Penne alla Vodka
Recipe information
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Cooking:
-
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Servings per container:
6
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Source:

Ingredients for - Penne alla Vodka

1. Whole peeled tomatoes (preferably San Marzano) - 1 (28 ounce) can
2. Olive oil - 2 tablespoons
3. Pancetta, diced - 3 ounces
4. Finely chopped onion - ½ cup
5. Garlic, finely minced - 2 cloves
6. Crushed red pepper, or more to taste - ¼ teaspoon
7. Kosher salt, plus more to taste - 1 teaspoon
8. Tomato paste - 3 tablespoons
9. Vodka - ⅔ cup
10. Rigatoni or penne pasta - 1 pound
11. Heavy cream - 1 cup
12. Pepper, plus more to taste - ¼ teaspoon
13. Freshly grated Parmesan cheese - ⅔ cup
14. Finely chopped parsley - 2 tablespoons
15. Chopped fresh basil - 3 tablespoons

How to cook deliciously - Penne alla Vodka

1. Stage

Place a large pot of salted water over high heat to bring to a boil. Pour tomatoes in a medium bowl and crush well with hands or chop in a food processor. Set aside.

2. Stage

While water heats, prepare the sauce. In a large saucepan or deep skillet, heat oil and pancetta over medium-high heat. Cook, stirring frequently until pancetta is crisp, about 5 minutes. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper and cook for 1 minute. Add tomato paste and cook, stirring often, until the tomato paste has taken on a slight brownish color, 2 to 3 minutes. Add vodka and cook until reduced by at least half. Stir in reserved tomatoes and juices and bring mixture to a simmer. Reduce heat and simmer until thickened, about 10 minutes.

3. Stage

While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.

4. Stage

Once sauce is reduced, stir in heavy cream and pepper and cook for 3 minutes, stirring often. Stir in 1/3 cup cheese, parsley, basil and pasta until well combined. Season with additional salt and pepper if desired.

5. Stage

Serve, sprinkled with remaining cheese and more herbs if desired. Dotdash Meredith Food Studios