Pennette alla Vodka

Pennette alla vodka is a characteristic and tasty dish that combines the creaminess of the pasta with the bold taste of vodka, the creaminess and color of the tomato and cream. Here’s how to prepare them:

Ingredients

• 350 g of pennette
• 80 g of smoked pancetta or bacon (optional)
• 1 small onion
• 400 ml of tomato passata
• 100 ml of cooking cream
• 50 ml of vodka
• Extra virgin olive oil
• Salt
• Pepper
• Grated Parmesan (optional)
• Chopped parsley (for garnish, optional)

Preparation

1. Start by finely chopping the onion and cutting the pancetta into small cubes.
2. In a large pan, heat a drizzle of oil and sauté the onion until it becomes translucent. If using pancetta, add it now and let it brown until crispy.
3. Add the tomato passata to the pan, lower the heat and let it cook for about 10 minutes, stirring occasionally.
4. Bring salted water to a boil in a pot and cook the pennette al dente according to the time indicated on the package.
5. Pour the vodka into the tomato sauce, increase the heat and let the alcohol evaporate for a couple of minutes.
6. Lower the heat again, add the cream to the sauce and mix well to combine the ingredients. Taste and adjust salt and pepper to taste.
7. Drain the pasta reserving some cooking water and add it to the pan with the sauce. If necessary, add a bit of cooking water to make the sauce more fluid.
8. Toss the pennette in the sauce for a minute or two, until the pasta has absorbed some of the sauce.
9. Serve the pennette alla vodka hot, garnished with chopped parsley and, if desired, with a sprinkle of grated Parmesan.

Trivia

This dish became very popular in the 80s and it is said to have been invented in a Roman restaurant, although its origin is still quite debated today. The vodka, while not having a dominant flavor, mainly serves to enhance the taste of the tomato.