Penne Al Vodka Pie
"Recipe courtesy of Dale Talde and Massoni. Photo by Katie Harman @tastesofny."
photo by Dale Talde
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- Basic Massoni Pizza Base for pizza dough
- 1 (16 ounce) jar vodka sauce
- 1 (16 ounce) bag fresh shucked English peas, blanched, shocked and dried off
- 1 (16 ounce) bag penne pasta
- 4 ounces additional mozzarella cheese
directions
- Cook pasta until al dente- strain and cool down .
- Once pasta is cooled, toss in a bowl with vodka sauce and 1 cup of blanched peas.
-
For the Pizza:
- Top pizza with pasta mixture and an additional 4oz mozzarella.
- Bake as directed in recipe #537146.
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RECIPE SUBMITTED BY
Dale Talde?s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family?s cultural heritage, while also enjoying the life of a typical American kid. Dale applies this distinct Asian-American experience to the menu of his eponymous restaurant, TALDE, which first opened in Brooklyn?s Park Slope neighborhood in 2012. TALDE now has a second location in Jersey City, NJ. Dale and his partners at Three Kings Restaurant Group (TKRG), David Massoni and John Bush, opened ?Italian-ish? Massoni in the Arlo NoMad Hotel in November 2016. In summer 2017, the team opened rooftop bars The Heights (Arlo NoMad Hotel) and The Crown (Hotel 50 Bowery) and internationally influenced restaurant Rice & Gold at Hotel 50 Bowery in New York City?s Chinatown.
