Penne alla Tito’s Vodka

 

Penne alla vodka is one of those classic Italian-American dishes that never fails to please, and doesn’t require hours slaving away in the kitchen. Everyone loves a traditional marinara sauce, but vodka sauce kicks it up a notch with the spiciness from the vodka and its warm, creamy texture.

Now, I introduce you to my favorite vodka: Tito’s Handmade Vodka. I don’t know what this Tito guy from Texas does in his distillery that makes his vodka so incredibly smooth with the perfect amount of sweetness, but I just know that ever since I was introduced to it in a classic gimlet it has been my go-to spirit. Not to mention, it’s a fraction of the cost of higher end vodkas. Tito’s Vodka also has a website vodkafordogpeople.com (is this vodka made for me, or what?) as the Tito’s family has made a considerable effort towards rescuing animals over the years which I think is pretty awesome.

While you can use any vodka for this recipe, the distinct taste from Tito’s really shows through in the sauce.

______________________________________________________________________________

PENNE ALLA TITO’S VODKA

Prep time: 5 minutes │ Cook time: 55 minutes │ Total time: 1 hour

Servings: 8

Ingredients:

• 1 pound uncooked Penne pasta
• 1/2 cup butter
• 1 medium white onion, diced small
• 2 cloves garlic, minced
• 1 cup Titos vodka
• 1 (28 oz) can tomato puree or sauce
• 1 (28 oz) can crushed tomatoes
• 1 1/2 cups heavy cream
• 8 fresh basil leaves, chopped
• 1 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• Grated parmesan cheese, for garnishing
• 8 ounces sweet Italian sausage (Optional)
• 1 tablespoon olive oil, if cooking sausage

Instructions:

1. Add butter to a large saucepan on medium heat. Add diced onion and garlic and cook for 3 to 5 minutes until softened.
2. Add Titos vodka and cook for 10 minutes, or until reduced to half.
3. Add pureed tomato, crushed tomatoes, chopped basil, parsley, salt and pepper. Simmer for 35 minutes on low, uncovered, and add heavy cream for the last minute of cooking.
4. While the sauce is cooking, bring a large pot of salted water to a boil. Cook penne pasta for roughly 8 minutes until al dente.
5. OPTIONAL: Remove casing from sausage links and add to a medium skillet with 1 tablespoon olive oil. Cook on medium heat, breaking up the meat, for roughly 5 minutes until browned.
6. Drain the pasta of water and stir in vodka sauce. Garnish with parmesan cheese, freshly ground pepper, more chopped basil and enjoy!

______________________________________________________________________________

Pairs well with: Sangiovese, Chianti, Montepulciano or Syrah for wine. Sausage, garlic bread, bruschetta, caesar salad, fresh vegetables, green salad, or caprese salad for sides.

Soundtrack Pairing: NEW: Hit play below to listen to a prearranged playlist Papa Loves Mambo (Dean Martin), Mambo Italiano (Dean Martin), Volare (Dean Martin), Fly Me to the Moon (Frank Sinatra), Come Fly With Me (Frank Sinatra) Youtube Playlist

Spicy Cucumber Margarita

Cinco de Mayo is right around the corner and this margarita with a kick is a perfect change-up to the traditional margarita. I’ve had a thing for spicy margaritas for a little over a year now and my favorites to date are at Dutch Kills in Long Island City, Ofrenda, and Wilfie and Nell in the West Village. This version that I’ve concocted is refreshing from the cucumber with an added twist from the habanero infused tequila.

What’s Your Spice Meter?

Don’t like the heat? Just use regular tequila and you’ll have a refreshing cucumber margarita.

Mild. I like some spice. Follow the instructions below.

Mas fuego, por favor. Infuse for up to 24 hours or add more peppers and let it burn.

  _____________________________________________________________________________

SPICY CUCUMBER MARGARITA

Prep time: margaritas- 5 minutes │ Prep time (habanero tequila): 4 to 24 hours  │ Servings: 2

Ingredients:

For Habanero Tequila (Made in advance):

• 1 cup tequila
• 1 habanero pepper (raw or dried, faster with dried)

For Margaritas:

• 1/2 medium cucumber, peeled, seeded & chopped*
• 4 ounces habanero infused tequila
• 2 ounces freshly squeezed lime juice (1/4 cup or juice from about 2 medium limes)
• 2 ounces orange liqueur such as Triple Sec or Cointreau
• 1 ounce agave syrup
• Ice, for serving
• 2 lime wedges, for garnish
• Kosher salt, for rimming

*1/2 cucumber yields roughly 4 ounces undrained cucumber juice

Instructions:

For Habanero Infused Tequila (make 4 to 24 hours in advance):

Cut habanero pepper in half and add with tequila to a bottle or sealed mason jar. Cover and store at room temperature for atleast 5 hours, or until desired intensity is reached up to 24 hours. Note: If too spicy, you can dilute with more tequila.

For Margaritas:

1. Prepare glasses: Rub the the edge of the glass with a lime wedge. Pour salt onto a small plate and dip the rim of the glass into salt.
2. Blend*: Add chopped cucumber, habanero tequila, lime juice, Triple Sec and agave to blender. Flash blend for about 15 seconds until smooth.
3. Serve: Garnish with ice and lime wedges.

*Note: If you do not want to use a blender, muddle the cucumber into the bottom of the glass and shake other ingredients together in a cocktail shaker.

 _____________________________________________________________________________

Pairs Well With: Guacamole, chips, salsa, tacos, you and some friends on a hot summer day.

Soundtrack Pairing: Tequila (The Champs), Oye Como Va (Santana), Margaritaville (Jimmy Buffett), Fever (Peggy Lee)