Penne Alla Vodka
© Spirit Media 2004-2008 All Rights Reserved
Unlike most Italian dishes which are Southern Italian in orgin, this one comes from Tuscanny. It is very simple, but the vodka spikes the sauce with a tangy flavor unlike wine or anything else. In Florence, where Penne alla Vodka originated, it is usually very spicy.
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-rocco
Ingredients
Salt
2 cups of Mama's Marinara*
1 1/2 cups of heavy cream
1 pound penne
1/4 cup of vodka (least expensive kind)
1/4 cup Parmigiano-Reggiano
1 tablespoon chopped fresh Italian flat-leaf parsley
1 tablespoon of red pepper flakes
*recipe for Mama's Marinara can be found on this site.
1. Put a big pot of water over high heat and bring to a boil. Add a handful of salt when it starts to simmer..
2. In a sauce pot over a medium flame, heat up the marinara sauce, then slowly pour in the cream, stirring until uniform. Bring the sauce to a gentle simmer, then lower the heat if necessary, and simmer until it reduces slightly. Add the red pepper flakes.
3. When the water comes to a boil, drop the penne in. When the pasta is almost done, pour the vodka into the sauce and raise the heat slightly. Drain the pasta reserving about half a cup of the cooking water. Toss the pasta into the sauce with the Parmigiano-Reggiano, adding a splash of the pasta water if the sauce is very thick. Sprinkle parsley on top and serve.
Yield: Serves: 4
Published: 06/23/06
© Spirit Media 2004-2008 All Rights Reserved
