Penne alla Vodka
Difficulty level Easy
Yes, it's that time of year again: Valentine's Day is fraught with possible wrong steps. Roses? Chocolates? Do something heartfelt but cheap? Forget the expensive restaurant dinner and make something simple and elegant at home for your honey.
Over the next three days, I'm going to give you recipes for a three course meal that is light, elegant and easy to make. Make everything in advance, so that you can pay attention to the object of your desire instead of your stove. Set a beautiful table, open some wine, light some candles, and have a Happy Valentine's Day.This is a very simple recipe to make, even if you have really minimal experience in the kitchen. I found it a bit heavy on the vodka, and I might be inclined to use 1/2 cup rather than the 2/3 cup if I made it again. The recipe also called for 1/4 pounds of cooked ham, which I just decided to leave out altogether.
If you cook the sauce earlier in the day, reheat it gently which the pasta cooks. This recipe actually serves four and that is too many people for a Valentine dinner, so halve the recipe, or cook it all and have some sauce left over for lunch the next day. Don't scrimp on the vodka or cheese, but buy good quality items, because it will make a difference in this recipe.
INGREDIENTS
| 4 tbsp | unsalted butter |
| 1 | medium onion, finely chopped |
| 2/3 cup | vodka |
| 3/4 cup | canned tomato puree |
| 1 cup | heavy cream |
| 1/4 | cooked ham, finely chopped |
| 2 | drops Tabasco, or to taste |
| 1/2 tsp | salt |
| 1/4 tsp | freshly ground black pepper |
| 1 lb | penne |
| 3/4 cup | finely grated Parmigiano-Reggiano |
PREPARATION:
- Melt butter in a skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes.
- Stir in vodka and bring to a simmer, cook for about 4 minutes. Add tomato puree and cream and simmer until onions are soft, another 5 minutes.
- Stir in ham (if using), Tabasco, salt and pepper. Keep sauce warm over very low heat.
- Cook pasta in a large pot of boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta. Add pasta to sauce and toss, adding some reserved water if it is too dry (I had lots of sauce). Add cheese and serve immediately.
From The Gourmet Cookbook by Ruth Reichl (ed.) (2004, Houghton Mifflin)
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