Penne alla Vodka

01Method

1. 1

   Gather all ingredients before starting.

2. 2

   Fill a large pot with salted water and bring to a boil over high heat. Meanwhile, crush the canned tomatoes by hand into a bowl, or pulse them in a food processor. Set aside.

3. 3

   As the water heats, make the sauce: warm the oil in a large deep skillet or saucepan over medium-high heat, add the pancetta, and cook, stirring often, until crispy, about 5 minutes. Add the onion and stir continuously until softened and translucent, about 3 minutes. Stir in the garlic and crushed red pepper and cook for 1 minute. Add the tomato paste and continue cooking, stirring frequently, until it darkens slightly, 2–3 minutes. Pour in the vodka and let it reduce by at least half. Add the reserved tomatoes with their juices, bring to a simmer, then lower the heat and simmer until the sauce thickens, about 10 minutes.

4. 4

   While the sauce is reducing, add the pasta to the boiling water and cook according to package directions until al dente, approximately 11–12 minutes.

5. 5

   Once the sauce has thickened, stir in the heavy cream and pepper and cook for 3 minutes, stirring regularly. Fold in one third of the Parmesan, the parsley, basil, and drained pasta until everything is evenly coated. Adjust seasoning with additional salt and pepper as needed.

6. 6

   Transfer to serving bowls and top with the remaining Parmesan and extra herbs if desired.

7. 7

   Serve immediately.