Thursday, December 11, 2008

Penne Vodka

James and I ventured into the liquor store near our house to buy a small bottle of vodka for this pasta.  I'm guessing they don't have many strollers coming through their doors very often!  I forgot the parsley- oops!

1 lb. penne pasta
3 Tbl. olive oil
9 oz. Pancetta (Italian bacon)
2 minced shallots
1 cup vodka
1 1/2 cups heavy cream
1 cup marinara or tomato sauce
1/3 cup fresh Parmesan cheese
1 Tbl. chopped parsley

Heat the olive oil in a non-stick pan over medium high heat. Add the Pancetta and cook about 5 minutes until crispy. Drain the excess fat from the pan and add the shallots. Cook about 3 minutes until soft.

Add the vodka. WARNING: the pan can flame (ours didn't). Bring to a boil and cook until the liquid reduces by half. Add the cream and cook 5 more minutes.

Add the marinara or tomato sauce. Bring to a boil, then turn the heat down to low to keep warm.

Boil the penne pasta in hot salted water. Drain, then add to the warm sauce. Once the pasta is well coated in the sauce, pour onto a serving platter or a large pasta bowl. Top with fresh Parmesan cheese and chopped parsley. Serves 6.

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