Photo: Pennette Ala Vodka Recipe
Ingredients
- 1/2 pound cooked ham (better to use Italian cooked ham)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 large white onions, finely chopped
- 1.3 quarts (700 ml) tomato sauce (or blended canned peeled Italian tomatoes)
- 3 tablespoons finely chopped Italian parsley leaves
- 1 quart heavy cream reduced by half (1/2 quart)
- 3/4 cup vodka
- Salt and pepper
- 2 pounds penne liscie # 40 (recommended: De Cecco)
Directions
Finely dice the cooked ham and set it aside.
Place a heavy bottom sautoir or pan on medium-high flame. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let it saute until crispy, and do not let it brown.
Add the diced ham, mix it in, lower the flame and let it sweat for about 15 minutes, stir it occasionally.
Add the tomato sauce, mix it in, let it simmer for another 20 minutes, then add the parsley, simmer for 3 minutes, add the reduced heavy cream and the vodka, mix it all well and let simmer for 20 minutes
Check the consistency, simmer for other 10 minutes if you need to, season and mix in the cooked penne, let it simmer for 2 minutes and serve it HOT!!!
Procedure to cook the pasta: In a pasta-cooker or a soup pot, add 6 quarts of salted water and place it over medium-high flame. Bring the water to a boil, add the penne at once, lower the flame to medium, partially cover the pot, and let it cook for about 11 minutes, stirring occasionally, drain it and dress the pasta with your favorite sauce.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 40 reviews
By kimives_7234920
Canton, MI
on April 24, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this pasta for my daughter's graduation party and had tested it out a few times previously. It makes huge servings if you go by the recipe. I would say 2 pounds of pasta should feed 10-12 people. The vodka adds a tang to the sauce and the creamy texture is really wonderful. I used Prego spaghetti sauce for the tomato sauce. I have frozen and reheated the leftovers successfully also.
By CCgal33
Central Coast, CA
on February 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I worked in an Italian restaurant and their vodka sauce was the best I ever had. This is the closest I have ever come to theirs. It is very, very good and never disappoints my dinner guests. It is very rich, so when serving a dessert also, I would advise to go with something light.
Excellent Vodka Sauce!
By Sandy in San Diego
on December 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Though time consuming, it is the best white sauce I have ever made or tasted!
I made a few changes. I used Italian chicken sausage and basil. I added a chopped shallot & fennel to the onion mixture. I also used 1 pint fat free half and half and 1 pint cream.
It was amazing! Thank you for the recipe!
Read all 40 reviews