I came across this recipe in “Veganomicon” (of course) and honestly, I’d be lying if I told you this tasted exactly like Penna Alla Vodka because, well, it doesn’t. The recipe DOES contain vodka and tomatoes (two of the key ingredients in PAV), but is lacking the creaminess that a normal PAV would have. While it doesn’t taste identical to the real thing, it did come out QUITE deliciously. It’s a really easy, classic, chunky tomato sauce that only took about 15 minutes to make. I served it over whole wheat penne, and, as usual, this recipe made a ton of leftovers!
Next time, if I were going for something more like the real PAV, I would probably try to incorporate either some soy creamer or soy milk. I was still really happy with the way this came out, though. Try it!
What You Need:
2 tbsp olive oil
4 garlic cloves, minced
1 28oz can of chopped tomatoes
1/4 tsp thyme
1/4 tsp oregano
1/2 tsp salt
dashes of pepper
1/4 cup vodka
1/4 cup chopped fresh basil
1/2 cup sliced almonds
3/4 lb of whole wheat penne
What You Do:
Bring a large pot of water to boil.
On a separate burner, heat a medium skillet over medium low/heat. Add the oil and garlic and sautee until garlic is lightly brown. Don’t let it burn! Add the tomatoes, spices, and vodka. Reduce the heat, cover and let simmer for about 10 minutes, stirring occasionally. If things in the pan look too dry, add in an extra 1/2 cup of water at any point.
By now your water should be boiling — add in the pasta and let cook.
In a food processor, blend the 1/2 cup of almond slices until minced. Remove the cover on the sauce and add in the almonds. Mix well. Finally, add the basil, mix again, remove from heat.
Drain the pasta and immediately add the sauce to the pasta.