How to Cook Penne Ala Vodka with (or without) Pancetta

Member

By wannawrkfrmhome
User-Submitted Article

Article Rating: (4 Ratings)

Penne Ala Vodka with Pancetta

Most of our favorite recipes have been borrowed from family and friends and this one is no exception. This is a scrumptious and easy recipe for homemade vodka sauce that is sure to be a hit in your kitchen too. It is a top 10 family favorite in our home. My family prefers some sort of meat with their meal so we always make it with the Pancetta but it is a great vegetarian dish without it as well.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

Salt
(1) 28 oz can of Italian Plum Tomatoes (preferably San Marzano) with the liquid
(1) Lb box of Penne (regular or Mezze)
¼ C Extra-Virgin Olive Oil
10 cloves of garlic, peeled
Crushed hot red pepper
¼ to ½ C Vodka
½ C Heavy Cream
2 TBS butter or EVOO
2-3 TBS chopped fresh Italian parsley
¾ C grated Parmesan cheese, plus more for passing
½ Lb Diced Pancetta OR (1) 4 oz. package pre-sliced Pancetta, sliced. Cook separately and add in step # 6

Step 1

Gather all ingredients together

Gather all of the listed ingredients together. Since this recipe is fairly simple the prep work before beginning the cooking process merely includes cleaning and chopping the fresh parsley and peeling the whole cloves of garlic. Bring 6 quarts of water to boil in an 8-quart pot over high heat to use for cooking the pasta.
Step 2

Process tomatoes with quick pulses

Pour the whole tomatoes and their liquid into the work bowl of a food processor or a blender. Using quick on / off pulses, process the tomatoes just until they are finely chopped. Processing them for a long time will aerate the tomatoes, turning them pink. While you can use any whole Italian plum tomatoes, using San Marzano ones are preferred. San Marzano tomatoes are considered to be some of the best in the world. They are grown near Naples, Italy in a soil that is high in volcanic ash content giving them a high quality taste.
Step 3

Stir Penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, stirring occasionally, until done, 8 to 10 minutes or according to package directions. Drain.
Step 4

Slightly cook the whole garlic cloves in the oil

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the whole garlic cloves with the side of a knife to release the juices and carefully add them to the hot oil, taking care not to splatter the oil. Cook the garlic, shaking the skillet, until it is lightly browned, about 3-5 minutes. This is to flavor the oil and consequently the sauce with the garlic.
Step 5

Lower the work bowl or blender containing the processed tomatoes close to the skillet and carefully and slowly (so they don't splatter) slide the tomatoes into the pan with oil & garlic. Bring to a boil, season lightly with salt (to taste) and generously with crushed red pepper, boiling for about 2 minutes.
Step 6

Remove garlic & slowly pour in heavy cream

Pour in the vodka; add the chopped cooked Pancetta (draining the grease as you do) and lower the heat so the sauce is at a lively simmer. Continue to simmer until the pasta is ready. Just before the pasta is done, fish out the whole garlic cloves and discard. Pour in the heavy cream.
Step 7

Finish the sauce with butter or EVOO

Add 2 TBS of butter or olive oil. Swirl the skillet to incorporate into the sauce.
Step 8

Finished Penne Ala Vodka

If the skillet with the sauce is big enough, put the pasta into the sauce. If not, add the vodka sauce to the drained pasta and bring to a boil, stirring to coat the pasta with the sauce. Add more salt and crushed red pepper if necessary to suit your taste. Sprinkle with the fresh chopped parsley. Heat until sauce is reduced enough to cling to the pasta. Remove from pot or skillet and sprinkle ¾ cup of shredded parmesan cheese over the pasta and toss to mix. Serve immediately with additional parmesan and crushed red pepper if desired.