Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.
Penne alla Vodka
PENNE alla VODKA
Maggiano's Little Italy Recipe
2 tablespoons quality olive oil
1 onion, chopped
2 cloves garlic, minced
2 thick slices domestic prosciutto, chopped into small pieces to equal 1 cup
1 (28 oz.) can crushed tomatoes
1/4 teaspoon dried oregano
6 fresh basil leaves, chopped
1/2 teaspoon fine ground black pepper
8 tablespoons butter, divided
12 oz. fresh cremini mushrooms, cut in quarters
1/8 teaspoon crushed chili pepper flakes
1/2 cup quality vodka
2 cups heavy cream
1 tablespoon Kosher salt
1 1/2 boxes penne pasta
3/4 cup freshly grated Parmesan Reggiano cheese
In a large saucepan over medium heat, add the oil. Saute the onions for 5 minutes until golden. Add the garlic and prosciutto and cook for another 2 minutes. Next add the crushed tomatoes to the saucepan. Stir in the oregano, basil and pepper and simmer for 1 hour. In a skillet over medium heat, melt 4 tablespoons of butter. Saute the mushrooms and pepper flakes until the mushrooms are golden.
Take the skillet off the heat and slowly add the vodka, cooking on low for 5 minutes. Add the heavy cream and bring to a simmer. When hot, pour the cream mixture into the tomato mixture and stir. Simmer the sauce to blend the flavors while cooking the pasta. In a large pot add 6 quarts of water and Kosher salt. When rapidly boiling add the pasta and cook about 15 minutes. Drain very well other wise your sauce will be watery. Melt the other 4 tablespoons of butter in a deep skillet. Pour in the pasta to glaze. Add the Parmesan Reggiano cheese and mix well. Stir in 1/3 of the sauce mixture. Top each plate with some additional sauce.