Vodka sauce is one of my all-time favorites. If you have some really good tomato sauce on hand, it comes together in less than 30 minutes! If it's the only thing I'm making for dinner, I like to bulk it up with some grilled chicken and mozzarella or pan-seared shrimp.
Technique tip: Be careful when adding the vodka. You can pull the skillet from the flame to be safe to ensure that the alcohol does not ignite.
Swap option: For added protein and to bulk up the dish, add 3/4-pound cubed grilled chicken and 8 ounces of halved mozzarella balls.
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta, small dice
- 1 large clove garlic, finely grated
- 1/2 cup vodka
- 3/4 cup heavy cream
- 2 cups tomato sauce (recipe linked above)
- Kosher salt
- 1 pound penne rigate
- 1/4 cup grated pecorino, plus more for serving
- 1 pinch freshly ground black pepper
In a large, high-sided skillet, over medium-high heat, warm the olive oil.2.
Add the pancetta and cook until crispy, about 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.3.
Carefully add the vodka. Cook until reduced by half, for a minute or two. Add the cream and tomato sauce, then whisk to combine. Bring to a boil, then reduce the heat to low and simmer for 2 minutes before removing from the heat.2.
Meanwhile, bring a large pot of generously salted water to a boil. Add the penne and cook 2 minutes short of al dente. Reserve 1/4 cup of the pasta water before straining.3.
Return the pasta to the pot it was cooked in. Add the vodka sauce, reserved pasta water and pecorino cheese. Cook over medium-high heat, stirring often, until the sauce begins to thicken, about 2 minutes.4.
Serve immediately and top with grated pecorino and freshly ground black pepper.