Learn how to make a flavor-packed, creamy vodka sauce for pasta by dressing up plain marinara sauce with cream, vodka, rosemary, and pancetta.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
602 Calories
Recipe Instructions
Step 1
Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors.
Step 2
Cook and stir pancetta and rosemary sprig with olive oil in a large, deep skillet over medium heat until pancetta renders its fat but is not crisp, about 5 minutes. Pour vodka into the skillet, standing back to avoid any flare-ups. Raise heat to high and continue to cook until vodka reduces to about 2 tablespoons.
Step 3
Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to the pot. Pour sauce over penne and stir to combine. Turn off heat, cover the pot with a lid, and let stand for 5 minutes to allow pasta to absorb sauce. Serve sprinkled with Parmesan cheese.
Ingredients
1 tablespoon olive oil
freshly ground black pepper to taste
4 ounces pancetta bacon, diced
1 small sprig fresh rosemary
3 cups prepared marinara sauce
1 (14.5 ounce) package multigrain penne pasta (such as Barilla®)
