Penne alla Vodka
Description
This penne alla vodka recipe is easy to make with tender pasta tossed in a creamy homemade tomato-vodka sauce for a impressive dinner in just 30 minutes!
Ingredients
•
1 (28 ounce) can whole peeled tomatoes (preferably San Marzano)
•
2 tablespoons olive oil
•
3 ounces pancetta, diced
•
1/2 cup finely chopped onion
•
2 cloves garlic, finely minced
•
1/4 teaspoon crushed red pepper, or more to taste
•
1 teaspoon kosher salt, plus more to taste
•
3 tablespoons tomato paste
•
2/3 cup vodka
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1 pound rigatoni or penne pasta
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1 cup heavy cream
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1/4 teaspoon pepper, plus more to taste
•
2/3 cup freshly grated Parmesan cheese
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2 tablespoons finely chopped parsley
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3 tablespoons chopped fresh basil
Directions
1
Gather all ingredients.
2
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.
3
While water heats, prepare the sauce: Heat oil and pancetta in a large saucepan or deep skillet 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.
4
While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.
5
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.
6
Sprinkle with remaining cheese and more herbs if desired.
7
Serve and enjoy.