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Penne alla Vodka

Penne alla Vodka

Penne alla Vodka

Let me begin by stating this blog entry was very close to not ever being written.

Why you ask?  Well because the dish was almost ruined, along with my house during the process.

The recipe, which I’ll get to shortly, requires that you flambe’ part of it. For those not familiar, it is the cooking process where you essentially set your food on fire with alcohol.

Food and Fire – I’m in!

Since I’m a pretty decent cook AND I’ve seen the flambe’ process up close and personal at fancy restaurants where I ordered Banana’s Foster, I assumed I could do it without issue.

I’ll go on record and state…I can do it.  You can do it too. Because setting food on fire IS easy. But not done properly IT IS DANGEROUS.  Extremely dangerous. Dealing with the 3 foot high flame that ignites from this process will also scare crap out of you.

Now I’ve been known to exaggerate before (see my thunderstorm story here), but the height of the flame is no exaggeration. And once the flame was ignited, there was no turning back.

I really didn’t know what to do other than move it away from anything that would catch on fire and as low from the ceiling as possible. And since I’m over six-feet tall, I needed to crouch a bit as I waited for the alcohol to burn.  Not an easy task.

With no way for me to put out the flame  I needed to keep it out of harms way long enough to avoid a call to the insurance company.

The 60 second process seemed like an eternity and every time the flame got lower it grew again when I would move back towards the stove.  So I waited with the hot pan of fire in my hand until it was gone.

With the flame gone and my eyebrows still intact, I moved the pan back to the stove, wiped the moistness from my face (and perhaps changed my skivvies) and proceeded to make one kick-ass pasta dish.

So now I that I lived to tell my story, I did some research on how to properly do this technique.  Seems like I did it just fine, but my kitchen is too small and I should have avoided trying altogether.  I also found out afterwards that while flambe’ is the best way to infuse your dish with the vodka, you could do it without this process.

I sure wish I had known that ahead of time….but then I wouldn’t have had this great safety lesson to share.

If you want to try flambe’ go for it, just make sure you have a fire extinguisher handy.

For those not as adventurous (read:stupid), here is the flambe’ free version.  Enjoy!

Ingredients:

This is the base for a good meal

Cooking with booze….yum!

  • 1 lb. dry penne pasta
  • 1 tbsp. of butter
  • ½ cup chopped onion
  • fresh ground black pepper, to taste
  • ½ cup vodka + 3/4 cup additional vodka
  • 1 cup heavy cream
  • 2 cups of your favorite marinara sauce (I promise this recipe will be available in the fall)
  • Grated Parmesan cheese
  1. Cook penne according to package.
  2. Meanwhile, in large skillet, melt butter over medium heat and add onion.  Cook 4-5 minutes.
  3. Next add 1/2 cup of vodka, pepper, and cook 4-5 minutes to reduce. (*here is where you would flambe’ instead of reduce*)
  4. When penne is cooked, add to skillet with the vodka and onion.  Stir.
  5. Add remaining 3/4 cup of vodka and stir.  Cook to reduce.
  6. Add pasta sauce and stir.
  7. Add cream and stir to combine.  Cook 3-5 minutes until nice and thick.
  8. Serve immediately topped with fresh grated Parmesan cheese.
Bowl full of penne

Facile gustoso piatto di pasta (easy tasty pasta)

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  1. August 24, 2012 at 8:23 pm

    I LOVE the “burning down the house” story 🙂 i am not a fan of any penne vodka, but i liked reading it!!!

  2. August 24, 2012 at 8:26 pm

    Hurley (dog #1) is always in the kitchen with me when I cook….and when the flame went “woosh” he took off. Smart dog.

  3. Dan McB
    August 24, 2012 at 11:57 pm

    Now I can’t get Talking Heads out of my mind…

    • August 25, 2012 at 5:16 am

      You and probably many others.

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