[27 - 27] what's up guys welcome back we're
[27 - 29] sticking with the trend of quick easy
[29 - 31] and delicious and today i have just that
[31 - 32] for you i'll be showing you how to make
[32 - 34] this penne alla vodka but before we do
[34 - 36] that please take a quick second to
[36 - 37] subscribe to the channel make sure to
[37 - 39] hit that bell enable notifications as
[39 - 41] well alright guys meet me in the kitchen
[41 - 42] let's make it happen first things first
[42 - 44] let's take a look at these ingredients
[44 - 46] we have four ounces of pancetta we have
[46 - 49] some fresh garlic some basil we also
[49 - 51] have one shallot
[51 - 53] some fresh parmesan cheese some penne
[53 - 56] noodles and then i have this delicious
[56 - 57] olive oil that we got from action
[57 - 59] bronson he didn't personally send it to
[59 - 61] me we just purchased it from him but it
[61 - 63] is fantastic big fan of his and just in
[63 - 64] case you guys didn't know there is
[64 - 66] actually vodka in this sauce and you
[66 - 68] guys know i'm not missing any
[68 - 70] opportunities to take a drink so cheers
[70 - 71] my friends all right matt enough
[71 - 72] drinking on the job it's time to get to
[72 - 74] work i'm gonna go ahead and dice up this
[74 - 75] shallot along with the garlic we're
[75 - 77] gonna chop up that basil as well the
[77 - 79] shallot is optional guys you can use an
[79 - 81] onion in place of it or leave it out all
[81 - 82] together just a quick reminder that all
[82 - 83] the specific measurements and
[83 - 85] ingredients are provided for you in the
[85 - 86] description box below so don't forget to
[86 - 88] check that out this is one of those
[88 - 89] classics that only have a few
[89 - 91] ingredients so you want to make sure the
[91 - 92] ingredients are high quality my typical
[92 - 94] rule of thumb is the fewer ingredients
[94 - 96] used in a recipe the higher the quality
[96 - 98] of those ingredients needs to be so just
[98 - 99] something to keep in mind as you're
[99 - 100] picking out your ingredients for this
[100 - 102] one here we have some fresh garlic we're
[102 - 104] gonna smash peel and dice that up you
[104 - 106] can use a garlic press for this as well
[106 - 108] fresh garlic is best especially for this
[108 - 110] recipe but you can use the mint stuff
[110 - 112] from a jar if you have to that's all you
[112 - 113] got in the pantry or the fridge no big
[113 - 116] deal we'll go ahead and slice this nice
[116 - 117] and thin we're gonna toast that garlic
[118 - 121] in that delicious olive oil
[121 - 122] another thing i'd like to call out real
[122 - 124] quick is that you can make this 100
[124 - 126] vegetarian by leaving out the pancetta
[126 - 128] although i do like the flavor that it
[128 - 130] brings to the party totally up to you if
[130 - 131] you're looking to cut back on the meat
[131 - 132] you can leave that out and make a
[132 - 135] delicious pasta completely vegetarian
[135 - 136] all right speaking of vegetarian we're
[136 - 139] going to go ahead and roll our greens no
[139 - 141] pun intended you know roll them up nice
[141 - 142] and tight then we'll slice the basil
[142 - 143] nice and thin
[144 - 145] this is not the prettiest basil in the
[145 - 147] world but the grocery stores have been
[147 - 149] impacted by covet and shipping delays
[149 - 150] and whatnot so it's been kind of tough
[150 - 152] finding better ingredients these days so
[152 - 153] i kind of know what you guys are going
[153 - 155] through as well out there
[155 - 156] but there we have it we have our shallot
[156 - 158] our garlic our basil all prepped and
[158 - 159] ready we're going to bring our water to
[159 - 161] a boil hit it with some salt you always
[161 - 162] want to salt your pasta water and then
[162 - 164] we want to drop our penne noodles you
[164 - 165] want to go ahead and cook this the
[165 - 167] package instructions so just read the
[167 - 168] back of your package and see how long
[168 - 170] you need to cook your noodles for and
[170 - 171] while we wait for those noodles to cook
[171 - 173] we're to go ahead and get started on our
[173 - 174] sauce so what we're going to do now is
[174 - 176] heat a skillet over medium-low heat add
[176 - 178] our high quality olive oil and then
[178 - 180] we're going to add the pancetta the
[180 - 182] onions and the garlic and just allow all
[182 - 184] those flavors to infuse themselves into
[184 - 185] that olive oil that's gonna be the
[185 - 188] foundation of flavor in our sauce
[188 - 190] and again guys working over medium low
[190 - 192] heat here no need to rush the process
[192 - 194] just let the heat do its job the
[194 - 196] pancetta is gonna get nice and crispy
[196 - 197] we're also gonna add some crushed red
[197 - 199] pepper flakes to the party just to add a
[199 - 201] little bit of heat totally optional here
[201 - 202] if you want to leave that out no big
[204 - 205] deal we're also going to add some dried
[205 - 207] we're also going to add some dried oregano fresh oregano would work here as
[207 - 208] well but again we couldn't find that at
[208 - 210] the grocery store this trip so we're
[210 - 212] going with the dried stuff got to do
[212 - 214] what you got to do especially right now
[214 - 215] so we're going to go ahead and mix all
[215 - 217] that together again still working over
[217 - 219] medium low heat i'm going to add just a
[220 - 221] pinch of salt just to wake everything up
[221 - 222] a little bit keep in mind that that
[222 - 224] pancetta has some sodium in there as
[224 - 226] well and that's going to add some flavor
[226 - 227] to the party also if you can't find
[228 - 229] pancetta you use bacon or italian
[229 - 231] sausage or again from a vegetarian folks
[231 - 233] you can leave the meat out all together
[234 - 235] you have yourselves a delicious
[235 - 237] vegetarian option so there you have it
[237 - 238] for all the folks who've been asking me
[238 - 240] for vegetarian recipes here is one
[240 - 245] option for you
[246 - 246] we went ahead and added in that fresh
[246 - 247] chopped basil as well we're gonna mix
[248 - 250] and now it's time to go ahead and add in
[250 - 251] our tomato products so we're going with
[252 - 254] one can of crushed tomatoes 32 ounces
[254 - 256] let me give that a good mix
[256 - 258] and now it's time to add the booze now
[258 - 260] there's some debate as to whether or not
[260 - 262] vodka sauce originated in new york or
[262 - 264] italy regardless of where it actually
[264 - 266] originated it's absolutely delicious
[266 - 267] guys it would not make you drunk so i
[267 - 268] know you guys gonna ask me that in the
[268 - 270] comments it does seem like a lot of
[270 - 271] vodka but it does cook off as we simmer
[272 - 274] the sauce no people were intoxicated
[274 - 275] during the filming of this episode well
[275 - 277] at least not from the pasta so once
[277 - 278] you've added in your vodka you want to
[278 - 280] go ahead and stir your sauce allow that
[280 - 281] to simmer and cook down a little bit and
[282 - 284] reduce vodka sauce traditionally has a
[284 - 285] little bit of an acidic bite we're gonna
[285 - 287] go ahead and add some heavy cream right
[287 - 288] at the end that's gonna smooth
[288 - 290] everything out and bring everything
[290 - 291] together that heavy cream is also gonna
[291 - 293] be what turns this sauce pink which is
[293 - 295] traditional for vodka sauce you just
[295 - 296] want to let that simmer away for about
[296 - 298] 30 minutes or so allow all those flavors
[298 - 300] to come together another quick reminder
[300 - 301] guys that all the specific measurements
[301 - 303] and ingredients can be found in the
[303 - 304] description box below so don't forget to
[304 - 306] check that out this sauce is super
[306 - 307] versatile as well if you want to use it
[307 - 309] for other pasta applications you totally
[309 - 312] could another quick pro tip is to save
[312 - 313] yourself a little pasta water to help
[313 - 315] thin everything out a little bit later
[315 - 316] it's going to help that sauce come
[316 - 318] together and now towards the end we're
[318 - 319] going to add in that heavy cream like we
[319 - 320] discussed you want to get in there with
[320 - 322] your whisk or your spatula and just mix
[322 - 324] all that together allow that heavy cream
[324 - 326] to do its thing it's going to mellow
[326 - 327] things out kind of bring the flavor
[327 - 329] profile right in line
[329 - 331] and just really cuts through some of the
[331 - 332] acidity that's already naturally in
[332 - 334] there and now we're going to add in that
[334 - 336] fresh shaved parmesan cheese you can
[336 - 337] save some parmesan cheese for plating
[337 - 339] and garnish as well
[339 - 341] taste as you go and adjust the flavor to
[341 - 342] your preference you always want to
[342 - 344] season to taste we're going to go ahead
[344 - 345] and season it at this point with my
[345 - 347] all-purpose seasoning that's a blend of
[347 - 349] salt pepper garlic and onion powder feel
[349 - 351] free to use whatever seasoning blend you
[351 - 352] enjoy though we're also going down with
[352 - 354] a little italian seasoning as well i'm
[354 - 356] gonna give that a good mix taste it one
[356 - 358] more time just to make sure we got it
[359 - 361] and then we're gonna finish our pasta in
[361 - 362] the sauce and i'll show you guys that
[362 - 365] here in just a second oh man that sauce
[365 - 366] looks good perfect color great
[366 - 368] consistency you can see that it's
[368 - 369] seasoned you can see the seasoning in
[369 - 371] the sauce i'm gonna go in there and just
[371 - 372] taste it just to make sure we got it
[372 - 374] right where we want it very important to
[374 - 376] taste as you go guys from the eyebrow
[376 - 378] raise you can tell that it's on the
[378 - 380] money now in a separate skillet we're
[380 - 381] going to go ahead and add some of that
[381 - 383] sauce we're going to toss our penne in
[383 - 385] that sauce allow the pasta to finish
[385 - 386] cooking in the sauce that way you can
[386 - 388] absorb all that flavor
[388 - 390] you could throw some meat in here if you
[390 - 391] want a little chicken would work a
[391 - 394] little ground beef italian sausage or
[394 - 395] like i said before you can keep it
[395 - 397] pretty simple
[397 - 399] this is a fantastic dish comes together
[399 - 401] pretty quick in less than an hour
[401 - 402] super flavorful let me know in the
[402 - 404] comments what other recipes you guys
[404 - 405] want to see we're gonna go ahead and
[405 - 407] shave in some fresh parmesan cheese
[407 - 410] because why the hell not
[410 - 412] give that a little toss
[412 - 414] oh man i'm getting hungry that looks
[414 - 417] like a good plate of pasta right there
[417 - 419] all right it's almost time to go ahead
[419 - 420] and plate this up i'm going to add a
[420 - 421] little bit more sauce because why the
[421 - 423] hell not a little bit of that pasta
[423 - 426] water just to bring everything together
[426 - 427] and that my friends is a finished
[427 - 431] product of penne a la vodka
[431 - 432] we'll go ahead and plate this up we're
[432 - 433] going to use a little basil garnish you
[433 - 435] can use fresh chopped parsley if you
[435 - 436] want to as well
[436 - 438] don't laugh at my basil it's not the
[438 - 440] prettiest basil on the block but we're
[440 - 441] gonna make it work
[441 - 443] a little bit more sauce base yourself
[443 - 445] for a trademark money shot
[445 - 450] say it with me guys looking good
[450 - 456] a little bit more fresh parmesan oh man
[456 - 459] oh man there's that basil hey beautiful
[459 - 460] all right my friends i need a fork so i
[460 - 462] can dig in here for a taste test we
[462 - 463] already know this one's gonna be on the
[463 - 464] money you guys have got to give this
[464 - 467] recipe a try perfect quick and easy
[467 - 470] weeknight meal plenty more on the way
[470 - 471] i'm digging in though let's see what we
[473 - 475] got all right let's get the perfect bite map
[475 - 478] all right let's get the perfect bite map without further ado we're going to
[478 - 480] induct this into the fork drop club
[480 - 482] that's my recipe for penne alla vodka
[482 - 483] make sure you give your boy a thumbs up
[484 - 485] hit that subscribe button and the bell
[485 - 487] to enable notifications and as always
[487 - 491] thank you for your support