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Penna a la Vodka

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Lilkingdom

Tue, Aug 05 2008, 1:23 pm

Anyone have a good recipe?

(please post exact amounts and instructions. I do a better job eating then cooking!)

fantabulous

Tue, Aug 05 2008, 1:23 pm

oh, I second this request!

Lilkingdom

Tue, Aug 05 2008, 1:52 pm

no one??
pretty please!
I'm going to the grocery in half hour about and would love to make this for tonight.

Recipes!

greeneyes

Tue, Aug 05 2008, 3:31 pm

Do you have The Kosher Palette? There's a great recipe there. Let me know if you need me to type out the recipe for you.

cassandra

Tue, Aug 05 2008, 3:32 pm

I second the kosher palette one.

greeneyes

Tue, Aug 05 2008, 3:53 pm

Here you go, fantabulous...

Penne A La Vodka
The Kosher Palette, pg 153

1 (16 oz.) package penne pasta
5 T. butter
1 small onion, minced
2 large cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1/2 cup vodka
1 28 oz can plum tomatoes, crushed and undrained
1 cup heavy whipping cream
1 teaspoon salt
1 cup grated parmesan cheese
pepper

Cook the pasta according to package directions until al dente; drain and place in a large serving bowl.

Heat the butter in a saucepan over medium heat. Add the onion, garlic, and crushed red pepper flakes; saute 3 minutes.

Stir in vodka; simmer 5 minutes.

Add tomatoes; simmer for 15 minutes, stirring occasionally, or until liquid evaporates.

Stir in cream and salt. Simmer for 10 minutes, stirring frequently.

Add parmesan cheese, mixing well. Season with pepper to taste.

Pour sauce over pasta, tossing to coat. Serve immediately.

Yield: 6-8 servings

fantabulous

Tue, Aug 05 2008, 3:57 pm

Thank you!

Can't wait to try it. Very Happy

queen

Tue, Aug 05 2008, 8:27 pm

Don't have it handy, however this week's Bina magazine had a recipe for one and it looked really good.

MrsLeo

Mon, Nov 03 2008, 10:14 pm

What is heavy whipping cream? Is that whipped cream or heavy cream or is there another thing called "heavy whipping cream"?

Raisin

Tue, Nov 04 2008, 5:41 am

MrsLeo wrote:

What is heavy whipping cream? Is that whipped cream or heavy cream or is there another thing called "heavy whipping cream"?

I think any dairy cream would work ok. I think whipping cream is higher in fat than other sorts of cream.

rachel19977

Sun, Dec 21 2008, 6:48 am

What can be used instead of the heavy whipping cream?

pinktichel

Sun, Dec 21 2008, 7:19 am

rachel19977 wrote:

What can be used instead of the heavy whipping cream?

full fat milk works just as well!

btw, the recipe from the Dairy Gourmet is the best recipe I've ever had (homemade, that is!)

rachel19977

Mon, Dec 22 2008, 5:20 am

pinktichel wrote:

rachel19977 wrote:

What can be used instead of the heavy whipping cream?

full fat milk works just as well!

btw, the recipe from the Dairy Gourmet is the best recipe I've ever had (homemade, that is!)

Can you give me the recipe?

GetReal

Sat, May 23 2009, 10:20 pm

I want to make this for Shavuos but the Parmesan cheese I have is six hour, and we want to have fleishigs in the afternoon. Will it taste okay without? Should I put another type of cheese instead? Or skip the whole thing?

shabri

Sun, May 24 2009, 1:26 am

The Kosher Pallate Pene Ala Vodka is my standard nice milchig recipe.

I never put in Parmesan b/c there is none here in Israel (at least that I've seen) and its always fantastic!

Imaonwheels

Tue, Dec 08 2009, 2:39 pm

-bump-

Got to this by way of another thread. As a PSA Givaot Olam in Israel has a Parmesan (and other classy cheeses) homemade and with a badatz eidas charedis. They make the only true 6 hour cheese in Israel. Unfortunately, most city shops I have seen do not carry their non standard cheeses (Parmesan, chalomi, meged, etc). They are friends of mine so I buy direct from them. They are also organic.

nylon

Tue, Dec 08 2009, 7:57 pm

heavy whipping cream = heavy cream, by the way.

I would NOT use milk! Cream or milk with less than 30% fat can separate when it comes to the boil unless there is starch in the sauce. Milk is only 3.5% fat whereas heavy cream is 36%; substituting milk for cream is a bad idea.

Dishes like penne a la vodka are an indulgence. Make them properly and eat them rarely.

I've made vodka sauce without any parmesan at all, and it's still delicious.

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