Penne alla Vodka
Ingredients: penne rigate, Italian peeled tomatoes (San Marzano), cooking cream, extra virgin olive oil, cured pancetta · 60 min cook time · 700kcal · ~₩25,200
Ingredients
300grams penne rigate, 800grams Italian peeled tomatoes (San Marzano), 200grams cooking cream, 4tablespoons extra virgin olive oil, 200grams cured pancetta, 1little bit basil, 0.5half onion, 3tablespoons pecorino cheese, 1generous amount salt, 1generous amount pepper, 100ml vodka
Instructions
1. Cut the pancetta into small strips, ensuring each piece has both fat and meat.
2. On a medium-low heat, put a pan with about 3-4 tablespoons of extra virgin olive oil.
3. Add the half onion, cut into small pieces, and cook for about 5-10 minutes until golden.
4. Add the pancetta to the pan with the onion and cook together for about 5-10 minutes until the onion is golden and the pancetta is crispy.
5. Add a generous amount of salt and pepper to the pan.
6. Crush the peeled tomatoes by hand or using crushers. Do not crush too much, just gently.
7. After about 5-6 minutes of cooking the pancetta and onion, add 100ml of vodka to the pan. Let the alcohol evaporate for 2-3 minutes on medium-low heat.
8. Add the crushed tomatoes to the pan. Cook for at least 15-20 minutes on medium-low heat, allowing the flavors to meld.
9. After about 10 minutes of cooking the tomato sauce, break and add the basil with your hands to the sauce.
10. Continue cooking the sauce until the liquid reduces and it becomes thick. This may take another 5-10 minutes.
11. Once the sauce is ready and the liquid has reduced, keep it on the side. Fill a pot with water and add one tablespoon of sea salt. Bring to a boil.
12. Add the penne rigate to the boiling water and cook for 12 minutes.
13. While the pasta is cooking, add the cooking cream to the sauce, a little at a time, until it achieves a pink, rosy color. Keep the sauce on very medium-low heat.
14. After 12 minutes, collect the cooked pasta and add it directly into the sauce.
15. Add half a mug of pasta water to the pot with the pasta and sauce.
16. Mix all ingredients together for an extra minute, ensuring the sauce coats each penne.
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