Kitchen Wisdom Gluten Free Penne alla Vodka is an incredibly yummy dish,with layers of fully developed flavor.  I generally make this with good quality pancetta.  It is quite difficult for me to get the quality pancetta I require, I do not care for using American bacon as a substitute.  I opt instead for good quality salami, which is accessible in my local market.

      All vodka is not gluten free, be sure to purchase a brand which is distilled from a non-gluten containing source.  For this dish, I use certified gluten free American Blue Ice vodka for cooking and mixed drinks.  Pair your meal with an after dinner drink of gluten free Literary Dog Artisan Sipping Vodka twenty three times distilled from Vermont Maple Syrup.

½  cup small chopped gluten free Salami pieces

28  ounces canned Crushed Tomatoes

½  cup finely chopped Onion

3  cloves finely chopped Garlic

1  teaspoon dried Parsley

½ – ¾ cup Chicken Broth

3  tablespoons gluten free Vodka

¼ cup Cream

1 teaspoon Butter

(Optional) Crushed Red Pepper to taste

 

Chop the Salame into small pieces, place aside.  Finely chop onion and garlic.

Place a fry pan on medium heat, add the salame and allow to brown.  Keep tossing salami until they are browned on all sides.  Add the onion and garlic, when they begin to wilt add butter.  Toss and combine.

Add the tomatoes and stir.  As the tomatoes begin to simmer, add the chicken broth.  The amount of broth depends upon how much fluid the tomatoes have.  This needs to be a sauce, not a soup, so use your discretion.

Allow tomatoes to simmer 5 minutes on medium heat with no lid.  Then place the lid slightly ajar and simmer 20 minutes.

Remove lid, add the vodka along the edges of the pan and stir to combine.  Allow to simmer 10 minutes.

Turn off heat, stir in the cream.

 

Ladle over cooked penne.  Sprinkle with grated cheese and freshly milled black pepper.

“Penne alla Vodka” by Liz Conforti, Forget What You Know About Wheat(c) 2014

Serve with Kitchen Wisdom Gluten Free Recipes: 

Broccoli with Garlic & Olive Oil

Escarole with Olives & Onions

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