Penne alla Vodka
So we’ve had a heckava week! A failed family camping trip ended with the flu. Sickness all around. We are finally on the mend (I think, I hope). In the midst of tissues and blurry vision, I remembered, before the ickiness hit us, I made this. I hadn’t made it in a while, and after making it the other night, I not sure why I don’t make it more often. It is truly indulgent and delicious. It is definitely weeknight worthy as well as fancy night worthy. The vodka definitely adds a kick to the creamy sauce.It almost gives peppery taste. As an added bonus- everyone loved it.
There are conflicting stories about where this dish came from. Google it. Does it really matter guys? It’s amazing. That’s all you need to know-and how to make it of course! That’s why I’m here! It’s a super easy, restaurant style dish you can make at home. It doesn’t take long and everyone will be so impressed! Like I said- why don’t I make this more?
As with all recipes, there are many different versions of this dish. I like to use strained tomatoes (you can use plain tomato sauce) because I like a really smooth sauce. It’s about texture. But chopped, or crushed tomatoes would be fine. I also happen to I love, love, love pancetta in my version. It really adds a salty element and of course Italian bacon is always a good idea. I buy mine already diced in the grocery store so it makes things so much easier (and tastier). I usually always have some in the fridge to throw in a dish. It is usually packaged pretty well so it can keep in the fridge for a while. It’s on our regular grocery rotation. You never know when you’re gonna need it! Anyway, I mention the kind already cubed because I like to dice my onion about the same size as my pancetta cubes. I happened to buy a brand that was diced pretty small, which worked out awesome because my onion was also diced small- the kids didn’t detect any at all! No “I like onion flavor, but not actual onion” back talk. Ha! I will be buying that particular brand again.
So, I mentioned a few key elements already. Add those with Parmesan cheese, tomatoes, pasta and heavy cream. Need I say more?
You’re welcome.
Penne alla Vodka
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion diced fine
- 1 clove garlic finely chopped
- 4 ounces pancetta cubed
- 1/2 cup heavy cream
- 1/2 cup vodka
- 1/4 cup Parmesan cheese grated, plus more for topping
- 1 28 ounce can strained tomatoes you can use chopped, crushed, or plain tomato sauce
- handful fresh basil leaves
- 1 pound penne pasta
- salt & pepper
Instructions
- Finely chop your onion and garlic.
- In a large saute pan, heat the olive oil and butter over medium heat until melted.
- Add the onion and saute until golden. Add the garlic. and give it a few seconds.
- Once golden, add the pancetta and saute until it starts to brown and crisp.
- Once the pancetta has gotten toasty, carefully add your vodka.
- Cook until the vodka has reduced by half.
- Add the tomatoes.
- Simmer on medium heat for 20-25 minutes. Occasionally stir and check for salt and pepper.
- While the sauce cooks, get your penne cooking according to package directions so that your pasta and sauce will be done within a few minutes of each other.
- In the last 5 minutes of cooking your sauce, lower the heat to lowest setting and add the cream and basil.
- Mix until smooth and creamy. Let it slowly cook for 5 minutes.
- Drain your pasta and add it to the pan. Mix it with the sauce and add the Parmesan cheese. If your saute pan isn't large enough do do this, add your pasta to a large serving bowl and pour the sauce over top, add the cheese and mix.
- Serve with extra Parmesan cheese!
