Pasta with vodka. Literally. A thick, silky sauce and classic Italian pasta, namely penne alla vodka. Brilliant in its simplicity and patriotic to boot, if we pour 100 ml of good Polish alcohol into the pot.
At first glance, this is another Italian recipe. Nothing could be further from the truth. You will not order it in a restaurant anywhere in Italy. It is a different story on the other side of the Atlantic, because penne alla vodka is the child of an affair between Italian traditions and the American way of life. In the United States, it is an icon of Italian-American cuisine.
The first recipe for pasta with vodka dates back to 1974. Italian actor Ugo Tognazzi described it in his book and called it pasta all’infuriata (angry pasta). The sauce was made with fresh peeled tomatoes, a shot of vodka, chili pepper, olive oil, garlic and herbs. The vodka should be Polish, he emphasized, because it is “dangerous, incredible, very strong, very hot, deadly.” So much so that the chili pepper can even be omitted.
But that is not the only version of the story. According to another account, the idea for penne alla vodka came from a Roman chef commissioned by a vodka-producing company. He was supposed to popularize its product in Italy. The dish became so popular that in the 1980s it entered high society. The Italian Association of the Confectionery and Pasta Industries proposed it as part of the 18th edition of World Pasta Day in Moscow as a symbol of Italian-Russian friendship.
What accounts for this success? The sauce in penne alla vodka is tomato-based and creamy at the same time. The ingredient list is short, and the preparation is simple. Vodka brings out the hidden sweetness of the tomatoes and makes the cream and tomatoes combine into a smooth emulsion. If you are tempted to leave out the vodka mentioned in the recipe, think again.
And yes, this is a dish for the whole family. Despite the alcohol. Most of it will evaporate during cooking, and we add very little. You do not need to worry about the safety of even the youngest members of the family.
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PENNE ALLA VODKA
Serves 4
Preparation: 10 min
Cooking time: 20 min.
Recipe
Ingredients
- 340 g penne pasta
- 2 cans whole tomatoes in juice
- 2 tablespoons olive oil
- 60 g vodka
- 4 garlic cloves, finely chopped
- 120 g heavy cream
- 1 teaspoon oregano
- a pinch of chili flakes
- salt, freshly ground pepper
- 40 g grated Parmesan.
Method
- Heat the olive oil in a deep, heavy-bottomed frying pan or deep pot. Add the chopped garlic, oregano and chili flakes. Fry for 2 minutes, stirring constantly.
- Crush the tomatoes in their juice with your hands and add them to the pan. Pour in the tomato juice as well. Pour in the vodka, stir and bring to a boil. Reduce the heat and cook for 20 minutes, stirring occasionally.
- While the sauce is reducing, cook the penne according to the instructions on the package.
- Add the heavy cream to the sauce and stir. Add salt and freshly ground pepper.
- Drain the pasta and add it to the sauce. Mix well. Add the grated Parmesan and mix again. Serve immediately.
Enjoy!
