Orecchiette Alla Vodka

Orecciette all Vodka

Orecciette all Vodka

I’ve had many cooking failures in my life. There was the time I tried to make stir-fry. I ran out and bought tons of stir-fry materials including a wok and a “how-to wok” book, got a perfect recipe and went for it. It was a disaster- to say the least. Then there was the time I tried to make filet mignon and puff pastry alla Mickey and Mooch (one of my fav Charlotte-area restaurants). That too was a disaster. The steak was overdone and the pastry was underdone. Quite simply- a failure! Then there was that time I tried to make Giada’s Limoncello recipe. At first it seemed ok but after sitting in my fridge for a week or two, my mom had a sip and it almost made her throw up! (Sorry Mom!!! I really can cook… I swear!!)

However, I moved forward and didn’t give up on cooking- especially when trying to recreate some of my favorite dishes. One of those was Penne alla Vodka. The first time I tried to make it I wasn’t satisfied with the results. The flavors were there, for the most part, but something was off- the consistency and color wasn’t right. I gave up on it for a while but revisited it recently. This time it was a success.

Orecchiette Alla Vodka – serves 6

1 35-ounce can (Italian) whole tomatoes
1 pound orecchiette
1 tablespoon olive oil
8 cloves garlic, minced
Crushed red pepper flakes; Salt and Pepper to taste
1/4 cup vodka
1/2 cup heavy cream
1  tablespoon- chopped fresh parsley
3/4 cup freshly grated Parmigiano Reggiano, plus 1-2 tablespoons to top

1. Add the can of whole tomatoes and pulse in a mini food processor with quick pulses until it is chunky. Transfer this to a bowl. In the same food processor, chop 8 cloves of garlic until minced. 8 cloves may seem like a bit much but I’m a garlic extremist.

2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the garlic and cook until the garlic begins to brown slightly- about 2 minutes. Carefully add the tomatoes to the pan and bring to a boil. Season with salt, crushed red pepper flakes, and pepper to taste- I like my pasta sauces a little on the spicy side. Once they start to boil, add the Vodka and bring to a simmer.

3. Start boiling well salted water for the pasta. I chose to use orecchiette because it’s a really great pasta for saucy dishes and it happened to be the only pasta, besides elbow macaroni, that I had in the apartment. Once the water is boiling add the pasta until it is almost al dente.

4. Once the pasta is almost done, add the cream to the sauce and stir well. Add the pasta directly into the pan and toss well. Top with the Parmigiano Reggiano and parsley. Toss to coat evenly. Serve and top with remaining parmesan.

After all was said and done, it turned out really well. Creamy and decadent and oh-so comforting. AND I was shocked at how quick the whole process was. I was sitting down to eat about 20 minutes after I started cooking- that’s shorter than my Sunday tomato sauce recipe (which is amazing and will be up here soon)! I still don’t know what went wrong that night I tried to make it for the first time.  Probably some fluke accident. Either way, I’m really happy I gave it a second chance. Maybe it’s time to revisit that stir-fry…….

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