About the Recipe
My daughter is a ‘pasta kinda girl’!! Penne Vodka is one of her favorites and I’ve done it with vodka sauce from a jar, sauce purchased from local restaurants, my own from different recipes, but this recipe beats them all in taste and creaminess, in my opinion… and my daughter approved it! Try it! The recipe is from one of my favorite Italian Chefs, Chef Pasquale!
Ingredients
2 Chicken breasts seasoned with salt and black pepper and cubed
1 lb. Penne pasta
28 oz. Tomato sauce
7 oz. Heavy cream
4 oz. Vodka
1/2 Sweet onion minced
3 Garlic cloves minced
Pecorino or Parmesan cheese for topping
Parsley for topping
Extra virgin olive oil
Preparation
Bring a large pot of salted water to a boil. This will be used to cook the pasta.
In a deep sauté pan or dutch oven, add a large drizzle of olive oil. Once it is hot, add the chicken and sauté until tender over a medium to high flame. It does not need to be fully cooked as it will continue cooking in the sauce later.
Add in the garlic and onion and sauté for about three minutes.
Lower the flame to medium/low and pour in the vodka. Raise the flame again to medium and cook for about three minutes to allow the alcohol to evaporate.
Raise the flame to medium/high and pour in the tomato passata. Mix together and bring to a boil. Once boiling, reduce to a simmer and allow to cook for at least ten minutes.
Meanwhile, add the penne into the pot of boiling water. Cook the pasta for one to two minutes less than the package instructions or al dente.
Two minutes before the pasta is ready, taste the sauce and season with salt and black pepper if needed. Pour the heavy cream into the sauce pan and mix together.
Once the penne is ready, use a hand strainer to scoop it directly into the vodka sauce dutch oven/pan. Mix together and allow to finish cooking for another two minutes in the pan.
Remove from the pan and serve with a sprinkle of freshly chopped parsley and pecorino cheese.
Recipe source: http://orsararecipes.net/creamy-penne-alla-vodka-with-chicken/amp