Wow! I am a very, very bad blogger! Don’t take my absence as I’m not cooking – because I have! Sadly, though, not near as much as I’d like. With a trip to the beach, starting a new job and my stove broke (and still is!! Ugh!!) I just haven’t had the time to even venture to my blog. But don’t worry, if you like pasta, you will love this recipe. It was simply heavenly!! This dish serves 4 people but people – BEWARE – my husband and I almost ate the entire pot it was SO good!
I dare you not to eat more than one bowl! ;)
Penne Alla Vodka with Pancetta
adapted from Cooks Illustrated
adapted from Cooks Illustrated
Ingredients
1 28oz can whole tomatoes, drained, liquid reserved
1 tablespoon olive oil
3 ounces pancetta, cut into large chunks
½ small onion, minced
1 tablespoon tomato paste
4 medium garlic cloves, minced or pressed through garlic press (or 2 large cloves)
½ teaspoon hot red pepper flakes
1 tablespoon olive oil
3 ounces pancetta, cut into large chunks
½ small onion, minced
1 tablespoon tomato paste
4 medium garlic cloves, minced or pressed through garlic press (or 2 large cloves)
½ teaspoon hot red pepper flakes
Salt
1/3 cup vodka (I used Svedka as this is what I had on hand)
½ cup heavy cream
1 pound penne
2 tablespoons minced fresh basil leaves
Grated parmesan cheese, for serving
1/3 cup vodka (I used Svedka as this is what I had on hand)
½ cup heavy cream
1 pound penne
2 tablespoons minced fresh basil leaves
Grated parmesan cheese, for serving
Instructions for cooking:
Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into ½ inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 and 2/3 cups). Add reserved liquid to equal 2 cups.
Heat oil in large saucepan over medium heat until shimmering, add pancetta and cook until crisp, 3-4 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 tablespoons fat from the pan. Add onion and tomato paste and cook, stirring occasionally, until onions are lightly golden around edge, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in tomatoes and a pinch of alt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until the alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.
Meanwhile, bring 4 quarts water to boil. Add 1 tablespoon salt and pasta. Cook until just shy of aldente, then drain pasta, reserving ¼ cup cooking water, and transfer pasta to sauce. Toss pasta and sauce over medium heat until pasta absorb some of sauce, 1 to 2 minutes, adding reserved cooking water is sauce is too thick. (I had to add a couple tablespoons.) Stir in basil and reserved pancetta and adjust seasoning with salt. Serve immediately with parmesan sprinkled on top.
Heat oil in large saucepan over medium heat until shimmering, add pancetta and cook until crisp, 3-4 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 tablespoons fat from the pan. Add onion and tomato paste and cook, stirring occasionally, until onions are lightly golden around edge, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in tomatoes and a pinch of alt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until the alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.
Meanwhile, bring 4 quarts water to boil. Add 1 tablespoon salt and pasta. Cook until just shy of aldente, then drain pasta, reserving ¼ cup cooking water, and transfer pasta to sauce. Toss pasta and sauce over medium heat until pasta absorb some of sauce, 1 to 2 minutes, adding reserved cooking water is sauce is too thick. (I had to add a couple tablespoons.) Stir in basil and reserved pancetta and adjust seasoning with salt. Serve immediately with parmesan sprinkled on top.
I dare you not to eat more than one bowl! ;)
Enjoy!
