Penne alla vodka is a pasta dish with a creamy tomato sauce, made with penne, canned or fresh tomatoes, vodka, and heavy cream. It is an American invention and can be a quick and easy dinner option. The recipe usually starts with pan-fried garlic in olive oil or butter, and can include meats and fresh herbs.
Penne alla vodka is a pasta dish with a creamy tomato sauce. The main ingredients are usually penne, which are long, tube-shaped noodles similar to ziti or rigatoni, canned or fresh tomatoes, vodka, and heavy cream, though there are nearly endless variations and optional ingredients. The recipe is often called Italian, although tomato cream sauces are usually an American invention and are popular in restaurants throughout the United States. Vodka penne can be a quick and easy dinner option or a great way to use up leftover vodka from a party. Like many pasta dishes, it is important to cook noodles correctly, as they are the basis of the meal and influence its quality and taste.
When making pasta, it’s a good idea to start heating the water before making the sauce so it gets to the boil in plenty of time. Some cooks add salt or olive oil to the cooking water to add flavor and prevent sticking, although properly cooked pasta is usually not sticky. While the texture of the pasta is a matter of personal taste, following package directions for cooking times will usually result in a pasta that is al dente, which is slightly chewy and firm.
Penne alla vodka recipes usually start with pan-fried garlic in olive oil or butter, though it’s important to watch the garlic carefully to avoid overcooking. It should be heated for a few minutes until fragrant, as it can quickly burn and become very bitter. For a lighter garlic flavor, a cook should crush the whole cloves and cook them, but remove them before serving. A variety of meats can be added at this point, including bacon, ham, or chicken.
Canned or fresh tomatoes are added after the garlic and meats to form the base of the vodka sauce. Canned tomatoes can be chopped or mashed in the pan, while fresh ones can be peeled, seeded and chopped into small pieces. These ingredients should be simmered until the tomatoes begin to break down and form the sauce. At this point, the vodka is added and left to cook for a few minutes until the smell of alcohol has disappeared. Then the cook lowers the heat and slowly adds the cream. At this point the cook often stirs the sauce, as cream sauces can burn quickly.
At this point, some cooks dump the pasta and pour the sauce on top, while others add the penne pasta to the pot of sauce so it can absorb more of the flavor. Before serving, penne alla vodka can be garnished with fresh herbs such as basil or parsley. Parmesan can be stirred into the dish or passed at the table.
Protect your devices with Threat Protection by NordVPN
