CraigC
01-18-2005, 07:43 PM
Ok, as promised, Penne ala Vodka! We have tried many different receipes for this and this is the one we like best. Keep in mind that you can adjust it to your taste. This actually requires two separate receipes, but the first is a basic tomato sauce that can be frozen for future use in many other dishes. We have even used it for Pizza sauce. Of coarse a little doctoring was needed. The original receipe for both the tomato sauce and the Penne ala Vodka came from Jeff Smith (The Frugal Gourmet). Yes,yes I know he is an accused pedophile. Although I am not really fond of the Pizza, the Papa Johns guy is 100% right, “Better ingredients, better Pizza”! Same holds true for what ever you cook.Anyway here we go!
Fresh Sicilian Tomato Sauce
¼ cup xtra virgin olive oil
4 cloves fresh garlic (we use about 6)
1 medium yellow onion, finely chopped (we us a large)
9 cups cored and chopped very ripe fresh tomatos (we use Romas)
2-3 boxes of chopped tomatos (Parmalet is the best, IMO)
½ cup dry white wine (stuff you would actually drink!)
1 box low sodium chicken broth (we use Swansons)
Dry Basil to taste
6 Tblsp unsalted butter
Salt and fresh ground black pepper to taste (use kosher or sea salt)
Heat an 8-10 quart sauce pan on med-high and add the oil, onion and garlic. Saute until onion is translucent. Add everything else except the butter,salt and pepper. Bring to a simmer and gently cook, uncovered for about 4 hours, stirring often. Stir in butter, then salt and pepper to taste. You may need to add additional chicken broth if it starts to dry out. Just use your judgement. You will need 1/3 cup of this sauce for the penne. Freeze the rest in quart freezer bags for your next Italian concoction!
Start your pasta water and time the pasta according to the package directions, for al dente, to be ready when you add the vodka to the sauce. We prefer Barilla pasta. Use the whole package (1 lb).
Penne ala Vodka
1-2 Tblsp xtra virgin olive oil, as needed
¼ lb Pancetta, cut into ¼ “ cubes
1 medium or large yellow onion (depends on how much you like onions) thinly sliced. You can use a knife or if you are adventurous a Mandolin! I opt for the knife as I have shed too much blood with the Mandolin. And people think emerald bites are bad!
2-3 or4or…. cloves garlic, finely minced
½ cup dry white wine
1 cup heavy whipping cream
1/3 cup fresh Sicilian tomato sauce
½ cup decent vodka
¼ cup grated Parmesan cheese, use the real stuff, the crap from the can is garbbage
Make sure you grate xtra to add when it is served!
Heat a 12 “, deep skillet to med-high. Add enough oil to coat the bottom using a paper towel to spread it arround. Add the Pancetta and saute until browned, remove from pan and drain on a paper towel. Add more oil if needed to mahe about 2 tablespoons. Add the onion and saute until almost tender but not carmelized. You still want a little crunch left. Remove and set aside. Add the garlic and saute about 30 seconds. Add the wine and simmer for about 2 minutes. Add the cream, tomato sauce and cheese. Simmer and stir together until smooth. Salt and pepper to taste. Add the vodka and onions and bring to a simmer. Drain the pasta and add to the sauce. Serve with xtra Parmesan to taste and some crusty bread! Some good Chianti goes well!
Enjoy!
CraigC
Fresh Sicilian Tomato Sauce
¼ cup xtra virgin olive oil
4 cloves fresh garlic (we use about 6)
1 medium yellow onion, finely chopped (we us a large)
9 cups cored and chopped very ripe fresh tomatos (we use Romas)
2-3 boxes of chopped tomatos (Parmalet is the best, IMO)
½ cup dry white wine (stuff you would actually drink!)
1 box low sodium chicken broth (we use Swansons)
Dry Basil to taste
6 Tblsp unsalted butter
Salt and fresh ground black pepper to taste (use kosher or sea salt)
Heat an 8-10 quart sauce pan on med-high and add the oil, onion and garlic. Saute until onion is translucent. Add everything else except the butter,salt and pepper. Bring to a simmer and gently cook, uncovered for about 4 hours, stirring often. Stir in butter, then salt and pepper to taste. You may need to add additional chicken broth if it starts to dry out. Just use your judgement. You will need 1/3 cup of this sauce for the penne. Freeze the rest in quart freezer bags for your next Italian concoction!
Start your pasta water and time the pasta according to the package directions, for al dente, to be ready when you add the vodka to the sauce. We prefer Barilla pasta. Use the whole package (1 lb).
Penne ala Vodka
1-2 Tblsp xtra virgin olive oil, as needed
¼ lb Pancetta, cut into ¼ “ cubes
1 medium or large yellow onion (depends on how much you like onions) thinly sliced. You can use a knife or if you are adventurous a Mandolin! I opt for the knife as I have shed too much blood with the Mandolin. And people think emerald bites are bad!
2-3 or4or…. cloves garlic, finely minced
½ cup dry white wine
1 cup heavy whipping cream
1/3 cup fresh Sicilian tomato sauce
½ cup decent vodka
¼ cup grated Parmesan cheese, use the real stuff, the crap from the can is garbbage
Make sure you grate xtra to add when it is served!
Heat a 12 “, deep skillet to med-high. Add enough oil to coat the bottom using a paper towel to spread it arround. Add the Pancetta and saute until browned, remove from pan and drain on a paper towel. Add more oil if needed to mahe about 2 tablespoons. Add the onion and saute until almost tender but not carmelized. You still want a little crunch left. Remove and set aside. Add the garlic and saute about 30 seconds. Add the wine and simmer for about 2 minutes. Add the cream, tomato sauce and cheese. Simmer and stir together until smooth. Salt and pepper to taste. Add the vodka and onions and bring to a simmer. Drain the pasta and add to the sauce. Serve with xtra Parmesan to taste and some crusty bread! Some good Chianti goes well!
Enjoy!
CraigC