Penne alla Vodka — for Andi

Vodka Pasta from Trattoria by Patricia Wells

1/4 cup olive oil
4 plump minced garlic gloves
1/2 tsp red pepper
sea salt
One 28 oz can tomatoes in juice
One pound penne
2 tablespoons vodka
1/2 cup heavy cream
1/2 cup snipped Italian Parsley

Combine oil, garlic, pepper and salt and coat with oil. Cook over medium heat until garlic is gold, but not brown. Crush tomatoes into skillet. Simmer, uncovered about 15 minutes.
Meanwhile in 6 quarts of boiling water, add 3 tablespoons salt and cook penne until al dente
Add pasta to tomato sauce. Toss. Add vodka. Toss. Add cream. Toss. Cover, reduce heat to low and let sit 1-2 minutes. Add parsley. Toss. Add to warmed, shallow pasta bowls and serve immediately. Traditionally, cheese is not served with this dish.

4 thoughts on “Penne alla Vodka — for Andi”

  1. Yeah! I discovered this dish while working in Switzerland – since 1/4 of the country is Italian the restaurants even on the French side rock, and I have never tried to make it, but somehow it sounds like a great cold night dish and since it has been so cold and rainy in SF, I am sure it is going to hit the spot!

  2. This looks a-mazing. Can’t wait to make it for my man! The recipes I have been cooking lately where he says, astounded ‘where did you get this from?’ have all come from my favourite blogs! Grazie!

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