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Penne ala Vodka ala @luluisme
Sep. 5th, 2010 09:10 amIngredients:
1 lb. pasta
1 24 ounce can crushed tomatoes
1/4 c. + 2 T. olive oil (used separately)
4+ whole cloves of garlic
salt
crushed red pepper (optional)
1/4 cup vodka
1/2 cup heavy cream
3/4 cup freshly grated parmesan cheese
curly parsley
Directions
Start a pot of water for your pasta. While it's heating up, crush the peeled garlic cloves with a knife. Do not use a garlic press for this as you want whole chunks of garlic. Put 1/4 cup olive oil in a big pan. Add garlic hunks to the oil, and turn the heat onto medium. The goal here is to lightly heat up the garlic. Do not let them brown. This will take a couple of minutes.
Add the tomatoes. Keep the heat on medium until it starts to simmer. Cover it with a lid, leaving a hole so that steam can escape. You want the sauce to get thicker. Add a little bit of salt and crushed red pepper. Let the sauce simmer for about five minutes. Add the vodka.
Continue to let it simmer. Stir it occasionally, to make sure it's not starting to stick. Adjust heat as necessary to keep it gently simmering and thickening. Once the pasta is almost cooked, turn the heat for the sauce down to low (or turn it off altogether), and remove the garlic hunks from the sauce. (Or you can leave them in if you prefer.) Add the last 2 T. of olive oil, and mix it in.
Give it a minute, turn off your heat if it's still on, and then slowly add the cream in. The idea with the low temperature and the slow addition of the cream is to keep the cream from curdling.
When it's ready, drain your pasta, and then put it back in it's pot. Slowly add the sauce to the pasta, and turn the heat back onto low. Mix the sauce in with the pasta. Add the cheese, and mix. Add the parsley, and mix. Let it stay on the low heat, mixing relatively constantly, until the sauce nicely coats the pasta. A couple of minutes, usually. Serve!
This recipe will feed 5 or so by itself or more if the meal is padded with bread and salad. Sometimes I will add chunks of cooked chicken (pan seared or grilled) to the pasta at the end.
1 lb. pasta
1 24 ounce can crushed tomatoes
1/4 c. + 2 T. olive oil (used separately)
4+ whole cloves of garlic
salt
crushed red pepper (optional)
1/4 cup vodka
1/2 cup heavy cream
3/4 cup freshly grated parmesan cheese
curly parsley
Directions
Start a pot of water for your pasta. While it's heating up, crush the peeled garlic cloves with a knife. Do not use a garlic press for this as you want whole chunks of garlic. Put 1/4 cup olive oil in a big pan. Add garlic hunks to the oil, and turn the heat onto medium. The goal here is to lightly heat up the garlic. Do not let them brown. This will take a couple of minutes.
Add the tomatoes. Keep the heat on medium until it starts to simmer. Cover it with a lid, leaving a hole so that steam can escape. You want the sauce to get thicker. Add a little bit of salt and crushed red pepper. Let the sauce simmer for about five minutes. Add the vodka.
Continue to let it simmer. Stir it occasionally, to make sure it's not starting to stick. Adjust heat as necessary to keep it gently simmering and thickening. Once the pasta is almost cooked, turn the heat for the sauce down to low (or turn it off altogether), and remove the garlic hunks from the sauce. (Or you can leave them in if you prefer.) Add the last 2 T. of olive oil, and mix it in.
Give it a minute, turn off your heat if it's still on, and then slowly add the cream in. The idea with the low temperature and the slow addition of the cream is to keep the cream from curdling.
When it's ready, drain your pasta, and then put it back in it's pot. Slowly add the sauce to the pasta, and turn the heat back onto low. Mix the sauce in with the pasta. Add the cheese, and mix. Add the parsley, and mix. Let it stay on the low heat, mixing relatively constantly, until the sauce nicely coats the pasta. A couple of minutes, usually. Serve!
This recipe will feed 5 or so by itself or more if the meal is padded with bread and salad. Sometimes I will add chunks of cooked chicken (pan seared or grilled) to the pasta at the end.
