Ingredients:
1 lb penne pasta
2 tablespoons olive oil
8 oz pancetta, diced. Adjust to less if you like less.
4 cloves garlic, minced
1/2 teaspoons black garlic
2 medium to large shallots chopped
1/2 cup vodka
1/2 cup rose
1 can (28 oz) crushed tomatoes or fresh tomatoes
1/4 tablespoons of tomato paste
1 cup heavy cream
1/2 teaspoon red pepper flakes adjust to your liking
Salt and pepper to taste
1 cup of peas
1/2 stick of butter
1/4 cup fresh basil chopped plus more for garnish
1/2 cup grated Parmesan cheese plus more for serving
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Alla vodka rose sauce with pancetta and peas:
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced pancetta and cook until it becomes crispy and browned, about 5-7 minutes.
Add the garlic to the skillet with the pancetta and sauté until fragrant then add the chopped shallots and sauté until translucent.
Carefully add the vodka and rose to the skillet to deglaze (be cautious as it may flame up briefly).
Let it simmer for 2-3 minutes to reduce slightly or until alcohol smell burns off.
Stir in the crushed tomatoes, tomatoes paste, and red pepper flakes.
Season with salt and pepper to taste.
Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
Stir in the remaining ingredients and cook until heated through.
Add the cooked penne pasta to the sauce and toss well to coat the pasta evenly.
Serve:
Garnish with chopped fresh chopped basil.
Serve hot, with grated Parmesan cheese on the side for sprinkling.