Made from a blend of double cream, chopped tomatoes and a surprising additional ingredient, this recipe is perfect for those craving a quick yet indulgent meal.
As shared by Nigella Lawson in her cookbook “Feast”, the chef branded her “penne alla vodka” recipe an “oddball” in British cuisine.
She said: “As with all dishes that find their way into a country’s repertoire, even oddball ones like this, there are many versions of this recipe: some add chilli flakes, some cubes of bacon: I prefer it with neither, just the tomatoes, a base of onion and the butter and cream stirred through later.
“The vodka itself – and you may have to steel yourself for this – is better added to the drained pasta and not, as all the recipes I’ve seen, stirred into the sauce, but feel free to play with it as you please.”
The unusual addition of alcohol helps maintain a cohesive texture throughout the sauce, allowing the creaminess to meld with the tomato base rather than separating from it.
Method
Those cooking this dish to serve immediately should start by putting a large saucepan filled with water on the hob before making the sauce. Leave this on high heat to boil.
Next, finely chop the onion and drizzle the garlic oil in a large frying pan. Add in the onion along with a generous sprinkling of salt, then cook for 15 minutes stirring occasionally.
When the onions are soft and on the verge of being caramelised, tip in the chopped tomatoes and cook over a gentle heat for 15-20 minutes to simmer.
Stir in the double cream and take the pan off the heat, then when the water for the pasta comes to a boil add a good measure of salt and tip in the penne pasta.
Set a timer for three to four minutes less than the packet instructions for cooking it, to ensure it is al dente. It’s worth trying it as you go to avoid overcooking the pasta.
Drain the cooked penne, return it to the saucepan and pour over the vodka, butter and a pinch more salt. Stir to coat the pasta, then tip in the tomato sauce.
Toss the pasta in the sauce until it is evenly coated and turn out into a large, warmed bowl. Put it on the table along with a block of Parmesan and a grater.
