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It’s that time of the year again, when we gather with friends and loved ones for the traditional moment when we take time to reflect on the good that we’ve enjoyed in gratitude for our warm life and the friends who’ve brought us so much happiness and success.
From my cookbook Weeknight/Weekend, this penne alla vodka, or penne with vodka sauce, is one of those no-food-in-the-house dinners that I make over and over again. Aside from the fresh basil – and even that grows abundantly on my patio during the summer – every ingredient for this dish is always on hand in my kitchen. The vodka sauce, a bright tomato sauce enriched with heavy cream, comes together in the time it takes to boil the pasta. You won’t really taste the vodka; it’s simply there to cut the richness of the dish without adding a distinct flavor of its own. (Some people believe the dish was created by vodka manufacturers to sell more vodka!)
I have tried many many different Penne a la Vodka recipes and this is by far THE BEST I have yet to encounter! Although I didn't follow the recipe EXACTLY I would never have thought of making it like this otherwise. I used Center cut bacons (b/c that's what I had in hand but I realize using regular bacon may be too strong of a flavor and you cut a lot of fat by using Center cut). I also only use San Marzano Tomato Sauce or Peeled Tomatoes because they are less salty and every chef I know recommends them. I also did not use fresh tomatoes because I just happened to miss that part but it was great nonetheless. As for heavy cream I never measure the full amount because it's usually too heavy for me so I just eyeball it for color and my preference in flavor for the heavy cream. Thank you so much for the recipe I will never have to look up another Penne a la Vodka sauce recipe again!! Read More (Source: www.allrecipes.com)