The two places that lay claim to the invention of vodka sauce are New York City and Italy. We’ll start stateside, with Orsini Restaurant in New York, where it is believed that Chef Luigi Franzese invented, specifically, penne alla vodka, in the 1970s.
Panne alla vodka with chicken
Ingredients
- 8 ounce penne pasta
- 2 tablespoons butter unsalted
- 2 boneless skinless chicken breasts, or 4 chicken thighs or sausags, cut into bite sized chunks
- 1/2 cup finely chopped onion
- 1/2 cup cup finely chopped red bell pepper
- 2 glass chopped
- 1/2 teaspoon red pepper flakes (use more or less per taste)
- 1 and 1/2 cup pasta sauce
- 1 cup heavy cream
- 1/4 cup Vodka, plain
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cup baby Spinach leaves
- 1/2 cup Parmesan cheese Garnish Parmesan cheese
- 1/2 cup Mozzarella cheese, shredded
Chopped fresh basil and/or parsley
Instructions
Instructions
- First of all, boil the pasta, strain it and keep it aside.
- After that, flatten the chicken breast, grind it and sear it from both the sides and put it in the pan. Transfer it to a cutting board, chop or chop it a little. Cut the pasta before adding it.
- Clean the vodka plate thoroughly. Fry onion and garlic. Then add tomatoes, thick cream and spices properly.
- Boil lightly and cook properly until it thickens and gives out aroma.
- Mix cooked salmon with Parmesan cheese or vodka sauce, and keep warm. Then it was said that chicken was added and Swadanushar namak or black pepper was added. Now you can eat it.
Panne alla vodka recipe with chicken
Can you taste the vodka in vodka sauce?
The vodka itself is undetectable in this dish because the alcohol cooks off during the process. As a result, you get a deep, gorgeous flavor. You can always omit the vodka, if you like. then ready your panne alla vodka recipe with chicken.
Vodka sauce pasta recipe tips
Substitute the vodka in this sauce with any cooking liquid such as wine, sherry, broth, or water.
Use any type of pasta noodle for chicken vodka pasta.
If you don’t have canned crushed tomatoes, you can substitute canned diced tomatoes or even tomato sauce. If using canned, whole tomatoes, mash them into small pieces for optimal sauce texture.
The longer you simmer the vodka sauce, the deeper the flavor.
If your vodka sauce becomes too thick, add a splash of any cooking liquid. If it becomes too thin, simmer it long enough to reduce the excess liquid.
To reheat, add a splash of liquid (heavy cream, milk, broth, etc) as needed to moisten the pasta because it absorbs the vodka sauce as it cools.
