Penne Rigate w/ Spicy Tomato-Vodka Sauce Recipe
(A mix of good online recipes and personal preferences, combined together for my records and yours.)
- 2 tbs olive oil
- 1 cup shallots, finely chopped
- 2 cloves minced garlic
- 1 large ripe tomato, chopped
- 1/2 tsp dried crushed red pepper
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1/2 cup vodka
- 3/4 cup heavy cream
- 1 cup tomato sauce
- 8 oz penne rigate pasta
- 4 oz prosciutto chopped, thinly sliced
- 1/3 cup Asiago cheese, grated
- 1/3 cup Pecorino Romano cheese, grated
- 1/8 cup fresh parsley, chopped
- 1/8 cup fresh basil, chopped
Heat oil in heavy large skillet over medium heat. Add onions, garlic, tomato, and crushed red pepper; saute until onions are translucent, about 5 minutes.
Add vodka and ignite with long match. Simmer until flames subside, shaking pan occasionally, about 2 minutes.
Increase heat to high, add cream and boil until mixture thickens, stirring continuously about 3 minutes.
Add tomato sauce, black pepper, white pepper, & salt. Boil until sauce thickens and coats back of spoon, stirring continuously about 2 minutes.
Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; reserve 1/4 cup cooking liquid.
Bring sauce to simmer. Combine cheeses & add pasta, prosciutto, half of the combined cheese, parsley and basil to skillet and toss to coat. Add reserved pasta cooking liquid if mixture is too dry.
Season to taste with additional salt or pepper. Transfer to large bowl. Sprinkle with remaining cheese and serve.
Edit: I tripled this recipe tonight, and boy was it good.
- 2 tbs olive oil
- 1 cup shallots, finely chopped
- 2 cloves minced garlic
- 1 large ripe tomato, chopped
- 1/2 tsp dried crushed red pepper
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1/2 cup vodka
- 3/4 cup heavy cream
- 1 cup tomato sauce
- 8 oz penne rigate pasta
- 4 oz prosciutto chopped, thinly sliced
- 1/3 cup Asiago cheese, grated
- 1/3 cup Pecorino Romano cheese, grated
- 1/8 cup fresh parsley, chopped
- 1/8 cup fresh basil, chopped
Heat oil in heavy large skillet over medium heat. Add onions, garlic, tomato, and crushed red pepper; saute until onions are translucent, about 5 minutes.
Add vodka and ignite with long match. Simmer until flames subside, shaking pan occasionally, about 2 minutes.
Increase heat to high, add cream and boil until mixture thickens, stirring continuously about 3 minutes.
Add tomato sauce, black pepper, white pepper, & salt. Boil until sauce thickens and coats back of spoon, stirring continuously about 2 minutes.
Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; reserve 1/4 cup cooking liquid.
Bring sauce to simmer. Combine cheeses & add pasta, prosciutto, half of the combined cheese, parsley and basil to skillet and toss to coat. Add reserved pasta cooking liquid if mixture is too dry.
Season to taste with additional salt or pepper. Transfer to large bowl. Sprinkle with remaining cheese and serve.
Edit: I tripled this recipe tonight, and boy was it good.