Penne alla Vodka - Classic Italian Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by putting pancetta in a frying pan.

Chop white onions using a samurai knife, ensuring to keep fingers safe while chopping.

Add extra virgin olive oil to the frying pan and turn the flame on low.

Add the chopped pancetta and white onion to the pan.

Stir-fry for a couple of minutes, then increase the flame to medium.

Add a generous amount of vodka to the pan and let it evaporate, ensuring the alcohol content is gone.

Once the onion is transparent, add tomatoes to the pan.

At this point, start boiling water for the pasta.

Mix the ingredients in the pan until well combined.

Season the sauce with salt to taste, adjusting based on the saltiness of the pancetta.

Add the cooked penne pasta to the sauce once it is ready.

Toss the pasta in the sauce, adding a little reserved pasta water if needed for creaminess.

Serve immediately, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens