Penne alla vodka recipe: between Italy and USA

The History of Penne alla Vodka

• You might wonder why a New York travel site is sharing a recipe for penne alla vodka. The answer is simple: the origins of this famous tomato-based pasta dish, spiked with vodka, have sparked a long dispute between Italians and Americans.
• Even Italians themselves tell two different versions of the story. Some claim the dish was invented by Italian vodka distillers. Others say it was created at a restaurant in Bologna called Dante. Americans, meanwhile, insist that penne alla vodka was invented in 1931 by Luigi Franzese of Naples, then chef at Orsini restaurant, located in the heart of Midtown Manhattan. This version is passionately defended by Paula, a law professor and the chef’s daughter.
• Who is right? We’ll stay out of that debate. What we can say is that penne alla vodka became hugely popular in the 1980s, both in the United States and Italy. Today, the dish still appears prominently on the menus of delis, diners, and Italian restaurants throughout New York. But why not try making it yourself? Follow along.

Ingredients (Serves 4 to 5)

• 400 g penne.
• 700 g crushed tomatoes (or about 1 kg fresh tomatoes).
• 100 g heavy cream.
• 2 small onions, sliced.
• 2 garlic cloves, crushed.
• 2 tablespoons butter.
• 3 tablespoons olive oil.
• 150 ml vodka plus 1 tablespoon.
• 1 tablespoon tomato paste.
• ½ teaspoon dried red pepper flakes.
• ½ tablespoon fresh parsley, finely chopped.
• 2 tablespoons fresh basil, chopped.
• 1 wedge of Parmesan.

Steps

• 1/ Start by preparing the crushed tomatoes. Fresh is so much better than canned. Wash the tomatoes and remove the stems.

• 2/ Blanch the tomatoes in simmering water for a few seconds, then immediately plunge them into ice water.

• 3/ Peel off the skin, cut the tomatoes in half, remove the seeds and the core, then chop them into small pieces.

• 4/ Sauté one sliced onion in a large pot for 2 to 3 minutes with 2 tablespoons of oil.

• 5/ Add the tomato pieces, season with salt and pepper. Simmer gently, covered, stirring occasionally, for 35 to 40 minutes until you have a smooth, reduced sauce that has released all its liquid. Set aside.

• 6/ Cook the penne al dente in a pot of boiling water.

• 7/ Sauté one sliced onion and the garlic in a large pot with 1 tablespoon each of butter and olive oil.

• 8/ When the onions turn translucent, pour in the vodka and carefully ignite it, removing the pot from the heat to prevent a fire. No need to call the New York Fire Department! Let it reduce for 2 to 3 minutes.

• 9/ Add the crushed tomatoes and stir.

• 10/ Stir in the cream, 1 tablespoon of vodka, a piece of butter, tomato paste, basil, parsley, and red pepper flakes. Taste and adjust seasoning with salt and pepper.

• 11/ Drain the penne well when cooked, reserving a little pasta water.

• 12/ Add the penne to the sauce, pour in 1 to 2 tablespoons of pasta water, and toss. Let it reduce slightly if needed so the sauce coats the pasta well.

• 13/ Serve each plate garnished with fresh basil leaves.

• 14/ Grate Parmesan over the top for the finishing touch. Enjoy!

Send Us a Photo of Your Dish!

• Feel free to reach out if you’d like to share a recipe with me, with vodka or without. My email: patricia@cnewyork.net

Joy’s penne.