I had this for lunch at a local pizza place a couple of weeks ago, and figured it would be easy enough to recreate at home. Which it was. It was also delicious. You should make it as soon as possible.
Penne with Vodka Sauce
- 1 pound Whole Grain Penne Pasta
- 1 Tablespoon Olive Oil
- 4 oz. Pancetta, Cubed
- 1 whole Shallot, Finely Diced
- 1 clove Garlic, Minced
- ¾ cups Vodka
- 28 oz. Canned Crushed Tomatoes
- ¼ cups Heavy Cream
- 4 leaves Basil Shredded
- ¼ cups Parmesan Cheese, Grated
- Fresh Ground Pepper
While waiting for pasta water to boil and pasta to cook, brown pancetta in oil over medium-high heat until browned and crispy. Add diced shallot and garlic and saute for a few minutes until softened.
Add vodka to the pan and reduce, allowing alcohol to cook off slightly. Add crushed tomatoes and season according to taste. Stir in cream, basil, and cheese, and toss with cooked pasta. Serve with extra cheese on top.
Side notes: You don’t need to use Grey Goose vodka, but I’d stay away from the Cousin Nick. You want a subtle kick to the sauce, not the flavor of rubbing alcohol. If you prefer to stay meatless, feel free to omit the pancetta and add some frozen peas at the end to bump the veggie factor.