Penne Alla Vodka & Rosé with Pancetta and Peas
A rich and creamy penne pasta tossed in a vodka-and-rosé tomato sauce with crispy pancetta, sweet peas, and Parmesan — an easy, elegant weeknight dinner.
Equipment
- Large pot
- Large skillet or saucepan
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 teaspoon black garlic
- 2 medium to large shallots chopped
- 1/2 cup vodka
- 1/2 cup rosé
- 1 can 28 oz crushed tomatoes or fresh tomatoes
- 1/4 tablespoon tomato paste
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes adjust to your liking
- Salt and pepper to taste
- 1 cup peas
- 1/2 stick 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 Rosé 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 rosé 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 the alcohol smell burns off.
- Stir in the crushed tomatoes, tomato 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 (heavy cream, peas, butter, basil, and Parmesan) 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 basil.
- Serve hot, with grated Parmesan cheese on the side for sprinkling.