Penne alla Vodka, Delancey Version

For this recipe, I can thank my friend Sarah who provided the book. Delancey is actually a restaurant near me, but I have yet to eat there. Back when I first heard about it, I wanted to go, but K wasn’t sure he would like it. Then, time got away from us, we ate other places, forgot about it a bit, and boom! Baby. Now, it would be tricky to eat there with a baby, especially with dinner time being a bit rushed. They don’t open until 5, which is around when the Fudgelet starts getting hangry. I wish they would be open for lunch! Alas, we will have to go for a date night. I also want to try their chocolate chip cookies since I have heard so much about them.

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But anyway, you are here for pasta. I have made penne alla vodka before, but not this recipe. I liked how it came together fairly quickly. It is definitely different from the other version I made. I want to make that one again soon so that I can better compare the two. We did like this one, and the Fudgelet even enjoyed it, although he mostly just had the pasta and we didn’t really give him much bacon to try.

Directions for Penne alla Vodka, Delancey Version

Slightly adapted from Delancey

  • 28 ounce can peeled tomatoes
  • 1 teaspoon minced garlic
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ½ teaspoon red wine vinegar
  • Pinch of dried oregano
  • 2 Tablespoons butter
  • 3 slices bacon, chopped
  • ½ cup chopped yellow onion
  • Pinch of red pepper flakes
  • ½ cup vodka
  • ½ cup heavy cream
  • 2 grinds of black pepper
  • ¼ cup fresh basil, chopped
  • 16 ounces penne rigate (or ziti, or other similar pasta)
  • ¾ cup finely grated Parmesan cheese

With a blender, pulse together the can of tomatoes (with juice), garlic, sugar, salt, vinegar, and dried oregano. Feel free to add more sugar or vinegar, to taste.

Begin cooking your pasta by bringing the water to a boil. Meanwhile, place a Dutch oven over medium heat. Melt the butter, then add the bacon. Cook, stirring until it crisps.

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Add the onion and red pepper flakes, stirring and cooking until the onion softens (about 5 minutes).

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Increase the heat to medium-high, then add the vodka.

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Cook for 3 minutes, again stirring. Add the cream and black pepper, and bring it to a simmer.

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When it thickens (about 2 minutes), add the blended tomato mixture and the basil. Simmer for 15 minutes, stirring occasionally.

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Once the sauce has started simmering, start cooking the pasta. Drain the pasta when cooked, and add it to the sauce. Stir in the cheese, then serve.

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Directions for Penne alla Vodka, Delancey Version (without pictures)

Slightly adapted from Delancey

  • 28 ounce can peeled tomatoes
  • 1 teaspoon minced garlic
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ½ teaspoon red wine vinegar
  • Pinch of dried oregano
  • 2 Tablespoons butter
  • 3 slices bacon, chopped
  • ½ cup chopped yellow onion
  • Pinch of red pepper flakes
  • ½ cup vodka
  • ½ cup heavy cream
  • 2 grinds of black pepper
  • ¼ cup fresh basil, chopped
  • 16 ounces penne rigate (or ziti, or other similar pasta)
  • ¾ cup finely grated Parmesan cheese

With a blender, pulse together the can of tomatoes (with juice), garlic, sugar, salt, vinegar, and dried oregano. Feel free to add more sugar or vinegar, to taste.

Begin cooking your pasta by bringing the water to a boil. Meanwhile, place a Dutch oven over medium heat. Melt the butter, then add the bacon. Cook, stirring until it crisps. Add the onion and red pepper flakes, stirring and cooking until the onion softens (about 5 minutes). Increase the heat to medium-high, then add the vodka. Cook for 3 minutes, again stirring. Add the cream and black pepper, and bring it to a simmer. When it thickens (about 2 minutes), add the blended tomato mixture and the basil. Simmer for 15 minutes, stirring occasionally.

Once the sauce has started simmering, start cooking the pasta. Drain the pasta when cooked, and add it to the sauce. Stir in the cheese, then serve.

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