Three bowls of penne pasta with a creamy red sauce on a light surface with a blue cloth.

Penne alla Vodka

Name: Penne alla Vodka
Total time: 35 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 4 oz diced pancetta or chopped bacon; 1 small yellow onion, chopped; 2 garlic cloves, thinly sliced; 1 teaspoon dried oregano; 1/2 to 1 teaspoon crushed red pepper flakes (optional); 1/4 cup tomato paste; 1/2 cup vodka; 1 box (12 oz) Carbe Diem!™ Penne; 1 cup heavy cream; 1/2 cup grated pecorino cheese; 1/2 teaspoon ground black pepper; 1/2 cup chopped fresh parsley or basil

This rich and comforting Penne alla Vodka combines tender Carbe Diem!™ penne with a velvety tomato-vodka cream sauce, crisp pancetta, and a hint of heat from red pepper flakes. Finished with pecorino cheese and fresh herbs, it’s a quick, indulgent dish that’s perfect for weeknights or dinner parties alike. Ready in just 40 minutes.

35 Minutes
6 Servings
21g Net Carbs
530 Calories

Ingredients

2 tablespoons olive oil
4 oz diced pancetta or chopped bacon
1 small yellow onion, chopped
2 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 to 1 teaspoon crushed red pepper flakes (optional)
1/4 cup tomato paste
1/2 cup vodka
1 box (12 oz) Carbe Diem!™ Penne
1 cup heavy cream
1/2 cup grated pecorino cheese
1/2 teaspoon ground black pepper
1/2 cup chopped fresh parsley or basil

Nutrition

6 Servings Per serving: Calories 530; Total Fat 26g (Saturated Fat 12g, Trans Fat 0.5g); Cholesterol 60mg; Sodium 390mg; Total Carbohydrate 46g (Dietary Fiber 25g, Sugars 3g); Protein 16g

% Daily Value: Vitamin A 25%; Vitamin C 8%; Calcium 25%; Iron 10%;

Net Carbs = 21 grams

Steps

Bring a large pot of salted water to boil.
Meanwhile, heat olive oil in a large skillet over medium heat. Add pancetta and cook until it starts to get crispy and fat renders, about 5 minutes. Add onion, garlic, oregano and red pepper flakes, if using. Cook until onion is softened and translucent, about 6 to 8 minutes.
Add tomato paste and cook until beginning to caramelize, about 2 minutes. Add vodka and remove from heat.
Cook penne in boiling water until just under al dente, about 11 to 13 minutes. Drain, reserving 2 cups pasta water.
While pasta is cooking, return sauce in skillet to medium-high heat. Cook until reduced by about 1/3, about 2 minutes. Stir in heavy cream, pecorino cheese, pepper, and cooked penne, stirring well to coat. Add 1 cup pasta water and bring to a boil. Cook until sauce is silky and penne is fully cooked, about 2 minutes. Add more pasta water if needed to thin sauce.
To serve, season with more pepper if needed, and sprinkle with parsley or basil.

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