(anything but) Penne a la Vodka
I wish I could say my kids crave the the fresh produce of summer with the change of season…but they don’t. It’s still a day that ends in D-A-Y which means their growing bodies are craving pasta, pizza, bacon-egg-and-cheese sandwiches and fried chicken with waffles. As much as I’d love for them to request fresh corn and cherries and rhubarb and beets…it’s just not happening in our house right now. Hey, they eat broccoli and cucumbers so their diets aren’t totally devoid of nutritional value.
And the truth is, while this pasta swimming in creamy vodka sauce isn’t an everyday meal, I secretly-not-so-secretly love when my daughter requests it. I make sure to take at least 17 bites before I serve it to her…just to make sure it's not poisonous…and then wake up from my momentary blackout and remember I’m supposed to be following a vegan diet for my reflux. Oops. WORTH IT.
Be sure to deviate from the classic Penne pasta shape when you make this one. Break out of your comfort zone and go with something more interesting like a campanelle…or a mezze rigatoni…HELL go CRAZY and opt for calamarta! Because, really: you’re SO much more than a Penne…Don’t let ANYONE tell you you’re a Penne…You’re a god damned CALAMARTA and don’t you forget it!
If you’re spicy like I am, be sure to douse this with more than a spoonful of that crack in a jar Trader Joe’s sells called Chile Garlic Crunch. You’re welcome.
STEP BY STEP PICTURES:
(anything but) Penne a la Vodka
Ingredients:
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onion (about 1 onion)
- 6 cloves garlic, minced
- 2 cups vodka
- 2 6oz cans tomato paste
- 1 ½ cups heavy cream
- 1 ½ teaspoosn kosher salt
- 1 pound pasta (I prefer mezzi rigatoni, campanelle, radiatori or paccheri)
- 1 tablespoon kosher salt
- grated parmesan cheese
- Trader Joe’s Chile Garlic Onion Crunch (optional)
Instructions:
- If you’re cooking the entire pound of pasta, bring a large pot of water (4 quarts) seasoned with 1 tablespoon salt to a boil. Add the pasta and cook to the package instructions.
- Melt butter and oil in a large saucepan on medium-low heat. Add in the onion and cook until soft and translucent, about 5 minutes, being careful not to burn them. You don’t want any color on the onions at all.
- Add the garlic and cook another 30 seconds to a minute before turning the heat up to medium-high and pouring in the vodka. Be aware that the pan will sizzle from the addition of the alcohol. This is normal. Let simmer away on the stovetop for about 10 minutes, or until the volume of the vodka has reduced drastically. I usually can tell when it’s done by the smell. It tends to smell sweet when all the alcohol has burnt off.
- Add the tomato paste and cook, stirring occasionally for another 3 - 5 minutes. Turn the heat to low and stir in the cream and salt. Taste for additional seasoning.
- Drain the pasta, reserving 2 tablespoons of the cooking water. Toss the drained pasta in the sauce along with the cooking water. Stir to coat every nook and cranny. Top with grated parmesan cheese. Throw some TJ’s Chile Garlic Onion Crunch on top, as needed, if you’re down with some spice.