Penne With Vodka & Spicy Tomato-cream Sauce
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 1/4 c Fresh flat-leaf parsley
- -(hot red pepper flakes), -or to taste
- 2 tb Vodka
- -tomatoes in pure
- 1 lb Dried Italian tubular pasta, -such as penne
- 4 Plump fresh garlic cloves
- 28 oz Can peeled Italian plum
- -minced
- 1 c Heavy (whipping) cream
- Sea salt
- 6 quarts water
- -tomatoes in juice or -one 28-ounce can crushed
- -leaves, snipped with -scissors
- 1/2 ts Crushed red peppers
- 1/4 c Extra-virgin olive oil
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In an unheated skillet large enough to hold the pasta later on, combine oil, garlic, crushed red peppers and a pinch of salt, stirring to coat with oil. Cook over moderate heat just until the garlic turns golden but not brown, 2 to 3 minutes. If using whole canned tomatoes, place a food mill over the skillet and pure'e tomatoes directly into it. Crushed tomatoes can be added directly. Stir to blend, and simmer, uncovered, until sauce begins to thicken, about 15 minutes. Taste for seasoning.
- Meanwhile, in a large pot, bring 6 quarts of water to a rolling boil. Add 3 tablespoons salt and the penne, stirring to prevent sticking. Cook until tender but firm to the bite. Drain thoroughly.
- Add the drained pasta to the skillet with the tomato sauce. Toss. Add the vodka, toss again, then add the cream and toss. Cover, reduce the heat to low for 1 to 2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately. (Traditionally, cheese is not served with this dish.)
- carbohydrates, 25 gm fat, 11 gm saturated fat, 54 mg cholesterol, 237 mg sodium
- Washington Post, 12/29/93
- rec.food.recipes or rec.food.cooking
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Colander