When I choose what to cook, I usually go with what I feel like on the day, or what someone in my family requests. My kids made up a cooking guide for me, on Wednesdays, it's What's new Wednesday. So on Wednesdays I have to cook something we haven't had before.
Now I have attempted the vodka sauce before, and although I liked it, I didn't love it, there was just something about it that just bothered me.
This sauce today was for me so much nicer. I loved that the sauce cooked longer, developing the flavour better, so it may take an extra 30 minutes or so to make, but it shows in the flavour.
My kids love the combination of cream and tomatoes, and it really is a pretty coloured pasta dish.
This really is a super easy sauce to make, well worth trying, especially if you have vodka in the house.
600 grams Penne Rigate
3-4 tablespoons extra virgin olive oil
1 onion, diced
300 grams Pancetta, cut into thin lardons
200 ml Vodka
800g can of Italian diced tomatoes
1/2-1 teaspoon chilli flakes
8-10 Basil leaves
1/3-1/2 cup thick cream
6 tablespoons Pecorino Romano
salt and pepper, taste
Place a large pot of salted water over high heat, bring to the boil.
Put the fry pan on the stove on low heat and add extra virgin olive oil to the pan and toss in the chopped onion, stir.
Add the pancetta and cook it for approximately 5-10 minutes or until the onions start to turn golden and the pancetta is nice and crispy, and the fat has rendered.
Pour the vodka in the pan, and cook it together for about 2-3 minutes, you want the alcohol to evaporate.
Add the diced tomatoes and chilli flakes into the pan, season with salt and pepper, to taste, stir the sauce gently using a wooden spoon and cook at a medium-low heat for at least 15-20 minutes.
Tear the basil leaves using your hands and toss them into the pan. The sauce should start to slowly thicken.
Add the cream into the pan until the sauce turns pink.
Now, cook the pasta, letting it boil, cook as per packet instructions. Once it is almost ready, scoop up some pasta water using a mug and put it aside.
Once ready, strain the pasta and add it to the sauce which should be on a medium-low heat while gently mixing it.
Add half a mug of the pasta water into it and mix everything together until every penne is immersed in the
Add pecorino on the top (as much or little as you like), taste for seasoning and toss it again.
Pin it: www.pinterest.com.au/pin/399413060717797959/