Pasta Alla Vodka
Pasta Alla Vodka – tender pasta in a rich, delicious tomato-cream vodka sauce topped with crispy pancetta and freshly grated parmesan cheese.
Servings: 4
Calories:
Ingredients
- 12 ounces short pasta (penne, rigatoni or the orecchiette used here
- 1/2 tablespoon olive oil
- 4 ounces pancetta optional (can go meatless)
- 1/2 cup onion dioced
- 3 cloves garlic minced
- 1/2 cup vodka good quality
- small pinch crushed red pepper flakes
- 28 ounces canned crushed tomatoes
- 3/4 cup heavy cream
- 1/3 cup parmesan cheese freshly grated + more for serving
- 2 tablespoons fresh parsley chopped
- salt and pepper to taste
- fresh basil optional for serving
Instructions
- Add the pasta to a large pot of salted boiling water. Cook per package directions for al dente. Reserve 1/4 cup of the water then drain pasta. Add a light drizzle of olive oil over the pasta so it doesn’t stick.
- Heat the olive oil in a large skillet over medium to medium-high heat. Add pancetta, cook 7-9 minutes or until cirspy then remove from the skillet (leaving fat in the skillet).
- Reduce heat to medium-low then add diced onion. Season with salt and pepper and cook 3-4 minutes until onions are tender.
- Add minced garlic and crushed red pepper. Cook 1 minute stirring constantly so garlic doesn’t burn.
- Pour in the vodka and cook 6-8 minutes over medium-low heat or until the vodka is reduced by about half.
- Add crushed tomatoes. Simmer 10-12 minutes letting the sauce thicken.
- Reduce heat to low, blend in heavy cream then slowly add parmesan cheese a little at a time until combined. Blend in parsley then season with salt and pepper to taste. Simmer 2-3 minutes letting the sauce come together.
- Add the pasta stirring gently to blend well and completely coat the pasta. If the sauce is too thick add a splash of the reserved pasta water.
- Serve right away topping with pancetta, extra parsley, fresh basil and parmesan cheese.