PENNE IN A CREAMY TOMATO-VODKA SAUCE

PENNE IN A CREAMY TOMATO-VODKA SAUCE image

Categories Pasta

Number Of Ingredients 19

3 tablespoons olive oil
9 ounces pancetta, sliced into tiny cubes
2 shallots, minced
1 cup vodka
1.5 cups heavy whipping cream
1 cup salsa pomodoro (this is a tomato sauce). See below for ingredients.
5 teaspoons sea salt
1 pound dried penne
1/3 cup freshly grated parmigiano
1 tablespoon chopped fresh Italian parsley
Sala di Pomodoro (Tomato sauce):
28 ounce can whole peeled tomatoes with juice
3 tablespoons olive oil
1/3 medium onion, diced
2 garlic gloves, minced
1/2 teaspoon black pepper
6 fresh basil leaves, torn into small pieces (I've replaced with 2 teaspoons of dried basil)
2 teaspoons chopped fresh oregano (I've replaced with 1.5 teaspoons of dried oregano)
1/4 teaspoon sea salt

Steps:

First prepare the tomato sauce...here's how: Pour the tomatoes with their juice into a large bowl and break the tomatoes into smaller pieces with your hands. Set aside. Heat the olive oil in a medium saucepan over med-high heat. Add the onion, garlic, and pepper. Cook until the onion is tender, 3-5 minutes. Add the tomatoes, basil, oregano, and salt. Bring to a boil, reduce the heat to a simmer, and cook uncovered for 20 minutes. Remove from the heat and puree over a bowl. Makes approx. 2 cups. Making the creamy tomato-vodka sauce: Heat 2 tablespoons of olive oil in a large saute pan over med-high heat. Add the pancetta and cook until crispy, about 5 minutes. Drain the excess fat from the pan. Add the remaining 1 tablespoon of olive oil and heat over med-high heat. Add the shallots and cook until soft, about 3 minutes. Add the vodka. Bring to a boil and cook until reduced by half, about 6-7 minutes. Add the cream and cook until reduced by half, about 5 minutes. Add the tomato sauce and bring to a boil. Reduce the heat to low and keep warm while the pasta is cooking. Cooking the penne: Bring 5 quarts of water and add 2 tablespoons of salt to a boil in a large stockpot over high heat. Add the penne and cook for approx. 10 minutes. Transfer to a colander to drain. Add to the pan with the tomato-vodka sauce and toss to coat evenly. Transfer to a serving plate and sprinkle with parmigiano and parsley.