Dinner Cocktail?

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Penne Alla Vodka

This society is moving too fast for me, you’re telling me I can have my dinner and drinks all in one plate of pasta? This reminds me of the three-course dinner gum from my favorite childhood movie, Charlie and the Chocolate Factory. Willy Wonka shows them three-course dinner chewing gum in the Inventing Room and Violet Beaugarde takes the gum out of Wonka’s hand and sticks it in her mouth. Her father asks her how it tastes, and she says, “It’s amazing, it’s made of tomato soup, roast beef and baked potato, and blueberry pie.” Violet blows up into a blueberry, and her father tells Mr. Wonka to call a doctor. Mr. Wonka seemingly blames himself for not getting it right.

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Willy Wonka about to give Violet a piece of the three-course dinner gum.

Well, tonight I got it right, it was very yummy, and we ate or drank 1 cup of vokdda..voodka…vokda…uhh…who took my keys?

I hope you all had a great day and are looking forward to enjoying your weekend and creating some great memories. This was as I say definitely EJlicious, I’m sure there are other variations of this recipe that are more involved AKA take longer. But this one was really quick,  you’ll go from zero to full and smashed in less than 30 minutes! Kidding of course most of the alcohol should be evaporated during the cooking process, I think… have you seen my car keys?

Thanks for reading and have a great weekend.

Ingredients

  • 1 pound penne
  • 3 cloves garlic, minced
  • 1 whole medium onion, chopped finely
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup vodka
  • One 14-ounce can tomato puree or tomato sauce
  • 1 cup heavy cream
  • 1 generous pinch red pepper flakes, plus more if needed.
  • 1/4 to 1/2 teaspoon salt
  • Freshly ground black pepper
  • Grated Parmesan, for serving

Directions

Cook the pasta according to package directions.

Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it’s thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

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Recipe courtesy of Ree Drummond.

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