Penne vodka is a delightful Italian pasta dish that combines al dente penne pasta with a creamy tomato sauce infused with vodka.
400g penne pasta
1 tbsp vegetable oil
780g Tomatoes
180g Onion
300g Bacon
300g Cream
150g pecorino Romano
30g parmesan
10 leaves basil
1 tsp olive oil
2 tbsp pine nuts
Start by boiling the kettle so you have a head start on boiling water for your pasta.
Dice your onion and bacon about the same size for even cooking.
Start cooking your onions on a medium heat, you aren’t caramelising you are making translucent. Then add your bacon to render down that fat.
Grate you cheese splitting across 3 ramekins one for your garnish and 45g for your first add then 90g for your final add to the sauce.
Boil your pasta reserving ½ cup in the event your pasta sauce reduces drastically.
Add some salt and pepper to the whole pealed tomatoes and get crushing. There can be a few lumps.
Add the vodka and simmer off for 2-3 minutes, this will deglaze your pan.
Add the crushed tomatoes to the bacon and onion mix and bring up to a mild simmer.
Add 45g of the grated cheese and 1/3 of the cream, mixing well to avoid the cheese from clumping.
Simmer sauce for 5 minutes on low to cook off any excess water content, adding in 1.2 of the remaining cream.
Add in the roughly cut basil, a little pepper to taste and the remaining cream and continue to simmer for a further 5 minutes.
Add ½ of the large ramekin of cheese and when incorporated add the remaining, ensure the cheese has fully melted and scrape the bottom of the fry pan to remove any to avoid burning.
Add a little olive oil to a small fry pan and toast your pine nuts, transfer to some paper towel to remove any excess oil.
Drain pasta well and place in a large bowl, pour over the vodka sauce and mix well coating all your penne.
Transfer to a serving bowl and garnish with grated cheese, toasted pine nuts and some fresh basil.
Buon Appetito!
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