Penne alla Mary

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 439, total fat 12 G., saturated fats 3 G., proteins 14 G., carbohydrates 66 G., fiber 5 G., cholesterol 4 mg, sodium 686 mg, sugar 7 G.

The popular Italian pasta penne alla vodka meets a Bloody Mary in this flavorful tomato and vodka dish with celery, horseradish, and Worcestershire sauce. When igniting the alcohol in the pan, keep a lid handy to quickly extinguish it if the process gets out of control.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup olive oil
2-3 stalks celery, chopped (about 1 cup), leaves set aside for serving
2 cloves garlic, finely chopped
1 medium red onion, chopped
2 tablespoons of vodka
3 tbsp. dried capers + 1 tbsp. brine
2 tbsp. prepared horseradish with juices
1 tbsp Worcestershire sauce
6 medium tomatoes, diced (about 6 cups)
450 g penne pasta
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: penne pasta, tomatoes, vodka, red onion, celery, capers, Worcestershire sauce, Parmesan cheese, creamy horseradish

Cooking the dish according to the recipe:

In a large saucepan, bring water to a boil and add salt.
Heat olive oil in a large skillet over medium heat. Add celery, garlic, onion, 1 teaspoon salt, and a few grinds of black pepper and cook, stirring occasionally, until golden brown, about 6 minutes.

Remove the pan from the heat, add the vodka, return it to the heat, and tilt the pan to ignite the alcohol using a gas burner or a lighter. Let the flame die down, about 1 minute.
Stir in 1/2 cup water, capers with their brine, horseradish, Worcestershire sauce, and tomatoes and simmer, covered, over medium heat, stirring occasionally, until the tomatoes are soft, about 20 minutes. Remove the lid and continue cooking for another 2 minutes. Season with salt and pepper to taste. Keep the sauce warm while you cook the pasta.
Add the pasta to boiling water and cook according to package directions. Drain the pasta and toss it with the sauce. Serve sprinkled with Parmesan cheese and celery leaves.

Categories:

recipe / Calorie content of prepared meals / Simple pasta recipes / Summer dishes / Dinner / Main courses / Pasta / Vegetables and mushrooms / Food Network - recipes / Italian cuisine