Penne pasta with tomato and vodka sauce - Detailed recipes with photos.

Penne Alla Vodka (Italian: Penne Alla Vodka – penne with vodka) – Italian penne pasta dish (feathers) with tomato sauce mashed potatoes, heavy cream and vodka. It is believed that the recipe was invented in Italy in the 80s of the XX century to popularize vodka in the country. AT Vodka itself has two main functions. Firstly she acts as an emulsifier, preventing the separation of cream under exposure to tomato acids. And secondly, vodka enhances the taste and flavor of ingredients. Since the alcohol from the paste is evaporated in

Time for preparing

, you will not get drunk from it, but you will get a rich and bright, slightly islandy flavor. Nutrition value of one serving: (total 4) Calories 692, total fat 25 g., Saturated fat g., Proteins 18 g., carbohydrates 81 g., fiber g., cholesterol mg., sodium mg., sugar g. Time: 25 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

350 gr penne pasta
3 tbsp. l extra-virgin olive oil + extra to sprinkle
1 large shallot or half small red onions, finely chopped
1 can 800 gr. Canned Whole Tomatoes Cream, crush tomatoes with your hands
3/4 Art. vodka
3/4 tsp red pepper flakes
1/3 Art. fat cream
0.5 tbsp. grated parmesan + additionally for sprinkling (for wish)
2 tbsp. l chopped fresh parsley or basil

Recipes with similar ingredients: penne pasta, parmesan cheese, cream, red pepper flakes, shallots, tomatoes, tomato sauce, parsley, basil, vodka

Recipe preparation:

Pour water into a large pot, salt and bring to boiling. Paste pasta and cook as recommended on packaging. Cast separately 1 tbsp. water from the paste, the rest of the water drain. Sprinkle the paste with olive oil, mix and set aside in side.
In a large frying pan over medium heat, heat 2 tbsp. l olive oil. Add onion and fry, stirring, until soft, about 2 minutes. Add tomatoes, vodka, liquid in which cooked pasta, 0.5 tsp. salt and red pepper flakes. Bring to boil and cook, stirring occasionally, until slightly thickened, 12-15 minutes. Stir in the cream and cook the sauce for another 1 minute.
Add the boiled pasta to the sauce, the remaining 1 tbsp. l olive oil, grated cheese and parsley. Cook, stirring, 2 – 3 minutes. Salt to taste. Arrange in bowls and sprinkle on top cheese.