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Vodka Pasta
Our niece Erin first introduced us to Vodka Pasta, using the slightly different
recipe her mother had passed along. Its name, we were convinced, was part of its initial
appeal to Erin, but we have long since concluded that by any other name it would remain
a favorite of hers and ours.
This version was key to our first picking up Patricia Wells' book.
In the course of an interview she did for All Things Considered, Wells responded to a
question about her favorite recipe from the volume by talking about this one.
| 1/4 c. olive oil |
4 large cloves garlic, minced |
| 1/2 t. red pepper flakes |
salt |
| 1 large can (28 oz.) crushed tomatoes in puree |
1 pound penne (or fusilli) |
| 2 T. vodka |
1 c. heavy cream |
| 1/4 c. parsley leaves, coarsely chopped |
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- In a large, unheated skillet, combine the oil, garlic, red peppers, and a little
salt. Stir and cook over moderate heat until the garlic turns golden (2-3 minutes).
Add in the tomatoes, stir, and allow to simmer uncovered until the sauce begins to
thicken (about 15 minutes).
- In a separate pot, cook the pasta according to the directions on its package
for al dente. Drain the water from the pan.
- Add the pasta to the skillet with the sauce. Stir to coat.
Add the vodka and stir again. Add the cream, stir again, cover, reduce the heat to
low, and give the pasta a few minutes to absorb the sauce. Add the parsley,
toss one last time and serve (without cheese).
6-8 servings
Source: Patricia Wells' Trattoria
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