The Best Cheeses To Compliment Penne Alla Vodka

Penne alla vodka is a popular Italian-American dish that combines penne pasta with a rich and creamy vodka-tomato sauce. The key to a successful penne alla vodka lies in its cheese, and the type of cheese used can elevate this dish from good to great. So, what cheese goes well with penne alla vodka?

Parmesan cheese

When making Penne alla Vodka, it is important to use freshly grated Parmesan cheese, as pre-grated varieties often lack the same depth of flavour. The cheese should be stirred into the sauce just before serving to ensure the best texture and taste. Parmesan can also be sprinkled on top of the dish for serving, adding a salty, savoury kick.

The best Parmesan cheese for Penne alla Vodka is of a high quality and freshly grated. It is worth noting that the green can of shelf-stable Parmesan cheese is not suitable for this dish. Instead, opt for a block of Parmesan that can be grated at home, or buy a high-quality grated or shaved variety.

When shopping for Parmesan cheese, look for a product with a nutty, fruity and savoury aroma. The cheese should be firm, but not too hard, and have a slightly oily texture. These characteristics indicate a higher-quality cheese that will melt smoothly into the sauce.

In summary, Parmesan cheese is an essential component of Penne alla Vodka, adding depth and flavour to the creamy tomato sauce. By choosing a high-quality, freshly grated variety, and stirring it into the sauce just before serving, you can ensure the best flavour and texture for this indulgent dish.

Butter vs. oil

When it comes to preparing Penne alla Vodka, there are two schools of thought on whether to use butter or oil. While both options can be used for sautéing, they each have unique characteristics that will impact the final dish. Here's a detailed comparison between butter and oil:

Flavor and Texture:

• Butter: Butter is the preferred choice for dairy-based sauces like Penne alla Vodka. It adds a rich, creamy flavor and contributes to a smooth, velvety texture. When combined with other dairy ingredients, butter enhances the creaminess and mouthfeel of the dish.
• Oil: While oil can be used for sautéing, it may not provide the same depth of flavor as butter. Oil can help prevent sticking and is useful for cooking at higher temperatures, but it won't contribute the same level of richness to the sauce.

Cooking Characteristics:

• Butter: Butter has a lower smoke point than oil, so it's important to monitor the heat when cooking with butter to avoid burning. It also adds moisture to the dish, which can be beneficial for creating a creamy sauce.
• Oil: Oil has a higher smoke point, making it more suitable for cooking at higher temperatures. It can help create a crispier texture if that's desired for certain ingredients in the dish. However, oil doesn't add the same level of moisture as butter.

Nutrition:

• Butter: Butter is known for its high fat and calorie content. It contains saturated fat, which should be consumed in moderation as part of a balanced diet. Butter also provides a significant amount of flavor, so a little can go a long way.
• Oil: Different types of oils have varying nutritional profiles. Some oils, like olive oil, are known for their healthy monounsaturated fats, while others may be higher in saturated fats. Oils generally have a higher smoke point than butter, making them a longer-lasting option for sautéing or frying.

Versatility:

• Butter: Butter is incredibly versatile and can be used in both sweet and savory dishes. It is a staple in baking and adds a rich, indulgent flavor to pastries, cakes, and cookies. In savory dishes, butter provides a savory depth of flavor.
• Oil: Oil also offers versatility and can be used in a wide range of dishes. Different types of oils have distinct flavors and characteristics, so choosing the right oil for the dish is important. For example, olive oil is a popular choice for Mediterranean dishes, while sesame oil is commonly used in Asian cuisine.

In summary, both butter and oil have their advantages in cooking Penne alla Vodka. Butter is generally preferred for its ability to enhance the creaminess and flavor of the sauce, while oil can be useful for achieving specific textures or when cooking at higher temperatures. Ultimately, the choice between butter and oil may depend on personal preference, the specific recipe, and the desired outcome of the dish.

Tomato paste vs. canned tomatoes

Penne alla vodka is a delicious and simple dish that combines penne pasta with a rich and creamy tomato, vodka, and cream sauce. To elevate this classic Italian dish, it is recommended to use high-quality ingredients, including the best type of cheese. While the specific cheese to use is a matter of preference, popular options include Parmesan, mozzarella, provolone, and fontina.

Now, let's delve into the differences between tomato paste and canned tomatoes, two key ingredients that can greatly impact the flavor and texture of your penne alla vodka sauce:

Texture and Consistency

Tomato paste has a very thick and concentrated consistency due to its low water content. In contrast, canned tomatoes are significantly thinner and have a more liquid texture. Canned tomatoes are typically packed in their own juices or puréed, resulting in a smoother and less dense product.

Flavor

The concentration of tomato paste lends itself to a more intense and potent tomato flavor. A small amount of tomato paste goes a long way in adding a robust tomato taste to your sauce. On the other hand, canned tomatoes offer a more subtle tomato flavor, which can be enhanced by adding other ingredients such as garlic, basil, or spices.

Usage

Tomato paste is ideal when you want to add a punch of tomato flavor without increasing the liquid content of your dish. It is perfect for thickening sauces and soups, like vodka sauce, and is typically used in smaller quantities. Canned tomatoes, on the other hand, provide a good liquid base for sauces and are excellent for creating a hearty tomato base for pasta sauces, soups, and stews.

Additives and Seasonings

Tomato paste is typically free of added seasonings, allowing you to customize the flavor profile of your dish. In contrast, canned tomatoes often include added seasonings such as salt, sugar, vinegar, garlic, onion, bell pepper, or basil. When using canned tomatoes, it's important to consider the added ingredients and adjust your recipe accordingly to avoid overwhelming other flavors in your dish.

Storage and Shelf Life

Tomato paste is usually sold in small cans, tubes, or glass jars. Tubes are recommended as they protect the paste from spoilage once exposed to oxygen. Once opened, tomato paste should be refrigerated or frozen to extend its shelf life. Canned tomatoes, on the other hand, are readily available in various sizes and can be stored in the pantry until opened. After opening, transfer the leftover canned tomatoes to an airtight container and refrigerate or freeze them to maintain freshness.

Vodka's role

Vodka plays a pivotal role in the flavour profile of Penne alla Vodka. Firstly, it adds a unique and subtle boozy note to the dish. The alcohol also enhances the fruity aroma of the tomatoes and brings a background heat and sharpness that balances the richness of the cream. The vodka's acidity cuts through the creaminess of the sauce, preventing it from being overly rich or cloying.

The amount of vodka added is crucial. A quarter cup of vodka per quart of sauce, simmered for about seven minutes, is considered ideal. This timing ensures the sauce is neither too boozy nor lacking in the flavour-enhancing effects of the alcohol. Adding the vodka towards the end of the cooking process is essential, as it allows the alcohol to retain some of its punch while cooking off enough to prevent an unpleasant aftertaste.

The vodka's role in Penne alla Vodka is so significant that the dish would be incomplete without it. While the sauce is still delicious without the alcohol, the vodka elevates and transforms the dish, justifying its place in the name.

Cream

Penne alla vodka is a creamy, flavourful pasta dish that is typically served with a generous sprinkling of parmesan cheese. The sauce is made with a combination of tomatoes, vodka, and cream, with the cream adding a velvety consistency to the sauce.

Heavy cream is the key ingredient that gives penne alla vodka its signature richness and smoothness. When making the sauce, it is important to add the cream at the right time to ensure a well-balanced flavour and texture. The cream is usually added after the tomatoes and vodka have been simmered, and the sauce has started to thicken. Stirring in the cream gives the sauce a luxurious mouthfeel and a beautiful orange hue.

The amount of cream added can be adjusted to personal preference. Some recipes call for a full cup of heavy cream, while others suggest using slightly less to prevent the sauce from becoming too milky. It is also important to cook the sauce long enough after adding the cream to allow the alcohol from the vodka to cook off, preventing a harsh aftertaste.

In addition to its textural contribution, the cream also plays a role in balancing the flavours of the dish. The neutral booze of the vodka enhances the fruity aroma of the tomatoes, while the cream smooths over the sharpness, resulting in a well-rounded, mildly spicy sauce.

When serving penne alla vodka, it is customary to top the dish with freshly grated parmesan cheese, adding a savoury, nutty, and umami flavour to the dish. The combination of creamy sauce and salty, savoury cheese creates a delightful contrast that makes this dish a favourite among pasta lovers.

Overall, the cream in penne alla vodka is essential for achieving the desired texture, flavour, and overall appeal of this classic Italian-American dish.

Frequently asked questions