Penne Alla Vodka Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz penne and cook until very al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Render pancetta

In a large heavy skillet or Dutch oven over medium heat, add 1 tbsp butter and 1 tbsp extra-virgin olive oil. Add 6 oz diced pancetta and cook, stirring occasionally, until the fat is rendered and pieces are crisped at the edges, about 6–8 minutes. Remove some pancetta to a plate with a slotted spoon, leaving the rendered fat in the pan.

Soften aromatics

Add 1 small finely diced yellow onion to the pan with the rendered fat. Cook over medium heat until translucent and softened, about 4–5 minutes. Add 3 minced garlic cloves and 1 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Build tomato base

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Carefully pour in 1 tbsp vodka (stand back slightly as it may flame) and stir to deglaze the pan, allowing the alcohol to reduce for about 1 minute.

Add tomatoes & simmer

Add one 14 oz can crushed whole peeled tomatoes (or crush by hand as you add) and gently stir to combine. Bring to a simmer, then reduce heat to low and simmer, uncovered, 10–12 minutes to thicken and concentrate the flavors. Season with 1 tsp salt and 1 tsp freshly ground black pepper, tasting and adjusting as needed.

Finish with cream & cheese

Lower heat to very low. Stir in 3 oz heavy cream until smoothly integrated, then add 1 cup grated Parmesan and stir until melted and sauce is silky. If the sauce seems too thick, add up to 1/2 cup reserved pasta water to reach a loose, clingy consistency.

Combine pancetta

Return the reserved crisped pancetta to the sauce and stir to combine, keeping the heat low to prevent breaking the cream.

Add the drained al dente penne to the skillet with the sauce. Toss gently to coat, adding additional reserved pasta water a tablespoon at a time if needed to create a glossy emulsion and ensure the sauce clings to the pasta (use up to the remaining reserved water). Cook together over low heat 1–2 minutes so pasta finishes cooking and absorbs flavors.

Turn off the heat. Stir in 8 basil leaves (chiffonade) and 1 tsp extra-virgin olive oil. Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately, topped with extra grated Parmesan and an optional drizzle of olive oil.