Whether or not you like this pasta will depend on what you like, exactly, when it comes to pasta-eating because of the Vodka content. I happen to adore it; my husband opposes it. It’s probably a woman’s kind of pasta. Just be sure to taste-test before you dish it up to be certain it has enough salt and pepper added to the mix. I like unusual foods, unusual ways of eating food, just as I like unusual photographs and finishes.
Vodka Penne ~
– Giada De Laurentiis –
1 quart Simple Tomato Sauce or marinara sauce–recipe follows
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound Penne
Simmer the sauce and vodka in a heavy large skillet or heavy pot, over low heat, until the mixture reduces by 1/4. Stir often, for about 20 minutes. Stir the cream into the tomato and vodka sauce. Continue simmering over low heat until the sauce is heated all the way through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until adent te, tender but yet firm to the bite. Stir occasionally for about 8 minutes. Drain the pasta and transfer it to the pan with the sauce and toss to coat.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4-6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using using all the sauce, allow to cool completely and then pour 1 to 2 cups portions into plastic freezer bags. Freeze for up to 6 months.
(Penne means– “bread.”)
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