The vodka penne is a dish very popular in the 80s on the tables of Italians, and in the United States. There are those who claim to be a first course born in a restaurant in Bologna where flambé was prepared in front of the guests, and who instead attributes their creation to a New York Chef. The recipe was chosen as the symbol of the World Pasta Day 2016 in Moscow.
INGREDIENTS
(for 4 servings)
6 cups Pennette or penne pasta
3 tablespoons Extra virgin olive oil
1 Onion diced
12 ounce smoked bacon diced
1/2 cup Classic white Vodka
2 cans crushed tomatoes
1/4 butter
1 pint heavy cream
salt and pepper to taste
PREPARATION
Brown the onion in a pan with oil and butter. Add the bacon, and cook over low heat until it is slightly crisp, then raise the heat and blend with half a glass of Vodka, let the alcohol evaporate while keeping the medium-high flame. Add the tomato and cook for 10 minutes on low heat. Cook the pasta al dente in slightly salted water. As soon as the sauce is cooked add the heavy cream, salt and pepper. Drain the pennette al dente and add them to the sauce in a pan, stir in medium heat, mixing carefully making them creamy, and served hot.
