Shelly's Recipe

PENNE ALLA VODKA WITH PANCETTA

Category: Pasta - Meat

1 (28 oz) can whole tomatoes , drained, liquid reserved
1 tbsp olive oil
3 oz pancetta, thinly sliced, and cut into 1/2-inch pieces (about 1/2 cup)
1/2 small onion , minced (about 1/4 cup)
1 tbsp tomato paste
2 medium cloves garlic , minced or pressed through garlic press (about 2 tsp)
1/4-1/2 tsp hot red pepper flakes
Table salt
1/3 cup vodka
1/2 cup heavy cream
1 lbs penne pasta
2 tbsp minced fresh basil leaves
Grated Parmesan cheese , for serving

Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 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, 6 to 8 minutes. Using slotted spoon, transfer pancetta to small bowl and set aside. Pour off all but 2 tbsp fat from the pan. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

Stir in tomatoes and pinch of salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until 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 in large Dutch oven over high heat. Add 1 tbsp salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and reserved pancetta and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.