Italian Penne Vodka

If you’re Italian, I apologize, I know this isn’t the way you make your penne vodka. Penne vodka is one of those incredibly popular dishes that no Italian restaurant, or Italian family, does exactly the same. If they find out they are making it the same they’ll be quite sure to change it up next time. My own aunts once realized they had both made the same penne vodka for a family function, glared at each other and wouldn’t talk for months. They both changed their recipes the same way, unfortunately, so the next family party was no better. They are expected to resume friendship sometime in the 22nd century.

Below you’ll find a recipe for an absolutely delicious version of penne vodka that I will contend and any Italian you meet will deny, is as good as any you’ll find outside of an Italian villa. Remember, though, you need to customize it slightly or you’ll end up in a feud with any Italian cook you feed it to.

It may sound cliché, but for the best Italian food you have to head to Italy. Rent a villa (cheaper than a hotel if you bring the family!) and really get to enjoy Italian hospitality. Once you’re there you’ll get plenty of advice on exactly why your–and everyone else in the world’s–penne vodka recipe is absolutely wrong.

Ingredients

* 1 onion, chopped
* 1 tbsp garlic-infused oil (I just used olive oil and 2 cloves of garlic)
* Salt
* 1 can chopped tomatoes
* 1 tbsp double cream
* Penne rigate or other short, preferably ridged, pasta
* 65 ml vodka
* 2 tbsp unsalted butter
* Parmesan for grating over at the table

Method

1. If you are cooking this just before you eat, put the water on to boil before you start the sauce. You will need a big pan, enough to take the pasta and its sauce later.

2. Finely chop the onion, either by hand or in a processor. In a large pan, heat the garlic oil and add the finely chopped onion and a good sprinkling of salt. Cook the onion fairly gently for about 15 minutes without letting it catch and burn, which just means giving it a stir every now and again. It should be very soft and just beginning to caramelize.

3. Tip in the can of chopped tomatoes and continue cooking over a gentle heat, simmering for another 15-20 minutes. If you’re cooking this in advance, stop here.

4. Reheat the almost finished tomatoes (or just continue as you were if you’re making this recipe in one go), stir in the double cream and take the pan off the heat. When the water for the pasta comes to the boil add a good measure of salt and tip in the penne. Set a timer for 3-4 minutes less than the packet instructions for cooking it, as you want to make sure it’s cooked al dente and will need to start tasting early.

5. Drain the cooked pasta, tip it back in the pan and pour over the vodka, add the butter and some more salt. Turn the penne in the vodka and melting butter and then tip it into the tomato sauce unless it is easier to pour the tomato sauce over the pasta: it depends on the sizes of the pans you are using.

6. Toss the pasta in the sauce until it is evenly coated and transfer into a large, warmed bowl. Put it on the table along with a block of parmesan cheese and a grater.