Penne alla Vodka
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Servings
4
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Calories
840 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian, Italian-American Fussion
Penne alla Vodka
Description
The recipe begins with cooking onions in olive oil, followed by browning diced pancetta to add a smoky, salty element. Deglazing with vodka intensifies the flavor of the sauce while cooking off the alcohol. Cherry tomatoes and chili flakes are added to soften and contribute fresh sweetness and gentle spice.
Tomato passata simmers with these ingredients before fresh cream is stirred in to create a smooth, velvety sauce. Meanwhile, pasta is cooked al dente and combined with the sauce, with reserved pasta water added as needed to adjust consistency. The dish is finished with freshly grated parmigiano reggiano for richness and saltiness.
This pasta is suitable for a comforting meal, pairing well with simple green salads or garlic bread. Its creamy texture and layered flavors make it satisfying without heaviness.
Ingredients
- 350 g penne pasta 12oz) or rigatoni. I used whole grain penne from Mancini
- 200 g pancetta (7oz) diced
- 1 onion peeled and chopped, small
- 300 g tomato passata (10.5oz)
- 10-12 cherry tomato halved
- 150 ml fresh cream (5floz) or Italian heavy cream (panna da cucina)
- ½ cup vodka
- 2-3 tablespoon extra virgin olive oil
- 1 teaspoon peperoncino flakes or as required, red chili pepper
- salt for pasta and to taste
- black pepper to serve, freshly ground
- parmigiano reggiano grated as required
Instructions
Prepare ingredients
- Peel and chop the onion, dice the pancetta if it’s in one piece. Wash and cut the cherry tomatoes into halves.
Make the sauce
- Cook the onion in a large skillet with olive oil until it becomes transparent. Add the diced pancetta and brown it. Deglaze with the vodka over a high heat and let the alcohol evaporate. Add the red chili pepper and then add the cherry tomato halves and cook until they soften slightly.
- Add tomato passata and cook over low heat for 15 minutes until the sauce has reduced. Add salt to taste. Add the cream and mix the ingredients together carefully.
Cook the pasta
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Once the pasta is ready, save a cup of cooking water and drain.
Finish the dish
- Add the cooked pasta to the sauce and mix together well. If you think your sauce is too dry, add a little pasta cooking water. Serve with freshly ground black pepper and grated parmigiano (if required).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 840 kcal
% Daily Value*
| Calories | 840kcal | 42% |
| Carbohydrates | 78g | 26% |
| Protein | 21g | 42% |
| Fat | 42g | 65% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 374mg | 16% |
| Potassium | 792mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1164IU | 23% |
| Vitamin C | 20mg | 22% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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