Penne Vodka – Ribbed Pasta Tubes in a Creamy Tomato-Vodka Sauce
Many people are surprised by the inclusion of vodka in this traditional pasta recipe. Bordering so many other European countries, Italy has long been influenced by other cultures, such as Russia and Poland, where vodka originates.
Ingredients:
§ 3 tablespoons olive oil
§ 9 ounces pancetta, sliced ¼ inch thick, unrolled into strips, and julienned
§ 2 shallots, minced
§ 1 cup vodka
§ 1½ cups heavy whipping cream
§ 1 cup Salsa di Pomodoro (tomato sauce)
§ 5 teaspoons sea salt
§ 1 pound dry penne rigate
§ 1/3 cup freshly grated Parmigiano-Reggiano
§ 1 tablespoon chopped fresh Italian parsley
Serves 6
Heat 2 tablespoons of the olive oil in a large non-stick sauté pan over medium-high heat. Add the pancetta and cook until crispy, about 5 minutes. Drain the excess fat from the pan by tilting the pan and spooning out the oil collected on the side. Add the remaining 1 tablespoon of olive oil and heat over medium-high heat. Add the shallots and cook until soft, about 3 minutes. Add the vodka. Bring to a boil and cook until reduced by half, 6 to 7 minutes. Add the cream and cook until reduced by half, about 5 minutes. Add the tomato sauce and bring to a boil. Reduce the heat to low and keep warm while the pasta is cooking.
Bring 5 quarts of water and the salt to boil in a large stockpot over high heat. Add the penne and cook until al dente. Transfer to a colander to drain. Add to the pan with the tomato-vodka sauce and toss to coat evenly. Transfer to a serving platter and sprinkle with the Parmigiano-Reggiano and parsley.
This post first appeared on Il Fornaio — Authentic Italian Restaurants, please read the originial post: here
