Pasta Alla Vodka
6 serving
'Traditionally' made with penne.
Ingredients
- 1 lb. Pasta
- 1/2 tsp. Kosher Salt, plus more as needed
- 2 Tbsp. Olive Oil
- 4 oz. Pancetta, diced
- 1/2 Sweet Onions, finely chopped
- 1 Tbsp. Tomato Paste
- 6 clove Garlic, minced
- 28 oz. Canned Tomato
- 1/8 tsp. Red Pepper Flake
- 1/8 tsp. Ground Black Pepper
- 1/3 c. Vodka
- 1/2 c. Heavy Cream
- 1/4 c. Parmesan, grated
- 1 Tbsp. Oregano, chopped
- 2 Tbsp. Parsley, chopped
Instructions
Instructions
Cook Pasta
10 minutes1.
Cook pasta in salted water until al dente. Drain and set aside, reserving some pasta water.
Meanwhile, heat oil in a large pan over medium-high heat. Add Pancetta and cook until crisp. Remove Pancetta from pan, leaving oil behind.
3.
Reduce heat to medium, add onions, and cook until golden-brown and soft.
4.
Add tomato paste and garlic. Cook, stirring, until paste has darkened slightly.
5.
Stir in tomatoes, red pepper, salt, pepper, and vodka. Increase heat to medium-high and cook at a brisk simmer, crushing tomatoes while stirring, until all the alcohol has cooked off and sauce is slightly thickened.
6.
Reduce heat to low and stir in heavy cream.
Fold pasta and Pancetta into sauce, adjust salt, and thin with reserved pasta water as needed. Top with herbs and cheese to serve.
Comments
Made with bacon instead of pancetta, used some baking soda to counteract the acid of the tomatoes, but I think we used too much which gave it a weird flavor to me, but was still good.
Needs more salt! Potentially some baking soda. Did not use pancetta.
Omitted pancetta. Added 1/4 tsp baking soda and a total of 1tsp salt (noodles were not salted). Still needed more salt. Very good.