Recipe Background
Penne Pasta with vodka sauce celebrates new family additions with joy.
On the night I first became a proud aunt, I remember scrambling to put together a celebratory meal that matched the joy in my heart. My sister had just brought her little bundle of joy into the world, and I was tasked with fueling our tired but elated family. As I rummaged through my pantry, a box of penne shouted my name, and it all began there. Pancetta was my next find, a delightful upgrade from regular bacon, crisping up beautifully while lending its savory depth. Pulling out a splash of vodka from my neglected bar cart, I harnessed its transformative touch, amplifying the sauce’s flavor in a way that only it can.
Shallots were chopped with precision, their sweetness softening as they mingled with garlic in the bubbly butter bath. Adding fire-roasted tomatoes was a no-brainer, their smoky undertones giving the dish an unexpected twist. I knew the key was patience — letting the sauce simmer long enough for the ingredients to become best friends — but the trick was to not let the cream boil. That tender kiss of cream was what turned it into something special, much like seeing my nephew's first smile.
As the family gathered around, the aroma of basil and the sight of parmesan shavings were the final touches to this memorable meal. In between bites, laughter and stories flowed, each twirl of pasta on our forks revealing our shared delight. The new chapter in our family had begun in the most delicious way possible, with a plate full of penne pasta and hearts full of warmth.
Ingredients
- 1 (16-ounce) box penne
- 4 slices pancetta or thick-cut bacon
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 shallots chopped
- 1 clove garlic minced
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup vodka
- 1/2 cup chicken stock or broth
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (8-ounce) can tomato sauce
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy whipping cream
- 2 tablespoons fresh basil julienned, plus more, to taste, for garnish
- parmesan cheese optional, to taste, shaved, for garnish
Directions
- In a large pot of salted, boiling water, add the pasta and cook it to al dente, according to the package directions.
- Drain the pasta and set it aside.
- In a large, nonstick skillet over medium-high heat, add the pancetta and cook until crisp, about 6-10 minutes.
- Transfer the pancetta to paper towels to drain.
- Wipe the skillet clean.
- In the same skillet over medium-high heat, melt the butter.
- Add the olive oil, the shallots, the garlic, and the crushed red pepper to the melted butter and cook, while stirring, until the shallots are tender, about 3-4 minutes.
- Add the vodka to the skillet and bring the mixture to a boil, while stirring occasionally.
- Reduce the heat to medium-low and simmer until the mixture is reduced by half, about 3 minutes.
- Add the chicken stock, the fire-roasted tomatoes and their juices, the tomato sauce, the salt, and the pepper and simmer until the flavors have melded together and everything is heated through, about 15 minutes.
- Reduce the heat to low.
- Add the heavy cream, 2 tablespoons of the basil, and the pancetta, crumbling the pancetta into the sauce and stirring to combine.
- Cook until heated through, but without boiling the sauce, about 2 minutes.
- In serving bowls, evenly add the pasta and top it with the sauce.
- Serve garnished with the extra basil and the parmesan shavings.
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