Penne alla Vodka
Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic.
Enlarge Image Credit: Landon NordemanSERVES 4-6
Kosher salt, plus more to taste
1 lb. penne
¼ cup olive oil
1 tsp. crushed red chile flakes
12 cloves garlic, thinly sliced lengthwise
1 32-oz. can whole, peeled tomatoes in juice, crushed by hand
¼ cup vodka
¾ cup heavy cream
1 cup parmesan
Freshly ground black pepper, to taste
Finely chopped parsley, to garnish
INSTRUCTIONSBring a large pot of salted water to a boil over high heat; add penne, and cook, stirring, until al dente, about 11 minutes. Meanwhile, heat oil in a 6-qt. saucepan over medium heat; add chile flakes and garlic, and cook, stirring, until soft and lightly browned, about 3 minutes. Add tomatoes and vodka, and cook, stirring, until slightly reduced, about 5 minutes. Stir in cream and cheese, season with salt and pepper, and stir until smooth. Drain pasta, and transfer to pan with sauce; toss pasta with sauce until evenly coated. Transfer to a serving platter and sprinkle with parsley.
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