How to Make PENNE ALLA VODKA Like an Italian

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vodka

🥗Healthier: non-alcoholic vodka substitute

💰Cheaper: white grape juice

Non-alcoholic options provide similar flavor without alcohol.

Cut pancetta into small strips.

Heat a pan over medium-low heat and add 3-4 tablespoons of extra virgin olive oil.

Add chopped onion to the pan and cook for about 5-10 minutes until golden.

Add pancetta to the pan and cook together with the onion for about 5-10 minutes until the pancetta is crispy.

Add a generous amount of salt and pepper to the mixture.

Crush the canned tomatoes by hand or with a crusher, being gentle not to over-crush them.

After 5-6 minutes, add vodka to the pan and let it evaporate for 2-3 minutes on medium-low heat.

Add the crushed tomatoes to the pan and cook for at least 15-20 minutes on medium-low heat.

Break basil leaves by hand and add to the sauce, mixing well.

Continue to cook the sauce until it thickens and the liquid reduces, about 5-10 more minutes.

In a separate pot, bring water to a boil and add 1 tablespoon of sea salt.

Once the water is boiling, add the penne rigate and cook for 12 minutes.

After 12 minutes, check the sauce; if it has thickened, add the cream gradually, mixing to achieve a pink sauce.

Once the pasta is cooked, reserve a mug of pasta water and drain the pasta.

Add the drained pasta to the sauce and mix well, adding reserved pasta water as needed to reach desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

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