Penne a la Vodka– Pristine Premium Vodka
May 01, 2018
A Match Made in Heaven
When you hear the word “pasta,” it seems quite Italian to you, doesn’t it? But also this type of food is so close to everyone’s heart nowadays that it’s impossible to say that it only belongs to Italy. Premium vodka is also beloved on the world’s stage. Why not marry the two?
During the 19th and the 20th centuries so many Italians moved to large American cities such as New York and Chicago marking the start of Italian-American cuisine. Year after year distinct regional Italian kitchens adapted to the American atmosphere and got some new unexpected twists on traditional Italian fare.
The artists of this wave were many prominent Italian chefs and cooks along with gifted Italian housewives.
Premium Vodka makes it American-Italian
Giada De Laurentiis, the culinary show woman and author, says that Penne a la vodka is more of an American-Italian than an Italian-American dish. Incredibly perfect taste is reached in this Italian specialty. Thanks to premium vodka, you should expect perfection in every bite. This pasta sauce is something really fast and simple and you will want to make it again and again!
1 large onion
2 tablespoons olive oil
1 clove of garlic, either minced or whole according to taste
2 cans crushed tomatoes
2 tablespoons double cream
1 pound penne rigate or other short, ridged pasta
4 ounces Pristine Premium Vodka
4 tablespoons salted butter
If you like spice you can add dash or two of red pepper flakes
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Start to cook the penne 10 min before the sauce will be finished if at all possible.
Finely chop the onion. Heat oil in a large pan, add onion and garlic. Fry gently for about 15 minutes until the onion starts to caramelize. Add the tomatoes into the pan. Bring to a boil, season lightly with salt and boil 2 more minutes. Pour in the Pristine Premium Vodka, lower the heat so the sauce is at a bubbling simmer, and simmer until the pasta is ready.
Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons of butter or oil, and swirl the mix in the skillet to incorporate the butter or oil into the sauce. If the skillet is large enough to accommodate the sauce and pasta, drain the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour the sauce into the pasta pot instead. Bring the sauce and pasta to a boil, stirring to coat the pasta with the sauce. Check the seasoning, and add salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to stick to the pasta. Remove the pot from the heat, sprinkle 3/4 cup of cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if desired[ssba-buttons]