Penne Alla Vodka
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 1cup finely chopped onion
- 2tablespoons garlic-infused oil
- 128-ounce can plum tomatoes or 3 cups finely chopped fresh tomatoes
- 2tablespoons heavy cream
- 2pounds penne rigate
- ½cup vodka
- 4tablespoons butter
- Grated Parmesan cheese, for serving
Nutritional analysis per serving (10 servings)
461 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 13 grams protein; 486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of lightly salted water to a boil. Place a large sauté pan over medium-low heat, and add onion, oil and a sprinkling of salt. Sauté onion until soft and beginning to caramelize, about 10 minutes.
- Step 2
Add tomatoes and their juices, and simmer for 15 to 20 minutes. Add heavy cream, and remove from heat.
- Step 3
Add pasta to boiling water and cook until al dente. Drain pasta and return to cooking pot. Add vodka, butter and salt to taste. Gently mix penne until butter is melted. Add tomato mixture, and mix until pasta is coated.
- Step 4
To serve, transfer pasta and sauce to a large warmed bowl. Pass Parmesan cheese for guests to serve themselves.
Private Notes
Comments
I kept sipping the vodka while cooking, waiting and waiting for the alcohol to burn off. I don't remember what happened next...
First of all, the alcohol does NOT burn off. There have been many studies of this, and they're all over the internet so Google it, but for short cooking times like this at least half of the alcohol remains.
Vodka is tasteless, but alcohol is known to release flavors in tomatoes that otherwise aren't released. It's also a solvent that can bring out the essential oils of any herbs that are used. Finally, the alcohol can help stabilize the cream in the sauce and prevent the sauce from breaking.
The original Roman recipe calls for cubed pancetta, to be crisped up with a little EVOO. Then you add the vodka, about 3/4 cup, let it burn off and then the tomatoes. Cook for about 10 minutes, turn off the flame and blend in the cream so that the mixture won't curdle. There're no onion or garlic or red pepper flakes. BTW I am originally from Rome.
I’ve substituted a dollop of Greek yogurt for the heavy cream and it turned out great.
As simple as this is, it's still overly complicated. You can make the sauce in 12 minutes--the same amount of time it takes to properly cook the penne after the water has come to a boil. Skip the onion. Heat the butter, add a clove or two of crushed garlic (not chopped, you'll remove it at the end) and some red chili flakes. After a minute, add the vodka and set it aflame for 30 seconds, then add the tomato. Cook 5 minutes. Kill the heat and add the cream and the cheese and the penne.
I added roasted peppers and cherry tomatoes as well as shrimps for a heartier dinner. It’s a nice pasta dish but we couldn’t really tell there was vodka in the sauce… (maybe because of the added veggies?)