In this video, you’ll learn a brief history of penne alla vodka, as well as how to prepare it
Ingredients:
-1 cup dried penne pasta
-3 oz sliced pancetta or prosciutto
-28 oz can of whole peeled tomatoes
-1/2 pint heavy cream
-2 oz vodka
-1 Tbsp extra virgin olive oil
-1 shallot or 1/2 yellow onion, finally diced
-3-5 garlic cloves, chopped
-anchovy paste (optional)
-1 Tbsp cold unsalted butter
-1/4 cup pecorino romano cheese
-1 sprig of fresh basil
-red pepper flakes, to taste
-dried oregano, to taste
-kosher salt and black pepper, to taste
Roughly chop the pancetta and place in a cold saute pan with a glug of olive oil and set the pan over medium heat. While the pancetta is cooking, dice shallot and garlic cloves. Once the pancetta is just crispy, remove and reserve on a paper towel lined plate.
Add the diced shallot to the pan, and saute until golden brown. Add garlic and red pepper flakes, and saute until fragrant. Add squirt of anchovy paste, and stir until dissolved.
Return pancetta to the pan, then deglaze with vodka. Reduce for 1 minute or until fumes have subsided. Add tomatoes and crush with a potato masher.
Add oregano and basil, bring to a gentle simmer, and simmer stirring occasionally for 30 minutes.
After 30 minutes, turn heat to the lowest setting and slowly stir in heavy cream until sauce has turned the desired color.
Fill a separate pot with water, add salt, and bring to a boil
Boil pasta for 2 minutes less than the amount of time recommended on the box, then drain and return to the pot. Ladel over desired amount of vodka sauce, and stir until pasta is al dente. Finish by stirring in butter and pecorino cheese.