80min 4 ppl
Penne alla Vodka
35 minutes
2 people
Medium31–60 min or 7–12 steps
35 min · 11 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 24g
Carbs 66g
Fats 26g
About this dish
Pancetta, a splash of vodka, and a blush tomato cream sauce that clings to every ridge of the penne — 1980s Italian-American at its absolute best.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- shallotfinely diced1
- garlic clovesminced3
- fresh basil to serve
Meat & Poultry
- pancettacut into small cubes100 g
Dairy & Eggs
- double cream100 ml
- parmesanfinely grated, plus extra to serve30 g
Tins & Jars
- tinned chopped tomatoes400 g
Dried Goods
- penne rigate160 g
Spices & Seasonings
- chilli flakes1 tsp
- salt to taste
- black pepper to taste
Oils & Condiments
- olive oil1 tbsp
- vodka60 ml
Utensils
- Large frying pan
- Large pot
- Colander
- Chef's knife
- Chopping board
- Grater
- Wooden spoon
- Measuring jug
Method
1
Finely dice the shallot, mince the garlic, and cut the pancetta into small cubes. Finely grate the parmesan.
Approx. 5 minutes
2
Heat the olive oil in a large frying pan over medium heat.
Approx. 2 minutes
3
Add the pancetta and cook for 5 minutes, stirring occasionally, until golden and the fat has rendered.
Approx. 5 minutes
4
Add the shallot and cook for 3 minutes until softened.
Approx. 3 minutes
5
Add the garlic and chilli flakes. Cook for 1 minute until fragrant.
Approx. 1 minutes
6
Pour in the vodka and cook for 2 minutes until evaporated.
Approx. 2 minutes
7
Add the tinned tomatoes. Season with salt and pepper. Simmer for 10 minutes until the sauce thickens.
Approx. 10 minutes
8
Stir in the double cream and simmer for 2 minutes.
Approx. 2 minutes
9
Meanwhile, cook the penne in heavily salted boiling water until al dente. Reserve 100ml pasta water before draining.
Approx. 10 minutes
10
Add the drained pasta to the sauce and toss for 1 minute, adding pasta water if needed to loosen.
Approx. 1 minutes
11
Remove from the heat, stir in the parmesan, and serve topped with fresh basil and extra parmesan.
Approx. 2 minutes
