Penne & Vodka Sauce

Vodka Penne is one of the most common vodka food recipe and probably the only vodka entrée I’ve seen served in restaurants.  There are numerous versions of this classic dish available in cookbooks and online.  But since I have received numerous requests, I thought it was high time I included mine here.  This recipe is a variation of my Penne & Vodka Cream Sauce from page 104 of The Vodka Cookbook.

350g (12oz) plum tomatoes, skinned, seeded and finely chopped

3 tablespoons butter

110g (4oz) Pancetta, chopped

225g (8oz) onion, finely chopped

2 large cloves garlic, bruised

4 tablespoons vodka

1 teaspoon red chili flakes or 1 teaspoon of KGB Sauce  (see page 124 of The Vodka Cookbook)

Salt & freshly ground white pepper to taste

450g (1lb) penne pasta

2 tablespoons extra-virgin olive oil

2 to 3 tablespoons chopped fresh parsley or basil

175g (6oz) fresh Parmigiano-Reggiano, shaved

1. Melt butter in a large skillet over moderate heat.  Add Pancetta and sauté until lightly browned – about 5-7 minutes.
2. Add the onions and garlic until onions are softened – about 5 minutes.
3. Remove the garlic and add the tomatoes, vodka and KGB Sauce and simmer uncovered for about 10-12 minutes – stirring every few minutes.  Add salt & pepper to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil.  Add pasta and cook until cooked al dente (tender, but firm). 
5. Drain the pasta and add it to the sauce.  
6. Mix thoroughly and swirl in olive oil
7. Serve garnished with chopped parsley or basil, with Parmigiano-Reggiano on the side.

Serves 4 

Pancetta: You can find Pancetta in many supermarkets or at any Italian deli.  Pancetta is spicy-sweet Italian cured pork – similar to bacon -- often used in stews, sauces and stuffings.  In a pinch you can substitute smoked bacon for Pancetta if you first blanch it by boiling in water for just a few seconds to subdue the smoky flavour.

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[Vodka Drink Recipes]

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