Featured in the 2017 Winter Edition of 'Shakers Magazine>inspiring spirits
My Penna Alla Vodka is made with a tomato cream sauce and a hint of vodka flavor, beautifully garnished with fresh basil leaves, topped with shaved Parmigiana Reggiano. Delicious yet simple recipe will have your palettes dance and want more, it screams “Romantic”. This dish can be made within 45 minutes, a very tasty and impressive main course. My wine recommendation: Chilled bottle of sauvignon blanc or for a red a Chianti.
Ingredients:
1 Tablespoon olive oil
1 Tablespoon butter
2 cloves garlic, minced
1 small sweet onion, finally chopped
1 cup vodka, a shot to sip from while cooking
1 cup chicken stock
1 can 28 ounce crushed tomatoes
Fresh cracked black pepper and Sea salt, to taste
16 ounce penna pasta
3/4 cup heavy cream
20 leaves fresh basil, torn
Parmigiano Reggiano, shaved
Optional: red chili pepper flakes, to taste
Heat large pan on medium heat. Add oil, butter, garlic and onions, sauté until slightly soft. Add vodka to pan. Cook until vodka reduces down to half then add chicken stock and tomatoes. When sauce starts to bubble reduce heat to simmer. Add pepper and salt, optional add red pepper chili flakes. Start your pasta, making sure not to overcook. Cook pasta al dente. Drain pasta, add pasta to ingredients (do not add earlier then 10 minutes before serving), add pasta to sauce. Stir in heavy cream and add basil leaves stirring all the ingredients together. Top with shaved Parmigiano Reggiano.
Serve with crusty bread.
Serving: 4-6 people
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