Mix the penne alla vodka sauce slowly using a wooden spoon and cook at a medium-low heat for at least 15-20 minutes. Add the peeled tomato we crushed earlier into the pan with the pancetta, vodka, and onions.VINCENZO’S PLATE TIP: In case you are wondering if it’s safe to add vodka into the dish for kids or non-alcoholic individuals, yes, it is (unless they have an allergy)! The alcohol in the vodka that will be added to this dish will evaporate right once cooked, which will leave the dish with just the flavors and no alcohol content. Back to the pancetta and onions – pour the vodka in the pan, and cook it together for about 2-3 minutes.While the pancetta and onions are cooking, pour the peeled tomatoes into a large mixing bowl and add a sprinkle of salt and pepper before gently crushing them by hand (or using a masher utensil) Don’t be too rough!.
VINCENZO’S PLATE TIP: You do not need garlic in this recipe since the pancetta is seasoned with garlic and other spices which add extra flavor to the penne alla vodka sauce. Add the pancetta and cook it for apporox 5-10 minutes or until the onions start to turn golden and the pancetta is nice and crispy.Put the fry pan on the stove on low heat and add 4 tblsp of extra virgin olive oil (EVOO) to the pan and toss in the chopped onion.The fat will render when you cook it and add that extra flavour to the sauce and make it more crispy. Now, cut the pancetta into small strips and be sure to keep some fat on every piece.
VODKA PASTA HOW TO
How to Make PENNE ALLA VODKA Like an ItalianĢ small cans of Italian peeled Tomatoes (800gm/28.21oz)
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