How to Make Penne alla Vodka— 2 Italian Recipes!

Learn how to make Penne alla Vodka like an Italian in this video recipe (filmed in Italy)! Same narrator as our Italian recipe, English audio! We’ll show you how to make the BEST Penne alla Vodka with Salmon (an 80’s classic in Italy)… and another recipe from the 70’s with pancetta. Both mindblowing and both so easy—ready in the time it takes you to cook the pasta! You’ve tried Food Wishes and Vincenzo, now discover the definitive vodka sauce recipes—from PIATTO!

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In this PIATTO™ video recipe, we present:

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How to Make Penne alla Vodka— 2 WAYS— with Salmon and Pancetta
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Penne alla Vodka (pasta with vodka sauce) allegedly danced onto Italy’s culinary scene in the 1970’s, where it was a staple at disco clubs. As the 1980’s rolled around, smoked salmon became popular and vodka sauce came to be paired with a pink sauce and salmon.

#pasta #food #italianfood #pastarecipe

INGREDIENTS (Penne alla Vodka with Pancetta)— SERVES 4
tomato purée or ‘passata’: 18 oz (500 g)
heavy cream: .4 cups (100 ml)
pancetta: 7 oz (200 g ); cut into strips
onion (yellow or red): 1 small; minced
vodka: 2 shots
olive oil: 1 tbsp ( if needed)
fine salt: 1 pinch, or to taste
red chili pepper: ¼ tsp (optional) or to taste
penne or rigatoni: 11 oz (320 g)

INGREDIENTS (Penne alla Vodka with Salmon)— SERVES 4
** note: we make 2 portions in the video, but show the ingredients for 4

smoked salmon: 7 oz (200 g); chopped into bite-size pieces
concentrated tomato paste: 2 tsp
heavy cream: 1 ⅓ cup (320 ml)
shallots: 2 or ½ small onion; minced
butter: 3 tbsp
vodka: 2 shots
penne: 11 oz (320 g)

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TABLE OF CONTENTS
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0:00 intro
0:44 Penne alla Vodka with Pancetta
10:51 Penne alla Vodka with Salmon

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PRODUCTS USED IN THIS VIDEO
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► Rummo Penne: https://amzn.to/44XgQEl
► White Carrara Marble with Pestle Made in Italy: https://amzn.to/47lIvQB

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CREDITS
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DISCLAIMERS
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Look at that creaminess. Vodka with [Music] pasta?Judging  by the reaction it seems to be pretty tasty though. In this video, we’ll show you not one but  two classic recipes for ‘Penne alla Vodka’ —recipes that   surged in popularity in Italy during the  70s and ‘ 80s during the disco scene. ‘Penne alla Vodka’  

Sauce with ‘pancetta’— a mindblowing tomato-rich  recipe and the famous ‘Penne al Salmone’ (salmon) with a pink   sauce. Otherwise known in Italy as ‘salsa rose’! Our very own Flavia Diamante begins with the   pancetta recipe. These are the ingredients: the Vodka of course. By the way, in these  

Two recipes the vodka isn’t used to emulsify  fats as many incorrectly believe. But rather   to to deglaze and extract more flavors from  our ingredients. Cream to impart creaminess and   a lighter color to the sauce. We also have red  onion and obviously pancetta —Italy’s cured bacon [pork belly].

In a sense this dish is a bit like a Pasta  ‘Amatriciana’ without pecorino. We start by boiling the   pasta. Here we have a classic penne. You can  also try the dish with rigatoni. While the   pasta is boiling, we need to chop the pancetta and onion. Flavia is slicing pancetta into thin

Strips. The onion is going to be minced. Flavia begins cooking by  browning the pancetta in its own fat   over medium heat. If the penne is  too lean, add a drizzle of olive oil. And while that goes, a little history of vodka  pasta: the history of vodka pasta seems to begin  

In the ‘ 70s when the dish danced its way onto  menus at discoteches in Italy especially in coastal   cities. It was a sort of, um, midnight snack. Well  when you’re in Rome… The first time we see vodka  

Combined with Italian pasta in writings was in the Italian cookbook “L’a buffone” written by a famous Italian actor and foodie Ugo Tognazzi In it, Ugo shares his recipe for  “Penne all’Infuriata” which was an extreme version of the classic  

‘arrabbiata’ with tomato, lots of garlic, vodka and pepper.  And by the way, would you like to see us make the   famous “Penne all’Infuriata” ? Let us know in the comments!  Looks like Flavia has moved on to the onion—cooking  

It until it’s tender and translucent. She adds a  pinch of red pepper and then deglazes it all   with a shot of vodka t—he first of two. This shot  is used to deglaze and the second shot to extract  

Flavor from the tomato. We’re going to complete  the sauce by adding the tomato and salt to taste. [Music] Finally in goes the cream [Music] and that second glass of vodka that  we mentioned before —this time to extract the   flavors in the tomato that are normally  imperceptible. While alcohol is not an  

Emulsifier, it does a great job in extracting  flavors from any ingredient. And trust us when   we say that is not an emulsifier not. Even  if you put a gallon of it, it won’t emulsify a   thing. In our case, the creaminess of  this sauce will come from the final

Mixing. The pasta, cooked just shy of ‘al dente’ is finished in the pan with a ladle of hot pasta   water. A few flips in the sauce… By the way this  is called ‘mantecatura’ in [Music] Italian. Look at that lovely color and notice how mixing  has created that beautiful creamy [Music]

Consistency. Who could [Music] resist? And now let’s  move on to the ‘Penne alla Vodka’ with salmon in a traditional pink sauce or salsa Rosé. Let’s take a peek at the ingredients: the  sauce base is the same but with more cream and  

Just a hint of tomato paste for the color. Vodka … of course and here we’re using using shallots and   pink peppercorns to cook the salmon in butter. Penne— this time ‘rigate’— the kind of penne with ridges. And salmon—here we’re using smoked salmon. We  begin by mixing the shallots and slicing the [Music] salmon.

Now we grind in this fragrant and fruity pink  pepper with our fantastic white Italian marble   mortar and pestle. We’ll share a link to this  ‘Made in Italy’ kitchen essential in the video description . Now it’s time to sauté the shallots nice and golden. And it goes the

Salmon. This smoked salmon needs to cook  just a minute to infuse its flavor [Music]   Time for vodka —all of it at once this time  followed immediately by the cream and tomato [Music] [Applause] paste. And now is also the time to taste and  add salt if [Music] needed. We let the  

Vodka sauce reduce a bit while  the pasta finishes cooking to ‘al dente’ And this is the right consistency— the  thickness of the sauce coating the back of a spoon. In goes the Penne… and once again Flavia begins the dance of the ‘mantecatura’… Mamma mia… look at this creaminess! Come on Flavia—give it a try for us. And you, dear friends, don’t forget to subscribe  to the ‘PIATTO RECIPES’ Channel, click the bell and   give us a thumbs up… and of course let us know  in the comments how YOUR ‘Penne alla Vodka’ turns [Music] out!