How to Make Penne a La Vodka

Allie: I'm tired.

Daniel: She does give up pretty now and don’t let her upset.

Allie: We only do this for you, watchers. You get me out of bed on a cold
Sunday morning. Cat. Cook on Sunday eat ‘till Thursday. I'm Allie
and you're watching Economy Bites.

So I'm going to show you like a face basic Penne Vodka recipe.
And you can use it anyway you want it. You can add in
mushrooms to it. You could add onions to it. You could add
spinach to it or when you have a party, its some leftover vodka in
your freezer, you want to use it but your hangover so you don’t
want to drink it. Well what are you going to do? You're going to
cook with it.

And its the easiest, easiest recipe honestly. Hello, I have a bottle of
sauce that I bought at the grocery store. But don’t judge me
because I bought organic. Now this bottle of sauce was $3.75 the
bottle of none-organic sauce is stuffed with the chemicals and no
tomatoes really even in it was $3.20. So for 50 cents more, I
bought something with all natural ingredients.

So I'm going to use this to medium high heat. This is left over from
I don’t know pretend like I have friends and I have take them over,
okay. If you had really good tasting vodka I would suggest you use
like three fourth of a cup. But this is kind of crap, so I'm just going
to use half cup. The alcohol cooks off and then you just get the
taste.

We’re going to cook this for about 20 minutes on medium high and
we’re going to let it reduce, which means that its going to lessen
some of this stuff is going to cook off. So we’re going to let it
reduce like a fourth. So it’s about 20 minutes and we’re going to
just stand over it and stir it.

Don’t taste it right away because its not going to taste good right
away, it’s going to taste like nasty vodka. So give it a while before
you taste it, that’s a little tip from me to you. So now I'm going to
put my pasta on for boiling. I'm using penne because it’s
traditional. I'm going to put some salt in my water. Move.

Mario Batali said the water you cooked your pasta in should be
like sea water, salty. If you don’t think that you need olive oil in
the water, don’t put it in the water I don’t care what you do. The
thing is everybody is different in the kitchen. Everybody has
different rules, everybody has different you know techniques and
traditions that they learn from their family.

I'm just showing you the way, I have to do it. Some people have
sinks that actually drain. Some collected stand out here and make
sure it didn’t clogged. Life is different for everybody. Make sure
we stir this. Stop it. We’re going to make sure we stir this a lot so it
doesn’t boil. So all I bought for this recipe is the jar of sauce like I
already said was $3.75, we’ll call it $4.00.

About a thing of pasta which is a $1.50. $3.69 to call that $4.00
again plus heavy whipping cream was another $2.00 so that’s
$10.50 cents. But if you were buying vodka, say you're spending
another $10.00 on it. That’s still $20.00 even if I have a little bit of
vodka $25.00 for this meal.

I have a lot of friends who are alcoholic. So I think they're going to
really like this recipe. Peace. My water is boiling I'm going to add
my pasta. It’s going to take about eight minutes, eight to 10
minutes to cook.

You can see that there is a lot less than there was before I just taste
like that little zing in the back of my throat with the sauce. You
know the vodka just adds like that little like. So now I'm going to
tip this on low heat. So heavy cream let's put it out there, it’s not
good for you. This is not a secret. This key is to enjoy it while you
eat it. eat a little bit enjoy it don’t scarf it down and you don’t have
to because when you get home from work you're not going to have
to wait for it to cook and then you're starving by the time its ready
you know you have it here, you pop into the microwave for a
couple of minutes.

So I turn this down to low heat and I'm adding three fourth cup of
heavy cream. And really you cannot skimmed on this and add
skimmed milk or low fat milk like its just not going to taste the
same. We’re just going to let this cook for a couple of minutes
until it’s hot. Good, it’s nice and al dente. So I'm going to turn it
off. Now I'm going to add about a half a cup of this parmesan
cheese.

Put it back on medium heat. And now we’re just going to stir this
until the parmesan is melted into this sauce. The last thing I’m
going to add is a little bit of oregano like about a palm full. And we
salted the water the pasta is in. So the pasta is salty, so don’t add
too much salt to the sauce, time with a bit of pepper.

So I'm going to turn it off, here we go. We’re just going to pour
this over. Like all things that are saucy and Italian it’s going to
taste even better the longer you let it sit in the fridge. That is a
large bowl of pasta, definitely enough for four of us. So now, so
I’m going to take my beautiful ladle. Little spoon that Sharon find
in Liz Cooper bought for me and I'm going to ladle myself.

I'm going to say that about two things of this, isn’t milk okay.
That’s really all you need because it’s filling. It’s very filling and
the rest of this I'm just going to top it with foil or plastic wrap put
in the fridge and that’s it, that’s all you need to do.

Go and put a two on there. Oh, it’s so good. It’s like crack. So here
you have a delicious Italian meal that’s probably one of the easiest
things we’ve ever made on our show but that doesn’t mean that it’s
not economical and that doesn’t mean that it’s not delicious
because it is both this things. Cook on Sunday eat ‘till Thursday.
I'm Allie and I’ll see you next week.