Pennette alla Vodka (Vodka Pasta)
Pennette alla Vodka are officially back in style after having been forgotten and removed off most menus for the past 20 years. They used to be a staple of Italian cuisine back in the 80’s with their origins being traced to a restaurant called “Dante” in Bologna where they would flambé the penne in front on you at the table (yes, very 80’s), all the cool kids used to eat them back then and they were even served in clubs and bars.
People are now rediscovering this delicious pasta dish again and have resuscitated the Pennette alla Vodka which we are very happy about as they really are creamy and delicious. If you are scared about the flambé don’t be, it’s a lot more harmless than what you see in restaurants/in the movies. If this is your first time doing it check what the tips and tricks are in order to feel more confident.
Prep Time: 10 Minutes
Cooking Time: 25 Minutes
Serving: 4
Cost: $
Serves: 4
Ingredients:
Penne Rigate (Penne with Stripes) - 400 gr
Tomatoes - 350 gr
Basil - 10 leaves
Cream - 40 ml
White Onion - 1
Parmesan - 50 gr
Vodka - 60 ml
Sugar - 10 gr
Salt
Preparation:
Start by boiling/ blanching the tomatoes for around 5 minutes.
Peel the onion and chop it finely, peel the tomatoes, then fry the chopped onion with a drizzle of oil, add the peeled tomatoes, salt, sugar and cook.
In the meantime, cook the pasta in salted boiling water al dente (usually 1 minute less than indicated on the package).
When the penne are ready, put them in a pan over high heat and flambé with the vodka (yes you will have to set the vodka on fire in the pan), then add the cream, the Parmesan and stir lightly.
Now season the pasta with the rather thick tomato sauce, mix everything carefully and serve hot, season with basil leaves and a final sprinkling of Parmesan cheese.