Penne Alla Vodka My Way

A community recipe by marcolodi

Not tested or verified by Nigella.com

Introduction

I think that all my friends have tried this pasta at least once. I like it so much, and the sweetness of the cream in contrast with the spicy Tabasco and vodka perfectly marry. Just an advice: be careful when you make the flambè, and make sure you turn off the hood, or the flame is likely to be sucked up very easily , setting the filter on fire ... (trust me !)

Ingredients

Serves: 4

Metric Cups

400 grams tomato passata
250 grams fresh cream
1 knob of butter
1 shot vodka
drop tabasco
150 grams streaky bacon (or pancetta)
500 grams penne lisce (If you can't find that type use penne rigate)
100 grams grated Parmesan

14⅛ ounces tomato passata
8⅚ ounces fresh cream
1 knob of butter
1 shot vodka
drop tabasco
5⅓ ounces bacon (or pancetta)
17⅔ ounces penne lisce (If you can't find that type use penne rigate)
3½ ounces grated Parmesan

Method

Penne Alla Vodka My Way is a community recipe submitted by marcolodi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the streaky bacon into strips about 2 cm long, and quite thin.

Fry in a little butter until crispy.

Pour the vodka, set fire immediately, and mix with a wooden spoon until the alcohol has evaporated and the flame is extinguished.

Add the tomato passata, 1 ladle of the water where the pasta is cooking and a few drops of Tabasco.

Cook over high heat, stir and add half of the cream and a little Parmesan (a good handful).

Drain the penne "al dente", pour in the pan and stir for about 1 minute, then pour the remaining cream and stir again.

Mix with another good handful of grated parmesan and serve immediately.

Cut the bacon into strips about 2 cm long, and quite thin.

Fry in a little butter until crispy.

Pour the vodka, set fire immediately, and mix with a wooden spoon until the alcohol has evaporated and the flame is extinguished.

Add the tomato passata, 1 ladle of the water where the pasta is cooking and a few drops of Tabasco.

Cook over high heat, stir and add half of the cream and a little Parmesan (a good handful).

Drain the penne "al dente", pour in the pan and stir for about 1 minute, then pour the remaining cream and stir again.

Mix with another good handful of grated parmesan and serve immediately.

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