This recipe is also great for those following a low-carb, keto or paleo diet. My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits. Check regularly to avoid overcooking the squash. As you can see, it’s not clear whether or not Penne alla Vodka is an authentic Italian recipe. - Añadir la nata al sofrito, remover, probarlo, añadir un poco de pimienta y sal, si es soso. You want the noodles to be ‘al dente’. SHOP NOW! - Añadir el vodka, subir un poco el fuego y esperar 3 o 4 minutos a que se evapore el alcohol. Save my name, email, and website in this browser for the next time I comment. 3. When the sauce is cooked, add the coconut milk and cook until you get a fairly thick and creamy vodka sauce. This is really simple. Add the jar of tomato passata and season with salt and pepper. If the sauce seems too thick,  use a bit of the pasta water. It’s just so creamy, tomatoey, and delicious! 2 tbsp extra virgin olive oil Use a fork to scrape out the strands of squash. 5. All Rights Reserved. Add the basil, red pepper flakes, and heavy cream. Saute for 2-minutes over medium heat. de perejil ¼ tz. Fill the jar with vodka and store in the refrigerator for at least 5 days. de queso parmesano ‍ DIRECCIONES: 200 g pastured bacon or pancetta 12 oz tomato passata Parar cuando empiece a hervir. I prefer vodka sauce with a long pasta and I used classic spaghetti for this dish. SPAGHETTI ALLA VODKA ‍ INGREDIENTES: Pasta spaghetti ½ cebolla lila picada en cubitos 2 dientes de ajo picados en cubitos 1 cda. Then add in the garlic, crushed red pepper, and little more salt and pepper. 3. Add the chopped garlic and fry gently until golden. Time your spaghetti squash so that it’s done cooking around the same time as your sauce, so your noodles don’t cool. Allow to heat through then stir in parmesan, and toss in the drained pasta. When alcohol is completely evaporated, add tomato passata. According to The Ultimate Pasta Cookbook, penne alla vodka was invented in the 70s at Dante, a restaurant in Bologna, Italy. Your email address will not be published. de “Red Pepper Flakes” (o a gusto) 1 cda. 2. I liked to add the pasta back to the pot I boiled it in, then add in a little sauce to the pot and stir. Notify me of follow-up comments by email. de tomates enlatados ¼ tz. Turn off the heat and let it rest. Required fields are marked *. I like crushed for this), 1/4 cup of cream, you can add a little more if you like it creamier, Spaghetti Squash in a Roasted Red Pepper Sauce. pasta de tomate 2 tz. This dish became very popular in Italy and in the US around the 1980s, but the origin of the Penne alla Vodka recipe has been disputed between Italy and the United States: both claim the creation of this recipe. Since this dish is liked by many (including me), I decided to put a gluten & dairy free spin on it so those with dietary restrictions can enjoy these amazing flavours of Italy (or the US ?‍♀️). You can add spaghetti squash strands into the pan with vodka sauce and coat OR place spaghetti squash strands into a bowl and top with vodka sauce. 2. Bake at 400 for 30-40 min (first 10-min bake with flesh down, then turn so skin is down for remaining time). Slice bacon into small chunks and add it to the pan. Penne alla vodka is a pasta dish traditionally made with penne pasta, vodka, heavy cream, crushed tomatoes, onions, and bacon or pancetta. That way, if people want more sauce, they can add to per their taste. Raise the heat to medium-high and pour in vodka. Cook over low heat until the bacon becomes slightly crispy. © Copyright Jennifer DiGregorio. For one thing–she was a traditionalist and used penne. 1/4 cup of cream, you can add a little more if you like it creamier. 10% OFF The Healthy Living Shop... Use coupon code BLACKFRIDAY10. Reserve 1/2 cup of cooking water, then drain the pasta. This dish became very popular in Italy and in the US around the 1980s, but the origin of the Penne alla Vodka recipe has been disputed between Italy and the United States: both claim the creation of this recipe. Shave a bit of parmesan on top of each individual serving, along with additional crushed red pepper, if you like spicy. 1 28 ounce can of crushed/whole/puree tomatoes (however you like your sauce. Once the sauce has developed, turn off the heat, add in the cream, Parmesan cheese, parsley and basil. The Williams Sonoma Essentials of Italian cookbook states that it was invented in the 1980s by a Roman chef for a vodka company that wanted to popularize its product in Italy. Leftover vodka is really great for a bloody mary. “Spaghetti” with Ricotta & Cherry Tomatoes. Next, add in the vodka and cook on high for about 3-4 minutes, or until the alcohol is cooked out. When the onions and garlic are ready, add the tomatoes and vodka and let simmer for about  10-15 minutes. “Spaghetti” with Classic Tomato Sauce (Gluten Free, Low-Carb, Plant-Based), Chicken Pesto “Spaghetti” (Gluten Free, Low-Carb, Paleo), “Spaghetti” Bolognese (Gluten Free, Low-Carb, IBS Friendly), “Spaghetti” alla Puttanesca (Gluten Free, Low-Carb, Paleo). 1 lb spaghetti or pasta of choiceolive oil1/2 of small onion–finely diced2 garlic cloves–finely diced6-8 basil leaves–chiffonade1 large tin peeled whole tomatoes or combination of vodka soaked tomatoes and tinned tomatoes to equal about 4 cups whole1/2-1 tsp crushed red pepper flakes1/2 cup tomato soaked vodka (or another vodka you have on hand)1/2 cup heavy cream1/4 cup grated parmesan plus more for servingCook pasta in salted water,  according to package instructions.