Penne alla Vodka has a much-disputed history and, to this day, no one has definitively settled the matter of the dish's origins. Some sources claim the dish as Italian outright, while others say it’s Italo-American. It's often said the dish was created at Dante, a restaurant in Bologna. Others - most notably those of American extraction - say Luigi Franzese first created the dish in the form of Penne alla Russa (Russian penne), in which vodka was used to thin the sauce at New York City restaurant Orsini. Many references also indicate that James Doty, a graduate of Columbia University, created Penne alla Vodka. Regardless of its origins, one thing is for sure: Penne alla Vodka is beloved of Italian-Americans.
And whilst Penne alla Vodka may feature heavily in Italian-American cuisine, which has a reputation for being heavier and stodgier than native Italian cuisine, our interpretation of the dish uses only the finest ingredients from Italy. And it's tomato season in il bel paese, it's the perfect time of year to enjoy a tomato-based sauce, particularly this one, made using blushing san marzano tomatoes from Napoli. The sauce also includes fresh garlic, shallots, Italian burro and a few spoonfuls of double cream. As the name implies, a dash of vodka is added to the sauce to help it emulsify, a trick beloved of nonne across Italy (though, more often than not, grappa is traditionally used for this purpose).
Sometimes the simple things in life are best, and, to this day, both Italians and Italian-Americans alike honour this truth in their cuisine. Served with a scattering of Parmigiano cheese, Penne alla Vodka is one such truth.
INGREDIENTS (Allergens in bold): Fresh pasta (Wheat flour, Egg, Durum Wheat flour, Water), Onion, Butter, Extra Virgin Olive Oil, Garlic, San Marzano Tomatoes, Double Cream, Vodka, Chilli Flakes, Salt, Black Pepper
GARNISH INGREDIENTS: Parmesan cheese
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|Artisan Penne alla Vodka with Parmesan||Grams||Calories|
|Tomato Sauce with Vodka||155g||240kCal|
Please note the above nutritional guidance is based on our estimates only.