Pennette with Vodka sauce – Pennette alla Vodka
Everybody seems to have a different recipe for this dish. This is the one that I use: heavy cream, vodka, ketchup and spices. Ketchup originated from China or Malaysia. Imported first in Europe by the English and Dutch, the original sauce was a fish sauce, later on soy was eliminated and vinegar, salted anchovies, walnuts and mushrooms, clove and nutmeg were added. Tomato Ketchup was lastly created in the United States at the beginning of the 19th century and spread internationally at the end of the same century. In Italy was called salsa rubra (from the Latin word) because Mussolini didn’t like foreign names and foreign products.
Ingredients:
1 lb. Pennette or penne pasta
1 cup milk
1 cup heavy cream
2 Tbsp. ketchup
2 shots of Vodka
1/8 tsp. ground red hot pepper
1/4 cup freshly grated Parmesan cheese
Instructions:
1. In a skillet at medium heat add the vodka and red hot pepper. Light the vodka with a match. (Be careful!)
2. In the mean time prepare the pasta as directed.
3. Once the vodka burns out add the milk, heavy cream and ketchup.
4. Simmer until it thickens, about 15 minutes. Then add 1/4 cup Parmesan.
5. When the pasta is cooked strain it and add it to the cream, mix well, add the remaining 1/4 cup parmesan and serve it hot.
Notes:
Be really careful when you light the vodka. I wouldn’t want you to burn yourself or burn your house down.
