From the Alessandro Borghese Kitchen Sound episode, "Pennette alla vodka": a blast from the past and a true '70s revival. The key steps to making this recipe are: slice the onion so thinly that it melts in a pan with a drizzle of extra virgin olive oil, let the vodka's alcohol evaporate, and then add a light layer of sauce. To make the dish crispier, Chef Alessandro Borghese recommends baking some speck for ten minutes to give it a crunchy texture. Delicious!
Ingredients for 4 people- 400 g of Pennette
- 1 onion
- 0.5 glass of vodka
- 300 g of tomato sauce
- 4 slices of speck
- 80 ml of fresh cream
- EVO oil to taste
- Salt and pepper to taste
- Basil to taste
Bring water for the pasta to a boil and season with salt. Add the pennette. Place the speck between two sheets of parchment paper and bake for 10 minutes at 200°C (400°F), until crispy. For the sauce, heat a nonstick pan with a drizzle of extra virgin olive oil and sauté the chopped onion. Add a few chili flakes and then pour in the vodka. Once the alcohol has evaporated, stir in the tomato sauce and simmer. Drain the pasta and toss it with the sauce. Serve the pennette alla vodka, garnished with crispy speck, drizzles of fresh cream, and a little ground pepper.
