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Enzo's Penne a la Vodka - 16
ounces dry penne pasta,
cooked, see note 1
medium onion, finely chopped 2
Tbsp butter 2
Tbsp olive oil 1
(28 ounce) can Italian plum tomatoes 8
ounces half&half cream Pepper
Vodka (see note) pinch
salt to taste Grated
Parmesan cheese Saute
onions in butter and olive oil until transparent. Drain tomatoes, reserving liquid, then puree them in a
blender or food processor. Add tomatoes to onions, along with half of the tomato
liquid. Cook over a medium heat 20
to 25 minutes or until all liquid content is reduced.
Meanwhile in separate saucepan, cook pasta according to package
directions, drain very well and set aside. When
tomato sauce is ready, stir in cream, bring to a near boil, reduce heat and cook 2 to 3 minutes until cream and
tomatoes are well blended. Stir in
pepper vodka, mix, stir in hot cooked penne pasta. Stir together to blend.
Liberally sprinkle with grated Parmesan cheese.
Chef's notes:
Pepper vodka is a commercial item available at any liquor store, but it
does not have the concentrated flavor Enzo Perlini prefers.
For a homemade version, stir 1/4 teaspoon red crushed pepper in 4 Tbsp of
vodka. Put aside and let marinade 3
hours or overnight. Using a coffee
filter or fine cloth napkin, allow pepper vodka to filter.
Remove and discard filter and set vodka concentrate aside. Penne is large straight tubes of macaroni cut on the
diagonal. MJ's Notes: Bow Tie pasta also works well. Sometimes I cook down the tomatoes a few hours before dinner and turn off the burner. Then, 20 minutes before dinner, turn it back on, continue with the recipe and start cooking the pasta.
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