This dish was all the fashion in Italy in the mid ‘70s. Vodka was a relatively new spirit to the Italians and of course they just had to make it into a pasta sauce. I think the vodka gives the sauce a nice kick which cuts through the creaminess of the mascarpone wonderfully.
1 pound penne
1 cup mascarpone
1 heaped tablespoon Bomba! XXX
1 very generous glug of vodka
Kosher salt & freshly ground black pepper
- Cook the pasta according to the packet instructions.
- Meanwhile heat the mascarpone and Bomba on a low heat until combined.
- Add vodka and cook until piping hot again and remove from heat. Remember the less you cook it the boozier it will stay.
- Season to taste.
- Drain the pasta and stir into the sauce until all the pasta is coated with the sauce. Serve immediately.