Pancetta Penne alla Vodka

By Sprig Originals ✓ · cooked up in Sprig

A trattoria-style vodka sauce built the right way: pancetta renders slowly, then tomato paste fries in the fat until it turns brick-red and jammy, which is where all the depth comes from. Vodka deglazes the pan, cream smooths it out, and a splash of starchy pasta water pulls the whole thing into a glossy sauce that clings to every ridge of penne. Ready in about 35 minutes, with optional chicken or shrimp if you want it heartier.

Ingredients

• 4 oz pancetta, cut into 1/4-inch dice
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 3 clove garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup tomato paste (one 6-oz can, scant)
• 1/2 cup vodka
• 3/4 cup heavy cream
• 1/2 tsp kosher salt, plus more for the pasta water
• 1/4 tsp sugar (optional, if tomato paste tastes sharp)

• 1 lb penne rigate
• 3/4 cup finely grated Parmigiano-Reggiano
• 2 tbsp unsalted butter
• 1/4 cup fresh basil leaves, torn
• Freshly ground black pepper

• 1 lb boneless skinless chicken breast, cut into 3/4-inch pieces
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil (for searing the protein)

Instructions

1. Bring a large pot of water to a boil and salt it well (about 2 tablespoons kosher salt per 4 quarts). Don't cook the pasta yet.
2. If using chicken or shrimp: pat dry and season with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering. Sear chicken in a single layer 5 to 6 minutes total, turning once, until golden and cooked to 165°F; or sear shrimp 1 to 2 minutes per side until just opaque. Transfer to a plate and wipe the skillet clean.
3. In the same large skillet (12-inch, deep-sided), combine the pancetta and 1 tablespoon olive oil over medium-low heat. Cook 8 to 10 minutes, stirring occasionally, until the fat has rendered and the pancetta is crisp at the edges. Scoop out about half the pancetta with a slotted spoon and reserve for garnish.
4. Add the onion to the rendered fat and cook over medium heat 5 minutes until soft and translucent. Stir in the garlic and red pepper flakes and cook 45 seconds, just until fragrant.
5. Add the tomato paste and spread it across the bottom of the pan. Cook over medium heat, stirring and scraping every 30 seconds, for 4 to 6 minutes. The paste will darken from bright red to a deep brick color, smell sweet and roasted, and leave a rusty film on the pan — that fond is the flavor. Lower the heat if it starts to smell scorched.
6. Pour in the vodka and stir hard to dissolve everything stuck to the pan. Simmer 2 to 3 minutes, until the harsh alcohol smell is gone and the mixture looks thick and paste-like.
7. Stir in the heavy cream and 1/2 teaspoon salt. Reduce heat to low and simmer gently 3 to 4 minutes, until the sauce is smooth and pale orange. Taste; add the pinch of sugar only if it tastes sharp. Keep warm.
8. Meanwhile, drop the penne into the boiling water and cook 1 minute less than the package direction for al dente, about 9 to 10 minutes. Before draining, reserve 1 1/2 cups pasta water.
9. Add the drained penne to the skillet along with 3/4 cup pasta water. Raise the heat to medium and toss constantly for 2 minutes so the pasta finishes cooking in the sauce and the sauce tightens around it.
10. Off the heat, add the butter and Parmigiano in two additions, tossing until melted and glossy. Loosen with more pasta water, a splash at a time, until the sauce coats the penne and slides — not clumps. If using chicken or shrimp, fold it in now with any juices from the plate.
11. Serve immediately in warm bowls, topped with the reserved crisp pancetta, torn basil, black pepper, and extra Parmigiano.

Chef's tips

Nutrition (per serving, estimated)

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