Penne alla Vodka
Serves 6
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  1. 4 slices of bacon or pancetta sliced into fine strips
  2. 14 ounce tin of tomatoes
  3. 1 pound penne
  4. 1 tablespoon extra-virgin olive oil
  5. 4 cloves garlic, minced
  6. pinch chili flakes
  7. 1/8 cup vodka
  8. 1/2 cup heavy cream
  9. salt and pepper
  10. 2 tablespoons unsalted butter or olive oil for finishing the sauce
  11. 2 to 3 tablespoons chopped fresh Italian parsley
  12. 3/4 cup freshly grated Parmigiano-Reggiano
  1. 1. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  2. 2. Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta stirring occasionally, until done, about 8 to 10 minutes.
  3. 4. Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté bacon or pancetta until crispy. Drain all but 2 tablespoons of fat.
  4. 5. Add onion and garlic to bacon mixture and saute until onion is translucent. Increase heat and add tomatoes, red pepper flakes and salt and fry until tomato mixture reduces a little. Pour in the vodka, lower the heat so the sauce is at a lively simmer add cream and slowly simmer until the pasta is ready. Just before incorporating pasta, taste and adjust seasoning. Add butter and cheese to finish the sauce
  5. 6. Drain pasta and pour into the sauce. Turn up heat and stir pasta in the sauce to fully incorporate. Sprinkle with parsley and serve
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