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92% would make again

Penne Alla Vodka With Bacon

Tasty Team
Total Time

25 minutes

25 min

Prep Time

5 minutes

5 min

Cook Time

20 minutes

20 min

Inspired by refinery29.com

Total Time

25 minutes

25 min

Prep Time

5 minutes

5 min

Cook Time

20 minutes

20 min

Ingredients

for 2 servings

  • ½ lb dried penne pasta (225 g)
  • 4 strips bacon, finely diced
  • 2 tablespoons unsalted butter, divided
  • 1 large shallot, finely diced
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 3 tablespoons vodka
  • 1 can crushed san marzano tomato, pushed through a fine-mesh strainer
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup heavy cream (120 mL)
  • 1 tablespoon butter
  • ½ cup grated parmesan cheese (55 g), and romano cheeses

For Serving

  • burrata
  • olive oil
  • freshly ground black pepper
  • fresh basil, chopped

Nutrition Info

  • Calories 1502
  • Fat 93g
  • Carbs 106g
  • Fiber 8g
  • Sugar 15g
  • Protein 56g

Estimated values based on one serving size.

Preparation

  1. Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water.
  2. Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2–3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3–4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  3. Add the vodka and cook until almost completely evaporated, 1–2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened.
  4. Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
  5. Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
  6. Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.
  7. Enjoy!

Ingredients

for 2 servings

  • ½ lb dried penne pasta (225 g)
  • 4 strips bacon, finely diced
  • 2 tablespoons unsalted butter, divided
  • 1 large shallot, finely diced
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 3 tablespoons vodka
  • 1 can crushed san marzano tomato, pushed through a fine-mesh strainer
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup heavy cream (120 mL)
  • 1 tablespoon butter
  • ½ cup grated parmesan cheese (55 g), and romano cheeses

For Serving

  • burrata
  • olive oil
  • freshly ground black pepper
  • fresh basil, chopped

Nutrition Info

  • Calories 1502
  • Fat 93g
  • Carbs 106g
  • Fiber 8g
  • Sugar 15g
  • Protein 56g

Estimated values based on one serving size.

Preparation

  1. Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water.
  2. Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2–3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3–4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  3. Add the vodka and cook until almost completely evaporated, 1–2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened.
  4. Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
  5. Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated.
  6. Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil.
  7. Enjoy!

Inspired by refinery29.com

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