Sunday, February 19, 2012

Penne alla Vodka

I recently came home from a trip with a pretty awful sinus infection and an even worse case of jet lag.  It was enough to make me want to come home from work, put on my jammies and curl up in bed before the sun had even set, but if there is one thing that can prevent my early end to the day it is pasta....oh sweet pasta!  How I love you....it is pretty much medicinal for me!  

As I mindlessly flipped through Pinterest, my new obsession (following me here!), I came across a recipe that trumped me ordering Jet's Pizza (it's simply the best) and calling it a night!  

How can a sick, sniffly, exhausted individual ever pass up vodka sauce and pasta???  I mean, it is basically a cocktail and dinner all wrapped up in one!  Well not really...though I have been know to drink my dinner on the rare occasion though this was not to be the case with this meal! 

As it turns out this was exactly what I wanted on my first night home from my trip across the country!

Penne alla Vodka
As adapted from chewnibblenosh.com 
and originally adapted from The Sopranos Family Cookbook

4 tablespoons butter
2-3 large garlic cloves, finely chopped
1 onion, chopped
10 oz. thinly sliced prosciutto, cut into thin strips
1 (28 oz.) can Italian peeled whole tomatoes, drained and coarsely chopped
1/2 teaspoon crushed red pepper
1 cup heavy cream
1/4 cup vodka
salt
3/4 pound penne pasta
1/2 cup freshly grated Parmesan cheese
Bring at least 4 quarts of water to a boil in a large pot. 
 Add a small handful of salt to the water and add the pasta. 
I have seen on multiple food blogs and cooking shows that pasta water should be as salty as sea water.  Cook the pasta, about 10-11 minutes, until al-dente (tender, yet still firm). Drain the pasta, saving just a bit of the cooking water in case you need it.

In a large skillet or dutch oven, melt the butter over medium heat. 
 Add the garlic and onions and cook until lightly toasted, about 2 minutes. 
Stir in the prosciutto and cook for one minute.  Add the tomatoes and crushed red pepper. 
 Simmer for 5 minutes, breaking up the tomatoes with your spoon. 
In order to get the consistency I wanted I used the immersion blender to puree the sauce.
Stir in the cream and cook, stirring well, for 1 minute. 
 Add the vodka and cook for 2 minutes. Season to taste with salt.
Add the pasta to the sauce and toss until it is well coated. 
 
 If the sauce seems too thick, add a bit of the reserved pasta water. Add in the cheese and toss again. 
 Serve immediately. Serves 4

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1 comment:

  1. Hi Ruth: I didn't even know there was a Sapranos cookbook (I used to love to watch that show!). This looks like good pasta eats and the bits of proscuitto...delish! :)

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