Bucatini alla Vodka
Pasta

Bucatini alla Vodka

18.90
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Fresh made Buccatini with house creamy vodka sauce and fried chicken.

Where this dish comes from

Penne alla vodka has murky origins claimed by multiple Italian regions and American restaurateurs. One persistent story attributes it to chef Ugo Tognazzi of the 1970s Italian nouvelle cuisine movement; another credits Columbia University students in New York in the same era. By the 1980s it had exploded across Italian-American restaurant menus and home kitchens in the US, aided by James Beard Award-winning food writer Marcella Hazan who published an influential version. In Italy itself, the dish remains seen as somewhat American — a curiosity rather than a classic.

Make it at Home

Bucatini alla Vodka, the way we make it

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For the Vodka Sauce

Ingredients
  • 800g San Marzano DOP whole tomatoes, hand-crushed
  • 120ml vodka
  • 200ml heavy cream
  • 60g unsalted butter
  • 40g shallot, minced
  • 20g garlic, minced
  • 5g Calabrian chili flakes
  • 80g Pecorino Romano DOP, finely grated
  • 10g kosher salt
Instructions
  1. 1

    Melt butter over medium. Add shallot, cook 4 minutes. Add garlic and chili, cook 1 minute.

  2. 2

    Add vodka. Reduce by half, 3 minutes.

  3. 3

    Add tomatoes. Simmer 15 minutes. Add cream. Simmer 5 more minutes until deep orange-pink.

  4. 4

    Remove from heat. Stir in Pecorino. Season with salt.

For the Fresh Pasta

Ingredients
  • 300g 00 flour
  • 100g semolina flour
  • 4 large egg yolks
  • 2 whole large eggs
  • 1 tsp extra virgin olive oil
  • Pinch of kosher salt
Instructions
  1. 1

    Combine flours, make a well, add eggs. Knead 8-10 minutes. Rest 30 minutes.

  2. 2

    Roll to setting 4 or 5. Cut penne. Dust with semolina.

To Assemble

Ingredients
  • Fresh penne (from above)
  • Vodka Sauce (from above)
  • Parmigiano-Reggiano DOP, for shaving
  • Fresh basil leaves
  • Basil oil
  • Kosher salt, for pasta water
Instructions
  1. 1

    Heat Vodka Sauce in a wide saute pan. Loosen with pasta water if needed.

  2. 2

    Cook penne 2-3 minutes. Pull early.

  3. 3

    Transfer penne to pan. Toss 45-60 seconds. Every tube should be filled with sauce.

  4. 4

    Plate in a warmed bowl. Shave Parmigiano in 3-4 curls across the top.

  5. 5

    Finish with basil leaves and basil oil drops around the rim. Serve immediately.

Matteo's · Senoia, GA
Matteo's70 Main St, Senoia, GA6785523919
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