Directions: |
Directions:WITH MEAT:
Pop a lil pancetta in a pan on stove, no oil no nothin’
Cook it up a bit
*if you do it this way skip the first step of without meat recipe and begin (the pancetta will release enough grease to take its place) **you will likely have to drain out some of the grease**
WITHOUT MEAT:
Coat bottom of pan in olive oil (2 tbsp), make warm
Add ½ an onion to the pan
Add minced up 2 cloves of garlic
- Get both lightly bronzed (2-4 minutes)
Add 3 tbsp of tomato paste
- Stir until you smell “the aroma”
- Use cayenne pepper (1½ shakes) or red chili flakes (½ tsp)
Add can of tomato sauce
Add can of peeled tomatoes (purée them a bit so they are not chunky)
Cook for 15 minutes
Slowly add ¾ cup of vodka in while constantly stirring
Let cook for (at least) 20 minutes
Take out a cup of sauce, add ½ cup of cream to it while stirring - you could also do this in two rounds, as nana does, folding smaller batches into a separate cup of sauce **stirring is ESSENTIAL here or else cream will curdle, this is also while you do it separately from pot of sauce on stove top**
Sauce is complete!
On to the pasta,
In separate pot add water to boil
Add salt
“your water should taste almost like sea water it should be so salty” - Nana quoting some famous chef
Once water is boiled add pasta and cook for however long it needs to be cooked for
Strain once cooked but save a cup of the strained water
Take a cup of this pasta water and add it to bottom of the serving dish, add a lil olive oil to it
Add the pasta to the dish now and mix it in (we do this to ensure the pasta doesn’t stick together)
Finally, top the mixed up pasta with your vodka sauce, mix and enjoy! |
This recipe for Nana’s Penne/Pasta a la Vodka is from