Penne à la Vodka is not at all a popular dish in the South, where I live now.
It is very popular in NY/NJ where I used to live.
The restaurant that I worked for, made THE BEST Penne à la Vodka! People were willing to drive from all over to Bayonne, NJ to pay close to $20 for their Penne à la Vodka dish with either chicken or shrimp. A lot of our customers worked in Manhattan, but lived across the Hudson River in New Jersey and came to the Lighthouse Restaurant for dinner. They probably never realized that as fancy as it sounds, Penne à la Vodka is a very simple dish to make. All you are paying for is the vodka! 🙂
There is no need to spend $20 a person!
Depending where you shop, you will pay around $10 to feed a family of 6. That’s right, $10 for 6 people! Generous portions too!
Here is what you need to make this delicious dish and some visual steps in making it:
… and before you know it, you have this deliciously looking pot filled with creamy goodness:
If you serve your Penne à la Vodka with chicken, you can mix the chicken in or serve it on the side:
Same goes with shrimp:
I am so glad I learned the recipe and the technique how to make Penne à la Vodka while I worked for the above mentioned restaurant. I have been making this dish for years now, and it has become one of my family’s favorites!
My son had asked me recently:
“Mom, does Penne à la Vodka really has vodka in it”?
Yes, it does!
However, the alcohol evaporates nearly entirely, therefore it is not easily detectable, and my son wasn’t the first one to wonder if there is, in fact, any vodka in the Penne à la VODKA…
Na zdrowie! And that means CHEERS in Polish, or more straightforward: To your health!
As Always, Eat Well, Spend Wisely!
- 1 lb penne pasta (I used 2 boxes GF pasta 12 oz each)
- 1/2 stick butter
- 1/2 cup scallions or green spring onions, chopped
- 1/3 cup vodka
- 1 cup heavy cream
- 1 cup tomato sauce
- 1 cup Parmesan cheese, grated
- 1/4 freshly ground pepper
- Cook pasta in salted water until al dente.
- In heavy bottom, deep skillet, melt butter on low flame.
- Add scallions, bring heat to medium and add vodka. Let it cook until it evaporates.
- Add cream and set flame to low.
- Add tomato sauce and mix well. Continue to cook on low for another 5 minutes.
- Add parmesan cheese and cooked pasta.
- Mix well and serve immediately with some freshly grated parmesan cheese on top and scallions as garnish.
- Make sure to use the powdered type of parmesan cheese, not freshly grated parmesan.
- I cooked 2 boxes of pasta but did not use it all as I like my Penne à la Vodka saucy.
- Notice, I did not use any salt. It's because the Parmesan cheese is salty. If you salt the cooking pasta water itself and merry it with the salty Parmesan, the whole dish should be salty enough!