This Penne All Vodka Made Me Fall in Love with Pasta

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Heat the olive oil in a large saucepan over low to medium heat for 1 to 2 minutes.
2. Add the pancetta and cook for about 5 to 7 minutes, until crispy and browned. Remove it and set aside.
3. In the same pan, cook the onion, stirring often, for about 8 to 10 minutes until browned.
4. Add the pepper and sauté for 1 to 2 minutes.
5. Return the pancetta to the pan and stir.
6. Lower the heat, deglaze with the vodka, then raise the heat to medium and cook until reduced to a few tablespoons of liquid.
7. Pour in the crushed tomatoes and cook for 8 to 10 minutes to reduce, then turn off the heat.
8. Boil the penne in a large pot of salted water for 7 to 8 minutes, until al dente.
9. Meanwhile, stir the cream, salt and pepper into the tomato sauce and set aside.
10. Drain the pasta and add it to the saucepan.
11. Stir in the pecorino Romano, torn basil, salt and pepper. If the pasta is too stiff, loosen it with up to 1/2 cup of hot pasta water.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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