This is my second attempt to make a vodka sauce. The first time was a few years ago and I thought I would kick it up a notch by using Absolut Peppar Vodka… well, let’s just say that ended up in the circular file (way too strong and peppery!) and I have been timid ever since.
So now fast forward to 2012 and I found a recipe in the Food Network magazine. I was pretty sure I had vodka in the house, and I did, but no cheap stuff – only my last bottle of Shakers (I recently found out this Minnesota made vodka company is out of business… if anyone spots a bottle, let me know). I debated – do I head over to Mrs. B’s with my measuring cup and ask to borrow a half cup of
sugar vodka or use what I have. I decided to go with what I had.
The dish turned out very good! Just the right amount of flavor – Mr. John really liked it… we have leftovers and I think this will reheat well.
Recipe slightly adapted from the Food Network Magazine
Penne with Vodka Sauce
Prep Time to Table: 30 minutes
Recipe : Food Network magazine March 2011
-1 minced shallot
-2 T butter
-1 clove minced garlic
-1/2 tsp red pepper flakes
-1/2 cup vodka
-28 oz canned crush tomatoes
-2/3 cup heavy cream
-1/2 cup romano or parm cheese
-1/4 cup torn basil leaves
-12 oz penne pasta
1. Cook penne
2. Sauté shallot in butter about 3 minutes over medium heat; add garlic and red pepper flakes and sauté another 30 seconds
3. Add vodka and tomatoes and some salt; simmer and stir occasionally about 7 minutes
4. Stir in heavy cream and simmer about 3 minutes; stir in grated cheese and basil; toss with cooked penne