Ingredients with Measurements:
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup vodka
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Tometta Valle Elvo cheese
- Salt and pepper, to taste
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the red pepper flakes and vodka to the skillet. Cook until the vodka has evaporated, about 5 minutes.
4. Add the crushed tomatoes to the skillet and stir to combine. Bring the sauce to a simmer and cook for 10 minutes.
5. Add the heavy cream and Tometta Valle Elvo cheese to the skillet. Stir until the cheese has melted and the sauce is smooth.
6. Season the sauce with salt and pepper to taste.
7. Add the cooked penne pasta to the skillet and toss to coat with the sauce.
8. Serve hot, garnished with fresh basil leaves if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 18g
Saturated fat per serving: 8g
Carbohydrates per serving: 63g
Protein per serving: 15g
Sodium per serving: 480mg
Sugar per serving: 9g
Substitutions for ingredients:
- Penne pasta can be substituted with any type of pasta.
- Tometta Valle Elvo cheese can be substituted with any type of hard cheese.
- Heavy cream can be substituted with half-and-half or milk.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use diced tomatoes instead of crushed tomatoes for a chunkier sauce.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Be sure to cook the vodka until it has evaporated to avoid a strong alcohol taste in the sauce.
- Use a good quality cheese for the best flavor.
- Reserve some pasta water to add to the sauce if it becomes too thick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates. Garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add some pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the pasta and sauce to the recommended temperatures to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Penne alla vodka is a popular Italian-American dish that originated in the 1970s. It is believed to have been created by Italian chefs in New York City.
Flavor profiles:
- Creamy
- Tangy
- Spicy
Serving suggestions:
Serve the pasta hot as a main dish for dinner.
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Region: Italian