Easiest Way to Make Any-night-of-the-week Penne Alla Smirnoff

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We hope you got benefit from reading it, now let's go back to penne alla smirnoff recipe. You can have penne alla smirnoff using 16 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Penne Alla Smirnoff:

1. Use of Pasta Sauce.
2. Provide 60 ml of Olive Oil.
3. Use 2 of Onions, peeled and chopped.
4. Take 7,5 ml of Salt.
5. You need 2,5 ml of Black Pepper, ground.
6. Use 1 of Habanero, deseeded and diced, use Jalapeno for less spicy.
7. You need 6 of Garlic Cloves, minced.
8. Take 250 ml of Smirnoff Vodka.
9. Provide 50 g of Tomato Paste.
10. Provide 800 g of whole canned Tomatoes.
11. Use 125 ml of Orley Whip or Fresh Cream.
12. You need 125 ml of Prosociano or Parmesan Cheese, slithered or grated.
13. You need of Fresh Basil or Rocket, for Garnish.
14. Get of Pasta.
15. Prepare 450 g of Dried Penne Pasta.
16. Prepare of If it is in your pantry and labelled PASTA, it is perfect.

Instructions to make Penne Alla Smirnoff:

1. Take out all the ingredients.
2. Heat Oil in a Dutch oven over medium heat, sweat the chopped onions. Add the 2,5ml salt, pepper and chilly. Fry a further 5min until onions are soft..
3. Add Garlic and stir continuously until garlic turns golden brown..
4. Add Vodka and deglaze the pan making sure all the flavour of the caramelized onions and garlic are infused..
5. Add canned tamatos and tomato paste, bring to a boil and reduce heat to medium low. Stir in remaining 5ml salt. Simmer for 25 minutes..
6. While the sauce is simmering start with the pasta. Once the pasta is cooked al dante. Drain and rinse pasta..
7. Remove sauce from heat stir in the Orley Whip and cheese until well combined..
8. Add in pasta and stir through till well combined..
9. Garnish with slivers of Prosociano Cheese and herbs. Enjoy with full bodied Cabernet..

The creamy vodka sauce is prepared using kitchen staples including canned tomatoes, heavy cream, onion, and garlic. Penne is a good pasta to serve with fairly thick creamy or tomato-based sauces as its shape holds the sauce well. It's also good for using in pasta bakes. I will get in my jabs here and now, before someone else finds a way to (somehow) formulate an answer capable of actually creating two separate and distinct flavor profiles for… Vodka. Now, I may just be less disc.

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