with basil leaves.
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