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Penne alla vodka

Although this dish is not one of my favorites yesterday at dinner I enjoyed it. It seems that it is more popular here in the States than in Italy. You don’t find it so easily any more at restaurants in Italy although it was a big hit in the eighties. Also wikipedia seems to date the recipe back to the seventies and eighties. Who knows if it still will appear on menus in the next decades. I don’t recommend to let children eat it as the way I prepare it, there is still alcohol in the sauce.

The taste of the sauce for me should remind the bloody mary drink, this is how i was eating it back in Italy. Now you will see that there are a lot of recipes of penne alla vodka that require bacon. If you like it try it with, but i prefer it very simple, and rather than bacon i would use salmon. The amount of vodka is really up to your taste and so the chili pepper, but it should be quite spicy. Last detail I used tomato paste instead of sauce as it gives a better texture and taste with the vodka. It is difficult to pare a wine with this dish due to the presence of the vodka, but i would suggest a simple smooth cabernet, the one that have this beautiful bell pepper nose. You can find a lot from Veneto region Italy, and they blend perfectly with the sharpness of the chili spice, reducing the feeling of burning in the mouth.

Ingredients for two

Ingredients: 7 oz of pasta(penne), 2 oz tomato paste, one and a half table spoons butter, a quarter pint heavy cream, vodka not less than a shot glass, one teaspoon brandy, salt , pepper, chili pepper, some fresh parsley leaves, half a cup parmesan cheese.

Recipe

Prepare the sauce by melting the butter and in hot water diluted tomato paste. Add the cream the chili the vodka and the brandy and keep it warm.

Boil the pasta and just before taking it out of the water warm the sauce . Than mix the pasta directly in the hot sauce pan and keep it on the stove for one more minute. Finish with the parmesan and the parsley on top.

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