Monday, June 01, 2009

Penne a la Vodka

Penne a la Vodka
serves 4

1 - 2 tbs of Extra Virgin Olive Oil
4 cloves minced garlic (more or less depending on you)
1 small onion finely diced
1 15 oz. can whole peeled tomatoes
1 15 oz. can of tomato sauce
1/3 - 1/2 cup of vodka
1/2 cup cream or milk
1/2 pack of frozen peas
some thyme, basil, and parsley (fresh if available)
salt (kosher or sea) and pepper to taste
2/3 box of penne

Fill pot with water and put to a flame. Cover and bring to a rolling boil.
Heat extra virgin olive oil at medium in large saute pan.
When oil is hot drop in onion and garlic. Saute until onion is soft.
Add some salt and pepper. Don't burn the garlic.
When garlic and onion are soft and not burned add the vodka. Cook until the vodka reduces.
Cut ends off the whole peel tomatoes and remove seeds. Dice up the tomatoes and add to pan.
When diced tomatoes cook for a minute or two add the can of sauce.
Chop three leaves of basil and a few sprigs of thyme and add to sauce along with some salt and pepper to your liking.

Fresh herbs bring the best taste. In this economy we're growing herbs in our window sill.
Simmer the sauce for a bit to thicken up slightly
When water is boiling salt the water and add the pasta. Cook pasta to el dente
Add peas to the sauce. When peas get to be a bright green add the milk or cream. Stir in peas and milk/cream.
Add pasta to pan, stir it in, and finish cooking the pasta to tendernes of your choice.
Add fresh and chopped parsley, stir in and plate
Top with shredded Parmigiana Reggiana or in this can Romano cheese.

1 comment:

Adam Shonkoff said...

That too complicated for me, but delicious. Also, the word verification for this comment is "diatti" which sounds Italian, like your recipe.