Penne alla Vodka
564kcal
Ingredients
- 14 oz dried penne pasta
- 1 can (28 oz) whole peeled San Marzano tomatoes (gently crush with hands)
- 2 tablespoons olive oil
- 4 oz pancetta (diced)
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- ¾ cup heavy cream
- ¼ cup freshly grated pecorino cheese (and more for serving)
- ½ cup Vodka
- ¼ teaspoon red chili pepper flakes
- salt and black pepper
Optional Herbs for Serving
- freshly chopped parsley, oregano, and/or basil leaves
Method
- Bring a large pot of water to a boil to cook pasta later. Season with salt.
- In a deep pot, heat oil over medium-low heat. Add pancetta and onion, and cook for about 10 minutes, stirring often until the onion is softened and the pancetta is crispy.
- Add garlic and red pepper flakes. Stir for 1-2 minutes or until fragrant.
- Add vodka and simmer for 2-3 minutes, until it's almost gone.
- Pour in the San Marzano tomatoes and simmer, uncovered for 20 minutes or until the sauce is thickened. Stirring occasionally.
- While the sauce is simmering, cook the pasta in salted boiling water until al dente. Drain and reserve some of pasta water for the sauce.
- Once the sauce is thickened, add heavy cream and stir until smooth.
- Add cooked pasta and ¼ cup of pasta water (or more as needed). Toss to coat.
- Add pecorino cheese and stir to combine.
- Taste and season with salt and black pepper if necessary. Serve with fresh herbs of your choice and grated cheese.
Nutrition
Calories564kcalCarbohydrates59gProtein15gFat25gSaturated Fat11gPolyunsaturated Fat3gMonounsaturated Fat10gTrans Fat0.02gCholesterol50mgSodium379mgPotassium512mgFiber4gSugar7gVitamin A642IUVitamin C15mgCalcium129mgIron2mg
Notes
- Canned San Marzano Tomatoes. If possible, find canned San Marzano tomatoes that are pure, less acidic, or don't contain citric acid.
- Crush the tomatoes. If you buy canned whole San Marzano tomatoes, you need to crush the tomatoes with your hands, a food processor, or a blender before adding them to the sauce. How your crush the tomatoes will affect the final texture of the sauce.
- For a thinner sauce. If the sauce is too thick to your liking, add a bit more pasta water to the sauce until it reaches your desired consistency.
- Season it. If you like, you can season the sauce with fresh Italian herbs such as basil.
- Storage. Store the leftovers for 2-3 days in the fridge or up to 2 months in the freezer.