Saturday, 20 December 2008

Penne alla Vodka

As round two of snow approached I rushed to the store and stood in lines 20 people deep to get some makings for a penne alla vodka to warm up a cold night. I ususally make this without the pancetta, and I forgot to buy basil at the store, but it was still pretty good and was a perfect compliment to a night of Love Actually and playing in the snow.

So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the vodka to the sauce. If possible, use premium vodka; inexpensive brands will taste harsh in this sauce. Pepper vodka imparts a pleasant flavor and can be substituted for plain.

Ingredients

1 (28 ounce) can whole tomatoes , drained, liquid reserved
1 tablespoon olive oil
3 ounces pancetta , thinly sliced, and cut into 1/2-inch pieces (about 1/2 cup)
1/2 small onion , minced (about 1/4 cup)
1 tablespoon tomato paste
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/4-1/2 teaspoon hot red pepper flakes (I used 1/2 t and it was pretty spicy, will do 1/3t next time)

Table salt
1/3 cup vodka
1/2 cup heavy cream
1 pound penne pasta
2 tablespoons minced fresh basil leaves

Grated Parmesan cheese , for serving

Instructions

  1. 1. Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.

  2. 2. Heat oil in large saucepan over medium heat until shimmering, add pancetta and cook until crisp, 6 to 8 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 tablespoons fat from the pan. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

  3. 3. Stir in tomatoes and pinch of salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.

  4. 4. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and reserved pancetta and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately

Cooks Illustraded Serves 4. Published November 1, 2006

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