Authentic Penne a la Vodka with Proscuitto and Peas

This authentic restaurant-styled penne a la vodka dish will truly amaze your friends and family, they will bow down to you.

Impress them easily while serving this up with warm crusty garlic bread and salad for a complete meal.

See below for additional variations on this dish including using chicken or shrimp and/or additional vegetables.

Ingredients:

• 3/4 pound penne pasta


• 10 slices of Prosciutto de Parma (American Prosciutto ok to use if budget doesn't allow) !***Ask butcher/deli person, to slice it thicker than normally, say 1/32"-1/16" thick


• 1 and 1/2-2 cups of freshly grated Parmasean de Reggiano Cheese (please no green can stuff cheese ok?)


• 2 cups frozen peas


• 2 cups heavy cream, (light cream and half-n-half ok to use)


• 1 small can of tomato paste


• 1 medium onion diced small


• 2 cloves garlic minced


• 2 tablespoons olive oil


• 1 tablespoon butter


• Kosher salt and fresh crack pepper


• 2 shakes of crushed red pepper


• 1/2 cup vodka - more if you had a bad day, in a separate glass of course...


• 1 cup of reserved pasta water

Equipment needed: Deep skillet to make sauce in and large enough to add cooked pasta in later (I use my "Le Creuset" Le Creuset 10-Inch Skillet deep frying pan since I can bring it right to the table"), and pot for pasta to boil in. Also needed is a whisk and pasta strainer.

Directions:

1. Put water in pot to boil for pasta. Once at a rolling boil, then add dash of olive oil and 1 tablespoon of salt.


2. Get out your skillet, start to heat it up on low without any oil in it at first.


3. While skillet heats up on low, dice up that onion and slice and dice up prosciutto.


4. Add 2 tablespoons olive oil and 1 tablespoon butter to skillet and bring heat up to medium-medium high, once butter is bubbling, add diced onions and sauté till almost translucent.


5. Grate cheese at this point and set aside momentarily.


6. Add prosciutto, crushed red pepper and freshly cracked black pepper and let it brown slightly - maybe five minutes, at this point throw the pasta in the boiling salted water and set your timer for 10 minutes.


7. Add garlic to skillet, continue to sauté 2 minutes.


8. Next turn off heat from under skillet for a moment, carefully add 1/2 cup vodka. Take second sip of your own vodka from your glass and return to paying some attention to what's in the skillet.


9. Put heat back under skillet to medium-high.


10. With whisk, scrape bottom of skillet to get all those great extra bits I like to call "flavor enhancers" that have formed from the sugars of the onions and prosciutto.


11. Keep stirring till vodka is almost 1/2 evaporated (roughly 3 minutes) and add that can of tomato paste you forgot to open before, put heat on medium low, continue stirring.


12. Take another sip from your glass and stir up that penne pasta so it doesn't stick, ok you are doing a great job so far! Now, back to the skillet.


13. After 3-4 minutes, add cream, whisk to incorporate cream into what's cooking in your skillet.


14. Once cream starts to bubble, add 1 cup of grated cheese, and stir some more.


15. Taste-test penne pasta, it should be "al dente" but at least cooked through (no white inner rings). Drain pasta but try to reserve at least one cup of the pasta water.


16. Throw peas into sauce along with pasta. Call troops to table.


17. If sauce is too thick for your liking, you can "stretch it" by adding some of the pasta water or if you are a dangerous one who likes to live on the edge, add a little more cream.


18. Taste-test sauce, add salt to your liking.

Serve your Penne a la Vodka dish proudly, tell them someone else has to clean up and get ready to be bowed down to...relish in your royal achievements and have someone else fix you up another glass - hey you had a bad day right? Well you are off to having a fantastic night starting with this amazing dish! Enjoy! Use the remaining grated cheese to top off your plated dishes.
I have many other recipes here at my Divaliscious Dinner and blog - come on by

Alterations and Additions to Penne a la Vodka Ideas:

1. Like shrimp? Add de-veined with tails removed shrimp to skillet after prosciutto has browned prior adding vodka. Same with cut up chicken breast.
2. Want veggies in? Add frozen or fresh veggies to pasta water five minutes before pasta is finished.
3. You can also use ham or bacon or a combination instead of the prosciutto.
   

I have done all variations with excellent results. Let me know if you liked it once you tried it!

Homemade Authentic Cornmeal Waffles

Here's an amazing from scratch cornmeal waffle recipe that kicks some serious pancake a$$!

Old Fashion recipe with authentic like-grandma's touch - we have always made these for brunch guests. Extra crispy, light and crunchy, spiced with cinnamon and simply delicious - the extra effort of whipping up egg whites really brings a light waffle to the table, you'll want seconds...and so will your guests!

Don't forget to see bottom of directions for Chocolate or Orange Waffle how-to's ...Oh YEAH!...

Ingredients:

• 3/4 cup flour


• 3 teaspoons baking powder


• 1 teaspoon salt


• 3 tablespoons sugar


• 1-1/2 cup corn meal (yellow or white) - I prefer yellow for this recipe.


• 1 teaspoon cinnamon


• 1/2 teaspoon allspice


• 1/2 teaspoon nutmeg


• 1/4 teaspoon cloves


• 2 extra large eggs - separated (do separate eggs when they are cold - its easier)


• 1-1/4 cups whole milk


• 1/2 cup melted shortening - butter preferred - naturally naughty!


• 1-1/2 teaspoon pure vanilla extract


• ***Equipment Needed:


• Hand mixer or mix master for egg whites, big bowl, sieve, waffle iron - people needing their waffles

Directions:

1. Separate eggs and place egg whites into mixing bowl, set aside to let come to room temperature.


2. Place all dry ingredients and spices into sieve, and sift into large bowl.


3. Mix egg whites till stiff but not dry


4. Beat egg yolks well, add milk and melted -but cooled down melted butter and stir till combined. (butter may slightly harden up again depending upon coldness of your milk- that's ok)


5. Place wet mixture into dry ingredients and stir till just combined.

1. Place 1/3 of stiff egg whites into waffle mix to lighten up batter - mix gently.


2. Add remaining stiffened egg whites to batter and fold into batter.


3. Add pure vanilla extract and stir till combined.


4. Pour into preheated waffle iron and cook for roughly 5 minutes


5. Serve with crispy bacon or sausage and warmed syrup and maple butter to be extra naughty. (ok I am more naughty than I like to let on when it comes to butter)(and bacon)...

Even Tarzan Loves His Waffles With His Ladies...

• *****TIPS and TRICKS
  
  
• We have an old waffle iron that produces four square waffles, we usually and carefully baste it with a little butter (dip paper towels into melted butter and rub carefully the buttered paper towels over waffle irons)


• We also usually 'throw' the first one out...the first waffle will get into all the nook and crannies and will properly and naturally clean the waffle iron and set it up for the next and crispy waffle. (We usually give the birds our first waffle)
  
  
• Left over batter? Make the remaining waffles, once cooked, place waffles up on their ends to cool (so they don't get soggy from any escaping steam) - I normally place them against something so they stand up. Then once completely cooled, place in ziplock bag into the freezer - great anytime in the future, simply toast up like a pop tart -on low and serve up as you would like.
  
  
• Want Blueberries Waffles? Take 1 cup of blueberries and add additional 2 tablespoons sugar to bowl with berries and stir. Add to batter.


• Want Orange Waffles? Reduce milk by 1/2 cup and substitute good orange juice and 2 teaspoons of orange zest.


• OK How 'Bout Chocolate Waffles?!? When melting butter, add 2 unsweetened chocolate and melt together) Increase sugar to 6 tablespoons. - I would add a couple shakes of cayenne, yes cayenne if doing chocolate - it super enhances the chocolate.

Check out my many other from scratch, tried and true recipes here and at Homemade Cornmeal Waffles @ Group Recipes