Penne Alla Vodka

Food. Something about food makes me feel welcome. It can either take me back to a childhood memory, a way to mingle with people, or comfort me. Food has always been a big part of my life. I always crave to try the latest craze in the food industry or find the most eccentric meal. I live by the motto ‘Try before you judge’. I have found the most incredible meals just by trying before judging the meal. Not only do I like to go out and try new restaurants, I also like to cook. I may not be the best, but it still brings me joy to be in the kitchen.

Pasta is always the best meal to make. It is quick, simple, and delicious. I encountered a Penne Alla Vodka recipe through theKitchn. This pasta dish is so good that it has become my boyfriend’s favorite meal. This dish has chunky tomato sauce, which he despised. Somehow this meal got to him. It’s that good.

Need some kitchen appliances to get started? Here are some gadgets that will come in handy in making this meal:

Ingredients
2 Tbs olive oil
3 oz thinly sliced prosciutto, finally chopped
1/2 sweet onion, chopped
1 Tbs tomato paste
3-4 garlic gloves, pressed
1 28-oz  canned diced tomato
1/4 tsp red pepper flakes
2 tsp sugar
1 tsp kosher salt
1/3c vodka
1/2c heavy cream
1lb (16 oz) penne pasta
parmesan cheese, for serving
Chopped parsley, optional for garnish

Courtesy of theKitchn, here are the steps:

1. Heat the olive oil in a large Dutch oven over medium-high heat until very hot but not smoking. Add prosciutto and cook, stirring occasionally, until crisp, about 4-5 minutes. Remove with a slotted spoon and set aside.
2. Reduce heat to medium. Add the onions and cook until softened and golden brown, about 5 minutes. Add the tomato paste and garlic, stirring to combine, and sauté for 2 more minutes.
3. Stir the tomatoes, red pepper flakes, sugar, and salt into the onion mixure. Stir in the vodka and increase heat back to medium-high. Briskly simmer for 8 – 10 minutes, stirring frequently, until the alcohol flavor has cooked off. Reduce heat to low and whisk in heavy cream.
4. While making the vodka sauce, bring a large stockpot of heavily salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup cooking water before draining. Gently fold the cooked penne and reserved prosciutto into the vodka sauce and continue cooking on low heat for another couple of minutes. (I actually use a little less than one pound of pasta because I like mine very saucy, but it is easier to just cook the pound and add it to the sauce to taste.) Toss with a bit of pasta water if sauce is too thick.
5. Season with additional salt and red pepper flakes if desired, and serve with fresh Parmesan and chopped parsley.