Posted to BBQ List by Rich Rosenthal
11/05/02



PENNE ALLA VODKA 

This is more an American-Italian recipe than an Italian-American one. I found myself making this
innovative dish, which always charmed our customers, quite a bit in the early 1970s.

As simple a dish as this is, I have had requests for it in all my restaurants as far back as I can
remember: I like the sauce a little feisty, so I'm generous with the crushed red pepper. You can add as
much - or as little - as you like.

Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the
same, or use olive oil to finish the sauce. I prefer olive oil, but I probably don't have to tell you that by
now. 

Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like 

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes
just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring
occasionally, until done, 8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them
to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the
tomatoes close to the skillet and carefully - they will splatter - slide the tomatoes into the pan. Bring to a boil, season lightly
with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a
lively simmer, and simmer until the pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil,
if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta,
fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the
pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is
reduced enough to cling to the pasta.

Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing
additional cheese if you like. 

Makes 6 servings. / Lidia's Italian-American Kitchen 
Lidia Matticchio Bastianich 
Knopf
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Vodka Tomato Sauce - Serves 4 - by Deborah Mele - This sauce is great over almost any type of pasta. 
It is quick and simple to make, yet elegant enough for a dinner party.

1/4 Cup Vodka
1 1/2 Cups Prepared Tomato Sauce (See Quick Tomato Sauce Recipe)
1/2 Teaspoon Thyme
1/2 Cup Heavy Cream
3 Tablespoons Onion, Finely Chopped
1 Tablespoons Olive Oil
Salt & Pepper
1/4 Cup Chopped Fresh Parsley
1 Pound Penne Pasta (or Pasta of Choice)

While the pasta is cooking, saut the onions in the oil. Add the vodka and reduce by half. Add the tomato sauce and simmer for 5 minutes. Check the seasonings and add salt & pepper if needed. Slowly start adding cream until you have reached the 
desired consistency. Generally 1/4 to 1/2 a cup is adequate. When the pasta has finished cooking, drain the pasta and 
top with the sauce. Sprinkle with the chopped parsley and serve piping hot.

Buon Appetito! / Deborah Mele 2002
===================================================
RIGATONI WITH VODKA AND CREAM SAUCE (RIGATONI ALA VODKA) - from COOKS.COM

                        3 lg. cans pureed tomatoes
                        1 lg. can tomato sauce
                        3 lg. cloves garlic, crushed
                        1 carrot, minced
                        1 celery stalk, minced
                        1 med. onion, minced
                        1/2 lb. sausage
                        1/2 to 3/4 tsp. rosemary
                        2 tsp. Italian herbs
                        2 leaves basil
                        1/4 tsp. thyme
                        3 tbsp. olive oil

Saute sausage 20 minutes on medium heat. Add celery, carrot, onion and garlic in oil and simmer 
another 5 minutes. Add seasonings, then tomatoes. Bring to a boil and add tomato sauce. 
Cook 1 to 1 1/2 hours on low heat. Stir frequently. Salt and pepper to taste.

For Vodka Rigatoni for 4: Whisk 1 egg yolk in 1 cup heavy cream. Add 1/4 cup vodka, 
1/4 cup fresh parsley and 1/2 cup imported Parmesan cheese. Mix well. Add tomato sauce 
until you get desired color. (Should be peach). Spoon over cooked rigatoni noodles. Toss and add 
extra cheese to taste.
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PASTA WITH CREAMY VODKA-AND-HERB SAUCE 

Creating her own versions of restaurant dishes is a hobby of Christina's. This is her interpretation of a
pasta she had while dining out in San Francisco. 

2 tablespoons (1/4 stick) butter
1 onion, thinly sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 cup whipping cream
1/2 cup vodka
3/4 pound spaghetti or linguine, freshly cooked
3/4 cup grated Parmesan cheese 

Melt butter in heavy large skillet over medium heat. Add sliced onion and saut until very tender and
beginning to color, about 10 minutes. Add herbs and saut 1 minute. Add whipping cream and vodka
and simmer until sauce thickens slightly, about 8 minutes. Add pasta and cheese and toss until sauce
coats pasta. Season to taste with salt and pepper and serve. 

4 First-Course or side-dish servings.  /  Bon Apptit  / April 1994 / Christina Dong: Wayland, Massachusetts 
_____________________________________________________________
Vodka Cream Sauce -  by The Greenfield Inn Bed and Breakfast 
 
                         1/4 pound (1 stick) butter 
                         1/2 teaspoon red pepper flakes 
                         1/2 cup vodka 
                         1 can Italian crushed tomatoes 
                         2/3 cup Parmesan cheese 
                         1/2 cup Romano cheese 
                         1 cup heavy cream 
                         Pasta, prepared according to package directions 

                    Melt butter over high heat until bubbly; add red pepper flakes. Rapidly add vodka and simmer
                    for 2 minutes. (The alcohol burns off, but makes the tomatoes "come alive.")

                    Simmer tomatoes with the 2 cheeses for 2 minutes, then add cream; simmer for 1 minute.
                    Prepare pasta (shell or tube pasta suggested), mix completely with the sauce, and serve
                    immediately.
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    Spinach Fettuccini in Vodka Sauce - Recipe courtesy James Burns

    Olive oil
    1 onion, chopped
    1 garlic clove, chopped
    2 to 3 cans chopped tomatoes
    Oregano, thyme, basil, salt and pepper
    1 pound spinach fettuccini
    1 cup vodka 
    1 cup sour cream

    In a saucepan, saute onions and garlic. Add tomato and seasonings. Bring contents to a simmer. Cook fettuccini. In a
    separate saucepan, heat vodka and flame, Add tomato sauce and sour cream. Fold in cooked fettuccini.

    Yield: 4 servings / Episode #: GO1B21 
+++++++++++++++++++++++++++++++++++++++++++
   Gemelli with Smoked Salmon and Creamy Vodka Sauce - Recipe courtesy Emeril Lagasse, 2001

    2 tablespoons unsalted butter
    1/2 cup finely chopped yellow onion
    1/4 cup tomato concasse (tomatoes peeled, seeded, and cut into strips)
    1/4 cup sliced scallion greens
    2 teaspoons minced garlic
    1/2 cup vodka
    1 cup fish stock
    2 cups whipping cream
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper 
    8 ounces gemelli 
    1 tablespoon very finely grated Parmesan 
    1/2 pound smoked salmon, sliced thinly and chopped
    2 tablespoons chopped fresh parsley
    2 tablespoons chiffonade fresh basil

    In a large skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add
    the tomato, scallion greens, and garlic and cook, stirring, for 30 seconds. 

    Remove the pan from the heat and add the vodka. Return to the heat and flame. When the flame dies out, add the fish stock.
    Bring to a boil and reduce by 50 percent in volume. Add the cream, salt, and pepper, and cook until reduced by 50 percent in
    volume. 

    Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Drain in a colander. 

    Add the pasta to the cream sauce and toss to coat. Add the cheese, salmon, and herbs, and remove from the heat. Toss to
    coat. Serve immediately.

    Yield: 2 servings / Prep Time: 20 minutes / Cook Time: 20 minutes / Difficulty: Medium / Episode #: EM1E58 
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    Kicked Up Pasta Rags with Vodka Sauce - Recipe courtesy Emeril Lagasse, 2001

    1/4 pound bacon, cut into 1/2-inch pieces
    2 cups finely chopped yellow onions
    1/2 teaspoon crushed red pepper
    2 tablespoons minced garlic
    1 (14-ounce) can crushed tomatoes
    1/2 cup fresh or frozen green peas
    1 cup vodka
    1 cup heavy cream
    1/3 cup chopped basil
    4 sheets fresh pasta, (about 1 pound) torn into rags about 3-inches by 1-inch each
    Grated Parmesan, for serving (optional)

    Bring a large pot of salted water to a boil. 

    In a skillet, cook the bacon over medium-high heat until the fat is rendered and just beginning to brown, about 4 minutes. Add
    the onions and crushed red pepper and saute until soft and slightly caramelized, about 6 minutes. Add the garlic and cook
    for 1 minute. Add the tomatoes and stir well to combine. Cook for 2 minutes, stirring. Add the vodka and cook until slightly
    reduced, 3 to 4 minutes. Add the peas and cream, and cook, until thickened, about 2 minutes. Remove from the heat and
    stir in the basil. 

    Cook the pasta in the boiling water until just al dente, about 2 minutes. Drain in a colander. Add to the pasta sauce, and
    toss to combine. Serve immediately with grated Parmesan, if desired.

    Yield: 4 servings / Prep Time: 15 minutes / Cook Time: 20 minutes / Episode #: EE2B16 
=========================================================
Tomato  Vodka  Sauce
                             
                                2      Tbsp.       butter
                                2                     green onions -- (white only)
                                1/3   C.            vodka
                                3/4   Lb.           ripe tomatoes, seeded & chopped
                                2      C.            whipping cream
                                2      Tsp.         pink peppercorns -- crushed
                                                       Salt & pepper

Melt butter.  Add green onions and saute 1 minute.  Add vodka and boil until evaporated.  
Add tomatoes and cream.  Simmer until thickened.  Add salt and pepper.  Yield: 2 cups.
_________________________________________________________
Pasta in Vodka Sauce - This is a simple, non-time-consuming recipe, but is delicious nonetheless. 
Makes 4 - 6 servings.  Printed from Allrecipes, Submitted by Joelene Craver 

              1 onion, chopped
              2 stalks celery, chopped
              3 cloves garlic, minced
              1/4 cup olive oil
              1/4 pound sliced prosciutto
              3/4 cup vodka
              1 (28 ounce) can crushed tomatoes
              1/4 teaspoon dried oregano
              2 tablespoons chopped fresh parsley
              1 tablespoon dried basil
              1/4 teaspoon cayenne pepper
              1 cup half-and-half cream
              1 pound penne pasta

Directions: In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. 
Add prosciutto and vodka. Simmer until almost all liquid is gone.  Add tomatoes, cayenne, and herbs. 
Simmer for 10 minutes. Stir in half and half, and heat for 3 minutes. Meanwhile, cook pasta in boiling 
salted water until done. Drain. Serve sauce over noodles.
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MACARONI WITH VODKA SAUCE - Printed from COOKS.COM

                  1 1/2 c. plain tomato sauce (below)
                  1/4 c. butter
                  1/4 lb. pancetta (or bacon), cut into 4 slices and diced
                  1/3 c. vodka
                  1/2 c. whipping cream
                  Salt and freshly ground pepper to taste
                  1 lb. grooved macaroni, such as penne or rigatoni
                  1/2 c. freshly grated Parmesan cheese

             Prepare plain tomato sauce. Melt butter in a large skillet. When butter foams, add pancetta (or
             bacon). Saute over medium heat until lightly colored. Add vodka and stir until it has evaporated. Stir
             in tomato sauce and cream. Simmer uncovered 8 to 10 minutes. Season with salt and pepper.

             Fill a very large saucepan 2/3 full with salted water. Bring water to a boil. Add macaroni. Bring
             water back to a boil and cook macaroni uncovered until tender but firm to the bite, 8 to 10 minutes.
             Drain macaroni and place in skillet with sauce. Toss macaroni and sauce over medium heat until
             sauce coats macaroni, 20 to 30 seconds. Serve immediately with Parmesan cheese. Makes 4 to 6
             servings.

             PLAIN TOMATO SAUCE:

                  1 tbsp. olive oil
                  1 (28 oz.) can crushed Italian-style tomatoes
                  Salt and freshly ground pepper to taste

             Heat oil in a medium saucepan. Press tomatoes through a food mill or sieve, to remove seeds. Add
             tomato pulp to saucepan. Simmer uncovered 15 to 20 minutes. Season with salt and pepper.
             Makes about 2 cups of sauce.

             Calories 462, fat 29.2 gm, calories from fat 59%, sodium 1215 mg. /  Auxiliary
____________________________________________________________
PASTA WITH VODKA SAUCE - Printed from COOKS.COM

                       1 1/2 c. plain tomato sauce
                       1/4 c. butter
                       1/4 lb. panetta or bacon, cut into slices & diced
                       1/3 c. vodka
                       1/2 c. whipping cream
                       Salt & pepper to taste
                       1 lb. macaroni such as penne or rigatoni
                       1/3 c. freshly grated Parmesan cheese

Melt butter in a large skillet. When butter foams, add panetta. Saute over medium heat until 
lightly colored. Add vodka and stir until evaporated. Stir in tomato sauce and cream. Simmer uncovered 
for 8 to 10 minutes. Season with salt and pepper. Cook and drain macaroni and place in skillet with sauce. 
Toss macaroni and sauce over medium heat until sauce coats macaroni 20 to 30 seconds. Serve immediately 
with Parmesan cheese.
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PASTA WITH VODKA SAUCE - Printed from COOKS.COM

                   1 lb. penne or cappellini
                   5 tbsp. unsalted butter
                   2/3 c. vodka
                   1/4 tsp. hot red pepper flakes
                   1 can (16 oz.) Italian plum tomatoes, drained, seeded &
                   pureed
                   3/4 c. heavy cream
                   1/2 tsp. salt
                   3/4 c. freshly grated Parmesan cheese

In a large pot of boiling water, cook pasta until al dente. Meanwhile melt butter over moderate heat. 
Add vodka and hot pepper and simmer for 2 minutes. Add pureed tomatoes and cream and simmer 
for 5 minutes longer. Season with salt. Drain your cooked pasta well and pour into a skillet with the 
hot sauce. Reduce heat to low, add the cheese and mix thoroughly. Pour into a heated bowl and serve at once.
+++++++++++++++++++++++++++++++++++++++++++++++++++
PENNE PASTA WITH VODKA SAUCE - Printed from COOKS.COM

            1/4 lb. diced panchetta (Italian bacon), do not substitute
            1/4 c. butter
            1/3 c. vodka
            1/2 c. freshly grated Parmesan cheese
            1 lb. penne pasta
            1 1/2 c. heavy cream
            1 1/2 c. tomato sauce

       Melt the butter in a large frying pan. When the butter foams, add the diced panchetta. When the panchetta browns
       slightly (takes 2 to 3 minutes), add the vodka and stir. When the alcohol burns off (finishes smoking), stir in the
       tomato sauce and the cream (the alcohol only takes a minute or two to burn off).

       Stir thoroughly and continuously for 5 to 8 minutes. Dump the cooked drained pasta into the frying pan, add the
       Parmesan cheese, and mix thoroughly for about 2 minutes. Empty contents into serving bowl. Serves 4 to 6.
       Excellent as a first course.
===================================================
Salmon in Vodka Cream Sauce with Green Peppercorns

 8 tablespoons butter
 1 onion, thinly sliced
 1 pound spinach
 6 6 ounce salmon fliets
 salt and freshly ground pepper
 3 tablespoons olive oil
 1 1/2 cups whipping cream
 1/2 cup vodka
 2 tablespoons green peppercorns in water, drained and crushed
 3 tablespoons fresh lime juice
 1/4 cup snipped fresh chives

 Preheat oven to 350F.  Combine 4 tablespoons butter and onion in
 large Dutch oven.  Cover and bake until onion is golden brown,
 stirring occasionally, about 45 minutes.

 Stir spinach into onion and bake until just wilted, about 3 minutes.
 Remove from oven; keep warm.

 Season salmon with salt and pepper.  Heat oil in heavy large skillet
 over high heat.  Add salmon in batches and cook about 3 minutes
 per side for medium.  Transfer to platter.  Tent with foil to keep
 warm.  Pour off excess oil from skillet.  Add cream and vodka and
 boil until slightly thickened, about 4 minutes.  Add green peppercorns
 and remaining 4 tablespoons butter and stir until butter is just
 melted.  Mix in lime juice, season with salt and pepper.

 Divide spinach and onion mixture among plates.  Top each with salmon
 fillet.  Spoon sauce over.  Sprinkle with snipped fresh chives.

