Eggless Classic Penne alla Vodka
Total time45 min
Prep time10 min
Cook time35 min
4.9(18)
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Learn more →Ingredients
4 servings
- 1 lb penne rigate
For the sauce
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 oz pancetta, finely diced
- 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
- ¼ tsp black pepper
- 1 oz parmesan, finely grated (about ½ cup), plus more for serving
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.
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