Penne alla Vodka
Penne alla Vodka is an icon of fashionable cuisine popularized at the Disco in the 80’s and 90’s. Any self respecting establishment of the night had this retro item on their menu. No it won’t get you drunk, and yes, kids can eat this as the alcohol is cooked out. It’s creamy, tangy, rich and delicious; yes, and a little bit naughty. Penne and Rigatoni both bode well.
Organic Ingredients for four
1 Lb/ 500 grams Penne Rigate
4 Tbsps. Extra Virgin Olive Oil
1 Cup Heavy Cream
1 Cup Parmesan, grated, plus more for garnish
1/2 Cup Vodka
1 x 6oz. Can/Jar Tomato Paste
4 Cloves Garlic, peeled and minced or crushed to a paste in a pestle & mortar
1 Large Shallot, peeled and finely diced
1 Tsp. Cracked Black Pepper, plus more for garnish
1 Tsp. Celtic Sea Salt
Method
Heat a large ceramic dutch oven to high heat, but not too high, and add your Olive Oil. Once your Oil is hot, add your Shallots. Sauté for 2-3 minutes, until they’re translucent, and just starting to brown. Add Garlic, and sauté for a minute. Add Tomato Paste, stir, and cook for a minute. Stand away from the pan, and pour in your Vodka. Deglaze your pan and stir for a minute or two while the Vodka dissipates. Add Salt & Pepper. Lower heat to medium and pour in your Cream. Stir for a minute or so incorporating everything together. Turn off the heat and add in your Parmesan. Stir and taste. Adjust if more Salt/Pepper needed. Your Sauce is now done. Cover and cook your Pasta. You can make in advance, cool and refrigerate until ready to eat. Cook the Pasta and Mix only when ready to eat.
Cook Penne al dente, a minute less than the time it says on your packet. Be sure to season your Water with Salt, as you’ll be using some for your Sauce. Once the Penne is cooked, put your Sauce back on high heat and add the Penne into your pan with your Vodka Sauce, plus a ladles worth of Water that your Penne cooked in. Stir your Penne, Vodka Sauce and Pasta Water for a minute or two on high heat while the starch of your Cooking Water thickens your Sauce and coats your Penne. Turn off the heat and plate. Garnish with cracked Black Pepper and Parmesan.
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