January 28, 2021

Quick Penne Alla Vodka with Pancetta

Name: Penne Alla Vodka with Pancetta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/4 cup Extra virgin olive oil; 1 tbsp Extra virgin olive oil (In addition to above, used separately.); 150 g Pancetta; 4 cloves Garlic; 1/4 cup Vodka; 680 ml Pasatta (pureed tomatoes, you can also use canned and squish them); 3/4 tsp Sea salt (plus more for the pasta water ); 5 Basil leaves (torn); 1/4 cup Cream (preferably heavy cream); 500 g Favourite Penne or short pasta (I buy De Cecco or Garafolo); Chili flakes and freshly grated parmesan (For serving - optional)

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This delicious Penne Alla Vodka with Pancetta dish can be ready in under 30 minutes!

When I think about this meal, I think back to my teens and early twenties when I used to always order Penne Alla Vodka at restaurants. To me, it’s the perfect blend of tomato sauce and cream, with a little extra kick from the vodka. Because I loved it so, I assumed it must be difficult or complicated to make at home. I was wrong. One day, my dear friend Steph taught me to make Penne Alla Vodka in her parent’s kitchen using beautiful canned tomatoes from her Nonna’s garden. Nothing can ever compare to a sauce made from tomatoes grown with love and care in a Grandmother’s yard, but I think this Penne Alla Vodka with Pancetta is a strong contender!

This Quick Penne Alla Vodka with Pancetta is a go to meal in my house. The acid in the marinara is perfectly balanced by the heavy cream, while the fattiness of the crispy pancetta is beautifully cut by the vodka. I have no doubt that once you try this recipe, it will become a staple in your cooking arsenal as well.

TOTAL TIME

Preparation Time – 5-10 minutes
Cooking Time – 20 minutes to cook the sauce and pasta on two different burners
Total Time – Under 30 minutes

INGREDIENTS

1/4 cup and 1 tbsp Extra virgin olive oil divided
150 g Pancetta
4 cloves Garlic
1/4 cup Vodka
680 ml Passata (pureed tomatoes, you can also use canned and squish them)
3/4 tsp Sea salt plus more for the pasta water
5 Basil leaves, torn
1/4 cup Cream (preferably heavy cream)
500 g Penne or short pasta (I buy De Cecco or Garafolo)
Chili flakes and freshly grated parmesan for serving (optional)

WHAT IS PANCETTA?

Pancetta is similar to bacon with one important difference: while bacon is smoked and purchased raw, pancetta is salt cured and dried, which means it is safe to eat without being cooked. Pancetta is a beautiful product that originates in Italy, but is very easy to find in most grocery stores. You can buy it in larger chunks or pre diced in most deli departments. I like to save myself some time and purchase it pre diced.

PASATTA vs PUREED TOMATOES. WHICH IS BEST?

Passata is crushed, strained, tomatoes. There are many brands and styles of passata, but I like to buy Mutti which is bottled in Italy. It is smooth, and brightly flavoured with fresh tomatoes. If possible, buy passata that has no herbs or spices so that you can season your sauce to your own tastes. Canned tomatoes can be purchased whole, diced, or crushed. The two products are mostly interchangeable in terms of taste, but the resulting texture is quite different. I like to use passata because it results in a smooth and velvety sauce that is preferred by my family. If you like a chunkier sauce, use canned tomatoes and simply squish them with your hands before adding them to your pan.

WHAT CREAM WORKS WITH BEST PENNE ALLA VODKA?

This recipe calls for a heavy cream to balance out the tartness of the vodka. I like to use whipping cream (35%), but you could just as easily use table cream (18%), or even half and half (10%) if you wished to cut the calories. I’m a firm believer that fat adds flavour, but I promise your sauce will still be delicious even with a lighter cream!

Top down view of penne alla vodka in pan

EQUIPMENT FOR PENNE ALLA VODKA WITH PANCETTA

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Below is a list of the main equipment/kitchen tools needed to make Penne Alla Vodka with Pancetta.

Braising Pan – My most used pan by far is my Le Creuset Braising Pan. It is made of heavy cast iron and coated in ceramic as all Le Creuset cast iron pans are. It’s large and deep which makes it perfect for everything from frying to making sauces. I can’t recommend it enough.

If you don’t have a Braising Pan you can use a heavy bottomed pan.

Fine Grater – I like to use a fine grater for mincing garlic when I want it extremely small to blend into a dish seamlessly

If you don’t have a fine grater you can use a knife and cutting board for the garlic instead.

Large Pasta Pot

Slotted Spoon

Vertical side shot of penne alla vodka with pancetta in pan

COOKING DIRECTIONS

This is a favourite in my household for two reasons: it’s absolutely delicious, and so quick to prepare that it can be made on a weeknight after work. This beautiful sauce is made from start to finish in one pan, and can be prepared in the time it takes to cook your pasta. A few tips will ensure perfect Penne Alla Vodka every time:

After you put your pancetta in the pan, get your pasta water started. This meal cooks fast!
Always cook your pasta al dente (“to the tooth”: with a bit of chew), some brands will include two times on the box: one for al dente, and one for fully cooked.
Never rinse your pasta after cooking! Although removing the starch keeps your pasta from sticking to itself, it’s that same starch that helps your sauce cling to your pasta.

Top view of penne alla vodka with pancetta in plates

MAKE AHEAD/STORAGE

Because this meal cooks up so fast, there isn’t any need to make it in advance! You can store the finished product in the fridge for three days, and can freeze any leftovers for later.

Closeup of penne alla vodka with pancetta

FINISHED DISH

Portion your pasta out and enjoy this quick Penna Alla Vodka with Pancetta dish!

Final dish side view of penne alla vodka

OTHER PASTA DISHES

Making Pasta from Scratch

Creamy Avocado Pasta

Breaded Chicken Pasta

Pork and Beef Rigatoni Bolognese

DID YOU MAKE THIS RECIPE?

I’d love to know how it turned out! Please let me know by leaving a comment and rating below and share a picture on Instagram with the hashtag #cooking.with.carbs.

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Penne Alla Vodka with Pancetta

Nothing can ever compare to a sauce made from tomatoes grown with love and care in a Grandmother’s yard, but I think this Penne Alla Vodka with Pancetta is a strong contender! To me, it’s the perfect blend of tomato sauce and cream, with a little extra kick from the vodka.

4.98 from 38 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: pancetta, penna alla vodka, penne, vodka sauce

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 610kcal

Author: Anneke Silva

Equipment

Cutting Board
Large Pasta Pot
Heavy Bottomed Pan
Knife

Ingredients

1/4 cup Extra virgin olive oil
1 tbsp Extra virgin olive oil In addition to above, used separately.
150 g Pancetta
4 cloves Garlic
1/4 cup Vodka
680 ml Pasatta pureed tomatoes, you can also use canned and squish them
3/4 tsp Sea salt plus more for the pasta water
5 Basil leaves (torn)
1/4 cup Cream (preferably heavy cream)
500 g Favourite Penne or short pasta I buy De Cecco or Garafolo
Chili flakes and freshly grated parmesan For serving – optional

US Customary – Metric

Instructions

Pancetta

Step 1: Pour 1 tbsp of olive oil into a heavy bottomed pan and turn your burner to medium/medium high heat. Your pan needs to be big enough to fit your sauce and pasta at the end. I use my Le Creuset braiser.
Step 2: Add the pancetta to your pan and cook 5-7 minutes until it starts crisping. If you bought a large chunk, dice it into 1/2 cm cubes first.
Step 3: Cut your garlic into a fine dice. When your pancetta looks like it’s starting to crisp, toss the garlic in with it and let it cook for about a minute.
Step 4: Pour in your vodka, and let it simmer until most of the liquid is cooked off and absorbed into the pancetta (about 3-4 minutes).
Extra Tips: After you put your pancetta in the pan, get your pasta water started. This meal cooks fast!

Pasta

Step 1: Fill a large pot of water 3/4 full and place covered on high heat.
Step 2: When your water is bowling, toss in some salt (I like using sea salt, but it’s not necessary).
Step 3: Add your pasta and set your timer.
Step 4: Drain your pasta.
Extra Tip: I always cook my pasta al dente (“to the tooth”: with a bit of chew), some brands will include two times on the box: one for al dente, and one for cooked.

Vodka Sauce

Step 1: After your vodka has been almost entirely absorbed, add another 1/4 cup of extra virgin olive oil to your pan.
Step 2: Immediately add your passata and salt and mix.
Extra tips: If you are using canned tomatoes instead of passata, simply squish them with your hands over the pan, then add the liquid. The texture will be a bit chunkier in the end, but no less delicious!
Step 3: Turn the heat down to medium and leave your sauce to simmer while your pasta cooks.
Step 4: Just before your pasta is finished, toss in a few torn basil leaves.
Step 5: Taste and add more salt if desired.

PENNE ALLA VODKA WITH PANCETTA

When your pasta is finished, add it to your marinara and pancetta and mix. Keep the heat at medium, and pour in your heavy cream. Keep mixing for a minute or two, until the flavours blend and your sauce starts to cling to the penne, then take it off the heat.

Notes

Any nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. The recipe card above is created using a recipe card plugin that can auto-convert quantities into metric. These conversions are only populated in the ingredients section of the card and not in any directions that may list quantities.

Nutrition

Did you make this Penne alla vodka with pancetta? Let us know what you thought in the comments below!