Low Sodium Classic Penne alla Vodka

Total time45 min

Prep time10 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb penne rigate
De Cecco Pasta No. 41 Penne Rigate Box - 1 Lb JOVIAL ORGANIC BROWN RICE PENNE RIGATE PASTA Rummo Penne Rigate 66 - 16 Oz Bionaturae Organic Gluten-Free Penne Rigate Dreamfields Pasta Penne Rigate Box - 13.25 Oz
See all

For the sauce

2 tbsp unsalted butter
2 tbsp olive oil
4 oz pancetta, finely diced
Chef's tip
Bacon is smokier than pancetta - use the same amount.
4 cloves garlic, minced
½ tsp red pepper flakes
½ cup vodka
1 can (28 oz) whole peeled san marzano tomatoes, crushed by hand
¾ cup heavy cream
1 tsp kosher salt, plus more for pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 oz parmesan, finely grated (about ½ cup), plus more for serving
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

For serving

¼ cup fresh basil leaves, torn

Instructions

1
Bring a large pot of water to a boil over high heat. Season generously with kosher salt — the water should taste pleasantly salty.
2
Heat the butter and olive oil in a 12-inch skillet over medium heat until the butter is melted and the foam subsides. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly golden at the edges, about 5–6 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!