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!
Arrabbiata sauce pasta (penne all’arrabbiata) is one of the simplest Roman recipes, and so delicious! The secret of Arrabbiata is the balance between the freshness taste of tomatoes and parsley, and the extreme spiciness of Chili peppers. Even if traditional shape of pasta is Penne, this sauce pairs perfectly with almost all the kind of pasta. Penne all’Arrabbiata is excellent just cooked, but also yummy served at room temperature like a pasta salad. Here all the secrets of this classic dish and the traditional recipe!
Pasta Puttanesca recipe is a daily dish in Italy; easy and tasty! This recipe was created in Naples, but Rome is proud of a variation become as traditional as the Neapolitan version. The Roman Puttanesca sauce require anchovies, and Pecorino Romano, and oregano instead of parsley: absolutely a must-to-try! If you prefer to stay in the tradition eating an amazing vegan Italian dish, go with Neapolitan version!
Tuna pasta is one of the most famous Italian comfort food! There are several version of this recipe. Today I prepared it with tomato sauce, capers and black olives. The most important think to prepare a tasty tuna pasta is add the canned fish just 5 minutes before toss and serve. Even if the sauce is perfect just cooked, the day after will be even more tasty! Just prepare the sauce one day in advance and toss with the pasta just before eating.
Mushrooms and sausage pasta is another classic Italian. Mixed mushrooms pair perfectly with pork meat. Fresh parsley and grated Parmigiano Reggiano, add more flavor. Even if is possible prepare this recipe with all kind of pasta, I prefer short size as penne or maccheroni. In this case I used extra thin penne, called in Italy Pennette. I like complete this pasta with grated raw mushrooms, to taste all the different fragrance and consistency of mushrooms!
Today I propose you another recipe from my childhood: the pasta with Italian prosciutto and green peas. Oh men! This pasta brings me right to my birthplace in Bologna, when my mom wanted to cuddle us, but had not much time. The best prosciutto for this recipe is the final part, the sweeter and softer. Just because the ham is cooked, increasing its sapidity, I do not recommend you to add salt into the sauce. Try on this dish with Penne, Garganelli or, if you have more time, with fantastic homemade tagliatelle!
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