Penne alla Vodka
A classic Italian pasta dish inspired by the iconic culinary trends of 1980s Rome. This comforting recipe offers a rich source of carbohydrates for energy and a hearty dose of protein from the savory pancetta. It features a velvety tomato-cream sauce with a subtle kick of vodka, pairing perfectly with a crisp radicchio salad and a glass of dry white wine.
Ingredients
Base Ingredients
Method
Preparation and Sauce Base
Peel and finely chop the white onion, then dice the smoked pancetta into small cubes.
Heat the extra virgin olive oil in a large skillet over medium heat, add the onion, and sauté for 5 minutes until softened.
Add the diced pancetta to the skillet and brown for 5 minutes until crispy.
Pour in the vodka and simmer over medium heat until the alcohol has completely evaporated.
Simmer and Cook Pasta
Stir in the tomato passata, reduce the heat to low, and simmer gently for 10 minutes.
Bring a large pot of salted water to a boil and cook the penne rigate until al dente.
Pour the fresh liquid cream into the tomato sauce, stir thoroughly, and allow the sauce to reduce and thicken for 5 to 7 minutes.
Combine and Serve
Drain the pasta and transfer it directly into the skillet with the creamy sauce.
Toss well over low heat to coat the penne evenly with the sauce.
Garnish with finely chopped fresh flat-leaf parsley and serve immediately.
Chef's Notes
Consume immediately. Leftovers can be stored in an airtight container in the refrigerator for up to one day and reheated with a splash of milk or cream.