Pasta alla Vodka
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Italian
Author:
Ogden’s Own Distillery
Servings
4
Prep Time
40 minutes
Cook Time
15 minutes
Ogden’s Own Distillery’s gears started turning in the early 2000s when founder Tim Smith was fiddling with recipes. He landed on a recipe that would become their Underground Herbal Spirit. With a product in hand, Tim needed a distillery to back it. With some help from Steve Conlin, they opened the doors to Ogden’s Own Distillery in 2009.
Ogden’s Own Distillery distills corn using Utah mountain spring water from a hidden spring in the beautiful Ogden Canyon. The hidden spring is inaccessible by vehicle, so they hike the water out five gallons at a time. The resulting light, peppery and creamy craft vodka is well worth the lengthy expedition - and perfect for adding to a pasta dish.
Make a classic dish with craft spirits below! Ogden’s Own Distillery’s Five Wives Vodka adds an extra pep to this delicious Vodka Penne dish.
Ingredients
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3 Tbsp. Five Wives Vodka
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3 Tbsp. Butter
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1 Shallot, minced
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2 Garlic Cloves, minced
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½ cup Tomato Paste
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1 Tbsp. Crushed Red Pepper Flakes
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Kosher Salt, to taste
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1 lb. Penne Pasta
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1 cup Heavy Cream
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1 cup Freshly Grated Parmesan Cheese
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Fresh Basil Leaves, for garnish
Directions
In a large skillet over medium heat, melt butter. Combine shallot and garlic and cook for 4-5 minutes until softened
Add in tomato paste and red pepper flakes. Cook for 5 minutes, stirring frequently until all is mixed and beginning to darken
Add in vodka and stir thoroughly; turn heat to lowest setting
Meanwhile, cook the pasta according to the package directions. Save 2 cups of pasta water before draining
Bring sauce back up to medium heat and add ¼ cup of pasta water and the heavy cream. Stir to combine
Add half the parmesan and stir till melted, then add the cooked pasta. Continue to add pasta water if needed
Garnish with fresh basil leaves and serve. Bon Appetit!
