Classic Penne Alla Vodka

Classic Penne Alla Vodka
Classic Penne Alla Vodka

Classic Penne All Vodka: This dish is one of mine and the Loon’s all-time favorite.  Be sure to use home-made marinara, it really makes all the difference.  Can you get more comfort than this?  Well, Lord knows I’ll keep on trying.  But this is near the top.  Mmmm mmmm mmmm….so good.

Stand back!  Take off the heat!  And add the vodka for Penne Alla Vodka!
Stand back! Take off the heat! And add the vodka for Penne Alla Vodka!
Penne All Vodka Sauce Simmering
Penne All Vodka Sauce Simmering

 

Penne Alla Vodka with Romano
Penne Alla Vodka with Romano
Penne Alla Vodka - Italian Comfort
Penne Alla Vodka – Italian Comfort
Classic Penne Alla Vodka
 
Prep time
Cook time
Total time
 
Classic Penne Alla Vodka - Pure Italian comfort at its best.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 8
Ingredients
  • ¼ cup of good olive oil
  • ½ small yellow onion, thinly sliced
  • 2 tablespoons garlic, coarsely chopped
  • 3 tablespoons of fresh basil, chopped
  • 3 tablespoons of fresh flat-leaf parsley, chopped
  • ¼ to ½ teaspoon red pepper flakes (depend on your heat taste)
  • ¼ cup of vodka
  • 3 cups of homemade marinara sauce
  • ½ cup heavy cream
  • 12 ounces of dried penne
  • 1 cup grated Romano cheese
  • Salt and ground black pepper
Instructions
  1. In a large, sturdy skillet, heat the olive oil over medium-high heat.
  2. When the oil is hot, add the onions and reduce heat toe medium.
  3. Cook the onions, stirring for about 2 minutes until they are nice and soft.
  4. Add the garlic and cook for another 2 minutes. (Don't burn the garlic!)
  5. Add the basil, parsley, and red pepper flakes. Cook and stir for about 30 seconds.
  6. Remove the pan from the heat...step away from the stove and cabinets...add the vodka. The alcohol will probably flame...just stand back...it will die down quickly...this add to the flavor...but BE CAREFUL!
  7. Return the pan to the heat and cook for about another 1 minute, until all flames have completely died out.
  8. In a large pot of boiling salted water, cook the penne for 7 to 8 minutes, or until nice and al dente.
  9. Meanwhile, add the marinara sauce and simmer for 4 minutes.
  10. Add the cream and bring the sauce to a quick boil.
  11. Boil for 3 minutes, until thickens slightly, stirring occasionally.
  12. Cover the skillet until the pasta is finished cooking.
  13. Drain the penne and transfer to a shallow bowl.
  14. Bring the sauce to a boil, stir in ½ cup of the grated Romano.
  15. Season, to taste, with salt and pepper.
  16. Ladle the sauce over the pasta and serve it with the remaining cheese on the side.
 

 

 

 

 

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