Description
This is the incredibly easy and always popular vodka sauce. There are certain flavors in tomatoes that are only brought out if you introduce alcohol into the sauce.
Ingredients
- 4 ounces pancetta bacon, diced
- 1 small sprig fresh rosemary
- 1 tablespoon olive oil
- ½ cup vodka
- ½ cup heavy whipping cream
- freshly ground black pepper to taste
- 3 cups prepared marinara sauce
- ¾ cup water
- 1 (14.5 ounce) package multigrain penne pasta (such as Barilla®)
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook and stir pancetta and rosemary sprig with olive oil in a large
- deep skillet over medium heat until pancetta renders its fat but is not crisp
- about 5 minutes. Pour vodka into the skillet
- standing back to avoid any flare-ups. Raise heat to high and continue to cook until vodka reduces to about 2 tablespoons.
- Pour heavy cream into skillet
- stir briefly
- and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced
- 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors.
- Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta
- stirring occasionally
- until cooked through but still chewy
- about 10 minutes; drain and return to the pot. Pour sauce over penne and stir to combine. Turn off heat
- cover the pot with a lid
- and let stand for 5 minutes to allow pasta to absorb sauce. Serve sprinkled with Parmesan cheese.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 6