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Penne Alla Vodka is a pasta dish made with vodka, heavy cream, cherry tomatoes, shallots, butter, and penne. It is so easy to make that for years it was considered the recipe for young Italian bachelors who did not know how to cook. You sauté the butter and finely chopped shallots over low heat; when the shallots are cooked, add half a glass of vodka and let it evaporate. Meanwhile, cut the cherry tomatoes into quarters and add it to the sauce, cook it for a minute at a higher heat then add the heavy cream. When the sauce is thickened, it is ready to be mixed vigorously for half a minute with penne cooked al dente. Sprinkle finely chopped chives on top, and it is done!

You can add thinly sliced smoked salmon to the soffritto of butter and shallots, if you wish, and make Penne Vodka and Salmon.

As usual, the exact origin of this recipe is unclear; according to Pasquale Bruno, author of The Ultimate Pasta Cookbook, it was invented at Dante, a restaurant in Bologna. Paula Franzese, an American law professor, has stated that her father, Luigi Franzese, born in Naples, devised the first version as Penne Alla Russa, and served it at the New York City restaurant Orsini in the early 1970s.