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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A very easy recipe to make and is very tasty. Found a recipe similar to this one several years ago and made my own modifications to achieve a nice flavor. This recipe doubles very well, but be careful when igniting the Vodka. I suggest that the Vodka and cayenne pepper be burned in separte batches, then combine together before continuing with the recipe. Ingredients:
1 lb penne rigate (or a pasta of your choice) |
1 tablespoon salt |
2 tablespoons extra virgin olive oil |
2 fluid ounces vodka |
1/8 teaspoon cayenne pepper |
1 cup whole milk, homogenized |
1 cup whipping cream |
2 tablespoons ketchup |
1/2 cup grated parmigiano-reggiano cheese |
Directions:
1. In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil.
2. Add 1 tablespoon salt and 2 tablespoons olive oil.
3. Add pasta and cook uncovered for about 12 minutes or until el dente'.
4. DO NOT OVERCOOK.
5. In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling.
6. CAREFULLY light the Vodka using a long stick match and let the alcohol burn off.
7. USE CAUTION.
8. Soon as the alcohol burns out, add the milk, heavy cream and ketchup.
9. Simmer until sauce thickens, about 15 minutes, stirring occasionally.
10. Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend.
11. Cook for 2 minutes longer.
12. Drain pasta well and transfer to a large bowl.
13. Pour sauce mixture over and toss to coat.
14. Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly.
15. Serve immediately.
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