Wednesday, 26 September 2007

Penne Alla Vodka

Courtesy of Nigella's book, Feast...

To serve 5 (or 2 hungry mains & 2 lunches):
1 small onion, finely chopped
1 tablespoon garlic oil (or normal oil + 1 smushed up garlic piece to remove before eating)
1 x 410g chopped tomatoes
1 tablespoon of double cream
500g penne pasta
65ml vodka
2 tablespoons unsalted butter
Parmesan for serving

Heat oil & gently cook onion until soft (with a good sprinkling of salt) - about 15 mins
Tip in the tomatoes & simmer for 15-20 minutes nb. 10 mins before your ready put your pasta on.
Take sauce off heat & stir in cream.
Drain pasta & put back in pan with butter & vodka
Mix pasta in with sauce and serve with parmesan and some black pepper

Its so simple but deliciously moreish. Nigella says she thinks the pasta is especially good cold - I don't agree, its much better warm but by making this much we have plenty for an easy lunch the next day and with a nice side salad it fills me up for the afternoon.


Jules said...

can you taste the vidka in it?

Claire said...

Not really no - you could put it in the sauce & cook it out a bit too which is what I did the first time I made it & to be honest putting the vodka on the pasta didnt make it taste any different.

bittersweet me said...

an old favourite of ours ... such a useful receipe. I find the vodka adds a subtle something - noone would guess what it was, but not the same without it.