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Penne Alla Vodka - Need a Good Tried and True Recipe
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Thread: Penne Alla Vodka - Need a Good Tried and True Recipe

  1. #1
    Marko Tsourkan's Avatar
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    Penne Alla Vodka - Need a Good Tried and True Recipe

    There is a place near by that makes a killer Penne Alla Vodka. Pink and creamy, not too thin, not too thick, just the right consistency and just the right sweetness. I tried a couple of different recipes, not the same. So I wonder what the secret to a creamy tomato souse is.

    If somebody can point me into a right direction, I would greatly appreciate it.

    Marko


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    Lidos Bastianich Italian-American Cooking
    I'll send it to you

  3. #3
    Marko Tsourkan's Avatar
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    Cool. Thank you!


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    Senior Member spinblue's Avatar
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    What's the advantage that vodka provides?

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    Vodka has no perceptible flavour in sauces-its just an excuse for Chefs to order Vodka for"culinary"purposes.

  6. #6

    ecchef's Avatar
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    The two most important things are the tomato (acid) to cream ratio and temperature control; keeps sauce from breaking.
    Other than that, I use standard mirepoix, pancetta, crushed red pepper, dried basil, and porcini mushrooms in mine.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

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    Quote Originally Posted by scotchef38 View Post
    Vodka has no perceptible flavour in sauces-its just an excuse for Chefs to order Vodka for"culinary"purposes.
    Exactly.

  8. #8
    Senior Member turbochef422's Avatar
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    You have to really sweat the shallots and prosciutto, let the cream reduce by half an then it's 3-1 tomato to cream. Salt and pepper and its always worked for me. Letting the cream reduce before you add the tomato sauce is a key to creaminess.

  9. #9
    Marko Tsourkan's Avatar
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    I will experiment a bit and I might have to bug you guys on pm for some guidance.
    You in turns, can bug me about anything knives related.

    M


    An expert is a man who has made all the mistakes which can be made, in a narrow field.
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  10. #10
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    i like to just take tomatoes whole into a pan with olive oil, pressed garlic, fresh basil & oregano, cook until skin is roasted then mash the tomatoes up, i like to add some crushed red pepper or chili, then i deglaze with white wine and let it reduce. Then depending on what im having say with shrimp and pasta, id take a pan and sauté the shrimp, deglaze that with vodka, add cream and bring to boil, then add tomato reduction( strained if you want it creamy), parmesan, (i use to add chicken, or vegetable consommé for extra flavor but thats optional), and let reduce, add pasta and it will thicken slightly and season.

    use to make it all the time its pretty tasty.

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