Hi everyone, it’s super weird being totally online and not having class in-person but I hope everyone is well (stay healthy, wash your hands, social distancing, you know the drill).  This week I am back in Texas (save me) at “home” (I just moved here in late July it’s still super weird), but, that means I am back in a nice kitchen! Nothing against dorm kitchens or anything, but I now have a pantry full of spices, way too many spoons, and a multitude of pots/ pans to use- I am extremely excited.  Did I mention I have a gas stove here *angels sing*.  If you have only used an electric stove I am so sorry, you don’t understand how amazing it is to control the flame, and… I’ll stop you get it I love my gas stove (there’s a reason all restaurants use gas stoves).  Anyways, to celebrate being home with my beautiful stove I decided to make my family’s favorite penne alla vodka (yes there’s actually vodka in it).

The Reduction

With any true Italian dish, this starts with caramelizing onions and garlic.  I have talked about what happens when onions and garlic break down previously (during my soup post) here it is pretty much the same process.  After you brown the onions and garlic you add a cup of vodka (yes this is a lot for penne alla vodka bare with me).  If you are doing it on a gas stove REMOVE IT FROM THE FLAME, add it then ignite a burner smaller than the size of the pan.  You have to do this because vodka is around 40% alcohol per volume so it’s extremely flammable.  Alcohol groups are OH groups, and oxygen is extremely flammable (hydrogen is too), due to those being the only two compounds in alcohol it is extremely flammable.  Now, the reason I add a cup is that I completely reduce it off- you simmer the onions, garlic, and vodka until no alcohol is left.  Alcohol conveniently has a very low boiling point so it vaporizes pretty fast.  I know I have completely reduced it when the vapor/ steam coming off the pan doesn’t smell like alcohol (normally this is about 3 minutes).  Most penne alla vodka recipes use about half the amount but they don’t simmer it off as much as I do.  Also, make sure you do NOT use flavored vodka the flavoring will NOT vaporize off with the liquid, you might end up with some watermelon penne alla vodka and no one wants that (seriously don’t do it, you’ll be sad).

The Rest of the Sauce

After the vodka is reduced you can immediately add tomato paste (or tomato sauce, either is fine).  When using tomato paste you have to add pasta water in to thin out the sauce and help dissolve the tomato.  Tomato paste is super thick and concentrated tomatoes, meaning they are extremely dehydrated.  This is done to maximize the tomato flavor/ impact.  Rather, when you get tomato puree or sauce in a can this is just pureed or ground up tomatoes- they’re not dehydrated.  So, you don’t have to add extra pasta water in but you do need a larger can of sauce of purree.  I use the pasta water specifically for the flavoring, some carbohydrates dissolve in the water from the pasta, and of course all that salt (if you remember the linguine post, salt your water!!!).  The last major step (before seasoning) is adding the cheese and heavy whipping cream.  The cheese should be added over high heat to ensure it completely melts and combines, but you should reduce the heat and temper your heavy whipping cream (just add a little hot/ warm pasta water to the cream to raise its internal temp.).  If you don’t temper your whipping cream and lower your stove temp you run the risk of curdling your cream and making cheese (not what we want). It should combine into a beautiful glossy sauce.

Conclusion

To finish it off I season with quite a bit of red pepper, black pepper, and a little salt.  I like every bite to have some flavor or spice to it, but this can be easily adjusted to your preference.  Penne alla vodka is delicious and super easy!!!! If you have not cooked before I highly recommend this as a first-time recipe.  I um didn’t use a recipe I kind of just winged it but I make it a lot.  I used to use bon appetit, food network, and my grandma’s recipe (lol).  I will link the bon appetit and food network recipes if you want to try, but I can’t share my grandmas, sorry!  I hope everyone stays well and happy Zooming!!