Penne Alla Vodka Recipe
sautéed pancetta onions in a creamy tomato sauce
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Ingredients
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Pasta
Sauce Base
Cream & Finish
Method
Pasta
- 1
Boil pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz penne and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Sauce Base
- 2
Render pancetta and soften onions
Heat 2 tablespoons olive oil in a large heavy skillet over medium heat. Add 4 oz diced pancetta and cook, stirring occasionally, until fat renders and pieces are golden and slightly crisp, about 5–7 minutes. Add 1 cup finely diced yellow onion and a pinch of salt; cook until translucent and soft, about 5 minutes.
- 3
Add garlic, spice and tomato paste
Reduce heat to medium-low. Stir in 3 minced garlic cloves and 1/2 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant. Add 2 tablespoons tomato paste and cook, stirring, 1–2 minutes to caramelize the paste and deepen flavor.
- 4
Deglaze with vodka
Carefully add 1/2 cup vodka to the pan (it may flame briefly — keep lid nearby). Increase heat to medium and cook 2–3 minutes, scraping up browned bits from the bottom, until vodka has mostly reduced and alcohol smell has eased.
- 5
Add tomatoes
Pour in one 28 oz can crushed tomatoes (or hand-crushed whole tomatoes). Stir to combine, bring to a gentle simmer, then reduce heat to low and simmer, partially covered, 10–12 minutes to thicken slightly and meld flavors.
Cream & Finish
- 6
Finish sauce with cream and cheese
Stir in 3/4 cup heavy cream and 1 tablespoon unsalted butter and continue to simmer gently 2–3 minutes until sauce is silky. Off the heat, stir in 3/4 cup freshly grated Parmesan until smooth. Taste and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting to your preference.
- 7
Combine pasta and sauce
Return drained penne to the pot or add pasta directly to the skillet with the sauce. Toss to coat, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce and achieve a glossy, clingy consistency (usually 2–1/4 cup total as needed). Cook together over low heat 1–2 minutes so pasta absorbs some sauce.
- 8
Garnish and serve
Remove from heat, stir in 1/4 cup thinly sliced fresh basil. Serve immediately with extra grated Parmesan on the side and an optional crack of black pepper.