Penne alla Vodka
The origins of Penne ala Vodka are debatable. Was it first served at Dante’s in Bologna or at either Fontana di Trevi or Corsini’s in New York in the 70s? Is it Italian? Or American? It doesn’t matter, given it is the perfect centerpiece for a scintillating party featuring a full-bodied red wine and crunchy bread and salad. No wonder it is experiencing such a revival, becoming today’s “It” dish. Best of all, it is easy to prepare.
Penne alla Vodka
Serves 6-8 as first course: 4 as main course
Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy
14-16 ounces (396-453 grams) penne pasta
2 tablespoons (30 milliliters) olive oil
1 tablespoon (15 milliliters) cold butter
½ teaspoon (2.5 milliliters) red pepper flakes
2/3 cup (83 grams) yellow onion (1 small onion), finely minced
4 cloves garlic, minced
1/3 cup (42 grams) vodka
14 oz (396 grams) can crushed Italian tomatoes
1/4 cup (50 grams) Italian tomato paste
5 tablespoons (75 milliliters) heavy cream
½ cup (100 grams) grated Parmesan cheese
salt and pepper
To serve
minced basil or additional cheese
Directions
Heat the oil, cold butter, and red pepper flakes over medium temperature in non-stick skillet large enough for sauce and finished pasta. When butter is melted, reduce heat to low and add onions. Sauté for 5 minutes without allowing them to brown. Add garlic and continue to sauté without browning until meltingly tender, 12-15 minutes.
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
While water is coming to a boil, add vodka to the onions, raise temperature to high, and boil until vodka is reduced by half, about 2 minutes. Lower heat, add tomatoes and tomato paste, and gently simmer while the pasta cooks, stirring as needed.***
When pasta is nearly cooked, incorporate the cream into the tomatoes and let simmer to reduce slightly.
Drain the al dente pasta, reserving ½ cup (100 grams) of the pasta water. Toss pasta into the skillet, add half of the cheese and slowly whisk in enough pasta water to obtain a rich, creamy sauce, remembering it thickens further as it cools. Taste for salt after adding water and cheese. Plate, sprinkle on the rest of the cheese, and serve with additional cheese and basil if desired.
*** Sauce can be made ahead through step 3 (before adding the cream) and can be refrigerated in a covered container for up to three days and then reheated before finishing the final steps.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
