Penne Alla Vodka / Awesome Italian!

Penne Alla Vodka  / Penne Vodka Rustica

This meal is one of my all-time favorite Italian meals (though the Russians claim it was called Penne Alla Russia before the Italians stole the secret ingredient ~ vodka. 

The sauce, when properly prepared, is Magnifico!  My mouth begins to salivate when thinking of this sauce.  It’s not very hard to make either, but you must follow all the steps, in order.

This recipe came from Carmine’s of New York City, and with a few very minor recipe changes, I now call it Carmike’s of Coweta.

Carmine says “This dish is our number one selling pasta of all time!  It leaves us flabbergasted, but uncomplaining!”  Personally, I have no idea why they would be flabbergasted, it is that delicious.

This recipe serves three (3) adults.  It should serve four (4), but I eat for two (2), thus, it serves three (3).  Confused?  Good.  This recipe is super easy to double or even triple. 

Ingredients:

¼ cup EVOO

½ small yellow (sweeter than white) onion, finely chopped (Carmine slices, Carmike chops)

2 tablespoons coarsely chopped garlic

8 chopped fresh basil leaves (or 1 tablespoon if using dried basil)

1 tablespoon chopped dried parsley (Carmine uses 3 tablespoons, Carmike uses 1 tablespoon)

½ teaspoon hot red pepper flakes

¼ cup Vodka

3 cups sweet Marinara sauce (Carmine’s recipe for this is not included in this blog, and I have found that using Emeril’s sweet Marinara instead is a great sub)

½ cup heavy cream (the real thing, using half & half is a waste of the recipe)

12 oz. dried Penne pasta

1 cup grated Romano cheese

¼ teaspoon sea salt (Carmine uses regular salt, Carmike uses sea salt)

1 teaspoon freshly ground cracked pepper (not the powdery kind)

The process:

Step 1   In a large sauté pan, heat the olive oil over medium-high heat.  When the oil is hot, add the onions and reduce the heat to medium.  Cook the onions, stirring frequently for up to 2 minutes till they are soft.

Step 2   Add the garlic and cook the mixture for up to an additional 2 minutes or until the onions are golden brown.  Do NOT let the garlic burn or brown.

Step 3   Add the basil, parsley, and red pepper flakes.  Cook and stir for 30 seconds.

Step 4   Remove the pan from the heat and add the vodka.  Immediately flambé the vodka.  If you choose not to flambé, that is fine, but you’ll lose a vital agent to seal in seasoning flavors.

Step 5   Add the marinara sauce and simmer for 3 minutes.  Add the cream, stir, and bring the sauce to a boil.  Boil it for 3 minutes, or until it thickens, stirring occasionally.  Reduce heat, and cover.

Step 6   Bring a large pot of water to boil, add salt, add pasta, and cook till al dente, about 8 minutes.  Drain pasta.

Step 7   Bring the sauce to a boil again, stir in ¾ cup of grated cheese, and sprinkle with pepper. 

Step 8   Ladle sauce over pasta, and sprinkle with remaining grated cheese.

Step 9   To turn this dish into Vodka Rustica, place under broiler for 3 minutes to bring cheese to a golden halo.

Bon Appetit!