Creamy Dreamy: Mastering Penne alla Vodka II – A Decadent Delight

Penne alla Vodka is a timeless classic, a comforting Italian-American dish that has graced dinner tables and restaurant menus for decades. Its creamy, tomatoey, and subtly boozy sauce, clinging perfectly to the ridged penne pasta, is simply irresistible. While the original Penne alla Vodka is delicious in its own right, this recipe takes it to the next level. Penne alla Vodka II elevates the dish with richer ingredients, a more complex flavor profile, and techniques that enhance the overall experience. Prepare to indulge in a truly decadent pasta creation!

What Sets Penne alla Vodka II Apart?

This version isn’t just a tweak; it’s an evolution. Here’s what makes Penne alla Vodka II stand out:

• Enhanced Creaminess: We’re going beyond heavy cream. A touch of mascarpone cheese adds a luxurious, velvety texture that melts in your mouth.
• Deeper Flavor: Sun-dried tomatoes contribute a concentrated sweetness and umami richness that regular tomatoes can’t match. A pinch of red pepper flakes provides a gentle warmth, balancing the richness of the cream.
• Elevated Aromatics: Fresh basil, added at the very end, brightens the dish and provides a vibrant, herbaceous counterpoint to the creamy sauce.
• Improved Technique: Sautéing the tomato paste until it caramelizes intensifies its flavor, creating a deeper, more complex sauce.

Ingredients You’ll Need

• Penne Pasta: 1 pound (450g) – The classic choice, but other short pasta shapes like rigatoni or mezze penne will also work.
• Olive Oil: 3 tablespoons – Extra virgin olive oil adds a fruity richness.
• Onion: 1 medium, finely chopped – The foundation of our flavor base.
• Garlic: 4 cloves, minced – Adds a pungent, aromatic kick.
• Sun-Dried Tomatoes: 1/2 cup, oil-packed, drained and chopped – For concentrated tomato flavor and sweetness.
• Tomato Paste: 1/4 cup – Sautéing this is key to a deep, rich sauce.
• Vodka: 1/2 cup – Don’t skip this! It emulsifies the sauce and adds a subtle tang. Use a decent quality vodka.
• Canned Crushed Tomatoes: 28 ounces (800g) – The base of our tomato sauce.
• Heavy Cream: 1 cup – For the classic creaminess.
• Mascarpone Cheese: 1/4 cup – Adds extra richness and a velvety texture.
• Grated Parmesan Cheese: 1/2 cup, plus more for serving – Adds salty, nutty flavor.
• Fresh Basil: 1/4 cup, chopped – For a fresh, aromatic finish.
• Red Pepper Flakes: 1/4 teaspoon (or more to taste) – For a touch of heat.
• Salt and Black Pepper: To taste – Essential for seasoning.
• Pasta Water: Reserved – This starchy water helps create a creamy sauce.

Equipment You’ll Need

• Large Pot: For cooking the pasta.
• Large Skillet or Dutch Oven: For making the sauce.
• Colander: For draining the pasta.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Wooden Spoon or Spatula: For stirring.
• Knife and Cutting Board: For chopping vegetables and herbs.

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create your masterpiece:

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. The water should be generously salted – about 1-2 tablespoons of salt per gallon of water. This seasons the pasta from the inside out.
2. Add the penne pasta to the boiling water and cook according to package directions until al dente. Al dente means “to the tooth” – the pasta should be firm to the bite, not mushy. This is crucial because the pasta will continue to cook slightly in the sauce.
3. Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It helps to bind the sauce to the pasta and create a creamy emulsion.
4. Drain the pasta in a colander and set aside.

Step 2: Sauté the Aromatics

1. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. The onion should be fragrant and slightly golden.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will turn bitter.
4. Add the chopped sun-dried tomatoes and cook for 2-3 minutes, stirring occasionally. This helps to release their flavors and infuse the oil.

Step 3: Caramelize the Tomato Paste

1. Add the tomato paste to the skillet and cook for 3-5 minutes, stirring frequently, until it darkens slightly and caramelizes. This is a crucial step for developing a deeper, richer flavor in the sauce. The tomato paste should start to stick to the bottom of the pan slightly, but be careful not to burn it.

Step 4: Deglaze with Vodka

1. Carefully pour the vodka into the skillet. Be cautious, as the vodka may ignite briefly.
2. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor.
3. Let the vodka simmer for 1-2 minutes, allowing the alcohol to evaporate slightly. This will mellow out the flavor of the vodka and prevent it from tasting too harsh.

Step 5: Simmer the Tomato Sauce

1. Pour in the canned crushed tomatoes.
2. Add the red pepper flakes.
3. Season with salt and black pepper to taste. Remember to start with a small amount of salt and adjust as needed, as the Parmesan cheese will also add saltiness.
4. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15-20 minutes, or longer for a richer flavor. Stir occasionally to prevent sticking. The longer the sauce simmers, the more the flavors will meld together.

Step 6: Create the Creamy Sauce

1. Stir in the heavy cream and mascarpone cheese.
2. Continue to simmer the sauce for another 5-10 minutes, or until it has thickened slightly and the mascarpone cheese is fully melted and incorporated.
3. Stir in the grated Parmesan cheese until melted and smooth.

Step 7: Combine Pasta and Sauce

1. Add the cooked penne pasta to the sauce.
2. Toss to coat the pasta evenly with the sauce.
3. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. The pasta water will help to bind the sauce to the pasta and create a creamy emulsion.

Step 8: Serve and Garnish

1. Serve the Penne alla Vodka II immediately.
2. Garnish with fresh basil leaves and extra grated Parmesan cheese.
3. A drizzle of good quality olive oil is also a nice touch.

Tips for the Perfect Penne alla Vodka II

• Don’t Overcook the Pasta: Al dente is key! The pasta will continue to cook in the sauce.
• Use Good Quality Ingredients: This dish is simple, so the quality of the ingredients matters. Use good quality olive oil, vodka, and Parmesan cheese.
• Don’t Be Afraid of the Vodka: The vodka adds a unique tang and helps to emulsify the sauce. Don’t skip it!
• Taste and Adjust Seasoning: Taste the sauce throughout the cooking process and adjust the seasoning as needed.
• Simmer, Simmer, Simmer: Simmering the sauce allows the flavors to meld together and develop a richer, more complex flavor.
• Reserve Pasta Water: This starchy water is essential for creating a creamy sauce.
• Garnish Generously: Fresh basil and Parmesan cheese add a burst of flavor and visual appeal.

Variations and Substitutions

• Vegetarian: This recipe is already vegetarian.
• Vegan: Substitute the heavy cream with cashew cream or another plant-based cream alternative. Omit the mascarpone cheese or substitute with a vegan cream cheese alternative. Use a vegan Parmesan cheese alternative.
• Spicy: Add more red pepper flakes for a spicier dish. You can also add a pinch of cayenne pepper.
• Protein: Add grilled chicken, shrimp, or Italian sausage for a heartier meal.
• Vegetables: Add sautéed mushrooms, spinach, or peas for extra nutrients and flavor.
• Pasta Shape: While penne is the classic choice, you can use other short pasta shapes like rigatoni, mezze penne, or fusilli.

Serving Suggestions

Penne alla Vodka II is a delicious and satisfying meal on its own. However, it also pairs well with a variety of sides:

• Garlic Bread: For soaking up the delicious sauce.
• Side Salad: A simple green salad with a vinaigrette dressing.
• Roasted Vegetables: Such as broccoli, asparagus, or Brussels sprouts.
• Meatballs: For a heartier meal.

Make-Ahead Instructions

The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. When ready to serve, cook the pasta and reheat the sauce. Add a splash of cream or pasta water if the sauce has thickened too much. The complete dish also can be made and stored but might be drier after storing.

Storage Instructions

Store leftover Penne alla Vodka II in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water if needed.

Nutritional Information (Approximate)

(Note: Nutritional information will vary depending on specific ingredients and portion sizes.)

• Calories: 600-800 per serving
• Fat: 30-40g
• Saturated Fat: 15-20g
• Cholesterol: 80-100mg
• Sodium: 500-700mg
• Carbohydrates: 70-90g
• Fiber: 5-7g
• Sugar: 10-15g
• Protein: 20-25g

Conclusion

Penne alla Vodka II is a truly special dish that’s perfect for a weeknight dinner or a special occasion. With its creamy, rich sauce, perfectly cooked pasta, and aromatic flavors, it’s sure to become a new favorite. So, gather your ingredients, follow these instructions, and get ready to enjoy a taste of Italian-American heaven! Buon appetito!