VODKA PENNE (PENNE ALLA VODKA) – Recipe by Piero Benigni – This is a famous dish, born in the eighties and still popular both in Italy and abroad. It can be prepared in about 40 minutes with no special skill required and the outcome is a tasty, delicate and creamy dish.
Ingredients for 2 people
- 180 gpenne rigate (6 1/2 oz)
- 60 gbacon (smoked, 2 oz)
- 1/4onion (2 oz)
- 50 gtomato sauce (1 3/4 fl oz)
- 50 gwhip cream (or fresh cream, 1 3/4 fl oz)
- 20 gcheese (grated parmesan, 3/4 oz)
- 50 gvodka (1 3/4 fl oz)
- 1 spoonolive oil
- black pepper (at taste)
- 20 gsalt (3/4 oz)
Tools for vodka penne
- Cooker
- Pan 11 ” diameter
- Pot
- Chopping Board
- Knife
- Wooden fork
- Colander
- Scale
- Grater if needed for Parmesan
Getting ready
Put 2 qt of water in the pot, add salt and put on a medium flame. Have this water at a boil after the addition of tomato sauce in the pan. Chop onion and separately chop smoked bacon. Weight or measure all ingredients and have them at hand. Pour one tablespoon olive oil (or 1/2 oz of butter) in the pan and add onion. Brown over a mild flame for 10 minutes or until transparent. Add smoked bacon and brown for 3 more minutes. Pour vodka, let the alcohol evaporate and add tomato sauce. Put penne in the boiling water. Gently cook the content of the pan for 5 more minutes, then turn off flame and wait penne to be ready as in picture below.
Finishing cooking of vodka penne
Just before penne are al dente turn on the flame under the pan, pour the fresh cream, stir and taste. Adjust salt if necessary. When penne are al dente, drain them in the colander but save 2 cups of the boiling water. Put penne in the pan and finish cooking with little additions of the boiling water. When cooking is done, turn off flame, add grated Parmesan and stir. The final dish must have a rich and creamy gravy, so if necessary add a little pasta water and stir. Serve hot, topping with a little Parmesan and some ground black pepper if you like. The dish should be enjoyed as soon as ready. I do not suggest to keep it in the fridge or to freeze it.
Tips and tricks of Italian cuisine
– How much water and salt when boiling pasta or rice? The simple Italian rule is 1-10-100 and means 1 litre of water with 10 grams of salt every 100 grams of pasta. Converted in US measures, it is 2 qt of water with 1/3 oz of coarse salt every 3 1/2 oz of pasta. Coarse salt is normally used for the pasta water.
– How much pasta or rice per serving? In Italy the standard quantity at home or in restaurants is 80 g (2 3/4 oz), a little more in the South. This can seem scarce, but remember that pasta or rice are always a first course, followed by a main course of meat or fish and a side dish of vegetables. Pasta or rice are always eaten alone. They never have another dish together nor are they a side dish to something else.