Penne alla Vodka By: James Dickson (Adapted from my father’s adaptation of the original from Lidia’s Italian American Kitchen.)
I came across this dish while traveling through the Italian countryside on foot. Night had fallen, and I was without sustenance. A little house with a light on appeared in the distance. I shuffled toward it, and, upon knocking on the door, was greeted by an old Italian woman. She did not speak English, but it did not matter. She was making this fantastic looking pasta dish with a pink, creamy sauce. She offered me some and I accepted. Both my palette and my mind expanded. With some difficulty, I managed to get her to show me how she made it. When I returned to America, I showed the recipe to all of the major Italian restaurants in the Chicagoland area. It has since become a staple. Just kidding. I discovered it in Naperville, Illinois. What a bummer. However, I will say that this is my personal favorite recipe of all time. My father makes it for my birthday every year. That’s how much I love it. The sauce is simple and effective. The actual first time I had the dish was when I was a child, returning home from a long day playing out in the snow. It warmed my soul. I hope it warms yours.
Ingredients: • Salt • 1 28 oz can of whole peeled tomatoes (preferably San Marzano) • 1 15 oz can of tomato sauce with Italian herbs (preferably Contadina) • 2 lbs. penne • ¼ C olive oil • 10 garlic gloves peeled • Crushed red pepper • 10 leaves basil • ¾ C vodka
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