[CH] Tonight's Dinner - Penne ala Vodka
RisaG (radiorlg@yahoo.com)
Sat, 24 Aug 2002 18:35:36 -0700 (PDT)
This was tonight's dinner - an adaptation of Penne ala
Vodka. It has very little chile flake in it. Up it, of
course, if you wish (depending on who you are cooking
for). I used fresh tomatoes (because I have soooo
many) instead of canned. Incredible. I also used
Fat-Free Half-and-Half instead of heavy cream. It came
out delectable. So good and easy.
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Tasty Penne ala Vodka
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Adapted from Schnecksville Elem. School CBK
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2 oz pancetta, chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes
1.5 tbsp olive oil
3 ripe tomatoes, chopped OR
1-14 oz can whole tomatoes, juices reserved
1/2 cup Land O'Lakes Fat-Free Half-and-Half. * see
note
1/4 cup vodka
1 tsp dried basil
1/4 tsp kosher salt
1/2 cup parmesan cheese, grated
1 lb box mini penne, or regular penne
Garnish:
Fresh basil leaves, julienne
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Put a large pot of water over high heat.
Meanwhile, In a large skillet drizzled with 1 tbsp
olive oil, saute pancetta until a bit crispy. Add
garlic. Saute for another minute until the garlic is
fragrant. Do not burn. Drain off some of the fat
without losing any of the pancetta and garlic. Add the
rest of the olive oil and the red pepper flakes. Saute
until the red pepper flakes are fragrant. Add the
tomatoes, and their juices. Cook for 5 minutes. Pour
all the sauce ingredients (the ones that are cooked)
into a large bowl and, using a hand blender, puree.
Place back in skillet (make sure it is off the heat so
it doesn't splatter) and add half-and-half, vodka,
dried basil, and salt. Cook for a few minutes until it
thickens. Remove from heat and add parmesan cheese.
Mix well.
For Pasta:
When water comes to a boil, add pasta and cook until
al dente, according to package directions. When
cooked, drain well and add to sauce. Mix well and cook
together for another minute. Remove to serving bowls.
Garnish with julienne of fresh basil and a grating of
parmesan cheese (use parmesan from a block, not from a
green can if you can).
Serves 4 generously.
Serve with warm bread, rolls or breadsticks.
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RisaG, Zone 6, NJ
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