Penne alla vodka has been a staple of many Italian American menus, and for good reason: The alcohol is said to enhance the sharp heat and deep savory flavors of the dish and to help fat disperse more evenly, keeping the sauce glossy and creamy.
Eric Kim is showing us his take on the dish: Ricotta Pasta Alla Vodka, in which he adds a few dollops of ricotta on top to finish it off. The inspiration came from the creamy tomato soup that used to grace the menus of the now-closed Caffe Falai in Manhattan’s NoLIta neighborhood. The ricotta lends coolness both in temperature and in flavor, lending relief between bites of spicy booziness.
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Anyone have the written recipe to share? ✌️
Love Eric Kim! He is such a cutie pie!
Thank you I learnt so many tips from this 🎉 off to the supermarketo!! ❤
The whole "ethanol binds the cream and emulsify" theory is bunk because he cooks off all of it by the time the cream comes in? Otherwise he'd get drunk eating it?
I love the way Eric steps through this recipe. and i love his shirt too lol. bravo!
I made this it was so delicious, thank you Eric for sharing this with us.
What happened to the bacon tho?😂
This recipe is delicious but honestly the whole time I was thinking I want that shirt
Is this guy a some sorf of 'twofer'? Asian and gay?
😍🥰😍🥰🥰🥰✨😍😍🥰✨
Who bakes vodka , lol😂 nyt
That’s a LOT of vodka for penne vodka.
Name the ingredients as you add them. What kind of cheese is that? What style of cream or was it half and half? Why Greek olive oil? Can’t the NYT afford high quality Italian extra virgin olive oil? Yes, don’t throw away the garlic cloves. One of the great sins of foodie television cooking is the tossing away of garlic. Such a sad American thing. That’s wasted food. It’s nutritious. People are starving and Americans are throwing away food. There’ll always be someone at the table eager to eat the delicious cooked cloves.
Slow down when you’re talking. You’re supposed to be teaching a recipe. This isn’t some silly show on the worthless Food Network. You also mumble a lot of your words. You sound like a Valley Girl. Take your time. Pronounce the ingredients. Avoid verbal asides.
Vocal fry, start to finish. And the dreaded "like…." Like, you know, we used to like get better like from the NY Times. Ugh.
Eric, you’re killing me in this one! I am dying for a bowl of that rotini!
A celebrity chef is born
the garlic vitamins !
i've made this like 6 times now. one of the best recipes on the NYT cooking app.
Team garlic stays!🥰
Bacon is a cop out. I thought this recipe had real talent involved. I wasted my time watching this
This pasta looks so freaking good. It makes me wish he still did asmr, these dishes would be excellent for asmr.
Has anybody tried it without vodka
All good… except I’m not a fan of ricotta in savoury dishes — too sweet. Any substitute ideas?
Please NYT, hire an Italian journalist to make Italian food recipes. This video just destroyed how is properly prepared vodka sauce in Italy: you don’t put garlic in this sauce, first, and you use real tomato sauce, not concentrated tomato sauce. And the ricotta over the pasta??? Come on, stop being so barbarians
mmm this looks so good. do you have a vegetarian replacement for the pancetta?
Totally gonna try it.
The hand shaking is so relatable
New Yorkers are a different breed.