Zia Francesca's Penne alla Vodka
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5
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Calories
682 kcal
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Course
Main Course
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Cuisine
Italian
Zia Francesca's Penne alla Vodka
Description
This Penne alla Vodka recipe from Zia Francesca uses quality ingredients to build a flavorful sauce. The preparation starts with cooking pancetta and smashed garlic in extra virgin olive oil until fragrant, followed by adding fresh parsley and quickly increasing the heat before introducing tomato puree. The sauce simmers briskly without a lid for about 7-8 minutes, which thickens the tomato base while preserving bright acidity.
Vodka is added along with salt to balance the flavors, and heavy cream rounds out the sauce, giving it a smooth, rich consistency. Fresh basil and good-quality penne pasta complete the dish, which delivers a savory, creamy texture with herbal and slightly smoky notes from the pancetta and parsley.
Serving this pasta is ideal while hot, pairing well with simple sides or salads. Retaining some pasta water as suggested in the notes can help adjust the sauce consistency when combining with the pasta.
Ingredients
- 6 Tbsp extra virgin olive oil (good quality)
- 5 cloves garlic smashed with the flat part of a knife blade
- ⅓ cup pancetta cut into small pieces (omit for vegetarian)
- 1 small bunch Italian parsley chopped
- 26 oz tomato puree good quality, Italian
- ⅛ tsp salt to taste, sea salt
- ¼ cup vodka (good quality)
- 2 oz heavy cream (preferably organic)
- 5 leaves basil
- 1 lb pasta (good quality)
Instructions
- In a large pot, cook the penne according to the instructions on the box. It is important to use enough water, and to add the pasta only when the water is boiling; stir often to avoid the pasta sticking (do not add oil to the water, it is unecessary.)
- While the pasta is cooking, heat the olive oil over medium to med-high heat in a very large, deep sauté pan, then add the pancetta and cook for a minute or two, then add the garlic.
- When the garlic just begins to brown, add the chopped parsley, and turn the burner up to high. After a minute or so (when the pan is very hot), add the tomato puree and have the lid ready in case it bubbles out of the pan, then stir quickly with a wooden spoon.
- Do not cook the sauce with the lid on, lower the heat, but cook the sauce so it is briskly simmering (this is a quick sauce, not one which simmers low and long.)
- Add salt and continue to stir often, making sure it doesn't dry up.
- After approximately 7 or 8 minutes, when the sauce has started to thicken, check for salt, then add the vodka and stir well.
- Add the cream, and stir well. Once it comes to a simmer, turn off the heat.
- Last, but not least, stir in the chopped basil.
- When the pasta is ready (make sure it is al dente), drain it in a colander, but reserve some pasta water. Add the pasta to the vodka sauce and stir well. Add pasta water as needed.
- If this is a weeknight meal, I just serve it from the pot, and add a little sauce to each plate. If you are serving to guests, prepare a large pasta bowl, by warming it with very hot water, then add the pasta with sauce, and top with more sauce and a sprig of basil, or some chopped Italian parsley and grated Parmesan cheese.
Notes
- Reserve pasta cooking water to adjust sauce consistency in the final step if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 682kcal | 34% |
| Carbohydrates | 83g | 28% |
| Protein | 17g | 34% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 23mg | 8% |
| Sodium | 220mg | 9% |
| Potassium | 968mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1911IU | 38% |
| Vitamin C | 32mg | 36% |
| Calcium | 76mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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