Creamy Penne alla Vodka with Crispy Pancetta

Name: Creamy Penne alla Vodka with Crispy Pancetta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: International
Ingredients: grams Penne Pasta; grams Pancetta, diced; tablespoon Olive Oil; medium Yellow Onion, finely chopped; cloves Garlic, minced; tablespoons Tomato Paste; ml Vodka; grams Crushed Tomatoes; ml Heavy Cream; grams Parmesan Cheese, freshly grated; tablespoons Fresh Basil, chopped; teaspoon Salt; teaspoon Black Pepper, freshly ground

"A rich and vibrant penne alla vodka, elevated with the addition of crispy pancetta for a delightful smoky depth. The sauce features a smooth blend of crushed tomatoes, a hint of vodka, and luxurious heavy cream, perfectly coating al dente penne pasta."

Ingredients

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2 Servings

Penne Pasta
6.0 oz
Pancetta, diced
2.1 oz
Olive Oil
1 tablespoon
Yellow Onion, finely chopped
0.5 medium
Garlic, minced
2 cloves
Tomato Paste
2 tablespoons
Vodka
4.0 tbsp
Crushed Tomatoes
7.1 oz
Heavy Cream
8.0 tbsp
Parmesan Cheese, freshly grated
1.1 oz
Fresh Basil, chopped
2 tablespoons
Salt
0.5 teaspoon
Black Pepper, freshly ground
0.3 teaspoon

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All Steps

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Step 1 of 9

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.

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1
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
2
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy and golden brown, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
3
Add the finely chopped onion to the skillet with the pancetta fat. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.
5
Carefully pour in the vodka, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until most of the alcohol has evaporated.
6
Add the crushed tomatoes, salt, and black pepper to the skillet. Bring the sauce to a gentle simmer and cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7
Stir in the heavy cream and continue to simmer for another 2-3 minutes, until the sauce is creamy and heated through.
8
Add the drained penne pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water to reach your desired consistency.
9
Stir in most of the grated Parmesan cheese and fresh basil. Serve immediately, garnished with the crispy pancetta, a sprinkle of fresh basil, and extra Parmesan cheese if desired.