Post by carnation037 on Feb 2, 2003 1:03:17 GMT -6
This is more an American-Italian recipe than an Italian-American one. If you like the sauce a little feisty, so be generous with the crushed
red pepper. You can add as
much - or as little - as you like.
Often, restaurant chefs finish this dish by swirling butter into the sauce
at the end. You can do the
same, or use olive oil to finish the sauce. Olive oil is preferred.
Penne Alla Vodka
Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their
liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you
like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Pour the tomatoes and their liquid into the work bowl of a food processor.
Using quick on/off pulses, process the tomatoes
just until they are finely chopped. (Longer processing will aerate the
tomatoes, turning them pink.)
Stir the penne into the boiling water. Bring the water back to a boil,
stirring frequently. Cook the pasta, semi-covered, stirring
occasionally, until done, 8 to 10 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the
garlic cloves with the side of a knife and add them
to the hot oil. Cook, shaking the skillet, until the garlic is lightly
browned, about 3 minutes. Lower the work bowl with the
tomatoes close to the skillet and carefully - they will splatter - slide the
tomatoes into the pan. Bring to a boil, season lightly
with salt and generously with crushed red pepper, and boil 2 minutes. Pour
in the vodka, lower the heat so the sauce is at a
lively simmer, and simmer until the pasta is ready.
Just before the pasta is done, fish the garlic cloves out of the sauce and
pour in the cream. Add the 2 tablespoons butter or oil,
if using, and swirl the skillet to incorporate into the sauce. If the
skillet is large enough to accommodate the sauce and pasta,
fish the pasta out of the boiling water with a large wire skimmer and drop
it directly into the sauce in the skillet. If not, drain the
pasta, return it to the pot, and pour in the sauce. Bring the sauce and
pasta to a boil, stirring to coat the pasta with sauce.
Check the seasoning, adding salt and red pepper if necessary. Sprinkle the
parsley over the pasta and boil until the sauce is
reduced enough to cling to the pasta.
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta,
and toss to mix. Serve immediately, passing
additional cheese if you like.
Makes 6 servings.
red pepper. You can add as
much - or as little - as you like.
Often, restaurant chefs finish this dish by swirling butter into the sauce
at the end. You can do the
same, or use olive oil to finish the sauce. Olive oil is preferred.
Penne Alla Vodka
Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their
liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you
like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Pour the tomatoes and their liquid into the work bowl of a food processor.
Using quick on/off pulses, process the tomatoes
just until they are finely chopped. (Longer processing will aerate the
tomatoes, turning them pink.)
Stir the penne into the boiling water. Bring the water back to a boil,
stirring frequently. Cook the pasta, semi-covered, stirring
occasionally, until done, 8 to 10 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the
garlic cloves with the side of a knife and add them
to the hot oil. Cook, shaking the skillet, until the garlic is lightly
browned, about 3 minutes. Lower the work bowl with the
tomatoes close to the skillet and carefully - they will splatter - slide the
tomatoes into the pan. Bring to a boil, season lightly
with salt and generously with crushed red pepper, and boil 2 minutes. Pour
in the vodka, lower the heat so the sauce is at a
lively simmer, and simmer until the pasta is ready.
Just before the pasta is done, fish the garlic cloves out of the sauce and
pour in the cream. Add the 2 tablespoons butter or oil,
if using, and swirl the skillet to incorporate into the sauce. If the
skillet is large enough to accommodate the sauce and pasta,
fish the pasta out of the boiling water with a large wire skimmer and drop
it directly into the sauce in the skillet. If not, drain the
pasta, return it to the pot, and pour in the sauce. Bring the sauce and
pasta to a boil, stirring to coat the pasta with sauce.
Check the seasoning, adding salt and red pepper if necessary. Sprinkle the
parsley over the pasta and boil until the sauce is
reduced enough to cling to the pasta.
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta,
and toss to mix. Serve immediately, passing
additional cheese if you like.
Makes 6 servings.
