This week we’ll dive into Penne alla Vodka. An Italian pasta dish with vodka, usually made with heavy cream, crushed tomatoes, onions. Although the exact origins are unclear, the first use of vodka in a pasta dish was documented in 1974, when the Italian actor Ugo Tognazzi published the cookbook L'Abbuffone.

The recipe became very popular in Italy and and the United States around the 1980s, when it was offered to discotheque customers. The recipe thus became an icon of the fashionable cuisine of the time. Even today, penne alla vodka is a typical dish of Italian-American cuisine. Let’s get to it and cook up some delicious pasta with vodka sauce of your own.

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Next week we’ll dive into the many varieties of Japanese Ramen. Stay tuned and happy cooking!