Uzbek-style Penne alla Vodka

Ingredients

In this Uzbek-inspired adaptation of Penne alla Vodka, we incorporate traditional Uzbek spices such as cumin, coriander, and paprika to infuse the dish with a unique flavor profile. Additionally, we garnish the pasta with fresh herbs like cilantro or dill, which are commonly used in Uzbek cuisine, to add a fresh and vibrant element to the dish. We alse have the original recipe for Penne alla Vodka, so you can check it out.

• 350g (12 oz) penne pasta 350g (12 oz) penne pasta
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1/4 cup vodka 1/4 cup vodka
• 1 cup heavy cream 1 cup heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or dill, for garnish Fresh cilantro or dill, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 54g, 8g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground cumin, ground coriander, and paprika to the skillet. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the canned diced tomatoes and vodka. Stir to combine and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
5. 5.
   Reduce the heat to low and slowly pour in the heavy cream, stirring continuously. Simmer for an additional 5 minutes until the sauce thickens slightly.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Add the cooked penne pasta to the skillet and toss until the pasta is well coated with the sauce.
8. 8.
   Garnish with fresh cilantro or dill before serving.

Treat your ingredients with care...

• Cumin — Toasting whole cumin seeds and grinding them fresh will enhance the flavor of the dish.
• Coriander — Use freshly ground coriander seeds for the best flavor.
• Paprika — Opt for a high-quality sweet or smoked paprika to add depth to the sauce.
• Canned diced tomatoes — Look for canned tomatoes without added salt or seasonings for better control over the dish's flavor.
• Fresh cilantro or dill — Rinse the herbs thoroughly and pat them dry before garnishing the dish to ensure freshness.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• If you prefer a lighter version, substitute half of the heavy cream with Greek yogurt.
• Experiment with different herbs for garnish, such as mint or basil, to add your own twist to the dish.
• Serve the Penne alla Vodka with a side of crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and reheated the next day, but the sauce may thicken. Simply add a splash of milk or cream while reheating to restore the creamy consistency.

Serving advice

Serve the Uzbek-style Penne alla Vodka hot, garnished with fresh cilantro or dill. Accompany it with a side of crusty bread to mop up the flavorful sauce.

Presentation advice

Plate the Penne alla Vodka in shallow bowls, allowing the vibrant red sauce to contrast beautifully against the white pasta. Sprinkle some additional fresh herbs on top for an extra pop of color.