Tuesday, April 30, 2019

Penne with Pancetta and Vodka-Cream Sauce

A tomato/vodka/cream sauce makes a great alternative to meat-based sauces and its combination with penne is a great contrast with another favorite dish, Kale and Sausage Penne with Lemon Cream Sauce.  Red pepper flakes, pancetta, basil, and parmesan cheese add additional fabulous tastes to the dish (you may note that I grabbed the wrong box of pasta for the ingredients picture - the recipe really does use penne).

Penne with pancetta and vodka-cream sauce


The pancetta is first cooked until crisp, then set aside while onions, garlic, and a tablespoon of tomato paste are saut√©ed for a few minutes, until the onions are light golden.  Then, red pepper flakes, hand-crushed San Marzano tomatoes (28 oz/794 gram can), and 1/3 cup of vodka are added.  This all simmers until the liquid is burned off, then finished with 1/2 cup of heavy cream, a handful of basil leaves, and the reserved pancetta and kept warm as the pasta is prepared.

Onions/garlic/tomato paste, hand-crushed tomatoes added

Next, basil, cream, pancetta

The penne cooks to al dente, joins the sauce, and everything simmers together for a few minutes, mixing and the tastes of the sauce and pasta.

Sauce staying warm, pasta cooking

A sliced French baguette and grated Gran Padana cheese accompany the dish, along with a small heirloom tomato and avocado salad to complete our meal.

 Bread, parmesan cheese, salad

Bon appetit!

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