Penne Alla Vodka

Name: Penne Alla Vodka
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: Kosher salt; 1 pound rigatoni or penne pasta; 2 tablespoons olive oil; 4 ounces diced pancetta, optional; 1 medium yellow onion, finely chopped; 2 garlic cloves, finely chopped; 1/4 teaspoon red-pepper flakes; 3/4 cup vodka; 1 (28 ounce) can whole tomatoes; Freshly ground black pepper; 3/4 cup heavy cream; 1/2 cup grated Romano cheese, plus more for serving; 1 tablespoon roughly chopped fresh oregano; 2 tablespoons roughly chopped Italian parsley

Ricardo @tallcook

Manhattan, New York, United States

A staple of most Italian restaurants in the US, this dish is very easy to make.

#GlobalApron #dinner #pasta

A staple of most Italian restaurants in the US, this dish is very easy to make.

#GlobalApron #dinner #pasta

Ricardo @tallcook

Manhattan, New York, United States

A staple of most Italian restaurants in the US, this dish is very easy to make.

#GlobalApron #dinner #pasta

A staple of most Italian restaurants in the US, this dish is very easy to make.

#GlobalApron #dinner #pasta

Saved

Ingredients

1 hour

4 people

Kosher salt
1 poundrigatoni or penne pasta
2 tablespoonsolive oil
4 ouncesdiced pancetta, optional
1medium yellow onion, finely chopped
2garlic cloves, finely chopped
1/4 teaspoonred-pepper flakes
3/4 cupvodka
1 (28 ounce)can whole tomatoes
Freshly ground black pepper
3/4 cupheavy cream
1/2 cupgrated Romano cheese, plus more for serving
1 tablespoonroughly chopped fresh oregano
2 tablespoonsroughly chopped Italian parsley

Saved

Steps

1 hour

1

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2

Meanwhile, prepare the sauce: Heat the oil in a deep pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion and cook, stirring occasionally, until onion is translucent, about 3 minutes.
3

Add the garlic and red-pepper flakes and cook for 2 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
4

Stir in the tomatoes. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
5

Stir in the cooked pasta, ¼ cup cheese, oregano and parsley; toss to coat. Season to taste with salt and pepper. Divide among plates or bowls, top with additional cheese, if desired.