Location: Home > food > Cooking with Spirits: Penne alla Vodka
Cooking with Spirits: Penne alla VodkaPosted Dec 21st 2005 10:07AM by Stefania ButlerFiled under: Vodka, Dinner, West Coast, Grains, Recipes, Spirited Cooking DayPenne alla Vodka is one of those classic Italian-American dishes that is not only delicious, but
easy to make. My only complaint with this dish is that in most versions you don't taste the vodka. Most recipes I've
seen only use 1/4 cup of vodka. That's fine, but not enough to warrant calling it "alla vodka" in my book,
since you only get a hint of the spirit in the sauce. I like to taste the sparkling cleanness and the spicy
bite of the vodka throughout the sauce. I think it helps to balance (and lighten) the rich, creaminess. I like Rachael
Ray's recipe because she is not afraid to use enough vodka to give the sauce a nice, vodka-y flavor without
overwhelming it."You Won't Be Single For Long" Penne alla VodkaRay suggests cooking it for a
"special friend." I like to add a couple of whole dried chilis along with the garlic. (Remove them before
serving.) Serves 4.1 tablespoon extra-virgin olive oil, once around the pan in a slow stream 1
tablespoon butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup chicken
stock 1 can crushed tomatoes (32 ounces) Coarse salt and pepper 16 ounces pasta, such as penne
rigate 1/2 cup heavy cream 20 leaves fresh basil, shredded or torn Heat a large skillet
over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their
sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by
half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer.
Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al
dente (with a bite to it). Stir cream into sauce. When sauce returns to a bubble, remove it from heat.
Drain pasta. Toss hot pasta with sauce and basil leaves.
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