Vodka Recipe
Vodka sauce, pancetta, pecorino, basil, mozzarella, aleppo chili oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sauce Ingredients
Pasta and Toppings
Method
Prepare the Sauce
- 1
Sauté Aromatics
In a large skillet over medium heat, add diced pancetta and cook until crispy. Add diced onion and minced garlic and sauté until the onion is translucent, about 3-4 minutes.
- 2
Add Tomatoes and Vodka
Pour in the crushed tomatoes and vodka, stirring well to combine. Let the mixture simmer for about 10 minutes to allow the flavors to meld.
- 3
Finish the Sauce
Reduce the heat to low and stir in the heavy cream, Aleppo chili oil, salt, and black pepper. Allow the sauce to simmer for an additional 5 minutes, stirring occasionally.
Cook the Pasta
- 4
Boil the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
- 5
Combine Pasta and Sauce
Add the drained pasta to the skillet with the vodka sauce. Toss to combine, adding reserved pasta water a little at a time until the desired sauce consistency is reached.
Serve
- 6
Plate the Dish
Serve the pasta in bowls, garnishing each serving with a generous amount of grated pecorino cheese, chopped basil, and shredded mozzarella.