Penne Al Forno Alla Vodka Recipes

PENNE AL FORNO ALLA VODKA

Steps:

• Mince desired amount of onion (I prefer about 3 slices).
• Sauté onion in enough olive oil to cover the bottom of a saucepan. Add balsamic vinegar and desired amount of pepper and basil to the olive oil before cooking the onion.
• After cooking for about 2-4 minutes, pour the half and half on top and simmer for about 7 minutes.
• Add desired amount of canned tomatoes, but be sure to pour in all of the tomato juice. (I use 3/4s of a can) Mix well and simmer for another 7 minutes.
• SLOWLY add 5 oz of parmesan cheese: Add 2 spoons full, stir until mixed, repeat until you have enough cheese to cover the top of your pasta dish.
• After cheese is mixed and melted throughout, remove the sauce from heat.
• Add the vodka to the sauce right before you begin the next step. You want the sauce to be somewhat cool to keep the alcohol from burning out, as you want this to happen while baking the dish.
• In a dish big enough to hold all the pasta (mine is around 12x6x3 in), drizzle olive oil on the bottom until the dish is lightly covered. Add a THIN layer of DRY pasta and SPOON a layer of sauce on top. For every three spoons of sauce, add one spoon of water. when the first layer is covered, add another THIN layer of pasta and repeat until running out of sauce. DO NOT SKIP THE WATER.
• When all sauce is used, the dish should be about 3/4ths full of pasta. If all of the pasta is not submerged in the sauce/water mix, add water until it is.
• Drizzle Lemon juice and sprinkle oregano over the top (optional).
• Bake at 375 degrees for 30 minutes.
• After cooking for 30 minutes, take a fork and dig to the middle and try piece of pasta, if moderatly chewy, top the dish with the rest of your Parmesan and bake for another 5-10 minutes. If if the pasta is still starchy, bake for another 5-10 minutes, then add the cheese, and bake again 10 minutes.
• Let sit out for at least 5 minutes to cool and finalize the pasta.

PENNE ALLA VODKA

Steps:

• Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in ham, Tabasco, salt, and pepper. Keep sauce warm over very low heat. Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain pasta. Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking water if pasta seems dry.

SIMPLE PENNE ALLA VODKA

Steps:

• Saute the onion in the combined butter and olive oil until translucent.
• Add the prosciutto and saute an additional 2 minutes.
• Add vodka and cook on high heat for 4 minutes.
• Add tomato puree and red pepper and simmer for 5 minutes.
• Add cream and simmer for an additional 1 minute.
• Salt to taste. Toss with hot cooked penne and Parmesan cheese. Serve extra Parmesan on the table if desired.

TRADITIONAL PENNE ALLA VODKA

Steps:

• Heat oil in large saucepan.
• Add onions and shallot and saute about 2 min.
• Add tomato paste and prosciutto and vodka stirring to mix.
• Add crushed tomatoes.
• Cover and simmer one hour.
• Remove from heat and add light cream.
• Serve over cooked penne.

PENNE ALLA VODKA

Steps:

• Puree half of tomatoes in food processor until smooth.
• Dice remaining tomatoes into 1/2" pieces, discarding cores.
• Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups).
• Add reserved liquid to equal 2 cups.
• Heat oil in large saucepan over medium heat until shimmering.
• Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes.
• Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
• Stir in tomatoes and 1/2 tsp salt.
• Remove pan from heat and add vodka.
• Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8-10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous.
• Stir in cream and cook until hot, about 1 minute.
• Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat.
• Add 1 TBS salt and pasta.
• Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.
• Add sauce to pasta and toss over medium heat until pasta absorbs some of the sauce, 1-2 minutes, adding reserved cooking water if sauce is too thick.
• Stir in basil and adjust seasoning with salt.
• Divide among pasta bowls and serve immediately, passing Parmesan separately.
• For Penne Alla Vodka With Pancetta:.
• Heat 1 TBS olive oil in large saucepan over medium-high heat, add 3 oz thinly sliced pancetta, cut into 1/2" pieces (about 1/2 cup)and cook until crisp, 6-8 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 TBS fat from pan and continue with recipe for Penne alla Vodka, using fat in pan instead of oil in step 5, reducing salt to a pinch in step 8, and adding reserved pancetta to sauce along with basil in step 16.

PENNE ALLA VODKA

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally., Drain pasta. Add pasta and cheese to sauce; toss to combine.