penne vodka

Who knew that Penne Vodka could be made so easily at home? I found a recipe at epicurious.com, written by Lidia Bastianich. I started the sauce by crisping some pancetta, to ensure a flavorful sauce, but followed the recipe closely in all other respects. This version is not quite as creamy as the pasta from your local Italian restaurant, but, for that reason, it is also not as heavy.

Penne Vodka
From epicurious.com

1 lb. penne
35 oz. can Italian plum tomatoes (preferably San Marzano)
1/4 c. extra-virgin olive oil
4 oz. pancetta, diced
10 cloves garlic, peeled
Crushed hot red pepper
1/4 c. vodka
1/2 c. heavy cream
2 tbs. unsalted butter or olive oil
2 to 3 tbs. chopped fresh Italian parsley
3/4 c. freshly grated Parmigiano-Reggiano

Cook pasta in salted boiling water.

Heat olive oil in a large skillet over medium heat. Cook pancetta until browned. Remove and set aside. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook until garlic is lightly browned, about 3 minutes. Slide tomatoes into pan. Bring to a boil. Season lightly with salt and crushed red pepper, and boil 2 minutes. Pour in vodka, lower the heat to a lively simmer, and simmer until pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in cream and add back pancetta. Add the cheese and the two tbs. butter or oil to finish the sauce. Add pasta to sauce, and season to taste with salt and pepper. Sprinkle with parsley just before serving.