How to Make Penne al Vodka

This dish has a real zip to it, as well as an alluring richness, and is perfect for the winter months. Serves six people.

Instructions

Difficulty: Easy

Things You’ll Need:

• Colanders
• Measuring Cups
• Measuring Spoons
• Saucepans
• Stockpots
• 1/4 lb. pancetta - cut into small pieces
• 1/4 c. freshly chopped Italian parsleys
• 2 tbsp. unsalted butter
• 1 1/2 lbs. penne pastas
• 1/8 tsp. red pepper flakes
• 1/2 small onions - peeled and finely chopped
• 1 c. freshly grated Parmesan cheeses
• 1 (15 oz.) can whole, peeled tomatoes - drained, tomatoes crushed between fingers
• 1/2 c. heavy creams
• 1/2 c. vodka

1. Cook the pasta according to package directions. Drain it and drizzle with a little olive oil to prevent sticking.
2. Melt the butter in a saucepan over medium heat. Add the pancetta and onion and cook for 4 minutes, stirring.
3. Add the red pepper flakes and vodka and bring to a boil.
4. Add the tomatoes and lower heat to medium. Cook the tomatoes for 2 minutes.
5. Add the heavy cream and simmer for another minute. Add the drained pasta to the pot and stir well to combine.
6. Serve in large dinner bowls with a generous amount of parmesan and parsley sprinkled on top.