Description
A luscious and velvety penne alla vodka sauce with a subtle kick of vodka, topped with crispy pancetta for a salty crunch. Perfect for quick, cozy dinners that feel indulgent yet easy to make.
Ingredients
- 12 oz penne pasta
- 6 oz diced pancetta (can substitute with thick-cut bacon)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1 can (28 oz) crushed tomatoes (San Marzano preferred)
- 3/4 cup heavy cream (can substitute with full-fat coconut milk for dairy-free)
- 1/4 cup vodka (good quality, e.g., Tito’s or Smirnoff)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly cracked black pepper to taste
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- A handful of fresh basil, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente, about 11 minutes. Reserve 1 cup pasta water, then drain pasta and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced pancetta and cook, stirring occasionally, until golden and crispy, about 6-8 minutes. Transfer pancetta to a paper towel-lined plate, leaving rendered fat in the pan.
- In the same pan with pancetta fat, add chopped onion and sauté for 4-5 minutes until soft and translucent. Add minced garlic and red pepper flakes (if using), cooking for 1 minute until fragrant.
- Pour vodka into the pan carefully. Let it simmer for 3-4 minutes, stirring occasionally, until reduced by half.
- Stir in crushed tomatoes. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until sauce thickens slightly.
- Lower heat to medium-low and slowly stir in heavy cream. Cook for another 2-3 minutes until sauce is creamy and smooth. Season with salt and freshly cracked black pepper to taste.
- Add drained penne to the skillet with sauce. Toss gently to coat, adding reserved pasta water a tablespoon at a time if sauce needs loosening. Stir in grated Parmesan cheese and chopped basil if desired.
- Serve pasta topped with crispy pancetta pieces and extra Parmesan cheese on the side.
Notes
Reserve pasta water to adjust sauce consistency. Use good-quality vodka and allow it to reduce properly to avoid harsh alcohol taste. Cook pancetta slowly over medium heat to crisp without burning. Use freshly grated Parmesan for best melting and flavor. Avoid boiling sauce after adding cream to prevent curdling. Reheat leftovers gently on stovetop with splash of water or cream. Freezing is not recommended due to cream separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 550
- Sugar: 8
- Sodium: 700
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 60
- Fiber: 4
- Protein: 20
Keywords: penne alla vodka, creamy pasta, pancetta, easy dinner, Italian pasta, vodka sauce, crispy pancetta, weeknight meal