{"id":1769,"date":"2015-04-26T21:24:52","date_gmt":"2015-04-26T20:24:52","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?page_id=1769"},"modified":"2015-04-26T21:24:52","modified_gmt":"2015-04-26T20:24:52","slug":"penne-rigate-in-vodka","status":"publish","type":"page","link":"https:\/\/www.thecherryplumkitchen.com\/?page_id=1769","title":{"rendered":"Penne Rigate in Vodka"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-page pdfprnt-top-right\"><a href=\"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpages%2F1769&print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/plugins\/pdf-print\/images\/pdf.png?ssl=1\" alt=\"image_pdf\" title=\"View PDF\" \/><\/a><a href=\"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpages%2F1769&print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/plugins\/pdf-print\/images\/print.png?ssl=1\" alt=\"image_print\" title=\"Print Content\" \/><\/a><\/div><p><em><a href=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/uploads\/2015\/04\/Penne-rigate-in-vodka-18-e1429997604266.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-1740 alignright\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/uploads\/2015\/04\/Penne-rigate-in-vodka-18.jpg?resize=300%2C199&#038;ssl=1\" alt=\"Penne rigate in vodka 18\" width=\"300\" height=\"199\" \/><\/a>Serves 7<\/em><\/p>\n<ul>\n<li>100g\/4oz unsalted butter<\/li>\n<li>2 thick slices of ham, flexible<\/li>\n<li>4 tablespoons of tomato pur\u00e9e<\/li>\n<li>2 tablespoons of flat-leaf parsley, chopped<\/li>\n<li>10 tablespoons of double cream<\/li>\n<li>6 tablespoons of vodka<\/li>\n<li>700g\/12oz penne rigate<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<p>Start by getting the water for cooking the pasta on to boil. It needs to be a fast, rolling boil. Think &#8216;angry Mediterranean sea&#8217;.<\/p>\n<p>Melt the butter in a large saut\u00e9 pan. Add the ham, the parsley and the tomato pur\u00e9e. Cook over a gentle heat for about 10 minutes. Season with salt and pepper.<\/p>\n<p>Stir in the vodka and cook until it has evaporated. Then add the cream and warm through before taking it off the heat.<\/p>\n<p>Once the water is boiling, add the salt. 10g\/2oz for every litre\/1\u00be pints of water. Now add the pasta and give it all a stir. Replace the lid and bring it back to a fast boil. As soon as it&#8217;s boiling, remove the lid again. You&#8217;ll need to stand by and give it the occasional stir. (Aga: Keep the lid on and put it into the Simmering Oven for the same cooking time as you&#8217;d do on the hob). Don&#8217;t rely on the packet instructions as it&#8217;s often less. Cook until al dente.<\/p>\n<p>Scoop out a little of the starchy pasta water and reserve. Use to thin the sauce, if necessary.<\/p>\n<p>Drain. Transfer the cooked pasta to the sauce and mix together.<\/p>\n<p>Eat.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 7 100g\/4oz unsalted butter 2 thick slices of ham, flexible 4 tablespoons of tomato pur\u00e9e 2 tablespoons of flat-leaf parsley, chopped 10 tablespoons of double cream 6 tablespoons of vodka 700g\/12oz penne rigate Salt and pepper Start by getting the water for cooking the pasta on to boil. It needs to be a fast, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"nf_dc_page":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"full-width-content","footnotes":""},"class_list":["post-1769","page","type-page","status-publish","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/1769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1769"}],"version-history":[{"count":1,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/1769\/revisions"}],"predecessor-version":[{"id":1770,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/1769\/revisions\/1770"}],"wp:attachment":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}