Penne Alla Vodka (Vodka Pink Sauce Recipe)
Vodka pink sauce is a creamy and decadent pasta sauce layered with fresh oregano and a healthy dusting of Parmigiano.
Nutrition Facts
Ingredients
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package directions. Before draining, save about 1 cup of the starchy pasta water.
Heat a wide skillet over medium-heat and drizzle with olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the chopped garlic, dried oregano and the optional red pepper flakes and sauce for another minute.
Pour in the vodka and bring to a strong simmer and reduce. Use a spatula to scrape the bottom of the pan and if you see the bottom of the pan easily, the vodka has reduced enough.
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Continue Reading at Littleferrarokitchen →Chef's Notes
Reduce Vodka: When reducing the vodka, use a spatula to slide the spatula down the middle. If you see the bottom of the skillet, the vodka has reduced enough.
Pasta Water: Once the pasta is cooked, save about 1 cup of the starchy pasta water to add to the pink sauce if it's too thick and helps the sauce cling to the pasta.
Adding Cream: Add the heavy cream at the end of cooking and over low heat to avoid curdling and to achieve a smooth, creamy texture.
Toss Pasta with the Sauce: Once the pasta is cooked, add it directly into the sauce so all of the noodles are evenly coated.
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Reviews from the Original Source
You da best...
I've made this recipe several times, and always get rave reviews! DELISH!!!
not sure adding vodka "just before" is such a good idea. The alcohol will help extract the essential flavors of the oregano and chili pepper. What do you think it will do when added at the very end? The 'flavor' from the vodka is not, in my opinion the key to the flavor profile, but might be worth discussion
not sure if people have clarified this... but you seem to have 1/2C onion and then a little later, 1/2C onion. I wondered if this was some clever textural thing... but I suspect it is simply an over sight ie 1 C onion chopped for this recipe. BTW, it tastes delicious! I use Pecorino Cheese. Top with Parmesan cheese. It really is great!
I suspect that the vodka is helping with spice flavor absorption... since the alcohol will facilitate extraction. Otherwise, probably get a way with simmering a little longer or adding a little more.
Thanks for sharing!
Doug
IF i double the recipe should I bake for longer than 1 hr
Just to clarify the translation, "penne" in Italian means either "pens" or a type of pasta. In this case, the type of pasta. "La Vecchia Betolla" translates as an old (vecchia) sort of restaurant, something like "The Old Dive" or "The Old Joint" (an alternate meaning of "bettolla" is "barge"....hence the use of the word to describe what we might call a "greasy spoon" in English).
This dish is a mainstay of a great establishment in Florence, Italy, called "La Vecchia Betolla". It is defintiely NOT a greasy spoon, but a really great osteria (i.e. modest setting, and simple very tasty food). In keeping with the setting, the sauce preparation they use is more straightforward to make than the "Nick & Toni" version. Basically, the pepper flakes are sauteed for a couple of minutes in olio and then passata is added (no other ingredients; no baking in the oven), and the sauce is reduced on the stove top for about 2 hrs. Then the voldka, milk and cream, salt, parsley, and parmesan...all of this just a few minutes prior to serving on pasta just out of the pot. It produces a great result.
Hey, I was wondering if it was intentional to only use one can of tomatoes (28oz), the Ina recipe on the food network site says 2 (28 oz) cans. Mine was a lot lighter than your picture, (still tasted AMAZING) but I was wondering if that was an error. I didn't have another can to add even after I saw it and it was also too late (after oven time). Thanks!
Pens, because the shape of the pasta is somewhat like the tip of a quill pen. And La Vecchia Bettola is the restaurant where they learned this recipe, or the restaurant where it was invented, or something along those lines.
Also, mmmmm. Looks amazing. My wife's favorite dish. I should try this recipe!
That looks more than perfect.
I always order this sauce at Italian restaurants but never make it myself! It looks great, I'm going to have to try this recipe.
I love blush sauces like this! I saw this episode too and really wanted to try the recipe. I'm definitely gonna have to now!
Mmmm, this pasta looks delicious! And you are right, you gotta mix the sauce in completely with the pasta!
Love pasta.
Did you make this recipe?
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