Ingredients

The following ingredients have 6 Servings
  • 16 ounces penne pasta
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons unsalted butter
  • 1 small yellow onion (diced)
  • 2 garlic cloves (minced)
  • 1/4 teaspoon salt
  • 5 ounces pancetta (diced (read what pancetta is here))
  • 1/3 cup vodka
  • 1/2 cup half and half
  • 15 ounces tomato sauce
  • 1/2 cup Parmesan cheese (shredded)

Instruction

  • Bring 6 quarts of water to a boil in a large stock pot. Add 1 1/2 teaspoons kosher salt. Cook according to instructions on the package, draining the pasta when it still has a small bite to it.
  • Melt the butter in a large skillet. Add in the onion and garlic, and sauté until translucent, about 5 minutes.
  • Add the pancetta, and sauté until lightly browned. Stir in the vodka, scraping up the browned bits at the bottom of the skillet. Bring to a simmer, and cook until it is reduced by half, about 2 minutes.
  • Stir in the tomato sauce and half and half. Bring to a simmer and cook uncovered over low heat for 8 minutes, stirring occasionally.
  • Stir in the cooked penne, and serve topped with the Parmesan cheese.