Although this dish, now listed on countless Italian restaurant menus, has a certain novelty, it takes just one bite to discover how successful the combination is. This version comes from Le Sirenuse, in Positano, Italy.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 stick (4 tablespoons) unsalted butter
- 1 medium onion, finely chopped
- 2/3 cup vodka
- 3/4 cup canned tomato puree
- 1 cup heavy cream
- 1/4 pound cooked ham, finely chopped
- 2 drops hot sauce (recommended: Tabasco), or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 1 pound penne
- 3/4 cup finely grated Parmigiano-Reggiano
Instructions
- Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in ham, Tabasco, salt, and pepper. Keep sauce warm over very low heat. Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain pasta. Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking water if pasta seems dry.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 665 |
| Total Fat | 30 g |
| Saturated Fat | 18 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 21 g |
| Cholesterol | 98 mg |
| Sodium | 550 mg |
Reviews
INSANE good how this recipe is!!! Add heat to your liking ( added red pepper not hot sauce, made it ‘ a di avlo) added protein ( chicken, anything will do, needed to use leftovers) wanted to add fiber, so put in zucchini and bell peppers. Will definitely make it again, again and again. Of course, season to taste, no one ever knows how old their ingredients are or taste.
So effortless and elegant! I left the out the ham and subbed a pinch of red pepper flakes for the Tabasco. My other half, who kept insisting they weren’t going to like this, begged for seconds.
This is the first recipe of penne alla vodka I remember and it is excellent. I used additional cruhed red pepper to taste.