Way back in February my local grocery store had a big display of this heart shaped pasta and being a person who enjoys “fun” pasta shapes I had to buy a box. So, what to make that would be special for Valentine’s Day and was different from all the recipes I already had made. Obviously, it is now two months later and I am finally getting around to posting my findings. For me, there is often more to just making a recipe, but researching it and then of course writing it.
Pasta alla Vodka, or its informal name of Penne Ziti Pink Sauce (if you used tomatoes) came to mind (I already decided I would substitute white wine) and began looking for a promising recipe. The end result of my research turned up in this cookbook, “Italian American – Red Sauce Classics and New Essentials by the owners/chefs of Don Angie in New York City.”
The authors/owners/chefs, Angie Rito and Scott Tacinelli, like to tweak recipes and so removed the tomatoes and pancetta (typical ingredients of Penne alla Vodka) and gave it a creamy white sauce. It’s flavored with lots of onions and the cream is replaced with creme fraiche which I loved. I used heart pasta instead of their suggested farfalle and replaced the vodka with a white wine, Pinot Grigio.
Rich and delicious and perfect for a cool winter day Michigan – Penna alla White Wine.
During the past two months I discovered a new condiment, tomata achaar, which I used in a collaboration recipe between Dan Pashman (creator of cascatelli pasta, Sporkful Podcast, cookbook author) and the owner of Brooklyn Delhi, Chitra Agrawal, owner of a small business who makes the best tomato achaar and mango chutney. Recipes to follow, Penne alla White Wine with Tomato Achaar and Spicy Shrimp patties with mango chutney!
Once again I made these recipes awhile ago but wanted to post them as I plan to make them again…
Heart Shaped Pasta With White Wine Sauce
- 3/4 cup (1-1/2 sticks) unsalted butter
- 2-1/2 cups thinly sliced yellow onions
- 1-1/2 cups thinly sliced shallots
- 1 tbsp. plus 2 tsp. kosher salt, plus more for the pasta water
- 1/4 tsp. ground white pepper
- 1/2 cup vodka which has a peppery flavor (I used white wine, Pinot Grigio)
- 1 cup vegetable stock or unsalted chicken stock (I used low sodium chicken broth)
- 1 cup creme fraiche
- 1/2 cup Parmigiano-Reggiano cheese, finely grated
- 1 lb. dried Farfalle (I did use heart pasta)
- fresh parsley to garnish
In a medium saucepan, melt 1 stick (8 tbsp) of the butter over medium heat. Add the onions, shallots, salt and white pepper and stir to combine. Cook, while stirring often until the onions release their liquid and wilt, 10-12 minutes.
Add the vodka (I used a Pinot Grigio), increase the heat to high and continue cooking, while stirring, until the alcohol is evaporated, about 4 minutes. Add the stock and cook for another 7-9 minutes or after the liquid is fully evaporated.
Transfer the onion mixture to a blender along with the creme fraiche and parmesan. Open the steam vent and cover the opening with a towel to avoid hot splatter and blend on high until very smooth, about 3 minutes. What a wonderful sauce to …
In a large saucepan, bring 4 quarts water and kosher salt (to taste) to a boil over high heat. Add the pasta and cook according to package directions. Drain and return to the cooking pot (I always save some pasta water). Add the pureed sauce from the blender and heat over medium heat until the sauce bubbles, it should thicken and coat the pasta in an even layer. Add the remaining 4 tbsp. butter and stir until melted and velvety. Such a beautiful, but rich sauce, and it came together perfectly.
Serve immediately. The pasta will keep for up to 3 days, covered, in the refrigerator. Add a little stock or pasta water if you need to loosen the sauce.
Recipe by cookingwithauntjuju.com
This sounds wonderful. I love the hearts!
The sauce just “hugged” the heart pasta – delicious!
Beautiful tasty looking dish. You always find the most interesting pasta shapes! 🙂
I do love my pasta and have more shapes to share from Sflogini 🙂
this sounds very tasty Judi. Vodka or wine are great additions to a sauce.
cheers
sherry https://sherryspickings.blogspot.com/
I love to try different pasta shapes as well as the sauces – always fun for me. I prefer to use wine when any alcohol is an ingredient 🙂
What a great pasta shape! I’ll have to keep my eyes open for that one.
Different pasta shapes are fun but they also need to hold the sauce. Farfalle is an example of poor shape as the wings are flacid while the center knot is still raw and nothing sticks to this shape 🙂 The heart shape was a good choice!