This incredibly easy-to-prepare Penne Alla Vodka is one of the most flavorful kinds of pasta with penne pasta tossed in a …
source
This Penne All Vodka Made Me Fall in Love with Pasta
Tweet on Twitter
Share on Facebook
Pinterest
Tweet on Twitter
Share on Facebook
Pinterest
You May Also Like
Love this dish bc it’s one of my favourite pasta sauces. Easy to follow – thank you!
Best intro ever btw…
Seems super basic and missing out on alot of flavor options. Use Ina Gratens, never saw a recipie like this before and wont go back to another one after id tried it.
Liquid metric measure- milliliters/liters. Dry measure- milligrams/ grams.
Cool, but please a version without meat?
Mulțumesc
No garlic? 🙁
Thanks for ths great recipe!
We made this tonight and it was amazing!
Love the cooking tips. Going to try this. Yum
Keep up the awesome work us commies out here love it!
Finally a vodka sauce that brings me back to my childhood. Thanks this will be a regular on the menu. I did use Calabrian peppers and 4 cloves of crushed garlic. So good
That’s Fire Chef! Thanks for all that you do!
Made this dish this weekend! Amazing!!!
This is what my husband always orders when we go out. I can't wait to try your recipe at home. Thanks!
You are an awesome chef and I love watching you cook. Thank you.
Hi! I have never before seen that pasta basket that was lowered into the pasta water!
Ive been a fan of yours for sometime now. Your videos are a university of knowledge!! Thank you for sharing your recipes and techniques with us!! ❤
Thank you so much for this incredible recipe. I have just made it and it was very delicious.
Yummy yummy yummy
Dried pasta is the only way to have al dente pasta that not soft All the way through. Dry is not always worse nor is fresh better. It depends on what you are marking.
I too am a fresh pasta snob. In Italy, fresh pasta and dry pasta are two different products and everyone uses both. I only grew up with the dry stuff in a box, so fresh pasta was an epiphany for me and that was all I would eat for the longest time.
In this recipe, dry pasta is ideal, as you used, and it looks amazing. 10/10
looks great and will be giving it a go. quick question though, when you give the fluid measure in imperial and then give a metric measure, why do you give it in weight vs fluid? ie: gram as opposed to ml (milliliter)?
Ok… let’s talk about why vodka get involved in a tomato pasta ( a copy of Amatriciana) you put Fresh hot pepper tomato pancetta I mean everything will cover the vodka ,Usually wend we do vodka pasta some smoked fish is part of recepy like salmon and / or caviar in white sauce the vodka will have a reason to be there , don’t get me wrong , surely the recepy is good but because the matriciana is good not because the vodka ………..😂