Penne alla Vodka

 

I don't think this is a traditional Italian dish, but perhaps more of an American influenced fusion, however, this recipe does have an interesting method of cooking the sauce.

Ingredients
serves 4

320g dried penne lisce (a smooth variety [but rigatoni will do)

2 × 400g whole plum tomatoes, tinned
1 large onion, finely chopped 
200ml vodka
1 clove garlic, finely chopped
½ tsp chilli flakes
1 tsp dried oregano
4 tbsp double cream
2 tsp caster sugar
50g Pecorino, finely grated
extra virgin olive oil
salt, to taste

Method

Drain the tomatoes. Keep the juice for another recipe. 

Pour a couple of tablespoons of olive oil into a large ovenproof sauté pan and place over a medium to low heat. Add the onions and a pinch of salt. Replace the lid and then gently fry the onions for about 15 - 20 minutes. Stir occasionally being careful not to let the onion brown. 

Add the garlic, chilli flakes and oregano and stir well whilst frying for a few more minutes. 

Pour in the vodka. Turn up the heat to bring the liquid to a gentle simmer. Cook until the vodka has reduced by a third. 

Now add the drained tomatoes to the pan with a good pinch of salt and continue to gently boil for a few minutes.  

Preheat the oven to 140°C.

Transfer the saucepan to the oven, uncovered, and bake for 40 minutes, until the sauce has reduced.

Meanwhile, cook the penne in plenty of salted boiling water. Drain the pasta. 

Remove the tomatoes from the oven, and add the pecorino, double cream and sugar. Using a hand blender, blitz into a smooth sauce. 

Add the cooked penne and stir to mix well. Taste and adjust the seasoning if needed. 

Serve with some extra pecorino.