Cooking with the Family, for Your Family
RECIPES
A Taste of Italy, Cooked for the Ones You Love
Penne alla Vodka
INGREDIENTS:
6 oz pancetta, diced
1 small onion, finely chopped
1 tbsp olive oil (optional, if pancetta is lean)
¼ cup vodka
½ cup heavy cream
¾ cup red sauce (marinara or tomato basil)
8 oz pasta (penne, rigatoni, or any favorite)
Salt, to taste
Freshly ground black pepper, to taste
Grated Parmesan cheese (optional, for topping)
Fresh basil or parsley, chopped (optional, for garnish)
For the Ravioli:
- 12–16 Gorgonzola, pear & ricotta-stuffed ravioli (store-bought or homemade)
(Look for fresh stuffed ravioli at gourmet stores or Italian markets) - Salt, for boiling water
Cooking Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ¼ cup of pasta water, then drain and set aside.
- Sauté Pancetta & Onions (Approx. 5–7 min)
- In a large skillet over medium heat, cook diced pancetta (add olive oil if needed).
- After 2 minutes, add chopped onions.
- Cook until the pancetta is golden and crisp and onions are soft (5–6 minutes).
- Transfer to a plate and set aside.
- Make the Vodka Sauce (Approx. 6–8 min)
- In the same pan (do not wipe), carefully add vodka to deglaze.
- Simmer for 1–2 minutes until alcohol evaporates.
- Stir in heavy cream and red sauce, then return pancetta and onions to the pan.
- Simmer for 4–5 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine & Serve
- Add cooked pasta to the sauce. Toss to coat well, adding a splash of reserved pasta water if needed.
- Season with salt and pepper to taste.
- Serve hot, topped with Parmesan and herbs if desired
THIS BOLD AND VIBRANT SAUCE WAS MY NONNA’S FAVORITE. IT BRINGS BACK SUNDAY LUNCHES AT HER HOUSE FILLED WITH LAUGHTER
Serving Suggestion
Great with a light red like Chianti or a chilled rosé. Add a green salad and garlic bread to round out the meal.
OTHER RECIPES:
Baked Rigatoni alla Carne
Let’s prepare a red sauce, sautéed onions and garlic with extra virgin olive oil, add whole peeled tomatoes,
