![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/penne-alla-vodka/&media=https://blythesblog.com/wp-content/uploads/2024/03/9AEA02F4-49F9-45D6-9ACA-47808B51F674_1_105_c.jpg&description=This Penne alla Vodka is so easy and delicious. The penne pasta is tossed in a sauce made with vodka, tomatoes, heavy cream, and onions. The alcohol helps intensify and accentuate flavors in the dish. Apparently, after doing a little research, Penne alla Vodka fell out of fashion, though it seems to be back. Here is a bad Google-translated <a href="https://www.dissapore.com/cucina/riabilitiamo-le-penne-alla-vodka/">Italian article</a> about the decline and resurgence of this classic dish.
<em>Penne with vodka? Probably, there is no dish more mortified and out of fashion than the creamy pink pennette.</em>
<em>Finished on the shelf of the “good things of bad taste” of the 80s, along with shrimp cocktails, Russian salad and cream tortellini, penne alla vodka lived three decades ago their quarter of an hour of celebrity, and then took the path of an unstoppable decline that relegated them to a B-class dish worthy only of sleepless students or operetta cooks.</em>
<em>Removed for decades from the collective imagination, their infamous name has been deleted from the menus of all the restaurants in the world, condemning them to an inexorable oblivion in the face of a fault that does not seem so clear.</em>
<em>Yes: have we ever asked ourselves why?</em>
<em>Why has pink penne been forgotten, despite the fact that they can be placed, together with pizza, among the dishes 'always good even when bad'?</em>
<em>Anyway, vodka or non-vodka, the time to redeem the soft pink seasoning has come.</em> data-pin-do=)
Penne alla Vodka
March 22, 2024
This Penne alla Vodka is so easy and delicious. The penne pasta is tossed in a sauce made with vodka, tomatoes, heavy cream, and onions. The alcohol helps intensify and accentuate flavors in the dish. Apparently, after doing a little research, Penne alla Vodka fell out of fashion, though it seems to be back. Here is a bad Google-translated Italian article about the decline and resurgence of this classic dish.
Penne with vodka? Probably, there is no dish more mortified and out of fashion than the creamy pink pennette.
Finished on the shelf of the “good things of bad taste” of the 80s, along with shrimp cocktails, Russian salad and cream tortellini, penne alla vodka lived three decades ago their quarter of an hour of celebrity, and then took the path of an unstoppable decline that relegated them to a B-class dish worthy only of sleepless students or operetta cooks.
Removed for decades from the collective imagination, their infamous name has been deleted from the menus of all the restaurants in the world, condemning them to an inexorable oblivion in the face of a fault that does not seem so clear.
Yes: have we ever asked ourselves why?
Why has pink penne been forgotten, despite the fact that they can be placed, together with pizza, among the dishes 'always good even when bad'?
Anyway, vodka or non-vodka, the time to redeem the soft pink seasoning has come.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Ingredients
2 ounces Parmesan cheese (about ½ cup store-bought grated), plus more for serving, if desired
⅓ cup double concentrated tomato paste (from a tube)
¼ teaspoon red pepper flakes, plus more for serving
1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
3/4 teaspoon kosher salt, plus more as needed
Directions
1Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely grate 2 ounces Parmesan cheese (½ packed cup), or measure out ½ cup store-bought grated. Finely chop 1 medium yellow onion (1½ cups) and 3 garlic cloves. Start cooking the sauce.
2Heat 2 tablespoons olive oil in a large high-sided skillet over medium-high heat until shimmering. Add the onion and garlic. Cook, stirring occasionally, until just starting to turn golden-brown, about 4 minutes. Add ⅓ cup tomato paste and ¼ teaspoon red pepper flakes and cook, stirring often, until lightly toasted, about 2 minutes.
3Add 1 (28-ounce) can whole peeled tomatoes and its juices, ½ cup vodka, and ¾ teaspoon kosher salt. Using a wooden spoon or potato masher, break up the tomatoes into small bits. Bring to a simmer.
4Reduce the heat to medium-low and simmer until thickened, about 15 minutes. Meanwhile, add 1 pound penne pasta to the boiling water and cook according to the package directions until just al dente, 9 to 11 minutes. Reserve 1 cup of the pasta water, then drain. Meanwhile, pick the leaves from 4 fresh basil sprigs and thinly slice.
5Scrape the sauce into a blender. Blend until smooth, 30 seconds to 1 minute. Add ½ cup heavy cream and pulse until just combined, about 10 (1-second) pulses. (Alternatively, blend the sauce directly in the skillet with an immersion blender, then add the cream and stir until just combined.)
6Return the sauce to the skillet. Add the pasta, Parmesan, and ½ cup of the pasta water. Cook over high heat, tossing constantly, until the penne is coated with sauce, about 4 minutes. Add more pasta water 1 tablespoon at a time as needed if the sauce is too thick.
7Turn off the heat. Taste and season with more kosher salt and black pepper as needed. Serve topped with the basil, more grated Parmesan cheese, and a few grinds of black pepper or red pepper flakes if desired.
Recipe from The Kitchn by Nealey Dozier.
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