Penne alla Vodka from John Mannino of Mannino's Italian Bistro

From Executive Chef John Mannino
And Sous Chef Nate Stauty
Mannino’s Italian Bistro, Virginia Beach

Marinara Ingredients

1 quart canned Roma tomatoes in juice, hand crushed
2 tablespoons fresh garlic, chopped
3 tablespoons extra virgin olive oil
1/4 cup fresh basil, rough chop
salt and pepper

Marinara Method

Sauteé garlic and EVOO in small sauce pot over medium heat until garlic is golden brown.
Add tomatoes, basil, salt and pepper and simmer for 45 minutes.  Remove from heat and reserve.

Pasta Ingredients

1 cup fresh Roma tomatoes, small dice
1/4 cup fresh shallot, small dice
2 ounces fresh basil chiffonade
1 quart marinara sauce
1 cup heavy whipping cream
1/4 cup extra virgin olive oil
1 ounce vodka
1-1/2 pounds penne pasta, cooked aldente (recommended: Barilla)
2 tablespoons grated parmesan cheese

Pasta Method

In medium sauce pot, lightly sweat shallots in EVOO until translucent.  Add Roma tomatoes and basil, followed by the vodka, and carefully flame off the vodka with a long stem lighter.  After excess alcohol is cooked off, add marinara, heavy cream and season to taste with kosher salt and fresh ground black pepper.  Reduce over medium heat about 15 percent.  Toss with reserved Penne pasta, Parmesan cheese and serve immediately.

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