Looking for a recipe for Penne a la vodka

[w3bny]

Don't bother with tomatoes or any of that other stuff. With enough vodka, you can just eat the penne like pretzels. Cooking them takes so long...

Bingo... Just go for the Wodka and have the XYL toss out a box of penne like hubbie kibble. <krunch-krunch-krack-krunch>

I can tell you that uncooked cup-o-noodle or a oodles of noodles block is pretty intertaining when yer fubar!

Its 4'oclock in the morning!!! What the hell are you still doing on the couch and WTF is this all over the floor...is that dried noodles?!?!

[KC8TCQ]

1/4 lb. diced pancetta (Italian bacon), do not substitute
1/4 c. butter
1/3 c. vodka
1/2 c. freshly grated Parmesan cheese
1 lb. penne pasta
1 1/2 c. heavy cream
1 1/2 c. tomato sauce

Melt the butter in a large frying pan. When the butter foams, add the diced pancetta. When the pancetta browns slightly (takes 2 to 3 minutes), add the vodka and stir.
After the alcohol burns off, stir in the tomato sauce and cream (the alcohol only takes a minute or two to burn off). Stir continuously for 5 - 8 minutes. Place drained pasta into frying pan, add Parmesan cheese, and mix thoroughly for about 2 minutes.

[KC8TCQ]

1 lb. Penne pasta
1/2 stick butter
3 cloves garlic, chopped
6 to 7 scallions, chopped
2 cans tomato sauce (15 oz. total)
1/3 c. vodka
1/4 c. heavy cream
Basil, oregano and pepper to taste

Saute chopped garlic and scallions over low flame with butter. Add tomato sauce, vodka and spices. Let come to boil and simmer 45 minutes. Add heavy cream; cook 10 minutes. Put water up for pasta.

[W1GUH]

For reference, this is the recipe I've been using.

I like the fresh basil & the for the next attempt I'm not going to cook the garlic, instead I'll do the "marinate it in the vodka" method.

[KC8TCQ]

For reference, this is the recipe I've been using.

I like the fresh basil & the for the next attempt I'm not going to cook the garlic, instead I'll do the "marinate it in the vodka" method.

The problem with cooking garlic is that unless you are carefull you can burn it which makes it taste bitter. I also like the idea of marinating it in vodka, it allows the flavors to develop. I prefer to crush the garlic with the side of a knife before dicing, it helps release the oils better than just slicing it. Another thing you can try is after crushing it with the knife, put a pinch of sea salt on the garlig and draw the side of the knife over it, this turns the garlic into a paste.