Penne Alla Vodka from Chef Rocco Di Spirito
Unlike most Italian dishes which are Southern Italian
in orgin, this one comes from Tuscanny. It is very
simple, but the vodka spikes the sauce with a tangy
flavor unlike wine or anything else. In Florence,
where Penne alla Vodka originated, it is usually very
spicy.
Grab The Good Life!
-rocco
Ingredients
Salt
2 cups of your favorite marinara sauce
1 1/2 cups of heavy cream
1 pound penne or spiral pasta
1/4 cup of vodka (least expensive kind)
1/4 cup Parmigiano-Reggiano
1 tablespoon chopped fresh Italian flat-leaf parsley
1 tablespoon of red pepper flakes
Put a big pot of water over high heat and bring to a
boil. Add a handful of salt when it starts to simmer..
In a sauce pot over a medium flame, heat up the
marinara sauce, then slowly pour in the cream,
stirring until uniform. Bring the sauce to a gentle
simmer, then lower the heat if necessary, and simmer
until it reduces slightly. Add the red pepper flakes.
When the water comes to a boil, drop the penne in.
When the pasta is almost done, pour the vodka into the
sauce and raise the heat slightly. Drain the pasta
reserving about half a cup of the cooking water. Toss
the pasta into the sauce with the Parmigiano-Reggiano,
adding a splash of the pasta water if the sauce is
very thick. Sprinkle parsley on top and serve.
Yield: Serves: 4
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