A Brief History of Penne alla Vodka …

The origin of the recipe has been disputed upon. Both Italy and the United States claim to be the originator of the recipe. Chef Luigi Franzese, the Italian American chef of the Orsini Restaurant of New York claims to be the inventor of the dish. While another theory suggests that a Columbia University graduate James Doty was the sole creator of the recipe. The question is, can we consider this an authentic Italian recipe? The answer is maybe, based on the ingredients heavy cream, vodka, tomatoes and parsley etc which are very common items in Italian households. Italians claim the recipe is Italian. But I am not Italian and being a New Yorker I have all these ingredients in my apartment right now. I like to think it is Italian because than the pasta dish becomes more romantic. I like to imagine Italian men making Penne alla Vodka for their women while inviting their dates over. The truth is it was common for Italian men to invite women over for Penne alla Vodka. And it was a symbol of style for Italians during the 80s.

My Penne alla Vodka tastes amazing, not because I think so but because it has been approved by friends and family. Here are the steps.

Ingredients required: Penne Pasta( I prefer whole wheat), basil, parsley, vodka, 4 plum ripe tomatoes, 1 medium sized shallot, 1 bulb of garlic, red chili flakes, parmesan cheese, salt, black pepper. half a stick of butter.

1. In a large skillet, add at least half a stick of butter and than heat until the butter melts and turns brownish in color. Add two tablespoons of olive oil to the brown butter.
2. Add diced cut onions, it is imperative that the onions are diced cut for any sauce recipe. Cook until the onions start to brown but make sure the onions are not too brown.
3. Add 10 cloves of minced garlic, garlic cooks way more quickly than onions, so I always add garlic later than onions. I like to add a lot of garlic but the required amount is 2 or 3 cloves.
4. As the garlic and onions are cooking add a decent amount of red chili flakes
5. Add a tablespoon of black pepper.
6. Then add one entire cup of vodka. Notice the vodka needs to cook for some time, be careful when adding vodka, reduce the heat. Note the vodka needs to cook for some time, it needs to cook off. Turn the heat back on to medium heat and cook until vodka is reduced to half cup.
7. Blend four decent sized medium plum tomatoes and pour the blended puree in the skillet. Keep in medium heat. Tomato puree needs to cook longer than store bought tomato sauce or paste. It will give a lighter shade of red but you will notice the sauce reddening more and more as it cooks.
8. Instead of adding tomato paste, scrape of the tomato paste off the sides of the pan which is formed as water evaporates from the sauce. This adds the tomato paste flavor.
9. Then add half cup of heavy cream. Keep cooking in medium heat.
10. You can add water but be careful as tomato puree gives off water while cooking.
11. Add one teaspoon salt.
12. Add half teaspoon of cayenne pepper. You can add more if you want a spicy kick to it.
13. Add some basil to it. I prefer cutting the basil into pieces.
14. Add some parmesan while cooking so that the parmesan melts and incorporates with the sauce.
15. While the sauce is cooking boil some pasta in a pot, when its done remember to keep two cups of pasta water separately.
16. Add the pasta to the sauce, and add some pasta water. Remember pasta water is a thickener so it will thicken the sauce. Garnish with parsley and sprinkle some more parmesan.

Hope you Enjoy !!!

Samanja