Barry makes a great pasta dish using vodka aka Penne alla vodka
Ingredients – hit pause
handful spinach leaves
60ml double cream
220g penne pasta
1 regular size tin tomatoes
125ml chicken stock
1/2 an onion, 1 garlic clove,
knob of butter, olive oil
Cheese and lardons optional
Penne alla vodka is an Italian American pasta dish always made with vodka and penne pasta often with heavy cream, crushed tomatoes, onion, and sometimes sausage or bacon.
According to Pasquale Bruno, Jr., author of The Ultimate Pasta Cookbook, penne alla vodka was invented at Dante, a restaurant in Bologna, Italy.
Other historians of the culinary arts recognize James Doty, a graduate of Columbia University, as the inventor of penne a la vodka.
Paula Franzese, an American law professor, has asserted that her father Luigi Franzese, born in Naples, Italy in 1931, devised the first version of penne alla vodka, which he called penne alla Russia because of the addition of the vodka to his tomato and cream sauce base. He first prepared the dish table side for patrons at the New York City restaurant Orsini in the early 1970s.
The Williams Sonoma Essentials of Italian cookbook says that it was invented in the 1980s by a Roman chef for a vodka company that wanted to popularize its product in Italy.