Chef John's Penne With Vodka Sauce
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 small
Rosemary (sprig fresh)1 tbsp
Olive Oil1 cup
Vodka1 cup
Heavy Whipping Cream3 cups
Marinara Sauce (prepared)3 cup
WaterDirections:
1
Cook and stir bacon and rosemary sprig with olive oil in a large, deep skillet over medium heat until bacon renders its fat but is not crisp, about 5 minutes
2
Pour vodka into the skillet, standing back to avoid any flare-ups
3
Raise heat to high and continue to cook until the vodka reduces to about 2 tablespoons
4
Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil
5
Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes
6
Mix marinara sauce and water into cream mixture and bring to a simmer
7
Lower heat and simmer sauce 20 to 25 minutes to blend flavors
8
Fill a large pot with salted water and bring to a boil
9
Stir in penne and return to a boil
10
Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to pot
11
Pour sauce over penne and stir to combine
12
Turn off heat, cover pot with a lid, and let stand 5 minutes for pasta to absorb sauce
13
Serve sprinkled with Parmesan cheese