This is the incredibly easy and always popular vodka sauce made with pancetta cream vodka and marinara sauce There are certain flavors in tomatoes that are only brought out if you introduce alcohol into the sauce
Prep Time
5 mins
Dificult
Medium
Servings
1 hr 10 mins
Ingredients
Instructions
Cook and stir pancetta and rosemary sprig with olive oil in a large
deep skillet over medium heat until pancetta renders its fat but is not crisp
about 5 minutes. Pour vodka into the skillet
standing back to avoid any flare-ups. Raise heat to high and continue to cook until vodka reduces to about 2 tablespoons.
Pour heavy cream into skillet
stir briefly
and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced
3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors.
Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta
stirring occasionally
until cooked through but still chewy
about 10 minutes; drain and return to the pot. Pour sauce over penne and stir to combine. Turn off heat
cover the pot with a lid
and let stand for 5 minutes to allow pasta to absorb sauce. Serve sprinkled with Parmesan cheese.
Recipe Tip
You can use bacon if you don't have pancetta.
