Pasta with Vodka Sauce

Penne alla Vodka Salsa (with Ketogenic, diabetic and gluten free adaptable versions)

This pasta dish is rich in flavor and so easy to make with ingredients that are easily available and probably already in your house. It is a sure crowd pleaser that will make its way in to your regular menu rotation

Penne alla Vodka Is an American recioe with the tell tale ingredient of cream, which Italian cuisine rarely uses in sauces. However it gained popularity in Italy in the 1970’s when it won a national recipe contest here. I hardly ever see it on restaurant menus in Italy but one day I was invited to a Pranzo al fresca (lunch served outside) on a lovely spring day. The host and chef was Italian and he served up many pasta salads, a pesto pasta and Penne alla Vodka. It was a beautiful lunch on a long wooden table set out on vibrant green grass under a massive shade tree. Our host effortlessly served over twenty people while we dined and chatted amongst ourselves in the early spring sun. I loved the bright orange flavorful sauce made with cream and concentrated tomato flavors that where intensified and emulsified by the addition of vodka.

I chose to make mine with gnocchi (fat little potato dumplings) which was rich and decadent. The recipe is designed for penne pasta but it could easily be adapted for the Keto diet if you use “zoodles” (thinly sliced zucchini used as a substitute for pasta) or just serve the sauce over “riced cauliflower”. I know you will love it because my Keto crazy husband couldn’t stop slurping it up! Also, if you don’t want to use vodka you can just substitute more of the pasta water.

Penne with Vodka Sauce

Ingredients:

2 Tablespoons olive oil
1 medium onion
4 cloves of garlic
4 ounces parmesan cheese (120 grams or 1/2 cup)
4.5 ounces double concentrate tomato paste (127 grams or 1/2 cup)
1/2 teaspoon dried red chili flakes
2 ounces vodka (1/4 cup or 100 grams)
3/4 cup heavy cream (75 grams panna)
1 pound of pasta (1/2 k)
basil for serving

Instructions:

Bring a pot of water to boil for the pasta, add 2 Tablespoons of salt

Peel and chop the onion and the garlic and grate the Parmesan

Heat the oil in a pan and add the onion and garlic, cook until slightly browned. Add the tomato paste and red pepper flakes, continue to cook util the color deepens and starts to turn brown, about 5 minutes

Add the vodka (you can substitute water or white wine), stir to deglaze the pan, add the cream, stir until smooth.

Add the pasta to the boiling water, cook 10 minutes. reserve 1 cup of the cooking water.

Transfer the pasta to the sauce , stir, add more pasta liquid if necessary. serve with grated Parmesan and fresh basil leaves if desired.