Penne alla Vodka Anni '80 by @maritoemoglie_incucina

30 min

4 servings

🍝

400 g

Penne rigate

🥛

150 ml

Cooking cream

🍅

100 g

Tomatoes

🧅

70 g

Onion

🥃

50 ml

Vodka

🥓

150 g

Pancetta

🧈

50 g

Butter

🫒

15 ml

Extra virgin olive oil

🧂

2 g

Salt

⚫

1 g

Pepper

🌿

3 g

Parsley

🧀

40 g

Parmesan

🍬

1 g

Sugar

  1. Chop
    • onion

    Finely chop the onion.

  2. Melt
    • butter
    • extra virgin olive oil

    Melt the butter with olive oil in a frying pan.

  3. Add
    • onion

    Add the chopped onion and cook until softened.

  4. Add
    • pancetta

    Add the pancetta and cook until lightly browned.

  5. Pour
    • vodka

    Pour in the vodka and let it evaporate.

  6. Add
    • canned peeled tomatoes

    Add the crushed peeled tomatoes and simmer for 5 minutes.

  7. Season
    • salt

    Season the sauce with salt and black pepper.

  8. Stir
    • sugar

    Stir in the sugar if the tomato sauce tastes too acidic.

  9. Stir
    • cooking cream

    Lower the heat and stir in the cooking cream until smooth.

  10. Boil
    • salt

    Bring salted water to a boil in a large pot.

  11. Cook
    • penne rigate

    Cook the penne until al dente, about 10 to 12 minutes.

  12. Drain
    • penne rigate

    Drain the penne, reserving some pasta cooking water.

  13. Toss
    • penne rigate

    Toss the penne with the sauce and loosen with reserved pasta water.

  14. Stir
    • grated Parmesan cheese

    Stir in the grated Parmesan cheese until the pasta is glossy.

  15. Serve
    • fresh parsley

    Serve the pasta and garnish with fresh parsley.

Penne alla Vodka Anni '80 by @maritoemoglie_incucina

30 min

4 servings

🍝

400 g

Penne rigate

🥛

150 ml

Cooking cream

🍅

100 g

Tomatoes

🧅

70 g

Onion

🥃

50 ml

Vodka

🥓

150 g

Pancetta

🧈

50 g

Butter

🫒

15 ml

Extra virgin olive oil

🧂

2 g

Salt

⚫

1 g

Pepper

🌿

3 g

Parsley

🧀

40 g

Parmesan

🍬

1 g

Sugar

Preparation Steps

  1. Step 1/15

    Finely chop the onion.

    🧅onion
    🔪knife
    🪵cutting board

  2. Step 2/15

    Melt the butter with olive oil in a frying pan.

    🧈butter
    🫒extra virgin olive oil
    🍳frying pan
    🥄wooden spoon

  3. Step 3/15

    Add the chopped onion and cook until softened.

    🧅onion
    🍳frying pan
    🥄wooden spoon

  4. Step 4/15

    Add the pancetta and cook until lightly browned.

    🥓pancetta
    🍳frying pan
    🥄wooden spoon

  5. Step 5/15

    Pour in the vodka and let it evaporate.

    🥃vodka
    🍳frying pan
    🥄wooden spoon

  6. Step 6/15

    Add the crushed peeled tomatoes and simmer for 5 minutes.

    🍅canned peeled tomatoes
    🍳frying pan
    🥄wooden spoon

  7. Step 7/15

    Season the sauce with salt and black pepper.

    🧂salt
    ⚫black pepper
    🍳frying pan
    🥄wooden spoon

  8. Step 8/15

    Stir in the sugar if the tomato sauce tastes too acidic.

    🍬sugar
    🍳frying pan
    🥄wooden spoon

  9. Step 9/15

    Lower the heat and stir in the cooking cream until smooth.

    🥛cooking cream
    🍳frying pan
    🥄wooden spoon

  10. Step 10/15

    Bring salted water to a boil in a large pot.

    🧂salt
    🍲large pot

  11. Step 11/15

    Cook the penne until al dente, about 10 to 12 minutes.

    🍝penne rigate
    🍲large pot
    🧺colander

  12. Step 12/15

    Drain the penne, reserving some pasta cooking water.

    🍝penne rigate
    🧺colander
    🍲large pot

  13. Step 13/15

    Toss the penne with the sauce and loosen with reserved pasta water.

    🍝penne rigate
    🍳frying pan
    🥄wooden spoon

  14. Step 14/15

    Stir in the grated Parmesan cheese until the pasta is glossy.

    🧀grated Parmesan cheese
    🍳frying pan
    🥄wooden spoon

  15. Step 15/15

    Serve the pasta and garnish with fresh parsley.

    🌿fresh parsley

Composition

Ingredients

Types

Grains, Dairy, Vegetables, Alcohol, Meat, Fats and Oils, Seasonings

Ingredients

Penne rigate, Cooking cream, Tomatoes, Onion, Vodka, Pancetta, Butter, Extra virgin olive oil, Salt, Pepper, Parsley, Parmesan, Sugar

Notes

Cooking cream (panna da cucina), Tomatoes (or tomato passata, peeled), Onion (small, optional), Vodka (good quality), Pancetta (not in the original recipe but added anyway for more flavor), Salt (to taste), Pepper (to taste), Parsley (to taste, fresh), Parmesan (grated), Sugar (optional, if the tomato is too acidic)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

to inform

Calories

715 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 76g, Fat: 33g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 250mg, Iron: 3.2mg, Sodium: 850mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 8mg, Vitamin B12: 0.7mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

frying pan, large pot, colander, wooden spoon, knife, cutting board

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Al dente, Tender

Flavors

Savory, Rich, Tangy, Smoky, Salty, Creamy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 30 days (Store in a freezer-safe airtight container,Cream sauce may separate slightly when reheated)