Penne Alla Vodka with Crispy Pancetta
An elevated, rich, and velvety pasta dish featuring a deeply savory tomato-cream sauce with a subtle kick of heat. Slow-rendered pancetta provides both a crispy garnish and a flavorful fat base, while vodka flawlessly bridges the acidity of the tomatoes with the richness of the cream.
Equipment
- Large pot
- Large heavy-bottomed skillet or Dutch oven
- Slotted spoon
- Wooden spoon or silicone spatula
- Microplane or fine grater
Ingredients
Main
- 16 ounces Penne rigate — High-quality bronze-die extruded preferred
- 6 ounces Pancetta — Diced
- 1 tablespoon Extra virgin olive oil (optional) — If needed to supplement pancetta fat
- 1 large Shallot — Finely minced
- 3 cloves Garlic — Thinly sliced or minced
- 0.5 teaspoon Crushed red pepper flakes — Adjust to desired heat level
- 0.25 cup Double-concentrated tomato paste — Crucial for deep flavor
- 0.33 cup Vodka — Unflavored, decent quality
- 1.5 cups Crushed tomatoes — San Marzano preferred
- 0.5 cup Heavy cream — Room temperature preferred
- 1 cup Parmigiano-Reggiano — Freshly grated, plus more for garnish
- 0.25 cup Fresh basil — Chiffonade or torn
- 1 to taste Kosher salt — For pasta water and seasoning
- 1 to taste Black pepper — Freshly cracked
Main
| 16 ounces | Penne rigate | High-quality bronze-die extruded preferred |
| 6 ounces | Pancetta | Diced |
| 1 tablespoon | Extra virgin olive oil (opt.) | If needed to supplement pancetta fat |
| 1 large | Shallot | Finely minced |
| 3 cloves | Garlic | Thinly sliced or minced |
| 0.5 teaspoon | Crushed red pepper flakes | Adjust to desired heat level |
| 0.25 cup | Double-concentrated tomato paste | Crucial for deep flavor |
| 0.33 cup | Vodka | Unflavored, decent quality |
| 1.5 cups | Crushed tomatoes | San Marzano preferred |
| 0.5 cup | Heavy cream | Room temperature preferred |
| 1 cup | Parmigiano-Reggiano | Freshly grated, plus more for garnish |
| 0.25 cup | Fresh basil | Chiffonade or torn |
| 1 to taste | Kosher salt | For pasta water and seasoning |
| 1 to taste | Black pepper | Freshly cracked |
Instructions
-
Bring a large pot of heavily salted water to a rolling boil. Add the penne and cook according to package directions until just shy of al dente (about 1-2 minutes less than instructed). Reserve at least 1 cup of starchy pasta water before draining.
~12 minThe water should taste like the sea. This is your only chance to season the pasta itself. -
While the water is coming to a boil, place the diced pancetta in a large cold skillet. Turn the heat to medium-low. Cook slowly to render the fat, stirring occasionally, until the pancetta is browned and crispy.
~8 minStarting pancetta in a cold pan allows the fat to render properly without burning the exterior. -
Using a slotted spoon, remove the crispy pancetta to a paper towel-lined plate, leaving the rendered fat in the skillet. If there is less than 2 tablespoons of fat, add a drizzle of olive oil. If there is too much, drain all but 2-3 tablespoons.
~1 minThis flavored fat is the foundation of your sauce. -
Increase heat to medium. Add the minced shallot to the pancetta fat and sauté until softened and translucent. Add the garlic and crushed red pepper flakes, cooking until fragrant.
~3 minDo not let the garlic brown, as it will become bitter. -
Add the tomato paste to the skillet. Cook, stirring constantly, until it darkens to a deep brick red and begins to stick to the bottom of the pan.
~3 minCaramelizing the tomato paste is the secret to a highly elevated, umami-rich vodka sauce. -
Carefully pour in the vodka to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the smell of alcohol cooks off and the liquid is reduced by half.
~2 minRemove the pan from the flame temporarily if cooking on a gas stove to prevent dangerous flare-ups. -
Stir in the crushed tomatoes. Lower the heat and let the sauce gently simmer to meld the flavors.
~5 minIf the sauce looks too thick, you can add a splash of pasta water here. -
Reduce the heat to low. Stir in the heavy cream until the sauce turns a uniform, velvety pinkish-orange. Simmer gently for 1 minute.
~1 minDo not boil heavily after adding the cream, or it may split. -
Add the drained, slightly undercooked penne directly into the sauce. Pour in 1/4 cup of the reserved pasta water. Toss vigorously over low heat to coat the pasta, allowing it to finish cooking in the sauce. Add more pasta water as needed until the sauce is glossy and clings to the noodles.
~3 minThe starch in the pasta water emulsifies the fat and cream, creating a flawless coating. -
Off the heat, vigorously stir in the freshly grated Parmigiano-Reggiano and half of the crispy pancetta. Season with black pepper and salt to taste.
~1 minAlways add cheese off the heat to prevent it from clumping or turning stringy. -
Transfer the pasta to serving bowls. Garnish with the remaining crispy pancetta, extra grated Parmigiano-Reggiano, and fresh basil.
~1 minServe immediately while hot and creamy.
Tips & Storage
- Always grate your own cheese from a block; pre-grated cheese contains anti-caking agents that ruin the velvety texture of the sauce.
- If you prefer a perfectly smooth sauce, you can puree the tomatoes before adding them, or use passata.
- The vodka acts as an emulsifier and extracts flavor compounds in the tomatoes that are only alcohol-soluble. Don't skip it, but if you must, substitute with a splash of white wine or water mixed with a squeeze of lemon juice.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk to loosen the sauce.