PCOS Friendly 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
JOVIAL ORGANIC BROWN RICE PENNE RIGATE PASTA
Rustichella d’Abruzzo Organic Brown Rice Penne Rigate 8.8 oz
See all

For the sauce

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp olive oil
4 oz pancetta, finely diced
Chef's tip
Dice it to the same size; it's leaner, so add a teaspoon or two of olive oil if the pan looks dry.
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.

Want the full recipe?

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