Penne alla Vodka

Vegan Penne alla Vodka Recipe from Italy - Ingredients: Tomatoes, Penne, Garlic, Vodka, Soy Margarine, Italian Parsley

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegan diet

Introduction

Penne alla Vodka is a classic Italian pasta dish that combines the flavors of tomatoes, cream, vodka, and garlic to create a rich and creamy sauce. This dish is perfect for a cozy night in or for entertaining guests.

History

Penne alla Vodka is believed to have originated in Italy in the 1970s. It quickly became popular in the United States and is now a staple on many Italian restaurant menus.

Ingredients

salt
1 x 35 oz (992 g) can Italian plum tomatoes with their liquid
1 lb (454 g) penne
0.25 cup extra-virgin olive oil
10 cloves garlic, peeled
crushed hot red pepper
0.25 cup vodka
0.5 cup heavy vegan cream (available at veganstore.com or can be made by blending silken tofu and soy milk)
2 tbsp soy margarine or olive oil for finishing the sauce, if desired
2 to 3 tbsp chopped fresh italian parsley
0.75 cup soy parmesan, plus more for passing if desired

How to prepare

Bring 6 qt (5.68 liters) of salted water to a boil in an 8 qt (7.57 liters) pot over high heat.
Pour the tomatoes and their liquid into the work bowl of a food processor.
Using quick on/off pulses, process the tomatoes just until they are finely chopped (longer processing will aerate the tomatoes, turning them pink).
Stir the penne into the boiling water.
Bring the water back to a boil, stirring frequently.
Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Whack the garlic cloves with the side of a knife and add them to the hot oil.
Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes.
Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan.
Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil for 2 minutes.
Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
Just before the pasta is done, take the garlic cloves out of the sauce and pour in the cream.
Add the 2 tbsp of butter or oil, if using, and swirl the skillet to incorporate into the sauce.
If the skillet is large enough to accommodate the sauce and pasta, remove the pasta from 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 in the sauce.
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
Check the seasoning, adding salt and red pepper if necessary.
Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
Remove the pot from the heat, sprinkle 0.75 cup of the soy parm over the pasta, and toss to mix.
Serve immediately, passing additional parm if you like.

Variations

Add cooked chicken or shrimp for a protein boost.
Use whole wheat penne for a healthier option.
Add sun-dried tomatoes or mushrooms for extra flavor.

Cooking Tips & Tricks

Be sure to cook the garlic until it is lightly browned to bring out its flavor without burning it.

- Use high-quality canned tomatoes for the best flavor.

- Stir the pasta frequently while cooking to prevent it from sticking together.

- Add the cream at the last minute to prevent it from curdling.

Serving Suggestions

Serve Penne alla Vodka with a side salad and crusty bread for a complete meal.

Cooking Techniques

Be sure to cook the pasta al dente for the best texture.

- Use a large skillet to ensure the sauce coats the pasta evenly.

Ingredient Substitutions

Use regular dairy cream instead of vegan soy milk.

- Substitute Parmesan cheese for the soy Parmesan.

Make Ahead Tips

Penne alla Vodka can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator.

Presentation Ideas

Garnish Penne alla Vodka with fresh parsley and a sprinkle of Parmesan cheese for a beautiful presentation.

Pairing Recommendations

Serve Penne alla Vodka with a glass of red wine, such as Chianti or Merlot.

Storage and Reheating Instructions

Store leftover Penne alla Vodka in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 480 per serving

Carbohydrates

Carbohydrates: 65g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Penne alla Vodka is a good source of Vitamin C and Iron.

Alergens

Contains soy and wheat.

Summary

Penne alla Vodka is a rich and creamy pasta dish that is high in carbohydrates and fats. It is a good source of protein and contains essential vitamins and minerals.

Summary

Penne alla Vodka is a delicious and comforting pasta dish that is perfect for a cozy night in. With a rich and creamy sauce, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Penne alla Vodka. It was back in the late 1970s, when I was visiting my friend Maria in New York City. Maria was an amazing cook and always had a new recipe to share with me. That day, she invited me over for dinner and told me she was making a dish called Penne alla Vodka.

I had never heard of this dish before, but Maria assured me it was delicious. As she cooked, I watched her closely, eager to learn how to make this new and exciting recipe. Maria explained to me that Penne alla Vodka was a popular Italian-American dish that was creamy, rich, and had a unique flavor from the addition of vodka.

As Maria cooked, she shared with me the story of how she learned to make Penne alla Vodka. She told me that she had first tasted the dish at a fancy restaurant in Little Italy, where she had gone for a special occasion with her husband. She was so impressed with the flavors and textures of the dish that she had asked the chef for the recipe. To her surprise, the chef had been kind enough to share it with her.

Maria had made some adjustments to the original recipe over the years, adding her own special touches to make it even more delicious. As she cooked, she explained each step to me, from cooking the pasta al dente to making the creamy vodka sauce with tomatoes, cream, and of course, a splash of vodka.

After a couple of hours of cooking and chatting, the Penne alla Vodka was finally ready. Maria plated the dish and we sat down to enjoy our meal. As soon as I took my first bite, I knew I had to learn how to make this dish myself. The flavors were incredible – creamy, tangy, and just a little bit spicy from the crushed red pepper flakes Maria had added.

After dinner, I asked Maria for the recipe so I could make it for my own family back home. She wrote it down for me on a piece of paper, and I tucked it away safely in my recipe book.

When I got back home, I couldn't wait to try making Penne alla Vodka for my family. I followed Maria's instructions carefully, making sure to cook the pasta just right and to simmer the sauce until it was thick and creamy. When the dish was finally ready, I called my family to the table and we all dug in.

To my delight, my family loved the Penne alla Vodka just as much as I did. They raved about the flavors and begged me to make it again soon. From that day on, Penne alla Vodka became a regular dish in our household, a recipe that I would make for special occasions and family gatherings.

Over the years, I have continued to perfect the recipe for Penne alla Vodka, adding my own twist to it with different herbs and seasonings. I have shared the recipe with friends and family, who have all fallen in love with the dish just as much as I have.

Now, whenever I make Penne alla Vodka, I can't help but think back to that day in New York City, when Maria first introduced me to this delicious dish. It's amazing how a simple recipe can bring back such fond memories and create new ones with each bite. And so, Penne alla Vodka has become not just a recipe, but a cherished part of my culinary journey – a dish that I will always hold dear to my heart.