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Penne alla Vodka

Source of Recipe


The Seattle Times






List of Ingredients



• 3/4 lb. penne rigate
  
• 3 Tbsp butter
  
• 1/4 lb. pancetta, sliced thin and chopped
  
• 1/3 cup vodka
  
• 1 (26-oz.) jar marinara sauce
  
• 1/2 cup heavy cream
  
• Salt and pepper to taste
  
• Freshly grated Parmigiano-Reggiano as garnish
  






Instructions



1. Start a pot of salted water boiling. In a 12-inch skillet, melt the butter over medium heat. When it foams, add the pancetta and saute for about 6 minutes or until slightly crisp. Raise the heat to medium-high and add the vodka. Cook for 3 minutes, stirring regularly. Add the marinara sauce and cream to the skillet.
   
   
2. Put the pasta into the pot of boiling water. Meanwhile, simmer the sauce, stirring occasionally and adding salt and pepper to taste.
   
   
3. When the pasta is just barely al dente, drain and add it to the skillet. Stir it together with the sauce for a minute or two, transfer it to a hot bowl and serve with the grated Parmigiano.
   
   Serves 4