Ingredients
2 dried red peppers
3/4 cup vodka
2 2/3 cup whipping cream
10 tbsp butter
6 oz tomato, fresh ripe, peeled, seeded & chopped
1 lb penne
3/4 cup parmesan, grated
3 tbsp parsley, fresh, minced
1 pepper, to taste
Directions
Soak red peppers in vodka for 24 hours.
Combine cream, butter and tomatoes in heavy large saucepan. Simmer
until reduced by 1/3, about 12 minutes. Cook pasta according to
directions. Drain and add to sauce. Boil 1 minute, stirring
constantly. Discard red peppers, and add vodka to pasta. Simmer until
sauce thickens, stirring constantly, about 3 minutes. Mix in 3/4 cup
Parmesan and parsley. Serve immediately, passing additional Parmesan
and pepper separately.
Servings: 4 servings
Penne In Vodka Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into distant history, in truth as far into history as early Egypt, and possibly even further. Having said that, mostly, these old cook books were just basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians are a few clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. As we move into Roman times around 25BC a man called Apicius compiled a number of scripts which described recipes cooked by wealthy roman citizens. He tells us how the roman meals were divided into starters, main meal and dessert, a very modern way of dining. This early Roman chef describes how the ancient Romans used many different aromatic flavours, including some that we all recognise for example basil, fennel and dill. Moving on, there are two interesting recipe books which appeared in the 1300s : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian food that we all know today, but rather accounts of the types of food on the menues of the nobility of that time. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cooking, including spices such as basil and rosemary. The introduction of these new foods and spices led to an eruption in recipe manuscripts, most of which are now in private libraries. During the following few centuries, the wealthy families of Wesstern Europe tried to offer the most extravagent meals, and as a consequence, chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and writing down recipes common in their social group. By the advent of the 1900s, recipe publications are starting to become popular mostly as a result of more people being able to read, more spare time and having more money. The revolution that is television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Penne In Vodka Sauce recipe.
