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Chef John's Penne with Vodka Sauce
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate marinara with cream, vodka, rosemary, and pancetta for a rich and decadent pasta sauce.
Ingredients:
  • 4 ounces pancetta bacon, diced
  • 1 small sprig fresh rosemary
  • 1 tablespoon olive oil
  • 0.5 cup vodka
  • 0.5 cup heavy whipping cream
  • freshly ground black pepper to taste
  • 3 cups prepared marinara sauce
  • 0.75 cup water
  • 1 (14.5 ounce) package multigrain penne pasta (such as Barilla®)
  • 0.5 cup freshly grated Parmesan cheese
Instructions:
  • In a large, deep skillet over medium heat, let the pancetta and rosemary infuse the olive oil until the pancetta releases its fat but is still tender, for about 5 minutes. Pour in the vodka from a safe distance to prevent flare-ups. Increase the heat to high and simmer until the vodka reduces to roughly 2 tablespoons.
  • In a skillet, pour heavy cream and stir in black pepper, then bring the sauce to a boil. Reduce heat to medium and cook until slightly reduced, about 3-4 minutes. Mix in marinara sauce and water, bring to a simmer, and let the flavors blend for 20-25 minutes over low heat.
  • Fill a large pot with salted water and bring it to a boil. Add penne and cook until al dente, stirring occasionally, for about 10 minutes. Drain and return the pasta to the pot. Pour sauce over the penne, stir to combine, then cover with a lid off the heat for 5 minutes. Serve with a sprinkle of Parmesan cheese.

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