Penne with vodka, a pasta dish with tomato and cream flambéed with vodka. There are several variations in the recipe passed down by my mother, which includes a clove of garlic and prosciutto sautéed with Tabasco for a slight spicy touch that works very well.
Every time I prepare this dish, my mind goes back years; it was one of the dishes often made during my childhood. It has always been a first course appreciated by children for its slightly pink color that made it special. Being a very quick recipe to prepare, it was the dish for unexpected guests because my mom loved visits from relatives and friends. Every time she invited everyone to stay and eat with us, and what could be prepared suddenly that would be pleasing to everyone? A good plate of penne with vodka.
The sauce is really prepared in the time it takes for the water to boil for cooking the pasta, so my advice is always to keep a pack of cooking cream, Tabasco, and vodka at home. These are ingredients that last a long time in the pantry and will always make you look good. Garlic is used in large pieces and should be removed after sautéing, but sometimes I leave it because it is evident enough to be avoided by those who do not like it.
The prosciutto can be cut into cubes or simply into strips if you have the sliced kind. The cream added to the tomato is in very small proportions, so it is not a particularly heavy dish. A sprinkle of Parmesan cheese directly on the plate is the right conclusion to finish off an already delicious recipe, so those who don’t like it can omit it.
For those who love traditional dishes, I also recall
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Energy 441.39 (Kcal)
- Carbohydrates 70.25 (g) of which sugars 2.93 (g)
- Proteins 15.94 (g)
- Fat 11.68 (g) of which saturated 1.44 (g)of which unsaturated 1.79 (g)
- Fibers 3.25 (g)
- Sodium 429.49 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs penne rigate
- 1 2 cups water (to cook the pasta)
- to taste coarse salt
- 1 clove garlic (large or 2 small)
- 1 oz prosciutto (chopped into pieces)
- 1 tsp Tabasco
- 1 shot vodka
- 1.76 lbs tomato pulp
- 0.8 cups cooking cream
- 1 tbsp extra virgin olive oil
- to taste grated Parmesan cheese (optional)
Tools
To cook the sauce, I recommend a non-stick pan with high edges of 28 cm to be able to mix the pasta directly inside.
- 1 Frying Pan
Preparation
The preparation of pasta with vodka is really simple and quick; just follow the small steps listed below and it will definitely be a success.
The first step is to put the pot on the stove with water and coarse salt to bring it to a boil. While the water is on the stove, peel the garlic, cut it into large pieces and put it in the pan with a tablespoon of oil, the prosciutto cut into pieces, and the teaspoon of Tabasco. Sauté the garlic and remove it with a fork. Flambé with the shot of vodka and let it evaporate for about a minute. Add the tomato pulp, adjust salt, and let it cook with the lid on for about 10 minutes, then turn it off.
When the water comes to a boil, cook the penne for the minutes indicated on the package to remain al dente, usually the 10 minutes of cooking the tomato.
When you turn off the tomato, you can add the cream and mix it always off the heat.
Drain the pasta when it is cooked, pour it into the pan, mix well with a ladle to let the sauce penetrate well even inside the penne.
Serve and sprinkle with a bit of grated Parmesan cheese at will.
NOTES
Penne with vodka is a dish best enjoyed hot, so I recommend preparing it just before it is consumed.
If you don’t like tomato pieces, you can substitute it with tomato puree.
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