I do love pinning new and different treats that I find. Sometimes I actually try them. Seriously. And then sometimes, I look back over them later and think, "nah. Kids just aren't going to go for that."
Then I found the penne alla vodka recipe. I knew I was going to have to try it out and hope and pray that everyone loved it, because I had already made up my mind that I did.
(pinned from the kitchn)
Penne alla Vodka
serves 4-6
Ingredients
2 tablespoons olive oil
3 ounces thinly sliced prosciutto, finely chopped (optional)
1/2 sweet onion, finely chopped
1 tablespoon tomato paste
3-4 garlic cloves, pressed
1 28-ounce can diced tomatoes (I like chef's cut)
1/4 teaspoon red pepper flakes, to taste
2 teaspoons sugar
1 teaspoon kosher salt
1/3 cup vodka
1/2 cup heavy cream
1 pound (16 ounces) penne pasta
Parmesan cheese, for serving
Chopped parsley, for serving
Directions
Heat the olive oil in a large Dutch oven over medium-high heat until very hot but not smoking. Add prosciutto and cook, stirring occasionally, until crisp, about 4-5 minutes. Remove with a slotted spoon and set aside.
Reduce heat to medium. Add the onions and cook until softened and golden brown, about 5 minutes. Add the tomato paste and garlic, stirring to combine, and sauté for 2 more minutes.
Stir the tomatoes, red pepper flakes, sugar, and salt into the onion mixure. Stir in the vodka and increase heat back to medium-high. Briskly simmer for 8 - 10 minutes, stirring frequently, until the alcohol flavor has cooked off. Reduce heat to low and whisk in heavy cream.
While making the vodka sauce, bring a large stockpot of heavily salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup cooking water before draining. Gently fold the cooked penne and reserved prosciutto into the vodka sauce and continue cooking on low heat for another couple of minutes. (I actually use a little less than one pound of pasta because I like mine very saucy, but it is easier to just cook the pound and add it to the sauce to taste.) Toss with a bit of pasta water if sauce is too thick.
Season with additional salt and red pepper flakes if desired, and serve with fresh Parmesan and chopped parsley.
The results? Oh. my. gosh. Everyone loved this! Even though the red pepper flakes gave it a little kick, it was promptly pronounced a "do-over", which is always a good thing.
**I didn't use any prosciutto for the simple reason that we didn't have any, but I can only imagine how terribly amazing that would make it. However, if you're looking for a great meat-less dish, this can stand on it's own two feet.
