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I’ve been eating Penne alla Vodka for over 40 years; in New York, in Italy, everywhere in between. And somehow, most versions today miss the mark. Flat flavor. Pale sauce. Weak vodka.

So what happened to that rich, glossy, full-flavored vodka sauce we all remember? And more importantly, how do we bring it back?

Today I’m showing you how to make classic Penne alla Vodka the way it’s supposed to taste... bold, balanced, and restaurant-quality, without chasing reservations or hopping on a plane. Forget Carbone. You can make the real thing at home.

This is Penne alla Vodka done right!

#cooking #notanothercookingshow #pastarecipe #recipe

PATREON:
https://goo.gl/5Nr1oB

RECIPE
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