Classic Penne alla Vodka Recipe

Make the Vodka Sauce

1. On a wooden cutting board, cut the pancetta into small pieces.
2. Then finely slice the onion and sauté it for 2 minutes in a large nonstick skillet with 2 tablespoons of extra virgin olive oil.
3. Add the pancetta and cook over low heat for about 3 to 4 minutes, until slightly crispy.
4. Then raise the heat and pour in the vodka. Let the alcohol evaporate while keeping the heat medium-high for a few minutes.
5. When the alcohol has completely evaporated, add the tomato passata. TIP: If your passata is too thick, add ½ cup of water.
6. Season with a pinch of salt to taste and stir. Cook for 5-8 minutes over medium heat without a lid, stirring occasionally.
7. Add the heavy cream and stir. Cook for 2-3 minutes over medium heat until the wodka sauce is quite thick and creamy, then turn off the heat and let it rest.

Cook and Season the Pasta

1. Cook the penne in plenty of salted water following the cooking time written on the package. When cooked, drain them al dente.
2. Put them directly into the pan with the vodka sauce. Turn the heat back on if the sauce has cooled in the meantime. If not, stir carefully and serve the penne alla vodka immediately, hot and steaming.