RECIPE: Made this yesterday; Rec: Penne alla vodka from Patricia Wells ( Vodka Penne )

RECIPE:
B

barb_b

Well-known member
I made this yesterday for a buffet dinner. A hit! I have added my notes throughout...A huge hit!

Regards,

Barb

Penne alla Vodka
Salt

One 35-ounce can Italian plum tomatoes with their liquid (I USE CRUSHED..SAVES TIME)

1 pound penne

1/4 cup extra-virgin olive oil

10 cloves garlic, peeled (I MINCED 4)

Crushed hot red pepper

1/4 cup vodka

1/2 cup heavy cream (I USE MORE)

2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like

2 to 3 tablespoons chopped fresh Italian parsley

3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Add the red pepper; watch closely, (Don't burn the peppers!)

Lower the work bowl with the tomatoes close to the skillet and carefully they will splatter slide the tomatoes into the pan. Bring to a boil, season lightly with salt and pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. (I USED MINCED GARLIC...)

Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. 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. If not, drain the pasta, return it to the pot, and pour in the sauce.

Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary.

Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.

Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.

 
Hey barb - this sounds great, but it's not from Patricia Wells! >>>>

It's from Lidia's Italian-American Kitchen,
by Lidia Matticchio Bastianich,
posted at Epicurious:
http://www.epicurious.com/recipes/recipe_views/printer_friendly/106042

Here's the one from Patricia Wells:

PENNE WITH VODKA AND SPICY TOMATO-CREAM SAUCE

Source of Recipe - From: Patricia Wells' Trattoria

List of Ingredients

1/4 cup extra-virgin olive oil
4 plump garlic cloves, minced
1/2 teaspoon crushed hot red pepper flakes
Sea salt
1 28 oz. can crushed tomatoes (My note: OR 1 28 oz can Italian peeled whole plum tomatoes, preferably San Marzano,- can crush by hand)
1 lb. dried tubular pasta, such as Penne
2 tablespoons vodka (for extra spicy, try Absolute Peppar!)
1/2 cup heavy cream (can substitute half and half)
1/4 cup fresh flat-leaf parsley leaves, snipped with scissors*

Recipe
In an unheated skillet large enough to hold the pasta later on, combine oil, garlic, crushed red peppers, and a pinch of salt, stirring to coat with oil. Cook over moderate heat just until the garlic turns golden, but doesn't brown, about 2-3 minutes. Add tomatoes with their juices. Stir to blend; simmer, uncovered, until the sauce begins to thicken, about 15 minutes. Taste for seasoning.

Meanwhile, in a large pot, bring 6 quarts of water to a rolling boil. Add 2 tablespoons of salt and the penne, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite. Drain thoroughly.

Add the drained pasta to the skillet with the tomato sauce. Toss. Add the vodka, toss again, then add the cream and toss. Cover, reduce heat to low, and let rest for 1 to 2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately. (Traditionally, cheese is not served with this dish.)

*TIP: To get the most out of your parsley, stem it first, leaving only the leaves. Place the leaves in a large glass or a deep bowl, and snip the leaves with sharp scissors. This prevents it from turning to mush as is often the case when using a knife or the food processor.

serves 6 to 8

 
They both sound delicious. A local resaurant serves this pasta

with salmon added-my favorite. Their competitor down the street adds sauteed shrimp-also really good. With these recipes for the sauce I can try to duplicate them.

 
Thanks Merly; After reviewing both, I did a combo of the two... I love the idea of adding salmon!nt

 
A question about the garlic.....

"Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. (I USED MINCED GARLIC...)"

I'm confused.

The recipe calls for 10 cloves of garlic. Did you only USE a total of 4 minced and not use the other 6?? How do you fish minced garlic out of a sauce?? For that matter, why would you want to?! *s*

 
I used 4 minced garlic. I did not fish them out of the sauce. I agree, why would you want to? nt

 
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