The ultimate spectacular dinner, penne alla vodka, is simple enough to prepare on a weeknight for a reasonable price but perfect for company.
| Cook Time: | 20 mins |
| Active Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 1 (28 ounce) can whole peeled tomatoes (preferably San Marzano)
- 2 tablespoons olive oil
- 3 ounces pancetta, diced
- ½ cup finely chopped onion
- 2 cloves garlic, finely minced
- ¼ teaspoon crushed red pepper, or more to taste
- 1 teaspoon kosher salt, plus more to taste
- 3 tablespoons tomato paste
- ⅔ cup vodka
- 1 pound rigatoni or penne pasta
- 1 cup heavy cream
- ¼ teaspoon pepper, plus more to taste
- ⅔ cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped parsley
- 3 tablespoons chopped fresh basil
Instructions
- 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.
- While water heats, prepare the sauce. In a large saucepan or deep skillet, heat oil and pancetta 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.
- While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.
- 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.
- Serve, sprinkled with remaining cheese and more herbs if desired.
Reviews
Wonderful recipe! One of the few recipes that you could taste the individual favorites of pancetta, basil, parsley… Just a wonderful blend. Cannot wait to make again for company.
I have made similar recipes from this site but this one is really, really good! My only two intentional changes; I used elbow vs ziti (grocery shopping is slated for this weekend!) and used up some fresh mushrooms before they went bad – added at the same time as the onions. Unintentional; my heavy cream was bad!?! It wasn’t supposed to expire until 5/5/23 but it was so forced to use milk instead. Even with the milk swap and the rotini made it LOOK more reminiscent of goulash – the taste was great! I think the secret is the San Marzano tomatoes and the slow simmer. Used Tito’s vodka! Glad we tried and would make again! It really was pretty easy. Might consider baking some bacon vs pancetta but again; just a thought if your running low on ingredients but want a high quality pasta dish! Thanks Nicole!!