Penne alla Vodka
Penne alla Vodka
Ingredients
- 300 grams penne pasta
- 100 grams pancetta, diced
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 400 grams peeled tomatoes, can, crushed
- 60 ml vodka
- 125 ml heavy cream
- 50 grams Pecorino Romano cheese, grated
- 1 small bunch fresh basil, torn
- to taste salt
- to taste black pepper
- 1/2 cup pasta water, reserved, approximate
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water to properly season the pasta.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced pancetta and cook until it is crispy and golden brown. Once cooked, remove the crispy pancetta from the pan using a slotted spoon and set it aside, leaving the rendered fat in the pan.
⏱️ 7 min
- 3
Add the minced garlic to the pan with the remaining pancetta fat. Sauté for about 30 seconds until the garlic is fragrant, ensuring it does not burn.
⏱️ 1 min
- 4
Pour in the can of peeled tomatoes. Crush the tomatoes with your hands or a spoon directly in the pan. Stir well to combine with the garlic and fat, and let the sauce simmer.
⏱️ 5 min
- 5
Carefully add the vodka to the simmering tomato sauce. Stir continuously and allow it to cook, which helps the alcohol to evaporate and leaves behind the distinct vodka flavor.
⏱️ 2 min
- 6
While the sauce is simmering, add the penne pasta to the boiling salted water. Cook the pasta according to the package instructions until it is al dente (firm to the bite).
⏱️ 10 min
- 7
Stir the heavy cream into the tomato-vodka sauce. Let it warm through gently, stirring occasionally.
⏱️ 1 min
- 8
Before draining the pasta, reserve approximately 1/2 cup of the starchy pasta water. Drain the cooked penne and add it directly to the sauce in the pan. Toss the pasta thoroughly to ensure it is well coated with the sauce. If the sauce appears too thick, add a splash of the reserved pasta water, mixing until the desired consistency is achieved.
⏱️ 2 min
- 9
Stir in the grated Pecorino Romano cheese and the previously cooked crispy pancetta. Add the fresh basil leaves, torn, for freshness and aroma.
⏱️ 1 min
- 10
Season with black pepper to taste. Serve the Penne alla Vodka immediately while hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Penne alla Vodka
- 300 grams penne pasta
- 100 grams pancetta, diced
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 400 grams peeled tomatoes, can, crushed
- 60 ml vodka
- 125 ml heavy cream
- 50 grams Pecorino Romano cheese, grated
- 1 small bunch fresh basil, torn
- to taste salt
- to taste black pepper
- 1/2 cup pasta water, reserved, approximate
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water to properly season the pasta.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced pancetta and cook until it is crispy and golden brown. Once cooked, remove the crispy pancetta from the pan using a slotted spoon and set it aside, leaving the rendered fat in the pan.
⏱️ 7 min - 3
Add the minced garlic to the pan with the remaining pancetta fat. Sauté for about 30 seconds until the garlic is fragrant, ensuring it does not burn.
⏱️ 1 min - 4
Pour in the can of peeled tomatoes. Crush the tomatoes with your hands or a spoon directly in the pan. Stir well to combine with the garlic and fat, and let the sauce simmer.
⏱️ 5 min - 5
Carefully add the vodka to the simmering tomato sauce. Stir continuously and allow it to cook, which helps the alcohol to evaporate and leaves behind the distinct vodka flavor.
⏱️ 2 min - 6
While the sauce is simmering, add the penne pasta to the boiling salted water. Cook the pasta according to the package instructions until it is al dente (firm to the bite).
⏱️ 10 min - 7
Stir the heavy cream into the tomato-vodka sauce. Let it warm through gently, stirring occasionally.
⏱️ 1 min - 8
Before draining the pasta, reserve approximately 1/2 cup of the starchy pasta water. Drain the cooked penne and add it directly to the sauce in the pan. Toss the pasta thoroughly to ensure it is well coated with the sauce. If the sauce appears too thick, add a splash of the reserved pasta water, mixing until the desired consistency is achieved.
⏱️ 2 min - 9
Stir in the grated Pecorino Romano cheese and the previously cooked crispy pancetta. Add the fresh basil leaves, torn, for freshness and aroma.
⏱️ 1 min - 10
Season with black pepper to taste. Serve the Penne alla Vodka immediately while hot.
⏱️ 1 min