350g Pambac penne, 400g skinless chopped tomatoes, 300g thinly sliced cooked chicken gizzards, 1 large finely chopped onion, 2 cloves minced garlic, 150ml cup of vodka, 100ml liquid cream, 2 tbsp olive oil, 1 tsp hot smoked paprika, salt and freshly ground pepper to taste, grated Parmesan cheese for serving, fresh mint leaves for decoration and extra flavour.
Cook pasta according to package directions in salted water. Drain and save some of the cooking water. Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until translucent, then add the garlic and cooked chicken gizzards. Cook until browned. Pour the vodka into the pan and simmer for a few minutes to allow the alcohol to evaporate and let the flavours mingle. Add the chopped tomatoes to the pan and simmer with the piquante for about 10 minutes. If the sauce seems too thick, you can add a little of the pasta water. Pour the cream into the pan and stir well. Leave the sauce to simmer for 5-7 minutes, until slightly thickened. Season with paprika, salt and pepper to taste. Add the pasta to the pan and toss well in the vodka sauce, tomatoes and pipote. If the sauce is too thick, you can thin it with the water in which the pasta was cooked. Serve penne with vodka, tomato and piquette sauce, sprinkled with grated Parmesan cheese and garnished with chopped mint. Enjoy!
