I do agree. I have made his recipes for thanksgiving and Christmas and everyone in my family loved them. They even impressed my mother in law who hates me
I can’t wait for his cookbook... I’ll be sure to get it when it comes out, but I’ve written down several of his recipes that I’ve tried in my own collection of recipes. Love them sooo much. 🥰
🤣 For those who have a gas range and don’t already know, turn on a gas burner closest to where your chopping your onions. It works wonderfully. Give it a try if you can. Happy cooking! Stay safe.
Paramita Bagchi I hope you’ll never cry over onions again. I don’t remember where I got that tip but was so happy that it works. I just recently forgot to turn on a burner while prepping for a meal and as my eyes started stinging I re affirmed how well it has been working. Happy Cooking!:)
To anyone wondering if they should make this or not I 100% recommend it. I'm learning how to cook for my family and I just made this today. Better than most restaurant penne I've had by far. I also reccommend you add around 7 cloves of garlic. I put 6 in and it wasn't enough for my tastes but I like my stuff more garlicy.
Made this for dinner tonight! ABSOLUTELY delicious and perfect for dinner for a small family! I didn't want to make a massive amount of food that was going to sit in the fridge for days. Love the flavor and simplicity of this recipe, only took me about a 45 minutes and most of that time was spent letting the sauce simmer. Will definitely keep checking out Preppy Kitchen recipes in the future!
You’re so funny about so many things..aside from the fact that I would go out on a limb and say EVERY recipe you have shared with us baked or savory is stellar, it’s YOU. There are SO many recipe channels, personalities, “ stars” etc.. but there is truly something about you that is above the rest and makes me just want to watch more and more and most importantly actually MAKE what you have shown us.
I made this recipe, John! The simplicity of the ingredients made this such a breeze because I already had everything on hand. I made two batches-one just as you demonstrated in this video (it was SUPERB, thank you!), and a second batch tweaking it to make it my own. On the second batch, I substituted the penne for rigatoni. The rigatoni had wonderful ridges on the outside that grabbed your lovely sauce. I stuffed each individual rigatoni noodle with small 1 inch cubes of mozarella cheese and carefully laid them out into a baking dish. I evenly distributed the sauce, coating each noodle before I started a new layer. Topped it with more cheese and freshly grated parmigiano reggiano and baked in an oven just long enough for the cheese in each noodle to melt and the top to brown. Garnished it with parsley. It was ooey, goey, and had amazing texture from the crushed whole tomatoes. Thank you again, John!
My father was sometimes impatient and would burn the garlic a little unless I watched. Perhaps he just wanted me in the kitchen. One of the major keys to the flavor is the tomato paste. If you don't happen to have it, just add a little sugar to taste. Actually, since I never have cream in the house, the sauce turns out well without it. Sometimes I just make a "sauce" of large amounts of slightly caramelized onion and garlic with a little olive oil and cayenne pepper. It's really good.
I just researched how to keep heavy cream around. You can freeze it in ice cube trays and just pull it from the freezer when you need it! If cooking in a hot dish, no need to even thaw the cubes-just drop them in the sauce and stir. I added a full quart to my grocery order right away.
@@kathyastrom1315 Thank you for the info. In reality, I avoid it because of the high fat content and caloric density. Also, I'm lactase deficient. But for the Parmesan, I'll chew a lactase tablet!
Here’s a tip: whenever I cut onions, if I have my contacts in the onions do nothing to me. Idk if u have contacts, but if u do they work idk why or how.
I think your eyes are burning because of the enzymes that the onion releases reacting with your eyes, so your contacts are probably protecting your eyes a bit. I always let some water flow over my knife, and then I cut the onions this helps a bit because the gasses are either bounded by the water or react with it (not sure).
I made this sauce a few months ago but did not save it. Today, I looked all over the internet for the video and the recipe until I found it. This is a great simple recipe; we loved it. I am saving it now. This is a keeper.
I dice onions differently. Take an onion, chop it in half from the "hairy" side down. Next peel both sides. Now, take one half, flat side down, chop off the non-hairy end. Next, hold the tuft and slice down lengthwise through the middle but not all the way to the tuft. Turn the knife slightly and fan your slices in a rainbow pattern on both sides making sure you don't slice all the way up to the tuft. . Now chop across your slices and you'll have beautiful diced onions. Hope my text description makes sense. I learned this technique from an actual chef I used to work with. I've been a cook (not a chef) for a living for almost 35 yrs and this is one of the most useful tips I still use today.
Preppy Kitchen I love Penne Vodka, it's like my favorite Italian food ever. I'll get it whenever i would go to an Italian restaurant especially Olive Garden. I'm glad you did this video!
I made this for a secret Santa with my friends and I received so many compliments from them thank you so much for this, and absolutely the most delicious pasta I’ve ever tried will be making this again 100000/10!😊
Omg we just had this for lunch, so delicious and it looked like yours!!!!!! Thanks my husband was raving!!!! I added 25 gloves and 2 teaspoons of suger .. The best!!! We love your recipes!!!!
I make this recipe without the tomato paste. I use About 10 garlic cloves and a large can of San Marzano whole peeled Italian tomatoes. (AMAZING FLAVOR) Once the vodka cooks off I put the sauce into the blender and pulse several times then back into the pan. Add the cream. Add the parmesan about 3/4cup. The sauce is thick and rich and smooth and there are no chunky garlic cloves, onions or tomatoes. OMG this is the best thing I've ever tasted!!! We couldnt stop eating it!! My 16 yr old daughter and I have been searching and trying out recipes since all this covid crap & This is by far the best sauce we've've ever made and i t is soooo simple. I'll be making this tomorrow night!!😙
This is my favorite dish to order, I never thought in a million years to make it at home. Let me tell you I am so happy I decided to make it tonight. It was amazing! Thank you so much John….. I wish I could add a picture for you. My family went nuts ! 🎉❤
I think tonight may be the 20th time I’ve made this recipe. By far my favorite dish, not only to make, but to eat. I will never steer from this. Absolute 🔥.
Love, love, love this recipe! My onion tip... keep your mouth closed the whole time you are peeling and cutting your onion. Trust me, you won't cry a single tear. But, you must keep your mouth closed the entire time. You're welcome.
Made this for the first time ever 3 months ago. Now once a month and we get 5 individual meals and it’s always, “is it Penne aka vodka time yet?” Spot on recipe thanks!
I made this for my nan and pop after not being able to do much with them for the past few months, we loved every moment of it and im so glad I did it, im gonna be looming for more things to cook with them, thank you man :)
Yummy ! Vodka sauce I couldn't get vodka Because I live in tx and you Can't buy hard liquor on sun So I used dry white wine And a table spoon of brandy It was delicious oh my gosh it is a big hit with my crowd I put the sauce on a four cheese Ravioli. I add to pasta to the sauce
Thanks for sharing your awesome & fabulously easy recipe 👍 The beautiful new brass/copper peppermill is a perfect compliment to your Preppy Kitchen! 🧡💛 Cheers 💛🧡
Usually add more garlic. I find if you put the Dutch oven in the oven at 375° after it comes to simmer for 1 1/2 hours the sauce has more depth. Purée it right in pot. You also don’t need to strain tomatoes all liquid residue evaporates in oven.
I finally made this tonight , John your recipes never fail me ! Turned out excellent ! I used Kettle one vodka, the sauce tasted so good even before adding the cream. Can’t wait to buy your cook book! Next stop your cinnamon rolls❤️
When I was stationed in the Army near Venice, one of the variations on this dish was Salmone Pennete. Basically at the final minute, you would add flaked smoked salmon and about a tablespoon or so of chopped basil to make Salmone Pennete. Now that I live in Seattle where we have awesome salmon, I make this dish a lot.
i just discovered you channel just with it a few days ago and your recipes have been nothing but success! your aura and energy really show through these videos. cant wait to go through all the recipes!
Vodka is added at the wrong time. It is not added because it is acidic as mentioned, clocking in at 6 to 7 on the PH scale, with 6 being slightly acidic and 7 being neutral. Vodka is basically ethanol and water in its purest form. The reason you use vodka is because alcohol is a solvent, and because it is a solvent it extracts certain chemical compounds from the ingredients it mixes with that make those ingredients more flavorful, after which time it evaporates. This is why it is added at the wrong time, you are missing out on its properties if you don't add it after the tomatoes and remaining ingredients in the sauce have been added. This can be verified on the internet if anyone cares to.
It's not just your DEEELICIOUS recipes, you are so much FUN to watch!! Gotta try this one for sure! Always lookin forward to your next recipe. Thanks so much for sharing with us. Arlene
We just had an absolutely delicious dinner with this recipe! Thank you! And yes, of course, like many others I always triple the amount of garlic required in recipes 😂
I need this man to bring out a cookbook. Every recipe of his I've used is amazing
He’s working on it!
Really tho I don’t normally buy recipe books but he’s made so many things I want to try
I do agree. I have made his recipes for thanksgiving and Christmas and everyone in my family loved them. They even impressed my mother in law who hates me
Jon W completely agree! The recipes are excellent and he is an excellent teacher.
I can’t wait for his cookbook... I’ll be sure to get it when it comes out, but I’ve written down several of his recipes that I’ve tried in my own collection of recipes. Love them sooo much. 🥰
The best way to prevent crying while chopping onions
is to not get emotionally attached to them in the first place.
*This is the tip we all needed 😂*
😁
🤣 For those who have a gas range and don’t already know, turn on a gas burner closest to where your chopping your onions. It works wonderfully. Give it a try if you can. Happy cooking! Stay safe.
@@mrsrunningmommy Thanks! I didn't know that! Will definitely try it.
Paramita Bagchi I hope you’ll never cry over onions again. I don’t remember where I got that tip but was so happy that it works. I just recently forgot to turn on a burner while prepping for a meal and as my eyes started stinging I re affirmed how well it has been working.
Happy Cooking!:)
No-one has mentioned his oil bottle
Its the coolest contraption I've ever seen
I’m dying to know where it’s from.
@@AM-vu7fl IK IT'S SICK!
Lol 😂 already googled it and the pepper mill....
omg I did not think anyone would appreciate the oil bottle as much as I did lmao
Yes, would be interested in getting one.
To anyone wondering if they should make this or not I 100% recommend it. I'm learning how to cook for my family and I just made this today. Better than most restaurant penne I've had by far. I also reccommend you add around 7 cloves of garlic. I put 6 in and it wasn't enough for my tastes but I like my stuff more garlicy.
John's energy is infectious. He has such a positive vibe. Sometimes I watch just to give my mood a boost...but his recipes are amazing too👊🏾
Qqq
Agreed
I love cooking with vodka! The last time I think I used a little too much..
*I woke up and there was just penne pasta everywhere!*
That reminds me of the “two shots of vodka” meme
😂😂😂
Made this for dinner tonight! ABSOLUTELY delicious and perfect for dinner for a small family! I didn't want to make a massive amount of food that was going to sit in the fridge for days. Love the flavor and simplicity of this recipe, only took me about a 45 minutes and most of that time was spent letting the sauce simmer. Will definitely keep checking out Preppy Kitchen recipes in the future!
This brought me unreasonable happiness today!
You’re so funny about so many things..aside from the fact that I would go out on a limb and say EVERY recipe you have shared with us baked or savory is stellar, it’s YOU. There are SO many recipe channels, personalities, “ stars” etc.. but there is truly something about you that is above the rest and makes me just want to watch more and more and most importantly actually MAKE what you have shown us.
I made this recipe, John! The simplicity of the ingredients made this such a breeze because I already had everything on hand. I made two batches-one just as you demonstrated in this video (it was SUPERB, thank you!), and a second batch tweaking it to make it my own.
On the second batch, I substituted the penne for rigatoni. The rigatoni had wonderful ridges on the outside that grabbed your lovely sauce. I stuffed each individual rigatoni noodle with small 1 inch cubes of mozarella cheese and carefully laid them out into a baking dish. I evenly distributed the sauce, coating each noodle before I started a new layer. Topped it with more cheese and freshly grated parmigiano reggiano and baked in an oven just long enough for the cheese in each noodle to melt and the top to brown. Garnished it with parsley. It was ooey, goey, and had amazing texture from the crushed whole tomatoes. Thank you again, John!
This sounds delicious 😋
4, 6, 8 cloves or a whole head of garlic...you're speaking to my soul! I'm the one who doubles the amount of garlic automatically....🥰
Same, made a Alfredo tonight and used a whole head of garlic because I love garlic GD!
Add Italian seasoning and chicken stock to this
My wife is commenting right now, I had to chime in and thank you for this recipe, I just had two dishes, it was Amazing..
Your so sweet, I didnt know you were called riding the wave :-)
“What are these pieces” hahah
Lol I bet all of his family is so spoiled with all these delicious meals and treats 🧁
Súper apetecible mmm gracias por la receta saludos de la CDMX
I love his gentle calm positive energy ☺
Thank you for sharing your enthusiasm and positive energy with the world!
My father was sometimes impatient and would burn the garlic a little unless I watched. Perhaps he just wanted me in the kitchen. One of the major keys to the flavor is the tomato paste. If you don't happen to have it, just add a little sugar to taste. Actually, since I never have cream in the house, the sauce turns out well without it.
Sometimes I just make a "sauce" of large amounts of slightly caramelized onion and garlic with a little olive oil and cayenne pepper. It's really good.
I just researched how to keep heavy cream around. You can freeze it in ice cube trays and just pull it from the freezer when you need it! If cooking in a hot dish, no need to even thaw the cubes-just drop them in the sauce and stir. I added a full quart to my grocery order right away.
@@kathyastrom1315 Thank you for the info. In reality, I avoid it because of the high fat content and caloric density. Also, I'm lactase deficient. But for the Parmesan, I'll chew a lactase tablet!
Adding pancetta with the onions adds an amazing depth too….classics never go out of style.
Here’s a tip: whenever I cut onions, if I have my contacts in the onions do nothing to me. Idk if u have contacts, but if u do they work idk why or how.
If this works you could me my savior
I think your eyes are burning because of the enzymes that the onion releases reacting with your eyes, so your contacts are probably protecting your eyes a bit. I always let some water flow over my knife, and then I cut the onions this helps a bit because the gasses are either bounded by the water or react with it (not sure).
alvarojm11 it works for me 🤷♀️
yonas I do the same but it’s so much better to do that +contacts
I keep a spare pair of swim goggles in my kitchen cabinet. I just wear them when I'm cutting onions, and experience no problems with onions.
Dude mad chill, respect bro
I made this sauce a few months ago but did not save it. Today, I looked all over the internet for the video and the recipe until I found it. This is a great simple recipe; we loved it. I am saving it now. This is a keeper.
I dice onions differently. Take an onion, chop it in half from the "hairy" side down. Next peel both sides.
Now, take one half, flat side down, chop off the non-hairy end.
Next, hold the tuft and slice down lengthwise through the middle but not all the way to the tuft. Turn the knife slightly and fan your slices in a rainbow pattern on both sides making sure you don't slice all the way up to the tuft. . Now chop across your slices and you'll have beautiful diced onions. Hope my text description makes sense. I learned this technique from an actual chef I used to work with. I've been a cook (not a chef) for a living for almost 35 yrs and this is one of the most useful tips I still use today.
I love all of your recipes!!! You deserve your own TV show!
Preppy Kitchen I love Penne Vodka, it's like my favorite Italian food ever. I'll get it whenever i would go to an Italian restaurant especially Olive Garden. I'm glad you did this video!
Fun fact: no one in Italy did know about penne alla vodka.... It's not an Italian recipe
axellander I can confirm I am Italian😂😂
@@flaviogiglia9830 anche io
axellander lol 😆 ,siamo ovunque 😂😂
You are SO FUNNY! Thanks for the laughs (and wonderful recipes) !!
This looks amazing John! I wonder if you could use the sauce as a pizza sauce?
I am certain you could and it would be delicious!
Good idea! Looks like your food channel has some incredible stuff as well!
Scran Line replies to Preppy Kitchen?! 😍 Worlds collide! Two of my favorite channels!
This is a fucking brilliant idea. Vodka sauce will be my next home pizza for sure
It makes amazing pizza sauce! Had it in NYC
Omg your cooking recipes give me life…. Your laugh and energy is contagious… thank you for bringing your recipes to my home.
I do this recipe around once a week. I add Italian chicken strips, spinach, and sometimes mushrooms. Delicious.
I made this for a secret Santa with my friends and I received so many compliments from them thank you so much for this, and absolutely the most delicious pasta I’ve ever tried will be making this again 100000/10!😊
Omg we just had this for lunch, so delicious and it looked like yours!!!!!!
Thanks my husband was raving!!!! I added 25 gloves and 2 teaspoons of suger .. The best!!!
We love your recipes!!!!
almost at 1.5M!!!! Thanks for all the great recipes John!
I make this recipe without the tomato paste. I use About 10 garlic cloves and a large can of San Marzano whole peeled Italian tomatoes. (AMAZING FLAVOR) Once the vodka cooks off I put the sauce into the blender and pulse several times then back into the pan. Add the cream. Add the parmesan about 3/4cup. The sauce is thick and rich and smooth and there are no chunky garlic cloves, onions or tomatoes. OMG this is the best thing I've ever tasted!!! We couldnt stop eating it!! My 16 yr old daughter and I have been searching and trying out recipes since all this covid crap & This is by far the best sauce we've've ever made and i
t is soooo simple.
I'll be making this tomorrow night!!😙
Just made your recipe for a third time! I love it . Listen to John when he says, Don’t skimp on the simmer time .
Made this with one important change. Added no salt for health reasons. Excellent
Binged 4hrs-ish yesterday!! Apple desserts, cakes, chicken pot pies, spanakopita, your new home, farm. Enjoyed the videos, bloops, and giggles!
This recipe was absolutely delicious
This is my favorite dish to order, I never thought in a million years to make it at home. Let me tell you I am so happy I decided to make it tonight. It was amazing! Thank you so much John….. I wish I could add a picture for you. My family went nuts ! 🎉❤
One of my most favourite pasta recipes ❤️
You're right. I always add a bit more garlic. It adds so much flavour and I love it!
Great recipe! I doubled the garlic and tripled the red pepper and it was fantastic.
Another recipe down :D
It’s out of this world!!! Never going to olive garden again lol!!
I’m Greek too John !
Beautiful recipes! Keep up the good work!
This brother consistently puts out fire recipes.
I think tonight may be the 20th time I’ve made this recipe. By far my favorite dish, not only to make, but to eat. I will never steer from this. Absolute 🔥.
Love, love, love this recipe! My onion tip... keep your mouth closed the whole time you are peeling and cutting your onion. Trust me, you won't cry a single tear. But, you must keep your mouth closed the entire time. You're welcome.
Ur amazing dude ur husband must love all your food
I tried your recipe to day and it was amazing... everybody loved it... thank you
it makes me so happy how happy your job makes you 🥺
Each time I am wondering what to cook for dinner or for a special occasion you are my favorite cook ever!
inspiration
His recipes are just out of this world. I hope he comes out a recipe book soon
I enjoy every recipe. John makes to look every recipe nice and easy🤩 Thank U!!!
Hands down my favorite pasta dish.
Great recipe. Thanks… tasted amazing… Family loved it.
I love your channel. Have only been watching a few weeks, but love them all.
Made this for the first time ever 3 months ago. Now once a month and we get 5 individual meals and it’s always, “is it Penne aka vodka time yet?” Spot on recipe thanks!
I made this for my nan and pop after not being able to do much with them for the past few months, we loved every moment of it and im so glad I did it, im gonna be looming for more things to cook with them, thank you man :)
The food looks delicious. Please try to make something Greek. We have great recipes to make in your channel!!!!! Love from Greece🇬🇷!!!!!!
A great cook, a charming gentleman,
Just made it. I can’t stop eating. Soooo good!!!! Thanks so much for the recipe ❤
such an easy and delicious recipe! i will definitely be making it again :)
I love how you can see how fresh those onions are by the way his eyes are still red when he's chopping the garlic.
I watched you from Algeria good channel and Itry some your recipies special macarons and eclair
Yummy ! Vodka sauce
I couldn't get vodka
Because I live in tx and you
Can't buy hard liquor on sun
So I used dry white wine
And a table spoon of brandy
It was delicious oh my gosh it is a big hit with my crowd
I put the sauce on a four cheese Ravioli.
I add to pasta to the sauce
Thanks for sharing your awesome & fabulously easy recipe 👍 The beautiful new brass/copper peppermill is a perfect compliment to your Preppy Kitchen!
🧡💛 Cheers 💛🧡
Usually add more garlic. I find if you put the Dutch oven in the oven at 375° after it comes to simmer for 1 1/2 hours the sauce has more depth. Purée it right in pot. You also don’t need to strain tomatoes all liquid residue evaporates in oven.
I just love the Czech Onion Pattern plates you're using. It's something I grew up with and was always in my household. Warms my heart ❤️
Love your vibrant friendly personality 🙌🏾 keep being great
4th time making this ! I use Kettle one. So good! Thanks preppy kirchen
Just watching you makes me happy
I love your videos, so fun and so clear.
Just made this and it's amazing! Thank you!
You are the best I always try your recipes and it’s amazing
i love your cooking me and my mom watch you all the time
I finally made this tonight , John your recipes never fail me ! Turned out excellent ! I used Kettle one vodka, the sauce tasted so good even before adding the cream. Can’t wait to buy your cook book! Next stop your cinnamon rolls❤️
Yes! New savory dishes! Keep it going!
I made this tonight & it was a delight. An easy restaurant style homemade Italian recipe. Will definitely make again
I just wanna say you have such positive energy and bring a smile to my face! Thanks for the recipe!
Thank you so much. My husband loved it 💖
I tried this and it turned out great.
Absolutely delicious! Second time making it. My family loves it. I won’t make any other vodka sauce. Thank you chef.
Killer recipe boss man, it was incredible!
I like how you explain everything so nicely. It makes me feel that it's ok sometimes to make mistakes and it also gives a lot of inspiration to cook .
I’m so glad I found you! I love you recipes!
This is dinner tonight! Looks fabulous! Thanks!
Yes John! More pasta recipes pls 😍😍
So happy you posted this! I’ve been wanting to try making penne al a vodka for awhile now.
When I was stationed in the Army near Venice, one of the variations on this dish was Salmone Pennete. Basically at the final minute, you would add flaked smoked salmon and about a tablespoon or so of chopped basil to make Salmone Pennete. Now that I live in Seattle where we have awesome salmon, I make this dish a lot.
I Love your BEAUTIFUL kitchen
Had so much fun making this ....and sipping some tasty Chianti. Love all you do....
i just discovered you channel just with it a few days ago and your recipes have been nothing but success! your aura and energy really show through these videos. cant wait to go through all the recipes!
I made this recipe today and now my family think I'm the bestest cook ever 🤗 it's so delicious and easy 👍🏽
I like recipe, Thank You.
Thanks for the tips
Gracias rubiu :)
I’m loving your videos !
Your kitchen is beautiful
Vodka is added at the wrong time. It is not added because it is acidic as mentioned, clocking in at 6 to 7 on the PH scale, with 6 being slightly acidic and 7 being neutral. Vodka is basically ethanol and water in its purest form. The reason you use vodka is because alcohol is a solvent, and because it is a solvent it extracts certain chemical compounds from the ingredients it mixes with that make those ingredients more flavorful, after which time it evaporates. This is why it is added at the wrong time, you are missing out on its properties if you don't add it after the tomatoes and remaining ingredients in the sauce have been added. This can be verified on the internet if anyone cares to.
It's not just your DEEELICIOUS recipes, you are so much FUN to watch!! Gotta try this one for sure! Always lookin forward to your next recipe. Thanks so much for sharing with us. Arlene
The way you explains means you are crazy about cooking its taste
I also love food and love to feel each ingredient taste
We just had an absolutely delicious dinner with this recipe! Thank you! And yes, of course, like many others I always triple the amount of garlic required in recipes 😂