Penne alla Vodka is one of the most iconic recipes of the 80s. The origin of this popular dish is uncertain and controversial: Italy and the United States claim both its creation. Besides the origin of Penne alla Vodka, if you never tasted this recipe, it’s time to give it a try.
The pasta is tossed into a creamy Vodka sauce composed by pancetta, tomato puree, and heavy cream. Parmigiano Reggiano, black pepper and fresh parsley complete this delicious dish. Here the recipe and the history!
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A RENAISSANCE OF A CLASIC
Penne alla Vodka, along with Scampi Cocktail and Sausage creamy pasta, is a symbol of the Italian 80s.
This recipe personifies the spirit of those years: it’s pretty quick and easy to make, with a sophisticated looking and a touch of exotic.
After a couple of decades of popularity, Penne alla Vodka in Italy went out of Fashion with the end of the XX Century.
The Renaissance of Penne alla Vodka happens the 25th October 2016 on the occasion of Word Pasta Day organized in Russia. During the event, Valentino Bontempi, the most famous Italian chef in Russia, presented a personal variation of Penne alla Vodka to represent the Italian delegation.
ORIGIN OF PENNE ALLA VODKA
The origin of the Penne alla Vodka recipe has been disputed between Italy and the United States: both claim the creation of this recipe.
Following the Italian side, the Penne alla Vodka has been invented in a Restaurant based in the city of Bologna called Dante around the mid of the 70s.
To support the creation of this dish in the United States, we have two tales. The first one maintain the creation by Luigi Franzese, the Italian American chef of Orsini Restaurant in New York.
Another theory gives the paternity of Penne alla Vodka a graduate of Columbia University named James Doty.
Besides the origin, whether Italian or American, can Penne alla Vodka be considered an authentic Italian recipe? Evaluating the ingredients, the technique, and the mark that it left into the Italian cuisine, the answer is: yes!
PENNE ALLA VODKA IN ITALY: REFINED OR VULGAR RECIPE?
As I said, the height of Penne alla Vodka fame in Italy has been between the 80s and 90s. In the beginning, this dish had been considered a polished recipe.
Furthermore, the ingredients of this recipe are very common and ready-to-use in a typical Italian pantry. For this, at that time Penne alla Vodka was the most prepared by young men on the first date to impress the partner.
On the 80s, xenophilia had been very fashionable in Italy, and unify the traditional technique of basting the sauce with an exotic spirit like vodka was considered cool and trendy.
Because its popularity, and the convenient price of the ingredients, on the late 80s beginning of the 90s,
Penne alla Vodka started to be served in huge quantities and plastic cutlery into the Night clubs, symbolizing a vulgar way to appear posh.
As the years go by, Penne alla Vodka has been disappeared from the Italian Restaurant’s menus since nowadays.
PENNE ALLA VODKA TIPS AND SUGGESTIONS
Penne alla Vodka is a very simple recipe with some variation, depending on the country and the chefs. Here some suggestions:
MEAT – Traditionally the meat is fresh diced Pancetta (pork belly). A minority of chefs prefer to use cured Speck
CHEESE – Some chefs prefer to avoid any cheese, but particularly in Italy, its common to add flavor with grated Parmigiano Reggiano.
HERBS – Same thing of cheese. Some prefer to avoid any herbs. Some other add minced parsley to equilibrate the fat of heavy cream with a fresh note.
PENNE ALLA VODKA RECIPE
ONION AND PANCETTA VODKA SAUCE PENNE ALLA VODKA The writers and publishers of this blog are not nutritionists or registered dietitians.
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Serving Size 1
Amount Per Serving Calories 730Total Fat 46gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 27gCholesterol 60mgCarbohydrates 48gFiber 5gSugar 9gProtein 16g
ONION AND PANCETTA
PENNE ALLA VODKA
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