Penne Rigatti Ala Vodka
"A very easy recipe to make and is very tasty. Found a recipe similar to this one several years ago and made my own modifications to achieve a nice flavor. This recipe doubles very well, but be careful when igniting the Vodka. I suggest that the Vodka and cayenne pepper be burned in separte batches, then combine together before continuing with the recipe."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb penne rigate (or a pasta of your choice)
- 1 tablespoon salt
- 2 tablespoons extra virgin olive oil
- 2 fluid ounces vodka
- 1⁄8 teaspoon cayenne pepper
- 1 cup whole milk, homogenized
- 1 cup whipping cream
- 2 tablespoons ketchup
- 1⁄2 cup grated parmigiano-reggiano cheese
directions
- In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil.
- Add 1 tablespoon salt and 2 tablespoons olive oil.
- Add pasta and cook uncovered for about 12 minutes or until el dente'.
- DO NOT OVERCOOK.
- In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling.
- CAREFULLY light the Vodka using a long stick match and let the alcohol burn off.
- USE CAUTION.
- Soon as the alcohol burns out, add the milk, heavy cream and ketchup.
- Simmer until sauce thickens, about 15 minutes, stirring occasionally.
- Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend.
- Cook for 2 minutes longer.
- Drain pasta well and transfer to a large bowl.
- Pour sauce mixture over and toss to coat.
- Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly.
- Serve immediately.
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Reviews
-
Very easy to make, and would definately make again. The vodka sauce is cooked and ready by the time the pasta is cooked. -
I have made this several times and my family just loves it. We are a family of 5 so I double the recipe plus any leftovers never last!!!
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
