Penne a la vodka

Penne a la vodka was all the rage when I first moved to London. After ordering it in restaurants, I had a go at making it myself.

There wasn’t an internet to refer to, but it wasn’t complicated to work out what was in it – tomatoes, onion, garlic, chilli, cream… and vodka.

For some reason, I had the idea that the vodka should be set alight like the brandy on a Christmas pudding.

I’d cook down the tomato sauce, then pour the vodka over top and set a match to it. Blue flames would dance impressively across the surface and die down, after which I’d stir through the cream.

Now that I can check out any number of penne a la vodka recipe online, it seems I’m the only person who makes it this way. So it goes… penne a la vodka a la Andrea.

Penne a la vodka
(serves 4)

• 500g penne
• 1 Tb olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• ½ tsp chilli flakes, or to taste
• 450g tin tomatoes
• salt and pepper
• ¼ cup vodka
• ½ cup double cream
• grated Parmesan, to serve

1. Bring a large pot of salted water to the boil and add the penne. Cook, stirring occasionally, until al dente, then drain.
2. Heat the olive oil in a frying pan over a medium flame.
3. Add the onion and cook until softened, then add the garlic and chilli and cook a few minutes more.
4. Add the tinned tomatoes, breaking them up with a fork. Cook for five minutes, until the sauce is thickened.
5. Pour the vodka over the sauce and set it alight with a match. When the flames die down, stir through the cream.
6. Toss with the cooked pasta, top with grated Parmesan and serve.

Tags: chilli, Italian food, pasta, tomatoes, vegetarian