Last night (as per request of my hubs) I made my penne alla vodka. This recipe is great because its easy, has barely any prep work and is always a classic favorite.
Ingredients (serves 4)
2 small cans of cherry tomatos OR 1 large can of whole san marzano tomatos (pureed with a hand mixer to get rid of the large pieces of tomato - same process you would use to make tomato sauce)
3-4 tablespoons tomato paste
1 cup vodka
4 garlic cloves (chopped)
1 large leek (chopped horizontally into fine strands)
1 cup italian flat leaf parsley (chopped)
1 cup mild panchetta (chopped into small cubes)
1 cup table cream
Extra virgin olive oil
salt to taste
To start, heat up some EVOO in a heavy deep bottom pan (refer to my last post on Natalie's kitchen must-have's) at medium high heat. Add in your leeks and garlic and stir and cook for 3-4 minutes. Add your vodka and let it reduce for another 2 minutes. Next, add your pureed can/cans of tomatos, your tomato paste, your panchetta and half of your parsley. Reduce your heat to medium low, add salt to taste (i.e. add a few pinches of salt - taste it - add more if you need it etc...) and stir the mixture every few minutes while it simmers. In the meantime, heat up a pot of salted water for your penne. Add your penne once the water is boiled and cook to al dente (*note - most pasta packages will tell you how long to cook the pasta for to make it al dente - if in doubt - take a noodle out and taste it - i've made pasta a million times and this is still the way I decide when it's done since every pasta is so different).Once your pasta is ready and you are straining it, add in your cream and stir the sauce. At this point you should look like you have a nice rose colour. Mix the penne into the pan with that sauce and serve - topping each plate with some fresh parsley (and parm cheese if you like but its not necessary).
xo
Chef Natty Nudds
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