The Providence Journal / Sandor Bodo

Sherie L. O’Brien wrote:

“I would die to know the recipe of the Penne Pink Vodka with grilled chicken from Caffé Itri on Cranston Street in Cranston. Their twist on this dish is amazing; it’s heaven on a plate. I have gotten a bunch of friends and family addicted to this dish. Normally, I am not a huge fan of the pink vodka sauces but theirs is the best I ever had. It has a nice creamy, rich flavor but somehow is still on the lighter side. I would love to try to duplicate it but honestly don’t know where to begin!”

Caffe Itri owner Greg Spremulli learned to cook at the elbow of his grandmother. Many of the sauces that top dishes at his restaurant take less cooking time than you’d expect.

“These Italian sauces don’t need to simmer for hours,” he said. The flavor comes from the freshness of the ingredients.

As for the penne in pink vodka sauce, Spremulli was a bit stumped about the grilled chicken as the dish is a pasta-only one. But checking with Sherie, she admitted she always asks for the pasta with grilled chicken and the kitchen always accommodates her. Spremulli was happy to share the recipe for the dish as she likes it. His secret, beyond the fast cooking, is Stoli Vodka. He swears by it.

Today, chef Ramon Valasques whips up pasta, chicken and everything else in the Itri kitchen.

The restaurant, where there was once a bank at 1686 Cranston St., Cranston, has been operating for 17 plus years. All the original favorites are still on the menu.

What is Chef’s Secret?

We invite readers who would like to know the recipe for a favorite restaurant dish to write or e-mail. Give us your name and daytime phone and tell us what makes the dish so special to you. We’ll ask the chef to share. E-mail gciampa@projo.com, fax (401) 277-8175 or write to Gail Ciampa, Providence Journal, 75 Fountain St., Providence, RI 02902.

PENNE IN PINK STOLI VODKA CREAM SAUCE WITH GRILLED BREAST OF CHICKEN

1 chicken breast (double)

1 tablespoon shallots, chopped

1 tablespoon olive oil

1/2 cup Stoli vodka

1 cup light cream

1/2 cup San Marzano tomatoes

1 pound penne pasta

Salt and pepper, to taste

Fresh basil

Grill the chicken. Put aside.

Saute shallots in olive oil. Add vodka. Cook about 45 seconds until the alcohol burns off. Add cream, San Marzano tomatoes and salt and pepper. Cook 4-5 minutes until the sauce starts to thicken. Finish with fresh basil.

Boil pasta according to directions.

To plate: Toss penne with sauce and top with grilled, sliced chicken breast.

Serves 2.