Recipe by Olha
Penne is a largish, macaroni shaped, ribbed pasta that is designed to hold a sauce inside and out. Vodka sauce is the specialty of some Roman restaurants. Try steeping the red peppers in vodka for several days before preparation and make sure that the dish in which you toss the finished penne is large and hot enough to vigorously toss the penne yet keep it mouth wateringly hot. Serves 3-4 as an appetizer or 2-3 as a main dish.
Top Review by Jill4man
We loved this dish! I am always looking for simple sauces that pack flavor, and richness in them. I only steeped the crushed red pepper in the vodka for about an hour and it still had kick! I can see where this sauce could be used as a base for so many other variations. Thanks!
- 1 (500 g) package penne
- 4 quarts water
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1⁄2 cup chopped onion
- 2 large tomatoes, peeled and chopped
- 1⁄4 cup whipping cream
- 1⁄4 cup vodka
- 1 tablespoon dried red pepper, crushed
- 1⁄3-1⁄2 cup freshly grated parmesan cheese
- parmesan cheese, for passing
Directions See How It's Made
- Steep the pepper in the vodka 3 days before using.
- Bring the water to the boil in a large pot and add the pasta.
- Allow it to cook until al dente (approximately 10 minutes, but taste it).
- To make the sauce, melt the butter in a saucepan and add the oil.
- When hot, add the onion and stir well for 5 minutes to soften, not brown.
- Add the tomatoes and stir.
- Cook for about 5 minutes.
- Add the cream and stir to heat.
- Strain the pepper from the vodka and add the vodka.
- Simmer for a further 2-3 minutes.
- Make sure that the serving plate or bowl is hot.
- Place a bit of the hot sauce in the bottom and turn it around to coat the surface.
- Drain the penne.
- Add it to the sauce and toss.
- Add the balance of the sauce, top with the parmesan cheese and serve immediately.
- What's Cooking.