penne ala vodka?

Question

I need a good recipe for penne ala vodka please help

Answer 1

I make this dish VERY often. Here's my version...

1/2 stick (4 tablespoons) unsalted butter
1 medium onion, finely chopped
2/3 cup vodka
1 cup canned crushed tomato
3/4 cup heavy cream
1/4 pound procuitto, finely chopped
2 drops hot sauce, or to taste
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1 pound penne
3/4 cup finely grated Parmigiano-Reggiano

Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add crushed tomato and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in procuitto, Tabasco, salt, and pepper. Keep sauce warm over very low heat.

Cook pasta in 6- to 8-quart pot of boiling salted water until al dente.

Add pasta to sauce and toss with sauce and cheese.

ENJOY!

Answer 2

1/2 pound penne
2 tablespoon olive oil
13 cloves garlic, minced
1/4 cup vodka
1 1/2 cups of heavy cream
1/2 cup tomato sauce
Salt and pepper
Fresh Parmesan cheese, grated

Cook penne according to directions on package. Drain and set aside. In a large skillet heat olive oil. Add garlic and cook for 30 seconds. Add vodka and cook until the flames dissipate. Add cream and bring to a boil. Reduce heat so that cream simmers. Stir until mixture has reduced in volume by half. Add tomato sauce and season with salt and pepper. Add cooked pasta. Stir until coated and heated through. Serve with grated Parmesan cheese.

Answer 3

Penne Rigatti Ala Vodka
1 lb penne rigate (or a pasta of your choice)
1 tablespoon salt
2 tablespoons extra virgin olive oil
2 fluid ounces vodka
1/8 teaspoon cayenne pepper
1 cup whole milk, homogenized
1 cup whipping cream
2 tablespoons ketchup
1/2 cup grated parmigiano-reggiano cheese


1. In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil.
2. Add 1 tablespoon salt and 2 tablespoons olive oil.
3. Add pasta and cook uncovered for about 12 minutes or until el dente'.
4. DO NOT OVERCOOK.
5. In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling.
6. CAREFULLY light the Vodka using a long stick match and let the alcohol burn off.
7. USE CAUTION.
8. Soon as the alcohol burns out, add the milk, heavy cream and ketchup.
9. Simmer until sauce thickens, about 15 minutes, stirring occasionally.
10. Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend.
11. Cook for 2 minutes longer.
12. Drain pasta well and transfer to a large bowl.
13. Pour sauce mixture over and toss to coat.
14. Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly.
15. Serve immediately.