Perfetto Penne alla Vodka
This is more an American-Italian recipe than an Italian-American one. We came across this dish on our travels to Canada and America and fell in love with it. It is very simple to make and we love the creaminess of the dish. We like the sauce a little feisty, so we’re generous with the chilli flakes/Peperoncino. You can add as much — or as little — as you like.
- 1 large white onion finely chopped
- 5 garlic cloves finely chopped
- Salt & Pepper
- 8 Fresh Basil leaves finely chopped
- Chilli flakes/Peperoncino
- 125ml Vodka
- 100g Grated Parmigiano Reggiano
- 500ml Tomato passata
- 200ml Double/Heavy cream
- 500g Penne pasta
Add the olive to a large skillet pan add the onions over medium heat and cook until soft. Then add the chilli flakes and garlic and cook until garlic is golden. Pour in the vodka and reduce for a further 2 to 3 minutes.
Pour in the tomato passata, stir the mixture until it’s thoroughly combined, then reduce the heat to low and leave to simmer for 15/20 minutes. Now it’s time to add the double/heavy cream. Stir to combine and leave to simmer for a further 5 minutes. Season with salt and pepper to taste.
Bring a large pot of salted water to a boil. Cook pasta until al dente; drain.
Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmigiano Reggiano and basil and mix together well, then serve… Buon Appetito.