While looking up Vodka Penne, I discovered the interesting factoid that the recipe did not originate from the kitchen of a little Italian grandmother but rather from the bastions of Big Vodka.  Yes, this recipe was the brainchild of marketing specialists who wanted to do one thing only… sell more vodka.  (Was it really that hard to sell more vodka?  But I digress.)    A couple of trendy restaurants later, Vodka Penne is now here to stay.  Fortunately, the vodka marketers did us all a favor – the combination of cream, vodka and tomatoes really makes for a potent and delicious combination.

Although I have a checkered history with vodka, when used in cooking, I’m a big fan.  The cooking really tempers the flavor, so it’s not too sharp, but still gives sauces and dishes a unique kick.

As with many dishes, this one seems very easy on paper.  There are only a few ingredients.  However, a poorly made vodka sauce can end up a soupy, alcoholic mess that no one will want to eat.  If you do see any guests who love it, maybe consider hiding your wine.  I also haven’t tried making Vodka Penne with a cheap vodka, but from what I’ve read (perhaps published by those same sneaky marketers?) it does pay to use a higher end vodka.  Premium vodka is distilled several times, which helps remove some of the harsher flavors.

Lastly, I didn’t use penne- I thought I had a box, but after I had already started cooking, turns out I had fusilli instead.  Still tasted great regardless.

Feeds 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

1. 28 ounce can of whole tomatoes, drained
2. 2 slices bacon, 1/2″ lardons
3. 1/2 onion, minced
4. 1 tbsp tomato paste
5. 2 cloves garlic, minced
6. 1 dash of red pepper flakes
7. 1/3 cup vodka
8. 1/2 cup heavy cream
9. 2 tbsp fresh basil, chopped
10. Parmesan cheese, grated

Instructions

1. Cook pasta until almost al dente.  Remove from pot and drain.
2. Puree half of the tomatoes in food processor.  Dice the remaining tomatoes into 1/2″ pieces.
3. Cook bacon until crisp in hot pan.  Remove from pan.  Pour out all but 2 tbsp of fat from the pan.
4. Add onion and tomato paste to pan and cook on medium heat until brown.  Add garlic and pepper flakes until fragrant.
5. Add tomatoes to the pan.  Add vodka.

1. Return pan to medium-high heat and simmer briskly until alcohol is cooked off, 8-10 minutes.  Lower the heat if necessary.
2. Stir in cream and cook until hot and simmering ~1 minute.
3. Transfer pasta into sauce and let cook over medium heat for 2-5 minutes, until pasta absorbs some of the sauce.
4. Sprinkle bacon and basil over the pasta.  Adjust flavor with salt, as needed.

1. Serve with Parmesan.