Penne with vodka

penne with vodka

Reminiscing about his bohemian college days, Fidget decided to revive a dish he hadn’t cooked for more than a while…

Penne with vodka

penne with vodka

Unfortunately, of course, memory can be deceptive – and by the time he’d gathered his ingredients he was already the worse for wear. But if you have more self-control in the kitchen and want to try this unusual yet easy and delicious pasta, here’s what to do:

Buy some good quality cooked ham from the deli counter, sliced 1cm thick. Cut the ham into 1cm cubes and start gently frying it in a pan with a knob of butter. Add 2–3tbsp tomato passata and 1tbsp flat leaf parsley, finely chopped; season and cook for 10min or so. Add 80ml double cream and just 30ml vodka and keep cooking for the alcohol to evaporate (another 10min or so).

In the meantime you would have brought some water to the boil. Cook your penne (about 180g for two people) al dente, drain and toss in the sauce. Ready to serve.

With Fidget still unsteady on his paws (sure enough, he didn’t stick to the recommended vodka dose) we’re ready to tuck in. If the Rowes are to be believed, it’s from another planet..!

Original recipe from Il Cucchiaio d’Argento (p 247).