Penne alla vodka
Vincenzo's Plate · ♥ 25.2K likes · 1.2M views · 15 min video
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Ingredients
Method
Techniques
- 300 g penne rigate
- 2 can Italian peeled tomatoes
- cooking cream
- 200 g cured pancetta
- basil
- ½ whole onion
- 3 tbsp Pecorino cheese
- 100 ml vodka
Cut the pancetta into small strips with fat and meat on each piece, so the fat flavours the sauce and crisps.
- 3–4 tbsp extra virgin olive oil
Over medium-low heat, put three or four tablespoons of olive oil in a pan and cook the onion slowly 5 to 10 minutes until golden.
Onion and pancetta, slowly
Add the pancetta and cook together another 5 to 10 minutes until the onion is golden and the pancetta crispy.
- salt
- pepper
Season the peeled tomatoes generously with salt and pepper and crush them gently by hand.
Add the vodka to the pancetta and onion and let the alcohol evaporate 2 to 3 minutes over medium-low heat; the vodka goes in before the tomato, never after.
Adding the vodka first
Add the tomato and cook over medium-low heat at least 15 to 20 minutes; do not rush it.
Keep reducing 5 to 10 minutes more until the water is gone and the sauce is thick; only then add cream.
- water
- 1 tbsp sea salt
Bring a generous pot of water with a tablespoon of sea salt to the boil and cook the penne 12 minutes.
Add cream a little at a time, about half the glass, until the sauce turns pink; keep it on medium-low heat while the pasta cooks.
Adding cream until pink
- pasta water
Add the drained pasta to the sauce with half a mug of pasta water and mix about a minute until the sauce gets inside each penne; toss the pan to make it creamier.
Combining with pasta water and cheese