Penne al Vodka Recipe and History
It seemed like a dish that was disappearing. It may as well have been hidden in one of those old cookbooks we all have stashed somewhere in the house, along with other must-haves from the 1980s: bomber jackets, colored bandanas, leggings, and Top Gun-style aviators sunglasses. But now penne alla vodka, the symbol of rule-breaking, fashionable cuisine from back in the day, is experiencing its second golden age.
On the occasion of World Pasta Day 2016, the Italian pasta makers from AIDEPI (Association of Italian Confectionery and Pasta Industries) are reclaiming this dish, choosing it as the symbol of the event, where even a gourmet version will be offered by celebrity chef Valentino Bontempi. This dish tells the story of a spontaneous exchange that unites pasta, the icon of Italian cuisine, with one of Russia’s most beloved products: vodka.
Penne alla vodka: a Russian dish? No, Bolognese
When you read the name, you may wonder whether or not this recipe comes from Russia. But the only thing that can be said for certain of penne alla vodka is that it is not, in fact, Russian. Many Russians today still don’t know of the success this dish had throughout Italy in the 1980s... Also because their pasta boom has only been happening in earnest for the last 15 years or so. The most credible testimonies trace the origin of this dish back to one hypothesis: it was created in the 1970s in a Bologna restaurant called Dante, where flambés were prepared right in front of the guests.
Penne alla Vodka: The original recipe
With its exotic flair, in the 1980s it quickly became a classic for singles who wanted to wow their dates during their first romantic dinner, also because it’s super simple to make and, most importantly, calls for ingredients you can usually find at home quite easily. To prepare this dish, sauté an onion with a bit of oil, add the pancetta (or speck) and let it brown, then pour in some vodka and let it reduce. Add tomato sauce, a pinch of chili pepper, and cooking cream. Season with salt and pepper to taste, let everything cook for a few minutes, then turn off the heat. Cook the pasta until it’s al dente, then pour it directly into the pan with the sauce. Sprinkle with grated Parmigiano-Reggiano or Grana Padano cheese and serve.