Penne Rigate Alla Vodka
Penne alla vodka is a pasta dish made with vodka and penne pasta, usually made with heavy cream, crushed tomatoes, onions, and sometimes sausage, pancetta.Alongwith the penne pasta, this dish generally contains cream sauce mixed with marinarasauce or tomato paste, which are a combination unusual in Italian cooking because the acidity of the tomatoes tends to make the oil in the cream separate. Theethanol (vodka) serves as an emulsifier, allowing the water and lipids to remain mixed together. Ethanol is also thought to solvate certainflavors from the tomato that would otherwise be inaccessible in water. This is seen in other vodka sauces, as well.
Equipment
- 1 Sharp Knife
- 1 Saucepan
- 1 Boiler
- 1 Silicone spatula
- 1 Slotted Spoon
Ingredients
- 1 liter Cold Water 70 fl oz
- 400 g Penne Rigate 1 lb
- 125 g Pancetta 4,5 oz
- 1 pcs Red Chilli
- 2 pcs Garlic Cloves
- 2 dl Heavy Cream 7 fl oz
- 0,5 dl Extra Virgin Olive Oil 2 fl oz
- 25 g Butter 1 oz
- 0,5 dl Tomato Paste 2 fl oz
- 5 pcs Basil Leaves
Instructions
- Boil the pasta in a large saucepan 2 minutes shorter than the instructions on the package.
- Heat the olive oil and butter in a large frying pan over medium heat, add the pancetta, chilli and garlic. Fry for 3-5 minutes until the fat has melted.
- Add the vodka and tomato puree and bring to a soft boil and simmer for 5 minute.
- Add the heavy cream.
- Simmer gently for 5 minutes or untilthe sauce has thickened. Season with salt and black pepper.
- When its 2 minutes left of the pasta cookingtime add the pasta to the sauce and let it cook until the pasta is finished. If you need more liquid you can save some of the pastawater to add to the sauce.
- Serve in hot deep plates and garnish with basil leaves.
