Luxirare Pennoni à la Vodka

The canned tomatoes I use are by Coluccio. Their whole tomatoes taste the best I think. In any case, always be sure to look for the D.O.P stamp. That means they were canned fresh from Italy.

So my ingredients are prepped. I used a painter's dish from PEARL PAINT to seperate ingredients. Garlic, salt, pepper, red hot chili peppers, basil, tomatoes, tomato paste, Parmesan cheese and blah blah. I really love making my own sauces because the taste difference is night and day.

Olive oil..extra virgin..unlike me. ha ha ha.

Braseole and garlic sauteeing in Olive oil. Pancetta and sausage can be used in traditional vodka sauces, but I prefer the Braseole.

I've added the ravaged tomatoes, and hot chili flakes. If you add too many tomatoes it will be more like a marinara and less like a creme sauce.

Time for the white stuff. So silky I love the feeling of it pouring out of my hands into the sauce. So pleasurable.

Freshly grated Parmesan.

Now..time for the sauna. I've also added the vodka, the whole bottle which is about 1/2 cup. (The alcohol cooks off through the steam) You can add more; I like the strong flavor of the vodka. If you want to get drunk while you eat pasta I guess you could add even more at the end before the alcohol cooks off. At Luxirare inebriation during lunch hour is a-ok.

Pasta boils in salted water. Undercook the heck out of it, because the pasta will continue to cook in the sauce. This is called carry over cooking. Nothing is worse than Penne without Bite.

Divine. The alcohol has cooked off and its ready to blanket the pasta. But it needs a little herby greeny something.

Ahhh yes, basil.