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. Continue reading
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