Neil Druker Style Penne Alla Vodka

Penne alla vodka is a classic and beloved Italian-American dish. Neil Druker loves it for its smooth, creamy taste, but enjoys adding a little spice and other detailed elements to the simple, traditional recipe. The following is a recipe for a delicious creation by the independent culinary student Neil Druker.

First, be sure you have the necessary ingredients and materials and a clean cooking space.

Materials:

• Large skillet
• Large pot
• Measuring Cups
• Mixing Spoon
• Knife
• Drainer

Ingredients:

• 6 cups of Penne noodles
• 1 cup of peas
• ½ lb. Prosciutto
• 32 oz. crushed tomatoes
• 1 small, yellow onion
• ½ cup grated Parmesan cheese
• 2 cloves of garlic
• ½ cup Extra Virgin Olive Oil
• ½ – 1 cup vodka
• fresh basil
• sea salt, black pepper, cayenne pepper

Neil Druker emphasizes the importance of sauce in a good penne alla vodka dish.

Making the sauce requires separate, special attention. Beyond that, all you need to do is boil the pasta and heat the added peas and meat.

1. Begin by heating the EVOO in a pot over medium to high heat. Add the garlic and onion. Season. Next, add the crushed tomatoes and basil leaves. Stir well, and then reduce heat to low and allow mixture to simmer and thicken for up to one hour.
2. In a new skillet, simmer the mixture with vodka. Slowly stir in the cream. Blend all liquids together. Simmer this mixture over low heat until warm throughout. Melt Parmesan cheese in using slow stirring movement.
3. Boil the penne in salt water until it is firm yet tender, which should be about 8 minutes.
4. Drain the pasta and add peas and prosciutto, heated and coated with butter.
5. Combine the three P’s with the vodka sauce, and toss gingerly.

Viola! Penne alla Vodka… di Neil Druker!

To make the dish even better, experiment with different amounts of cream