This incredibly easy-to-prepare Penne Alla Vodka is one of the most flavorful pastas out there with penne pasta tossed in a tomato-vodka cream sauce.
Servings: 4
Prep Time: 5 minutesminutes
Cook Time: 30 minutesminutes
Ingredients
2tablespoonsolive oil
¼poundlarge diced pancetta
1peeled and small diced yellow onion
1seeded and small diced fresno pepper
¼cupvodka
28ounceswhole peeled tomatoes, crushed by hand
1cupheavy whipping cream
½cupshredded pecorino Romano cheese + more for garnish
4torn fresh basil leaves
1pounddry penne rigate
sea salt and pepper to taste
Instructions
Add the oil to a large saucepan over low to medium heat and heat it up for 1 to 2 minutes.
Next, add in the pancetta and cook it until it becomes crispy and browned. This will take about 5 to 7 minutes.
Remove the pancetta and set it to the side.
In the pan with the hot oil, add in the onions and cook while frequently stirring until browned. This will take about 8 to 10 minutes.
Next, add in the peppers and sauté for 1 to 2 minutes.
Add the pancetta back to the pan and stir to combine.
Turn the heat to low and deglaze with the vodka. Then, turn the heat up to medium.
Stir and cook the vodka down until the amount of liquid is reduced to a few tablespoons.
Pour in the tomatoes and cook for 8 to 10 minutes to reduce the amount of liquid. See the video for what to look for. Turn the heat off.
Drop the penne pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.
While the pasta is cooking, add the cream to the tomato sauce, along with salt and pepper, and stir to combine. Set aside.
Drain the pasta and add it to the saucepan.
Add in pecorino Romano cheese, fresh basil, salt, and pepper, and stir to combine.
You may need to add in ½ cup of hot pasta water to help loosen up the pasta.
Serve the pasta with additional cheese and crushed red pepper flakes
Notes
Make-Ahead: This is meant to be eaten as soon as it is finished being made.How to Store: Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.How to Reheat: Add the desired amount of pasta to a medium-sized saucepot and add 2 to 3 tablespoons of water. Heat over low to medium heat while stirring with a spoon until hot. Adjust seasonings and serve.If you are using prosciutto, use 2 ounces instead of the full 4 with pancetta.There is no substitute for vodka. If you can’t have alcohol or do not have access to it, skip it or deglaze with a tablespoon or two of water.Substitute the fresh chiles with 1 teaspoon of crushed red pepper flakes.Al dente means to the tooth. The pasta should be firm but not hard or chalky.Cooking time can be saved if you drop the pasta while cooking the tomatoes.