Penne Alla Vodka with Pancetta

Final dish side view of penne alla vodka

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.

5 from 37 votes

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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