Penne Alla Vodka House Of Nash Eats Firstly, bring a large pot of water to a boil, then add about a tablespoon of salt. cook the pasta until al dente, reserving ½ cup of the starchy pasta water before draining the pasta. sauté onion and garlic. meanwhile, make the vodka sauce by heating a large skillet over medium high heat. Instructions. bring a large pot of water to a boil, then add about a tablespoon of salt. cook the pasta until al dente, reserving 1 2 cup of the starchy pasta water before draining the pasta.
Penne Alla Vodka House Of Nash Eats Rich, tomatoey, and creamy with an extra kick, this penne alla vodka is absolutely amazing! it's naturally vegetarian (although super delicious with pan seared chicken, shrimp, or cooked italian. In a large (3 or 4 quart) saucepan or small dutch oven, melt butter over medium heat. add onion, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent browning. serious eats daniel gritzer. Drain the pasta, reserving 1 cup of the pasta cooking water. stir 1 cup heavy whipping cream, 3 4 teaspoon fine salt, and 1 2 teaspoon ground black pepper into the vodka sauce. if desired, transfer the sauce to a blender and process until smooth, 1 minute. transfer the sauce back into the dutch oven. Using a wooden spoon or potato masher, break up the tomatoes into small bits. bring to a simmer. reduce the heat to medium low and simmer until thickened, about 15 minutes. meanwhile, add 1 pound penne pasta to the boiling water and cook according to the package directions until just al dente, 9 to 11 minutes.