Tuesday, November 10, 2020 10 mins read

Tuesday, November 10, 2020 10 mins read


Pasta alla Ohio featuring Buckeye Vodka

A bit of Italy in the Buckeye state.

Founders Tom Rambasek, Marty Clarke, Jim and Chris Finke developed Buckeye Vodka to help their friends, family and neighbors after Dayton businesses and plants shuttered in 2008 and 2009. Building a business that created jobs and invests locally, they were able to bring Buckeye Vodka to market in 2011.

Every award-winning bottle of Buckeye Vodka is filled with a spirit representative of Ohio's hard-working sensibilities. They craft the resolute spirit with corn and water. Corn from local Ohio farms and water from a company that's been supplying Miami Valley for over a century. Ultra-smooth after its charcoal filtration, Buckeye Vodka has no intention of stopping until they're the smoothest vodka on the market. It's that boundless determination that make their vodka the ‘Spirit of Ohio.'

This corn-based Vodka is a great pairing for this Penne Pasta dish!


You’ll Need:

3 Tbsp. Butter

1 Shallot, Minced

2 Garlic Cloves, Minced

½ c. Tomato Paste

½ tsp. Crushed Red Pepper Flakes

2 Tbsp. Buckeye Vodka

Kosher Salt, to taste

1 lb. Penne Pasta

½ c. Heavy Cream

½ c. Freshly Grated Parmesan

Fresh Basil Leaves, For Serving

How:

In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes. 

Add Buckeye Vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. 

Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.

Recommended for you

Don’t worry, you don’t have to share.
Pasta alla Vodka
Don’t worry, you don’t have to share.
Ain’t no thing but a chicken wing!
Lemon and Gin Chicken Wings
Ain’t no thing but a chicken wing!
What came first? The chicken or the vodka?
Lemon Vodka Chicken
What came first? The chicken or the vodka?