Penne alla Vodka
Tomato and cream sauce, with the vodka and butter stirred through the hot pasta at the end.
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Original recipe: 8 servings
The amounts match your selected tin at a similar depth. The method still describes the original tin; check doneness as you bake.
Scaled batch. Baking time does not scale with quantity. Keep the oven temperature the same and start checking well before the stated time — a thinner layer bakes faster, a deeper one slower.
Ingredients
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Method
Notes
- The vodka goes in at the very end, onto hot pasta rather than into the simmering sauce — it keeps its edge instead of cooking away.
- This is written for a crowd. Scale it down before you shop: 907.2 g of penne is a lot of pasta.
Adapted from NYT Cooking — Nigella Lawson.
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