the GREATEST PENNE VODKA you’ve ever made
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- Опубліковано 29 тра 2024
- Today we learn how to make penne vodka aka penne alla vodka, aka penne with vodka sauce. Penne alla vodka is one of the most delicious pasta even and it reminds me of childhood. I set out to recreate that ideal version of penne vodka that I remember as a child.
#PenneAllaVodka #VodkaSauce #NotAnotherCookingShow
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I don't have a cutting board, so I put the pasta on a plate. Hope that doesn't alter the taste
You don't get the woody taste of the cutting board tho
😂
🤣😂
Haha love this comment
😅😅😅
Well I do have vodka at my house, so that's a start.
chug or gay😂😂 jk jk
@@shisul5813 pics or didnt happen!
And you have a house, so you're halfway there.
Me to, I'm not sure it will make it to the sauce though.. 🤔
Baby Steps! 😋
"Is it Italian? Is it American? Who cares, it's delicious. Let's make it."
This should be put infront of every pasta vid lmfao
Russian
Based
It’s Italian American I think
Many good “Italian” dishes were created here in America, by Italian Americans. Chicken Parmesan is another. Look up Italian style hot dogs, originated in Newark, NJ.
@@Rob_430 I have to say that the reason I love this page is the fact that he respects the traditional style and does not bastardise time honoured Italian recipes the way that many Americans do. 'Chicken Parmesan' is one of the traditional dishes of Treviso, and was being eaten long before the first Italian immigrants to North America
The thing is...he's a really good teacher. He turns learning a simple cooking recipe into a fun adventure. This is quickly turning into my favorite youtube channel.
Talks too much
@@harpersslimebazaar3509 This. And where’s the onion? Why add vodka so early? Salt and pepper?
I made this for dinner tonight. I'm not overstating it when I say that this was astonishingly good! I took care of myself, and I fed myself. Life is beautiful.
So so glad to hear it
I'm so proud of you. Really am
What kind of cream did you use:)?
I know this is 9 months old but it doesn’t say which kind to use
@@aalaya8399 he uses full cream. But if you have dietary restrictions due to health or religion, you can use something similar. Just nothing with sugar added. He's got a link to the recipe in the description box, above.
I like how he explains why he’s doing it a certain way as opposed to just doing it and saying this is how it’s done
Eladaraaaa
Nick Georgiou you will love Good Eats from Alton Brown
@@micahtuck2455 That is a SIGNIFICANT amount of explaining
@@micahtuck2455 Was always a very interesting show though
Love rhat you took the time to explain the recipe and educate people :)
I made this for my Italian Mom and she said it's her #2 favorite pasta of all time (which is HUGE) she is a pasta-aholic so to be #2 is crazy. Thank you! I am now making it for her and her friends she hired me as their chef tonight haha
whats number 1?
@@anjelicaiveglia3813 a super secret creamy mushroom pasta with spinach noodles haha. I don't even like mushrooms that much and its amazing to me
After watching this video several times and studying the recipe pdf precisely, I tried out to cook this today. It was literally the 2nd dish I ever cooked in my entire life and I was nervous whether I would totally ruin it or not haha. But luckily everything worked out fine and it tasted outstandingly good. Thank you very much for this recipe! I will surely cook it again very soon :-) Greetings from Germany!
Where did you find the recipe pdf if you remember?
@@keinieshabrown7368 it is linked in the video description :)
@@ln1051 thank you
Update: I made this tonight (with prosciutto.) there's not enough praise I could give for this dish. I make a lot of Italian food, and I like to think I'm pretty good at it. Me and my girlfriend agreed, this is our new favorite dish. Hands down. No debate. I'm making it again already this weekend.
Im gonna make it for my family for christmas eve dinner and this comment made me so excited!!
Old comment, but did you half the recipe?
I think this man would plate a smoothie on a cutting board if he could.
Yeah that presentation is weird. Doesn't make any sense.
Might as well eat off the floor
jjtotheb only difference is the cutting board is probably clean
Are you bothered because it's a flat surface or because it's wood ?
@@patrick6110 the sauce will stain the wood. It's unhygienic. The surface is far to big for the meal. Imagine if you where at a restaurant and the waiter dished up suacy pasta straight onto the table. They'd be shut down.
Worst mistake I've made today is watching this video while being hungry and knowing I do not have the ingredients!
ua-cam.com/video/3ObgVC-Rmq8/v-deo.html
please try this recipe too - it tasts very well
😂
I feel that on a sunday with an empty fridge..
time to order food
This is just stuff you always should have in the house though. Nothing of this (apart from the cream) is quickly perishable.
Pasta is actually really cheap to buy all this stuff is like maybe 15-18$
I have only just found his channel and I love how he has a no BS approach to the video. His recipes are also easy enough that you don't feel overwhelmed to get all these fancy ingredients you will use once. Also no added chopping sounds effects is very nice.
Made this for my nephew today, served it straight on the floor for him I think this further enhances the flavour. Next I wanna try pouring it on the sand at the beach for that crispy kick
Just lay down and serve it your chest...its closer to your mouth and you might get some salt off your skin for seasoning. Also, the heat off the food could open your pores and get rid of some dead skin cells.
Hahaha I love it
🤣
Lmao is it necessary for you people to troll him about this- every single video 🥴🤡
And film it with a Go Pro really really low so your face will be right over the floor for the shot.
I love this channel. My hubby is born and raised in italy. Very picky eater. I’m Dominican and it was very hard for me to understand the simplicity and beauty of Italian cooking. I had no idea how to cook for him. You’ve saved my life!
I can vouch, I've made this several times for my wife--each a little different, but keeping the base the same--it's a banger every. time.
This is one of my favorite recipes, it comes out restaurant quality every time. I've been making this thing monthly for the past year. Thanks!
My husband grew up with Italian American food and said this reminded him of home. Had to come back to comment to let you know it was a hit lol
Whenever I see a pasta recipe I’m not confident making I immediately go to your channel to see if you made it. Thank you for the easy to follow content. You’re the best cook on UA-cam! 👍👍👍
I do that with every recipe lmao
I've lived in Italy for the last 20 years (originally from NYC) and my 15 year old daughter was born and raised in Italy. I made this last night for dinner (was having Little Italy nostalgia) and it was DELICIOUS. My daughter is SUPER picky about her pasta (full-blooded Italian) and she said it was ridiculously good.
You are a god damn liar. This tasted like SpaghettiOs
Really love this channel. It's very helpful to hear WHY you do things this way instead of just someone telling you what to do. It translates to other dishes other than what you are cooking. Excellent work man!
”Two shots of Vodka” *proceeds to pour almost half the bottle*
He must be friends with 2-shot-vodka lady. ua-cam.com/video/LFVaH0E9X3s/v-deo.html
@@howard5970 :-D :-D
You realize it was in slow motion, right?
@@howard5970 bro you just made my day I am laughing still like 5 min later 😂😂😂
To be fair, it was a small bottle.
He has so many pasta dishes it makes my Italian heart want to explode with happiness
as someone who eats pasta very very often i am also very happy
ua-cam.com/video/3ObgVC-Rmq8/v-deo.html
please try this recipe too - it tasts very well
Stephen, your channel is one of the best (and most underrated) on the web. Every recipe I’ve tried has rocked, and this one is the best. Seriously, it’s one of the most delicious meals I’ve made. My family’s new favorite dish.
Really like how you explain the process and reasoning behind the recipes. Keep up the awesome work!
I’m so happy to have found this. I’ve been looking for a recipe like this for way too long. Thanks my friend for sharing this!
This is a brilliant show, I love how it takes time to talk about ingredients and how they work together. It is not too long either and his recipes brilliant. I don't know if he takes request but I would love to see a spicy chicken pasta recipe on of this days
Avete rotto il cazzo con sta pasta col pollo
Fortnito clips oh cazzo davvero, poi pure spicy
I couldn’t agree more! I love his style and the results!! Bonapetit
Your videos are seriously a work of art. And your recipes are literally delicious. Can’t stop making them!!! Thank you!!!
Wow leftover pasta is amazing to me, sometimes better than fresh. It seems like the noodles soak up the sauce and the flavors become really enhanced.
theyre not called noodles
Except they become overcooked when you reheat them. Not that perfect Al dente
Penne Vodka is one of my favorites. When you titled this video as "The GREATEST PENNE VODKE" It made me want to make it. Well, I recently made your recipe and it was amazing! My family loved it so much. It was such a hit. Thank you for sharing this. I look forward to trying out more of your recipes.
I made this dish this evening for my family, and my Dad said it was his favourite pasta dish ever!! Thank youuuu!!
How does this man have just over 100k subs.
He should have millions by now
He'll get there! I remember when he only had around 1000 subs, he's growing fast and it's well deserved
Oh he'll get to 1mill! In due time :D
Kunut Vorravanpreecha
Eh. He’s a good cook but he’s kind of arrogant. Has this attitude about him, which big time UA-cam cooks don’t have.
@@callmeviper7723 you sound jealous. Let it go, man.
Suzanne Baruch not jealous, and not really holding onto anything. Just my opinion, we’re all allowed to have one.
Simply delicious. Made it and it’s now my all time favorite pasta dish! Thank you @notanothercookingshow!
Thank you so much for this recipe! I cooked this for dinner last week, and my husband and I ate every single bite, even the leftovers were demolished. It was so good, I'm making it again this week! 😁
PENNE for your thoughts 🍝
This fugggin guy ova here 😂
Your pun made me subscribe to your channel 🤷
@@satoshiketchump J-Mac is too funny! Love the pun too!
I see there's a fusilli commenters on this channel.
I just made this for my family tonight. It came so good! Definitely one of my favourites now. A fine addition to my collection
Love the vibe of your cooking video. So chill like listening to a friend share their recipe with me while preparing a meal for me. So delish. I’m making some now because I feel so inspired. Thank you!
Pennette alla vodka, as we call them in Italy. This dish is so 80s. Another classic 80s dish is "Farfalle al salmone e panna". Go ahead and do it on your next shows.
Oh God!
I did this amazing recipe yesterday, along with my wife, and we did really enjoyed it!
We loved it!
I am looking forward to enjoy it again!
Congratulations!!! We stayed in heaven for a moment.
Nothing like an Italian recipe with a “get drunk” Texas vodka lol. I love your videos, you’re keeping my Italian fiancé with me with your recipes lol. Before I found you I only knew how to cook steak and grill some chicken. You made me so much more interested in cultural recipes and how simple they truly can be. Wish you the best! I love how simple you make these videos, it helps me so much!
I think you’re incredibly talented… and your descriptions of the recipes and ingredients are yummy!
I’ve been looking for an authentic vodka sauce recipe for awhile now and I cannot wait to try this one, thank you for your craft and creating the perfect template for me to start creating with!🥳
Love how you add extra sauce after plating.
I made this recipe tonight without prosciutto. It was delicious. If you don't use the prosciutto you need to add a good amount of salt to the sauce to taste. Thank you for this authentic recipe! I can't wait to try more.
This was so good!! It was exactly what I wanted/was after and this is coming from a person that is having to buy the cheapest of ingredients to get it done. I can’t imagine how absolutely delectable it must be with real Parmesan, Prosciutto, fresh basil and garlic, and actual olive oil rather than Tescos own brand. 10/10
I came across your channel a few weeks ago, and this is the first of your recipes I've gotten to try. Made this for dinner tonight - wow! Your instructions were perfect, and this came out amazing. Definitely going to be added into the dinner rotation and my personal list of simple-yet-impressive dishes to make for company. Thanks for sharing this!
40 years of working in TV, now retired. Your good! You come across authentic, your joy of food comes through and most importantly, your recipes hold true. What makes Ina Garten so good is she, like you, talks to the audience like they were talking to a friend. Bone broth and Penne Vodka 👍
But he doesn't drool before tasting his food like Ina, who I love !!!
your editing is getting really good. nice work! cant wait to try this one
I love the way you talk to us and explain, I'm definitely going to try this!
after watching every delicious video, the stylish closing shot - the wiping of the blade and dropping it into the cutting board - never fails to put big happy grin on my face
Anytime you add alcohol to a dish (whether it’s vodka, cognac, bourbon, wine, etc) it’s so important to reduce it down. If you want tomato sauce with an alcohol flavor, make a Bloody Mary.
Yeah, but isn't the alcohol added to dissolve more flavour compounds? So if we fully or almost fully reduce it, can it still serve this purpose?
@@wernerbeinhart2320 You're going to extract that flavour with the alcohol and reduce the alcohol later, making those flavours end up outside and accessible rather than locked up inside. Also, with anything acidic, you'll form esters which add to the aroma even if no alcohol remains.
Wine of course is more about adding acidity and sweetness aside from some separate flavours and aromas. Vodka is strictly about alcohol, the flavours it extracts and the aromas it creates. Usually there will be some alcohol remaining whatever you use and however long you give it and that's fine, but in general you want to reduce it untill you are satisfied with the other charachteristics.
Exactly
How do you reduce alcohol exactly? Is it just heating it for long time! (Asking cz I want to make this tomorrow! Yay)
@@fudge7545 By letting it burn off from the heat.
So, I used this video twice, about to be a third time…. Never have been disappointed. My restaurant I worked at had this, I loved it, this is even better. Thanks for this. 😍
Just started watching these videos, and really enjoy the way the recipes are presented - first the explanation and then the process. Great job!
Followed exactly and it came out perfect. Honestly this was absolutely delicious. best video and recipe by far that I’ve seen on UA-cam
currently making this one for today's quarantine lunch
I just finished making this recipe, and it's honestly restaurant quality Vodka sauce! So delicious!
ua-cam.com/video/3ObgVC-Rmq8/v-deo.html
please try this recipe too - it tasts very well
This is hands down the best pasta recipe I have come across! Cooked it for a family dinner and received so many compliments. Would highly recommend it
To improve this I used pancetta instead of prosciutto, a small amount of hot sausage and added a little smoked mozzarella drizzled on top. Phenomenal.
Love your unit of measure: "3 second pour"
My go to video for penne vodka. It always comes out perfect. Thank you!!!!
Best cooking channel. These recipes bring back my deceased grandfathers Italian cuisine almost spot on.
That looks Amazing!! Have you made Pasta Fagioli yet? I would love to see your version of that! Keep up the good work!! I love watching you and all the wonderful things you put out ♥️
always wanted to make this so i finally took the time to youtube a recipe and saw yours, i made it for my bf since we cant order out cuz of quarantine and i didnt want to make the same meals over and he is so happy i made this, it came out so good! thank you! i didnt add the prosciutto however, instead i saute'd Garlic shrimp to go with it. was very good!!
The format of these videos is extremely helpful. It's easy to remember the thinking behind the recipe, but hard to remember the details. No problem, just rewatch the last 3-4 minutes of it, that's where the details are so vividly shown
Thank you for sharing this. will absolutely be trying this recipe looks amazing!
I would like to say, even if it's already been said, that the way you do the start of the video is pretty damn good. I came back to review the recipe and video so I could make it today and, it's all there in the intro right down to how thick the mixture should be before adding the next part. 5 stars and thank you.
My food fantasy is to go on a pasta tour of all your creations.
Looks absolutely fantastic I love your explanation
Made this tonight. I make a lot of stuff and I'm always hard on myself and say "I can do better" even when people tell me my food is amazing. I can honestly say with this, I would not change a thing. Thanks for a great recipe and an easy to follow video.
Made it today for me and my mom and we loved it!! The taste is super rich and full of flavor in a great way. Thank you for sharing your amazing recipe!
He gives me huge pothead vibes and I’m here for it
ua-cam.com/video/3ObgVC-Rmq8/v-deo.html
please try this recipe too - it tasts very well
I did it yesterday. You are so right, this is the best pasta recipe I've tasted. Thanks!
This was one of the best pasta dishes I ever had. Thanks!!
Love the science breakdown; I subscribed to get more like that on other random recipes. This recipe reminds me of the bolognese sauce Sam the Cooking Guy made. I made that and it was INSANELY GOOD. That extra sprinkle of worcestershire performed secret magic into the tomato + cream sauce. I'm a software engineer, so I'm always a fan of extreme details related to WHY we are doing things, not just how. Details about why always fosters extrapolation and derivation of superior solutions. So I will see you on future videos for more of your secret nectar informationz.
That was almost therapeutic to watch- can't wait to make it tonight!
LOVE THIS! YUM! Always comes out great!
I will use this recipe forever. Absolutely delicious -thank you.
I always cook for my friends that come over to play D&D and one of them asked if I could make penne alla vodka a couple weeks ago. I never made it before and I absolutely hated the jarred stuff, so I never had any desire to try it from scratch. But I love my friends and will totally make something they want if they ask me to. So I did some research and found your video and decided this was the one I would try. I served it up last night and everyone loved it! Myself included. :D And it also led me to your channel, which I have been binge watching ever since. Thanks!
Made this yesterday and it was amazing! Tomorrow i will make it again but with pasta
i love you explain the logic behind it
Made this for the second time. It’s outstanding and is becoming part of my meal rotation. Thanks for the recipe!
You litterally caught me how to make my favorite dish
I’ve never truly tried to cook for myself. I watched this and figured i’d give it a shot. The sauce turned out good, but not great. I need to work on timing and technique. I’ll get there. But i really appreciate this video and your others. Simple recipes with a lot of thought put into them. Thanks my man.
Keep working at it, you’ll get there.
Been tailing your recipes the past few weeks. This one is the best one yet. So good, and I'll never do it without prosciutto i love the salty flavor! Incredible recipe and love your stuff.
Made this last night for Valentine's Day. Incredible stuff. Reminds me of my favorite long island restaurant King Umberto's. Thanks for the comfort away from home ♥️
Just found your channel and really love it. I appreciate the focus on classic cuisine. You've given me a few new ideas as well!
Thanks so much!! Welcome to the channel!
This was exquisite. Never expected vodka to become one of my secret ingredients! Thanks a lot man
A friend asked me what my favorite dish is & I was immediately reminded of this video. This is my favorite recipe for my favorite dish, so thank you very much for that.
I watch these videos for the production quality alone. Awesome stuff. I will try this recipe for sure.
This was the first penne vodka I ever made and it came out great! Thanks for the recipe
I sooo needed this. Going to make this during the quarantine ! Hahaha. Hope u are ok over there in NY! I’m in Chicago ❤️
I'm so happy I found your channel after searching how to clean a cast iron skillet. You are truly amazing.
I'm trying this tonight and I can barely wait to get started! Thanks for sharing it.
Made this for valentine's day and froze the sauce for later on. Absolutely stunning sauce; 10/10 would recommend.
I’m making this tonight. I’m at the store right now getting the ingredients. Will update!
Update #1 - Left the store a few minutes ago. They didn’t have fresh basil anywhere, no prosciutto either (someone suggested turkey ham for replacement so I brought that instead, hope it doesn’t change things to drastically). I just realized I forgot the garlic 🙄 but I have minced garlic at home so I’ll use that. They had everything else.
Update #2 - Just added the tomato sauce so I’m waiting for it to thicken. The turkey ham substitute seems to be working (hopefully it tastes as good as it smells). Adding the vodka was a success and reduces very quickly. Mom says it smells delicious.
Update #3 - just added the heavy whipping cream and my pasta water is starting to boil. Everything looks good!
Update #4 - it was very good. Extremely creamy. It was “hot” but not spicy if that make sense (edit: the word I was looking for was tangy lol). Maybe a little less red crushed pepper, puree the tomatoes more, add the basil and prosciutto to make it better. My mom liked it. I’ll make it again in a few weeks with the right ingredients this time around.
As promised, I am making it right now almost two weeks later! (9/11/2021)
Key differences: I have the prosciutto, fresh basil, puréed tomatoes in a can instead of diced, not using fresh garlic because I still have the minced garlic in a jar, and instead of regular heaving whipping cream, I’m using ultra pasteurized because that’s what I have in my house…hopefully it doesn’t change anything. Will update! My sauce is reducing right now.
Tips:
-the basil definitely helps make things less tangy. If you want more tangy, add more red crushed pepper. Make sure to get a good brand of tomato sauce (check the labels to make sure it’s the right style you want, it makes a difference) or make your own.
-make the prosciutto CRISPY, don’t be afraid to let it cook before adding garlic in
-if you prefer a chunkier sauce, used diced tomatoes. If you prefer a smoother texture, get tomato purée. The heaving whipping cream doesn’t affect the taste, just makes it creamy.
-If you want to cook the whole box of pasta and not make fresh pasta the next day, do it! I reheated the pasta and the sauce together the next day on the stove in a frying pan. Added some butter and a splash of heaving whipping cream, came out great.
-while reducing the tomato sauce keep it on low-medium to avoid splashing. If you have numbers on your stove dial, use a 3 or 4. That seems to be perfect. May take longer than 30 minutes to get thick, around 40-45 for me. Start boiling the pasta water around 20 minutes in.
-if you want meatless, add poultry seasoning with the garlic in the beginning or add in the tomato sauce with the crushed red pepper. Game changer!
Great comment
I appreciate the extra mile you went for those who scroll through the comment section. Hope you are doing well💜
real one 💯
I fucking love you for doing all the hard work for me
Best pasta sauce I have ever made! Incredible work. Thank you
Fantastic ! Thank you for showing this recipe.
I just made this and I’m blown away. I don’t consider myself a great cook but this was so simple to make and delicious. I had to invite friends over to try it
I think my son made a variation of this dish regularly when he was at university, I know for sure he had the basic ingredients, vodka, instant noodles and ketchup at his apartment...
No ketchup
😂😂lol
Been a fan for years, and this is always my go to for alla vodka, it’s my family’s favourite!!
I made this tonight - best pasta I’ve ever made. The flavor profile of the sauce is out of this world.
When I lived in Montreal Canada, I frequently visited a french restaurant name Le Vieux Four. On their menu was one of the most delicious pasta plate I have ever tasted. The name on the menu was Fettucini Gigi. It looked very similar to your Penne Vodka recipe, but I believe used white wine and ham in it as well. It's worth a look and maybe you can post your version on your channel.