Sunday, March 20, 2011

Penne Ala Vodka Chicken

4 servings
Cook Time: 25 min
4 tablespoons extra virgin olive oil
1 medium red onion, cut into 1/4 inch dices
1/2 cup vodka
2 cups basic tomato sauce
1/2 cup heavy cream
1 pound Barilla Penne
1 cup Parmigiano Reggiano cheese, grated, plus a piece to grate fresh
1. Bring about 6 quarts of water to a boil and add about 2 tablespoons salt
2. In a large sauté pan, heat oil over medium heat until just smoking. Add onions and cook until light golden brown, about 6 to 7 minutes. Add the vodka and cook until liquid is reduced by half, about 4 to 5 minutes. Add the tomato sauce and the cream and cook until the sauce has reduced by a third, about 10 minutes.
3. Meanwhile, cook the Barilla Penne in the boiling water for 1 minute less than the package directions indicate. Drain the pasta and add it to the saucepan. Stir together over very high heat for 1 minutes, until thoroughly coated. Remove pan fro heat, add grated Parmigiano cheese and toss for 20 seconds to mix well. Divide the pasta among four bowls, grate Parmigiano Reggiano cheese over each bowl and serve immediately.


  1. I have noticed that both of your recipes have liquor as an integral ingredient in them...will this be a trend?!

    Oh and Karl likes the fish on the screen. He seems entranced.

  2. LOLOL....I love my fish too!!! Some of the best recipes that I've cooked calls for some kind of liquor. I'll put some without it though..lolol!!!

  3. Fantastic job with the blog Brooke, you are awesome girl.....Vodka Penne is one of my favs....going to try your recipe :)

  4. Thank you!! It is very good. I'm still learning how to do everything. I couldn't of done it without your help...

  5. Rocha is a very good restaurant (and the view to the sea is amazing). I especially like the "telha de lulas". :)