How to make the perfect vodka pasta: cook’s tips
Precise Garlic Cooking: Only sauté the garlic for a brief moment—just a few seconds—until its fragrance fills the air. Prolonged cooking can lead to browning, introducing bitterness to the dish. Aim for a quick warm-through, allowing the aromatic essence of garlic to enhance the overall flavor.
Passata Perfection: Many vodka pasta recipes utilize tomato purée, but we recommend the use of passata for its freshness, acidity, and ability to create a luscious, clingy sauce. Opt for passata to achieve a silky texture that coats the pasta enticingly. If desired, a substitute of 5-6 tbsp of tomato purée with 200ml of water can be employed.
Alcohol’s Culinary Role: Understand that the vodka’s alcohol content will evaporate during the cooking process. Its addition is not for inebriation but rather to contribute an extra layer of flavor, enhancing the overall complexity of the dish.
Serving Suggestions: Present your vodka pasta in shallow pasta bowls for an elegant touch. Finish it off with an additional grating of Parmesan cheese and a scattering of fresh basil leaves. This final touch elevates the visual appeal and taste, offering a delightful combination of textures and flavors.
Vodka Pasta (Penne alla Vodka) Recipe
Ingredients:
- 400g penne pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 cup vodka
- 2 cups passata (strained tomatoes)
- 1 cup heavy cream
- Salt and black pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions:
1. Cook the Penne: Boil the penne pasta in a large pot of salted water according to the package instructions until al dente. Drain and set aside.
2. Sauté Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until it becomes translucent. Add minced garlic and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
3. Deglaze with Vodka: Pour in the vodka to deglaze the pan. Allow it to simmer for a few minutes, letting the alcohol evaporate and leaving behind the flavor.
4. Add Passata and Season: Stir in the passata (strained tomatoes) and bring the mixture to a gentle simmer. Season with salt and black pepper to taste. Allow the sauce to cook for about 10-15 minutes, allowing the flavors to meld.
5. Incorporate Heavy Cream: Pour in the heavy cream, stirring continuously to combine. Let the sauce simmer for an additional 5-7 minutes until it thickens.
6. Combine with Pasta: Add the cooked penne pasta to the sauce, tossing to coat each piece evenly. Cook for an additional 2-3 minutes to let the pasta absorb the flavors of the sauce.
7. Garnish and Serve: Garnish with chopped fresh basil leaves and serve the vodka pasta hot. Optionally, sprinkle grated Parmesan cheese on top for an extra burst of flavor.
Enjoy your homemade penne alla vodka—a delightful combination of creamy, tomato-infused goodness!