Recipe Tip: Pasta: Penne alla Vodka - Falstaff
Top Recipe by Julian Kutos. All ingredients and tips for getting it right. Julian Kutos presents a pasta dish from the province of Marche near San Marino.
- 500 gpenne or other short pasta (rigatoni, fusilli, etc)
- 3 tablespoonolive oil
- 150 gbacon
- 1 clove(s)garlic, peeled
- ¼ bunch(es)parsley
- 2 tablespoonvodka
- 1 tablespoonsugar
- 1red chilli, small
- 500 gpeeled tomatoes or passata
- 1bay leaf
- 150 mlwhipped cream
- 1 pinch(es)salt
- a littleblack pepper
- a littleparmesan cheese (to serve)
- parsley (to serve)
Step 1Cut the bacon into small cubes. Finely chop the parsley and garlic. Chop the red chilli (keep in the seeds if you wish for more heat, remove seeds for dish less spicy)
Step 2Heat a pan with olive oil. Fry bacon, chilli, parsley and garlic until lightly browned. Deglaze with vodka and let it evaporate.
Step 3Pour in the tomatoes, add the bay leaf, season with salt, pepper and sugar. Simmer for about 15 minutes until the sauce thickens.
Step 4Season the sauce with additional salt and pepper if required. Remove bay leaf, finally stir in the whipped cream.
Step 5Cook pasta in salted water. Drain and pour into a bowl. Pour the warm sauce over the pasta, mix and serve immediately. Sprinkle with parmesan and fresh parsley to taste.
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