Penne ala Vodka And Kale. Your Online Liquor Outlet Is Penne Alla Vodka Really Italian? While you won't find penne alla vodka served widely in Italy, this dish has become very popular in American/Italian cuisine. Made with sweet Italian sausage, ground beef, a fragrant blend of herbs and a healthy pour of vodka and cream, this Penne alla Vodka gets a little kick of nutrition and color from the addition of fresh kale.
Penne alla Vodka has always been a favorite indulgence of mine- a simple combo of tender penne tossed into a creamy tomato sauce may sound rudimentary, but it's heavenly! If you follow my recipes regularly, you'll know that I like to experiment with classic dishes, sneaking in added flavor, substance, and nutrients whe The recipe shown in this video became heavily popularized and is now recognized as the mainstream Penne all Vodka. Quick to make this pasta dish boasts big, bold flavours thanks to herbs, tomatoes and garlic that are slightly tamed by cream and sweet shrimp. You can have Penne ala Vodka And Kale using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Penne ala Vodka And Kale
- You need 1 box of Penne Noodles.
- You need 1/3 cup of Butter.
- It’s 1 of Vodka or Alcohol Substitute (Stray from Dark Liquors).
- It’s 1 cup of Milk.
- It’s 1/3 cup of Flour.
- It’s 1 dash of Red Pepper Flakes.
- It’s 3/4 cup of Grated Parmesan Cheese.
- It’s 2 bunch of Fresh Kale Greens.
- You need 5 slice of Sharp Cheddar Block Cheese.
Trust me, your family will love it! Serve my Penne alla Vodka with Warm Zucchini Salad as a starter. We've been whipping up this Vegan Pasta alla Vodka recipe on repeeeeat. It's tricky to find a vegan vodka sauce, so we got a little creative in the kitchen with this one and made our own.
Penne ala Vodka And Kale step by step
- Melt butter into medium depth saucepan until there is small pieces of butter left in pan..
- Add desired amount of liquors (remember the taste will not be as strong as you feel due to the cooking down of the sauce and the other flavors), let simmer for about 5-10 minutes or until its in almost a rapid boil..
- In a separate pot make noodles according to box. If your noodles don't come with directions I typically use about 2 cups of water to 1 cup of noodles bring the water to a steady boil with butter and add noodles and cook until desired tenderness checking the texture every 5-8 minutes or so..
- While sauce is simmering mix milk and flour in a separate dish. (Whisk together for easier combination). Once mixed added milk flour mix to sauce. Let sauce thicken (about 2-4 minutes) and clear film from the top, by stirring..
- Rinse and tear the kale into smaller pieces (if desired). Add in parmesan cheese and kale let simmer for about 7 more minutes..
- Drain noodles once cooked and combine noodles and sauce in the pot where the noodles were cooked, add slices of block cheese on top and let the cheese melt in as the pot is on lowest setting..
First, we tried mixing equal parts of Rao's and the signature MWH pesto sauce (linked HERE). That was definitely tasty, but very bloating. In a large pan over medium heat, melt butter. Add tomato paste and chilli flakes and cook, stirring frequently. With clean hands, crush each tomato into the pot.