My Uncle Larry shared this recipe with me about 15 years ago. It’s one of those handwritten recipes, stained with oil and tomato sauce from years of use, that I treasure. The sauce is thick and sticks to to every piece of pasta. When I recently made this dish, we decided to make the pasta from scratch, which is why you see it with fettuccini. If using a dried pasta, then penne is the obvious choice, though anything would be delicious. This will generously coat 2 pounds of pasta.

Tips:

• Note that I didn't add salt until the end. The pancetta is very salty, so be careful to not over salt the dish.

• If you don't have pancetta, bacon is a great substitute.

• Traditionally served with penne or another tubed pasta so all that sauce gets inside.

• The amount of cream you use is up to you. You want a pretty orangey-pink sauce.

• DO NOT ADD ALCOHOL UNTIL YOU TURN THE BURNER OFF! It can start a fire, trust me:(

Penne alla Vodka

Serves 4-6

PREP 10 minutes

COOK 25 minutes

INGREDIENTS

2 tablespoons olive oil

1/2 lb. pancetta, diced

1 small onion, diced

6 oz. vodka

1-28oz. can of whole, peeled plum tomatoes, crushed

1/2 -1 cup heavy cream

Parmesan cheese, grated

Salt and pepper, to taste

INSTRUCTIONS

1. Heat large skillet over medium-high heat. 

2. Once hot, add the oil and diced pancetta. Sauté for about 5 minutes, until the fat is rendered and pancetta is golden brown.

3. Add the onion and continue to cook until the onion is soft, about 5 more minutes.

4. Turn the pan off and add the vodka. Turn heat back on and cook until the vodka has reduced to half.

5. Add the tomatoes and bring to a boil, then turn the heat down and simmer the sauce for 10 minutes. 

6. Add the cream and cook for 5 minutes or until pasta is done. Adjust seasoning with salt and pepper. 

7. Top the pasta with parmesan cheese.