Penne alla Vodka with Pancetta and Sun-Dried Tomatoes (30-Minute)
Glossy, silky tomato-cream sauce clings to tubes of al dente penne, scattered with crisped pancetta and chewy sun-dried tomatoes for bursts of concentrated flavor. A splash of vodka sharpens the tomato brightness while a little butter and Parmesan round the sauce into an indulgent, velvety finish.
Use quality canned tomatoes and starchy pasta water to build a smooth emulsion; substitute pancetta with bacon or smoked turkey bacon if you prefer. For a lighter version, replace half the cream with whole milk or use Greek yogurt stirred in off the heat. Reserve some pasta water before draining—it’s the secret to a glossy, well-coated sauce.
Serve this dish for relaxed weeknight dinners, casual date nights, or potlucks where a crowd-pleasing pasta is welcome. Pair with a simple green salad and crusty bread to mop up the sauce. Leftovers keep well refrigerated for 2–3 days and reheat gently on the stovetop with a splash of water or milk.
How to Make It
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1
Bring a large pot of salted water to a rolling boil and cook the penne until just shy of al dente per package instructions. Reserve about 500 ml of the starchy cooking water, then drain the pasta.
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2
Meanwhile, heat a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp and golden, about 5–7 minutes. Transfer most of the rendered fat to a small bowl, leaving about 1 tbsp fat in the pan.
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3
Add the olive oil to the skillet if needed and reduce heat to medium-low. Add the onion and cook until translucent, about 4 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
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4
Add the sun-dried tomatoes and pour in the vodka. Increase heat to medium and cook until the vodka reduces by half, about 2–3 minutes.
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5
Pour in the crushed tomatoes, bring to a gentle simmer, and cook 6–8 minutes to concentrate the sauce. Stir in the heavy cream and butter, then season with salt and black pepper. Simmer gently 2–3 minutes until the sauce is smooth and slightly thickened.
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6
Add the drained penne and most of the reserved pasta water to the skillet. Toss vigorously over medium heat until the sauce emulsifies and coats the pasta; add more reserved water a splash at a time to reach a glossy, clingy consistency.
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7
Stir in the grated Parmesan and half of the crisped pancetta, adjust seasoning to taste, and remove from heat.
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8
Serve the pasta divided among bowls and finish with the remaining pancetta and torn basil leaves. Offer extra Parmesan and a crack of black pepper at the table.
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