Penne Alla Vodka
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
54
Spice
35
Sweetness
56
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1
Salt450 g
Penne1 cup
Extra-Virgin Olive Oil10 cloves
Garlic (peeled)1 cup
Vodka1 cup
Heavy Cream2 tbsps
Unsalted Butter3 tbsps
Italian Parsley (chopped fresh)Directions:
1
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat
2
Pour the tomatoes and their liquid into the work bowl of a food processor
3
Using quick on/off pulses, process the tomatoes just until they are finely chopped
4
(Longer processing will aerate the tomatoes, turning them pink
5
) Stir the penne into the boiling water
6
Bring the water back to a boil, stirring frequently
7
Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes
8
Meanwhile, heat the olive oil in a large skillet over medium heat
9
Whack the garlic cloves with the side of a knife and add them to the hot oil
10
Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes
11
Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan
12
Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes
13
Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready
14
Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream
15
Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce
16
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet
17
If not, drain the pasta, return it to the pot, and pour in the sauce
18
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce
19
Check the seasoning, adding salt and red pepper if necessary
20
Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta
21
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix
22
Serve immediately, passing additional cheese if you like
23
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat
24
Pour the tomatoes and their liquid into the work bowl of a food processor
25
Using quick on/off pulses, process the tomatoes just until they are finely chopped
26
(Longer processing will aerate the tomatoes, turning them pink
27
) Stir the penne into the boiling water
28
Bring the water back to a boil, stirring frequently
29
Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes
30
Meanwhile, heat the olive oil in a large skillet over medium heat
31
Whack the garlic cloves with the side of a knife and add them to the hot oil
32
Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes
33
Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan
34
Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes
35
Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready
36
Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream
37
Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce
38
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet
39
If not, drain the pasta, return it to the pot, and pour in the sauce
40
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce
41
Check the seasoning, adding salt and red pepper if necessary
42
Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta
43
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix
44
Serve immediately, passing additional cheese if you like