Penne Vodka Recipe

Cook pasta

Bring a large pot of salted water (about 1 tablespoon salt per 4 quarts) to a rolling boil. Add 12 oz dried penne and cook until al dente (check package, usually 10–12 minutes). Reserve 2 cups of pasta cooking water, then drain the pasta and set aside.

Finish and serve

When sauce is ready, return cooked penne to the skillet with the sauce over low heat. Add 1 cup grated Parmesan and 1–2 ladlefuls (about 1/4–1/2 cup) of reserved pasta water as needed to loosen the sauce. Toss continuously until pasta is evenly coated and sauce is glossy, 1–2 minutes. Stir in sliced green onions (reserve a few for garnish) and freshly ground black pepper to taste (about 1 tsp). Taste and adjust salt. Serve immediately, garnishing with remaining green onions and extra Parmesan if desired.

In a large wide skillet or sauté pan over medium heat, add 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. When butter melts and foam subsides, add 6 oz diced pancetta. Cook, stirring occasionally, until pancetta is crisp and has rendered its fat, about 6–8 minutes. Transfer most of the crisped pancetta to a bowl with a slotted spoon, leaving about 1–2 tablespoons of rendered fat in the pan.

Add the finely diced small yellow onion to the pan and sweat in the rendered fat over medium heat until translucent and soft, about 4–5 minutes. Add 3 minced garlic cloves and 1 tsp cracked mixed peppercorns; cook for 30–45 seconds until aromatic, being careful not to brown the garlic.

Push the onion and garlic to the side of the pan and add 3 tablespoons tomato paste to the center. Cook the tomato paste, stirring, for 2–3 minutes until it darkens slightly — this develops sweetness and depth.

Deglaze the pan with 1 tablespoon vodka, scraping up any browned bits from the bottom with a wooden spoon. Let the vodka simmer and reduce for about 1–2 minutes to cook off most of the alcohol.

Lower the heat to medium-low. Stir in 1 cup whole milk and 1 cup heavy cream, combining thoroughly with the tomato base. Add 1 tsp salt and 1 tsp crushed red pepper flakes. Simmer gently, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 6–8 minutes. Do not let it boil vigorously—keep a gentle simmer to prevent curdling.

Return the reserved crisp pancetta to the sauce and stir to combine. Taste and adjust seasoning with additional salt or pepper if needed. If the sauce becomes too thick, add reserved pasta cooking water a little at a time to reach desired consistency before tossing with the pasta.