This Penne All Vodka Made Me Fall in Love with Pasta
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- Опубліковано 12 січ 2023
- This incredibly easy-to-prepare Penne Alla Vodka is one of the most flavorful kinds of pasta with penne pasta tossed in a tomato-vodka cream sauce. You will be blown away at these delicious this dish is.
Penne alla vodka is a pasta dish featuring penne pasta tossed in a tomato and cream-based sauce with vodka in it. This pasta is the dish that made me fall in love with pasta. Since I was a kid, I only had spaghetti and meatballs to this point. This recipe has a few variations depending on where you are eating it and who is making it. Classically there will be pancetta, onions, and chiles in the sauce.
The origins of this pasta are contested by a couple of different sources who claim they created the dish. First, Orsini restaurant in New York City claims they invented the dish in the 1970s. Second, a Columbia University graduate also said he made it in the 1980s. Then, finally, in Italy, there are two cookbooks written by Italian authors who say they created the vodka sauce. Regardless of where it came from, I can assure you, that you are in for a treat.
PRINT OFF THIS RECIPE AT: www.billyparisi.com/penne-all...
Ingredients for this recipe:
• 2 tablespoons olive oil
• ¼ pound large diced pancetta
• 1 peeled and small diced yellow onion
• 1 seeded and small diced Fresno pepper
• ¼ cup vodka
• 28 ounces whole peeled tomatoes, crushed by hand
• 1 cup heavy whipping cream
• ½ cup shredded pecorino Romano cheese + more for garnish
• 4 torn fresh basil leaves
• 1 pound dry penne rigate
• sea salt and pepper to taste
LINK TO THE EQUIPMENT I USE MOST OFTEN: www.billyparisi.com/cooking-e...
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I am so glad as well as impressed that you properly identified the pepper as a Fresno Pepper. So many so-called Chefs call it a Red Jalapeno.
This is what my husband always orders when we go out. I can't wait to try your recipe at home. Thanks!
Finally a vodka sauce that brings me back to my childhood. Thanks this will be a regular on the menu. I did use Calabrian peppers and 4 cloves of crushed garlic. So good
I too am a fresh pasta snob. In Italy, fresh pasta and dry pasta are two different products and everyone uses both. I only grew up with the dry stuff in a box, so fresh pasta was an epiphany for me and that was all I would eat for the longest time.
In this recipe, dry pasta is ideal, as you used, and it looks amazing. 10/10
Dried pasta is the only way to have al dente pasta that not soft All the way through. Dry is not always worse nor is fresh better. It depends on what you are marking.
We made this tonight and it was amazing!
Thanks for giving it a shot!!
Thanx for this classic, Chef Billy!
Ive been a fan of yours for sometime now. Your videos are a university of knowledge!! Thank you for sharing your recipes and techniques with us!! ❤
Great recipe! Thank you
Made this dish this weekend! Amazing!!!
You are an awesome chef and I love watching you cook. Thank you.
Love the cooking tips. Going to try this. Yum
I made this once and it was to die for! Restaurant quality fish at home. So easy!
This was so delicious! I used a thick cut bacon, along the olive oil, left a lot of grease. I drained most of it before adding the onions so the sauce wouldn't be too greasy. 1/4 vodka seem to soak up and/or cook down really quick, maybe I need a splash more. I think I might throw in some sun dried tomatos next time. I really enjoy all of your recipes I've tried and appreciate the videos and the education!
Thank you so much for this incredible recipe. I have just made it and it was very delicious.
Thanks for ths great recipe!
Thank you for sharing this recipe!and it looks so delicious 😋!
Thanks for watching!
@@ChefBillyParisi It's my pleasure!
That’s Fire Chef! Thanks for all that you do!
Thanks for watching! !
Love this dish bc it’s one of my favourite pasta sauces. Easy to follow - thank you!
Yummy yummy yummy
Hi! I have never before seen that pasta basket that was lowered into the pasta water!
Best intro ever btw...
Mulțumesc
What stove temp setting from the onions to the cream?
Love the addition of pancetta! Any reason why garlic and tomato paste were omitted in your variation?
Upon my research, I did not see either of those in some of the original recipes.
All those ingredients vibe together so well if only the hair hadn’t snuck in to crash the party 😉
Liquid metric measure- milliliters/liters. Dry measure- milligrams/ grams.
I used to think fresh pasta was superior. After watching "Alex the French Guy" pasta series, I learned they are two distinctly different things. Fresh is usually made with Eggs and AP flour. Dried is Semolina and Water.
💯
looks great and will be giving it a go. quick question though, when you give the fluid measure in imperial and then give a metric measure, why do you give it in weight vs fluid? ie: gram as opposed to ml (milliliter)?
Because I weigh it right there. I don’t have fluid measuring utensils for milliliters.
It wouldn't really matter, if you check conversions, 240ml of water is 240g of water, and if you don't use water, it's almost exactly the same for other things , even though ML is a volume measurement. (Example, 240ml milk is 234g. Or even something thicker like 240ml of heavy cream is 237g) Much faster and easier to just weight everything in grams.
@@qweqwe1324 interesting i will have to look into that
Yes, it’s very close.
Seems super basic and missing out on alot of flavor options. Use Ina Gratens, never saw a recipie like this before and wont go back to another one after id tried it.
Adding flavors like you’re speaking of bastardizes the original recipe which I do not do. You can take any recipe over the top by adding a bunch of different things. Simplicity is elegant my friend.
No garlic? :(
That was not used in the original, but feel free.
The recipe looks amazing, but the cat hair sticking up from the top of the pasta at 9:11-9:16 is really bothering me beyond words. 😩😫😭
Lol that’s not cat hair! I don’t even own a cat 😂😂. Because it’s shot in slow motion for that clip and because the pasta is so hot, it’s a thin line of steam. Notice it slightly moves.
@@ChefBillyParisi It's still there waving back and forth in the final shots while you're eating it... that is NOT steam.
I reviewed both those clips, and I have no clue what it is. No one in my family has hair like that and I’ve got a short, dark gray haired dog.. you can’t see it on the white background when I press record and can only see it with a dark background when I’m in front of it. Probably why I missed it or else I would’ve obviously pulled it out. Sorry, can’t catch’em all, I’m not perfect.
@@ChefBillyParisi Rest easy, Chef. That’s definitely not hair. It’s steam.
Well I have 4 cats. And a whole lot of fur everywhere 😸. Impossible not to get cat hairs in your meal. I don't care. Your recipe is perfect. Thank you.
I never understood that recipe and never tried it. A good vodka is supposed to taste and smell nothing, why using vodka?
I believe I explain that in the video :-)
Yes , sorry, i missed that part.
All good my friend!
Watch what he does with the "fond," or the protein residue that is stuck to the pan. He adds the vodka to loosen it up and bring it back into the sauce. This is called "deglazing," and allows your sauce to include the fond's flavor instead of losing it.
Try it, you won't believe the chemical reaction that happens can be so tasty, it's super delicious.
Keep up the awesome work us commies out here love it!
Ok… let’s talk about why vodka get involved in a tomato pasta ( a copy of Amatriciana) you put Fresh hot pepper tomato pancetta I mean everything will cover the vodka ,Usually wend we do vodka pasta some smoked fish is part of recepy like salmon and / or caviar in white sauce the vodka will have a reason to be there , don’t get me wrong , surely the recepy is good but because the matriciana is good not because the vodka ………..😂
Cool, but please a version without meat?
just leave it out!