| Olive Oil | 4 tbsp. | |
| Panchetta | 1/2 lb., chopped small | |
| Onion (white / yellow) | 1, minced | |
| Tomatoes (San Marzano Peeled) | 2 cans | |
| Salt & Pepper | 1/4 teaspoon of each | |
| Parmesan Cheese | 1/4 cup | |
| Romano Cheese | 1/4 cup | |
| Heavy Cream | 1 cup | |
| Vodka | 1/2 cup | |
| Penne Pasta | 1 lb. | |
| Garlic | 3 cloves, minced | |
| Parsley | Chopped for garnish | |
| Frozen Peas | 1/2 cup |
Defrost and prepare frozen peas, set aside.
Add pancetta to a heated pan. Stir into oil for 5 minutes.
Add in onion, stirring occasionally until soft, about 10 minutes.
After onion is soft, add in garlic, cook for 3-5 minutes.
Pour in the vodka. Cook and reduce for 3 minutes.
Add tomatoes. Sprinkle in salt & pepper.
Stir in cheese. Mix into sauce thoroughly.
Add in the heavy cream. Mix until it forms a nice pink sauce.
Boil penne in salted, boiling water until al dente, about 11 minutes.
Add peas, cook for 5 minutes.
Mix penne and vodka sauce together in serving bowl.
Sprinkle parsley on top. Option to add more cheese on top. Enjoy!
We love this Penne alla Vodka recipe!
For other pasta dish recommendations, click here.
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