LJ 100 Things - 16 - Penne with Vodka
Recipe 16: Penne with Vodka
From the frequently-referenced Joy of Cooking (1997, p. 309). You could probably make this without the vodka - but why?
Recipe 16: Penne with Vodka
Ingredients:
3 tbsp butter or olive oil
1 onion, finely chopped
2 large cloves garlic, pressed or finely minced
1 28-ounce can stewed tomatoes (recipe calls for whole plum lightly drained and chopped, I use diced and use the whole can)
1/4 cup vodka
1/4 teaspoon red pepper flakes
1/2 cup heavy cream (I use a mix of milk and - surprise! - plain yogurt, 1/4 cup of each)
12 fresh basil leaves, chopped (optional)
Salt and ground black pepper to taste
1 pound penne
Equipment:
Large skillet
Large sauce pan
Paring knife
Garlic press (optional)
Measuring cup
Measuring spoons
Instructions:
In the skillet, melt the butter or heat the olive oil. Start the water for the pasta - you’ll want to cook it alongside the sauce so they’re ready at the same time.
Add the onion and cook, stirring, until softened, about five minutes. Add the garlic and cook for one minute.
Stir in the tomatoes, vodka, and red pepper flakes. Simmer briskly for ten minutes. Stir in the cream or milk/yogurt and let heat through.
Stir in the basil leaves, if using, and the salt and pepper.
Cook the pasta until tender but firm, then drain and remove to a large serving bowl. (Or put it back in the pot if you’re not that fancy. :P ) Toss with the sauce and serve very hot. Grated cheese is not usually served with this sauce.
I’ve cooked chicken in this sauce too. (Brown the chicken breasts, remove, make the sauce, add the chicken back, cover and cook through.) Worked out very well.
From the frequently-referenced Joy of Cooking (1997, p. 309). You could probably make this without the vodka - but why?
Recipe 16: Penne with Vodka
Ingredients:
3 tbsp butter or olive oil
1 onion, finely chopped
2 large cloves garlic, pressed or finely minced
1 28-ounce can stewed tomatoes (recipe calls for whole plum lightly drained and chopped, I use diced and use the whole can)
1/4 cup vodka
1/4 teaspoon red pepper flakes
1/2 cup heavy cream (I use a mix of milk and - surprise! - plain yogurt, 1/4 cup of each)
12 fresh basil leaves, chopped (optional)
Salt and ground black pepper to taste
1 pound penne
Equipment:
Large skillet
Large sauce pan
Paring knife
Garlic press (optional)
Measuring cup
Measuring spoons
Instructions:
In the skillet, melt the butter or heat the olive oil. Start the water for the pasta - you’ll want to cook it alongside the sauce so they’re ready at the same time.
Add the onion and cook, stirring, until softened, about five minutes. Add the garlic and cook for one minute.
Stir in the tomatoes, vodka, and red pepper flakes. Simmer briskly for ten minutes. Stir in the cream or milk/yogurt and let heat through.
Stir in the basil leaves, if using, and the salt and pepper.
Cook the pasta until tender but firm, then drain and remove to a large serving bowl. (Or put it back in the pot if you’re not that fancy. :P ) Toss with the sauce and serve very hot. Grated cheese is not usually served with this sauce.
I’ve cooked chicken in this sauce too. (Brown the chicken breasts, remove, make the sauce, add the chicken back, cover and cook through.) Worked out very well.