Recipe By Rick Naylor
Rating
Published Jun 8th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 4 servings Calories 795.3

One of the best and easiest recipes I have tried. You can find pancetta at any good Italian deli, try not to substitute as it makes the dish. This is also very good with shrimp added in the last few minutes of simmering. If you like spice, add a dash or 2 of red pepper flakes.

Recipe Ingredients

  • 1 (16 ounce) package penne pasta
  • 2 tablespoons butter
  • ¼ pound thinly sliced pancetta bacon, chopped
  • ⅓ cup vodka
  • ½ cup heavy whipping cream
  • 1 ½ cups tomato sauce
  • ½ cup grated Parmesan cheese

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
  3. 3 Stir in pasta, and heat through. Serve with Parmesan cheese.

Nutrition Facts

  • Calories 795.3
  • Carbohydrate 87.9 g
  • Cholesterol 84.1 mg
  • Fat 35.2 g
  • Fiber 5.1 g
  • Protein 23.9 g
  • Saturated Fat 17.1 g
  • Sodium 928.9 mg
  • Sugar 7.5 g

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Reviews

  1. Thank you Rick for posting your recipe. And thanks to all the others who felt they also had to post their recipe under your reviews instead of posting their own version under Recipes.
  2. What a phenomenal sauce! I took the suggestions from other reviewers and added two cloves of minced garlic, finely chopped onion, and red pepper flakes for some heat. I also used half and half to save a few calories. My husband thought that I'd gone out and picked up dinner from one of the local - Read more ...
  3. We love this one so much that I made it the night I asked her to marry me! We use fat free half and half also, and don't miss anything. I've tried it with regular bacon in a pinch, and it's definitely worth a trip to the specialty store (or aisle) for the pancetta. The - Read more ...
  4. Wow...I don't know where I went wrong with this recipe. I used all top-notch ingredients...imported pancetta, top-shelf vodka, high quality tomato sauce, real Parmigiano-Reggiano...it just wasn't that good. In fact, without the good cheese, it tasted a lot like Chef Boyardee. I won't bother making it again.
  5. I just made this tonight. I didn't feel like having penne so I made blackened chicken with mushrooms covered in this sauce. Heaven on a plate.
  6. This is a wonderful recipe! It was one of the most delicous vodka sauces I have ever tasted and it was so easy to make! I added two cloves of garlic (minced) in with the pancetta and sprinkled some onion powder and a dash of red pepper flakes. I would defintely NOT omit the pancetta - Read more ...
  7. I have tried other vodka sauces and always come back to this one. I add one small onion chopped,some garlic and sprinkle chives on the top. We love it!
  8. Made this for our best friend's wedding anniversary celebration and it was beyond fabulous. They, along with my family, are asking for this dish constantly, even the picky kids liked it. Had a little trouble finding the pancetta but was successful in the end. Also used Gray Goose vokda. Superb! Easy! You can't get any - Read more ...
  9. I wanted to reduce calories without sacrificing flavor in this recipe, so I substituted fat-free half and half for the heavy cream - no discernable difference in taste and greatly reduced the fat!! Also added a generous amount of freshly gorund black pepper. It was a huge hit!
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